Papers mentioning milk or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The green-tea manufacturing process showed good effect of flavor improving, debittering and shaping in making Penthorum chinensePursh leaf (PL) tea (PLT), which serves as a polyphe... Read full abstract on PubMed →
Fu Brick Tea (FBT) is characterized by Fungus Aroma (FA), which determines the quality of FBT products. However, the aroma constituents and their interactive mechanism for FA remai... Read full abstract on PubMed →
Kombucha is a natural fermented beverage (mixed system). This study aimed to unravel the signatures of kombucha in China to achieve tailor-made microbial consortium. Here, biochemi... Read full abstract on PubMed →
To provide precision management of cucumber under protected cultivation, the relationships between environmental factors and daily increment of aroma in two lines were analyzed dur... Read full abstract on PubMed →
To explore whether preputial gland secretions and/or urine from the house mouse (Mus musculus) can be used for coding information about sex, individuality, and/or the genetic backg... Read full abstract on PubMed →
Pomegranate (<i>Punica granatum</i> L.) has attracted considerable attention for its anticancer potential; however, mechanistic studies employing bioactivity-guided fractions from... Read full abstract on PubMed →
The recycling of post-consumer plastics for food-contact applications is subject to stringent regulatory requirements, particularly with regard to the removal of potentially harmfu... Read full abstract on PubMed →
C<sub>17</sub>-polyacetylenic (PA) oxylipins are bioactive compounds in carrots (<i>Daucus carota</i> L.) with structurally unique features and diverse biological roles. These PA-d... Read full abstract on PubMed →
The presence of insoluble pulp particles influences flavor release and aroma characteristics in citrus juice. This study aimed to investigate the distribution of volatiles in both... Read full abstract on PubMed →
The lipid and flavor in milk are key factors that affect its quality, which profiles during donkey lactation are not yet clear. In this study, the lipids and volatile compounds (VO... Read full abstract on PubMed →
BACKGROUND: We investigated the correlation between urine VOC metabolites and airway function in children exposed to anthropogenic volatile organic compounds (VOCs), notable pollut... Read full abstract on PubMed →
To meet the consumer demand for high-quality flesh sources, this study investigated the impacts of exercise training (ET) combined with a high-fat diet (HFD) on flesh quality. The... Read full abstract on PubMed →
Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The se... Read full abstract on PubMed →
Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public in the southwestern regions of China. To reveal the microbial community succession... Read full abstract on PubMed →
Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content... Read full abstract on PubMed →
The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships am... Read full abstract on PubMed →
The aim of this present investigation was to analyze bioactive compounds, as well as demonstrate the antioxidant activities of nine cultivars of Australian lupin species accompanie... Read full abstract on PubMed →
Panax ginseng (Meyer) and Panax notoginseng (Burkill), belonging to the family Araliaceae, are used worldwide as medicinal and functional herbs. Numerous publications over the past... Read full abstract on PubMed →
Unlike polyphenols, which are widely available in the diet, polyacetylenes are available only from the Apiaceae family vegetables, including carrot, parsnip, fennel, celery, and ma... Read full abstract on PubMed →
As a new form of cigarettes, heated tobacco products (HTPs) have been rapidly distributed worldwide. In this study, an improved method for analyzing gaseous and particulate compoun... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.