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.
Fermented African oil bean (Pentaclethra macrophylla Benth) seed also referred to as "Ugba" is a known delicacy, mainly consumed by Africans. Human migration has also led to the in... Read full abstract on PubMed →
Falcarinol (FaOH) and falcarindiol (FaDOH) are found in many food plants of the Apiaceae family. Carrots are a major dietary source of these polyacetylenes. Feeding azoxymethane (A... Read full abstract on PubMed →
Polyacetylenes of the falcarinol type are present in vegetables such as carrots and parsley. They display interesting bioactivities and hold potential as health-promoting and thera... Read full abstract on PubMed →
The need for improved rapid diagnostic tests for tuberculosis disease has prompted interest in the volatile organic compounds (VOCs) emitted by Mycobacterium tuberculosis complex b... Read full abstract on PubMed →
Many epidemiological studies have provided evidence that a high intake of fruits and vegetables is associated with a reduced risk for the development of cancer and cardiovascular d... Read full abstract on PubMed →
The volatile composition of four southern highbush blueberry cultivars ('Primadonna', 'Jewel', 'Snowchaser', and 'FL02-40') grown in two locations (Gainesville and Haines City, FL)... Read full abstract on PubMed →
The effects of modified atmosphere packaging on volatile compound content and physicochemical and antioxidant attributes of Gold cultivar fresh-cut pineapples were assessed through... Read full abstract on PubMed →
Poly(ethylene terephthalate) (PET) bottles are widely used for beverages. Knowledge about the migration of organic compounds from the PET bottle wall into contact media is of inter... Read full abstract on PubMed →
Six-year-old Levisticum officinale (lovage) hairy root cultures were used to study the effect of eight different NH(4) (+):NO(3) (-) ratios on their growth and volatile components.... Read full abstract on PubMed →
Carbon disulfide exerted adverse effects on the structure or hemodynamics of the cardiovascular system, and whether ethanol exposure modifies the cardiovascular effect of carbon di... Read full abstract on PubMed →
UNLABELLED: 2,4-Hexadienal, a colorless to yellow liquid with a pungent "green" or citrus odor, is used as a food additive for flavor enhancement, as a fragrance agent, as a starti... Read full abstract on PubMed →
To achieve the triple purpose of enhancing lutein and protein contents as well as improving organoleptic properties in biomass of Auxenochlorella pyrenoidosa mutant as raw material... Read full abstract on PubMed →
Solar withering is essential for the aroma formation of oolong tea, but due to the rainy and humid weather in plantation areas, solar withering became insufficient which seriously... Read full abstract on PubMed →
The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopp... Read full abstract on PubMed →
Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study, the aroma composition of KBT through natural withering, sun withering, and warm-air with... Read full abstract on PubMed →
Essential oils (EOs) from 6 genotypes of rosemary of different geographical origins were subjected to sensory, GC-Olfactometry (GC-O) as well as GC-MS analyses, to pinpoint odor-ac... Read full abstract on PubMed →
Fungal colonization can severely damage artifacts. Nematode endosymbiotic bacteria exhibit good prospects in protecting artifacts from fungal damage. We previously found that super... Read full abstract on PubMed →
Flowers pollinated by mammals have evolved in many plant families. Several scent compounds that attract bats to flowers have been identified, but the chemical ecology of pollinatio... Read full abstract on PubMed →
A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The ob... Read full abstract on PubMed →
The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used f... 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.