Peer-Reviewed Research Database

Millet — 1,291 papers

Papers mentioning millet or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the millet research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Harvard University

Inserm

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

China Agricultural University

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2023 Food chemistry aroma analysis

Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →

PMID: 37302308 DOI: 10.1016/j.foodchem.2023.136521

2021 Food chemistry gc ms

Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.

The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes... Read full abstract on PubMed →

PMID: 33127226 DOI: 10.1016/j.foodchem.2020.128124

2004 Journal of agricultural and food chemistry sensory panel

Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.

This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A... Read full abstract on PubMed →

PMID: 15612775 DOI: 10.1021/jf049178l

2003 Journal of agricultural and food chemistry aroma analysis

Enhancement of the primary flavor compound methional in potato by increasing the level of soluble methionine.

The primary flavor compound in potato, methional, is synthesized from methionine by the Strecker degradation reaction. A major problem associated with potato processing is the loss... Read full abstract on PubMed →

PMID: 12952421 DOI: 10.1021/jf030148c

2000 Journal of agricultural and food chemistry threshold study

Clues about the role of methional as character impact odorant of some oxidized wines.

A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extrac... Read full abstract on PubMed →

PMID: 10995348 DOI: 10.1021/jf991177j

2023 Molecules (Basel, Switzerland) pharmacology

Extraction of Gallic Acid and Ferulic Acid for Application in Hair Supplements.

Food supplements based on antioxidants and vitamins are often prescribed to correct inefficiencies in the human diet and delay diseases such as premature aging and alopecia (tempor... Read full abstract on PubMed →

PMID: 36903614 DOI: 10.3390/molecules28052369 Full text on PMC

2022 Journal of agricultural and food chemistry other

4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins.

Lipids are an important component of meat, as they provide desirable sensory characteristics and nutritional benefits. However, lipids are susceptible to degradation through oxidat... Read full abstract on PubMed →

PMID: 36129340 DOI: 10.1021/acs.jafc.2c05550

2022 Frontiers in nutrition other

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.

Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure an... Read full abstract on PubMed →

PMID: 35990321 DOI: 10.3389/fnut.2022.960712 Full text on PMC

2022 Molecules (Basel, Switzerland) unrelated

Extraction of Polyphenols and Vitamins Using Biodegradable ATPS Based on Ethyl Lactate.

The growing human population, together with the inefficient use of natural resources, has been dramatically increasing the production of food waste, which poses serious economic, e... Read full abstract on PubMed →

PMID: 36431939 DOI: 10.3390/molecules27227838 Full text on PMC

2022 Food research international (Ottawa, Ont.) gc ms

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.

Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneousl... Read full abstract on PubMed →

PMID: 35761552 DOI: 10.1016/j.foodres.2022.111239

2021 Open research Europe other

Ethyl lactate production by reactive distillation - optimization of reaction kinetics and energy efficiency.

Background: Ethyl lactate is an environmentally benign solvent, which could substitute petrol-based volatile organic compounds (VOCs) in many applications if production costs are r... Read full abstract on PubMed →

PMID: 37645126 DOI: 10.12688/openreseurope.13744.2 Full text on PMC

2020 Comprehensive reviews in food science and food safety other

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods.

Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds containing one or more carbonyl groups, which can be created by lipid oxidation both in viv... Read full abstract on PubMed →

PMID: 33325172 DOI: 10.1111/1541-4337.12535

2019 Food chemistry other

Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion.

Health benefits are associated with polyunsaturated fatty acids, but their sensitivity to oxidation may generate toxic oxidation species. The objective of this study was to compare... Read full abstract on PubMed →

PMID: 31126445 DOI: 10.1016/j.foodchem.2019.04.107

2017 Free radical biology & medicine other

4-Hydroxynonenal metabolites and adducts in pre-carcinogenic conditions and cancer.

4-hydroxy-2-nonenal (HNE) is an amazing reactive compound, originating from lipid peroxidation within cells but also in food and considered as a "second messenger" of oxidative str... Read full abstract on PubMed →

PMID: 28065782 DOI: 10.1016/j.freeradbiomed.2016.12.025

2025 Molecules (Basel, Switzerland) pharmacology

Microwave-Assisted Extraction of Phenolic Compounds from Cocoa Pod Husk: Process Optimization and Impact of Drying Temperature on Bioactive Recovery.

Cocoa pod husk (CPH), the principal by-product of cocoa processing, represents an abundant and underutilized source of bioactive phenolics with potential applications in the food a... Read full abstract on PubMed →

PMID: 40942025 DOI: 10.3390/molecules30173497 Full text on PMC

2024 Food chemistry aeda

Self-assembled Abietic acid encapsulated nanoparticles to improve the stability of Proanthocyanin B2.

Procyanidin B2 (Pac B2) has attracted much attention due to its strong antioxidant activity, but poor in vivo stability limits its wide application in food and medicine. In this pa... Read full abstract on PubMed →

PMID: 38991240 DOI: 10.1016/j.foodchem.2024.140287

2023 Food chemistry pharmacology

Procyanidin B2: A promising multi-functional food-derived pigment for human diseases.

Natural edible pigments play a paramount part in the food industry. Procyanidin B2 (PB2), one of the most representative naturally occurring edible pigments, is usually isolated fr... Read full abstract on PubMed →

PMID: 37059021 DOI: 10.1016/j.foodchem.2023.136101

2023 Molecules (Basel, Switzerland) pharmacology

Screening and Characterization of Phenolic Compounds from Selected Unripe Fruits and Their Antioxidant Potential.

The food sector's interest in sustainability and the demand for novel bioactive compounds are increasing. Many fruits are wasted every year before ripening due to various climatic... Read full abstract on PubMed →

PMID: 38202750 DOI: 10.3390/molecules29010167 Full text on PMC

2022 Pharmacological research pharmacology

Procyanidin B2 ameliorates endothelial dysfunction and impaired angiogenesis via the Nrf2/PPARγ/sFlt-1 axis in preeclampsia.

Preeclampsia is a severe complication of pregnancy characterised by variable degrees of placental malperfusion. A growing body of evidence indicates that soluble endoglin and solub... Read full abstract on PubMed →

PMID: 35150862 DOI: 10.1016/j.phrs.2022.106127

2022 Molecules (Basel, Switzerland) pharmacology

Baobab-Fruit Shell and Fibrous Filaments Are Sources of Antioxidant Dietary Fibers.

Since 2008, baobab-fruit dried pulp is listed as an ingredient on the European Union's Novel Food Catalogue. By pulp production, 80% of the baobab fruit is discarded, forming side... Read full abstract on PubMed →

PMID: 36080328 DOI: 10.3390/molecules27175563 Full text on PMC

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.