Papers mentioning miso or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Fortification of foods with fish oil rich in <i>n</i>-3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during st... Read full abstract on PubMed →
The majority of the world hazelnut crop is roasted, thus developing a unique aroma that depends on the cultivar used and on the roasting conditions applied. Although several studie... Read full abstract on PubMed →
Ethyl carbamate, a genotoxic chemical contaminant present in fermented alcoholic beverages and foods, is formed from naturally occurring substances in these beverages and foods. St... Read full abstract on PubMed →
Fermented foods are valued for their diverse flavor and health benefits, but the formation of ethyl carbamate (EC), a potential carcinogen, during production and storage poses chal... Read full abstract on PubMed →
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by <i>Oenococcus oeni</i> (<i>O. oeni</i>).... Read full abstract on PubMed →
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of micro... Read full abstract on PubMed →
Urethanase is a promising biocatalyst for degrading carcinogen ethyl carbamate (EC) in fermented foods. However, their vulnerability to high ethanol and/or salt and acidic conditio... Read full abstract on PubMed →
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermen... Read full abstract on PubMed →
Humans are inevitably exposed to ethyl carbamate (EC) via consumption of fermented food and beverages. EC, known as an environmental toxin, can cause oxidative stress-mediated seve... Read full abstract on PubMed →
Ethyl carbamate is a common contaminant prevalent in fermented food with probable carcinogenic effects in animals. To date, other toxicological properties of ethyl carbamate are no... Read full abstract on PubMed →
Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogen... Read full abstract on PubMed →
Ethyl carbamate (EC) is a genotoxic compound in vitro and in vivo, it binds covalently to DNA and is an animal carcinogen. Today, EC is mainly found as a natural trace constituent... Read full abstract on PubMed →
OBJECTIVE: The aromatic profile of Rosa canina L. petals hold immense potential for the fragrance and pharmaceutical industries. This study aims to investigate the chemical composi... Read full abstract on PubMed →
Scheelea phalerata Mart. ex Spreng (Arecaceae) is a palm tree found in the Brazilian cerrado. There are no topics related to volatile oils from S. phalerata leaves in the literatur... Read full abstract on PubMed →
OBJECTIVES: This review examines how food additives impact the central nervous system (CNS) focusing on the effects of sugars, artificial sweeteners, colorings, and preservatives.... Read full abstract on PubMed →
Vinegar is widely recognized for its distinctive flavor, nutritional value, and numerous health benefits, which are particularly attributed to the presence of tetramethylpyrazine (... Read full abstract on PubMed →
As one of the most essential types of heterocyclic compounds, pyrazines have a characteristic smell and taste and have a wide range of commercial applications, especially in the fo... Read full abstract on PubMed →
BACKGROUND: Tetramethylpyrazine has been extensively studied as an anticancer substance and a flavor substance in the fields of medicine and food industry. A strain with high tetra... Read full abstract on PubMed →
2,3,5,6-Tetramethylpyrazine (TTMP) is an active ingredient of Ligusticum wallichii Franch. It can be used in medicine and food fields. In this study, Bacillus sp. TTMP20 was applie... Read full abstract on PubMed →
Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because... 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.