Papers mentioning mushroom or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lactic acid bacteria (LAB) have exhibited strain/species specificity for different food matrices. We investigated the impact of LAB fermentation on the flavor, chemical profile, an... Read full abstract on PubMed →
Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp... Read full abstract on PubMed →
Temperature is one of the most important factors for drying edible mushrooms. To evaluate the effects of different hot-air drying (HAD) temperatures on the umami taste and aroma pr... Read full abstract on PubMed →
Microbial starter cultures have extensively been used to enhance the consistency and efficiency of industrial fermentations. Despite the advantages of such controlled fermentations... Read full abstract on PubMed →
Methane (CH4) emission of dairy cows contributes significantly to the carbon footprint of the dairy chain; therefore, a better understanding of CH4 formation is urgently needed. Th... Read full abstract on PubMed →
Interest in high-quality and peculiar products is a recent trend in the enological field; for this reason, production of wines from autochthonous vine varieties is requested by con... Read full abstract on PubMed →
Plants synthesize a diverse array of specialized metabolites that contribute to plant development, growth, protection from biotic and abiotic stressors, and attracting pollinators... Read full abstract on PubMed →
Plants synthesize an array of volatile compounds, many of which serve ecological roles in attracting pollinators, deterring herbivores, and communicating with their surroundings. M... Read full abstract on PubMed →
Quorum sensing (QS), bacterial cell-to-cell communication, is a gene regulatory mechanism that regulates virulence potential and biofilm formation in many pathogens. Aeromonas sobr... Read full abstract on PubMed →
Methyl anthranilate (MANT) is a widely used compound to give grape scent and flavor, but is currently produced by petroleum-based processes. Here, we report the direct fermentative... Read full abstract on PubMed →
Given the widespread use of children's raincoats and their close contact with children and students, it is crucial to identify the odor components and potential chemical hazards as... Read full abstract on PubMed →
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize... Read full abstract on PubMed →
A simple and sensitive method for the determination of isophorone in food samples was developed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-m... Read full abstract on PubMed →
Burnt-bitter-aroma (BBA), an off-odor reminiscent of burnt grains, is associated with aroma deterioration in strong-aroma Baijiu. The key burnt-bitter-aroma compounds (BBAC) and th... Read full abstract on PubMed →
A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavo... Read full abstract on PubMed →
The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains ins... Read full abstract on PubMed →
2,4-di-tert-butylphenol (2,4-DTBP) is a synthetic antioxidant used in polyethylene crosspolymer (PEX) water distribution pipes and food-related plastics. 2,4-DTBP can leach from pl... Read full abstract on PubMed →
Liquid-liquid extraction coupled with gas chromatography-mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by... Read full abstract on PubMed →
Synthetic phenolic antioxidant 2,4-di-tert-butylphenol (2,4-DTBP) has gained growing concerns due to relatively high concentrations in aquatic ecosystems. There are, however, signi... Read full abstract on PubMed →
Taste and odor (T&O) compounds are important water pollutant, some of which are toxic. The relevant studies are all expand upon the well-known T&O compounds but for the unknown odo... 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.