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.
Artificial olfactory sensors that recognize patterns transmitted by olfactory receptors are emerging as a technology for monitoring volatile organic compounds. Advances in statisti... Read full abstract on PubMed →
Various threats such as explosives, drugs, environmental hormones, and spoiled food manifest themselves with the presence of volatile organic compounds (VOCs) in our environment. I... Read full abstract on PubMed →
New agronomic practices and technology enabled Argentina a larger production of cereal grains, reaching a harvest yield of 26.5 million metric tons of maize, of which, about 40% wa... Read full abstract on PubMed →
This study successfully prepared La <sub><i>x</i></sub> Ce<sub>1-<i>x</i></sub> CoO<sub>3</sub> (<i>x</i> = 0.2, 0.4, 0.6, 0.8, 1) series perovskite oxide catalysts by co precipita... Read full abstract on PubMed →
Odorant receptors (ORs) are main actors of the insects peripheral olfactory system, making them prime targets for pest control through olfactory disruption. Traditional methods emp... 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 →
The objectives of this study were to develop an ammonolysis-based microencapsulation technique using a nonhalogenated isopropyl formate and to evaluate its feasibility in preparing... Read full abstract on PubMed →
1-Propanol is a crucial flavor compound in Jiang-flavor Baijiu, yet the key microbial pathways and environmental factors controlling its synthesis have not been systematically inve... Read full abstract on PubMed →
BACKGROUND: 1,2-propanediol (1,2-PDO) is widely used in the cosmetic, food, and drug industries with a worldwide consumption of over 1.5 million metric tons per year. Although effo... Read full abstract on PubMed →
3-Chloro-1,2-propanediol (3-MCPD) and its fatty acid esters (FE) are present as contaminants in different processed foods. Based on the available toxicological data the potential r... Read full abstract on PubMed →
BACKGROUND: Odorant-binding proteins (OBPs) are essential in insect's daily behaviors mediated by olfactory perception. Megachile saussurei Radoszkowski (Hymenoptera, Megachilidae)... Read full abstract on PubMed →
Catabolic bacterial microcompartments (BMC), or metabolosomes, are self-assembling structures formed by enzymes enclosed by porous protein shells. They provide a specialised enviro... Read full abstract on PubMed →
3-Monochloro-1,2-propanediol (3-MCPD) is a chemical compound that is unintentionally produced during food processing such as acid hydrolysis. There has been reports regarding the r... Read full abstract on PubMed →
Bacterial microcompartments (BMCs) are proteinaceous organelles that optimize specific metabolic pathways referred to as metabolosomes involving transient production of toxic volat... Read full abstract on PubMed →
The changes of volatile compounds in soy sauce during long-term fermentation (12 months) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction... Read full abstract on PubMed →
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of propane-1,2-diol (E 1520) when used as a food ad... Read full abstract on PubMed →
(-)-Geosmin has high demand in perfumes and cosmetic products for its earthy congenial aroma. The current production of (-)-geosmin is either by distillation of sun-baked soil or b... Read full abstract on PubMed →
Freshwater benthic algae form complex mat matrices that can confer ecosystem benefits but also produce harmful cyanotoxins and nuisance taste-and-odor (T&O) compounds. Despite inte... Read full abstract on PubMed →
Geosmin may be the most familiar volatile compound, as it lends the earthy smell to soil. The compound is a member of the largest family of natural products, the terpenoids. The br... Read full abstract on PubMed →
The taste and odor (T&O) problem represented by 2-methylisoborneol (2-MIB) and geosmin (GSM) in water is the multiple undesirable substances in the drinking water and the aquatic i... 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.