Papers mentioning nuts or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
As an important semi-essential amino acid, l-arginine is extensively used in the food and pharmaceutical fields. At present, l-arginine production depends on cost-effective, green,... Read full abstract on PubMed →
Lauric arginate (LAE, ethyl-Nα-lauroyl-L-arginate hydrochloride) is synthesized from food components lauric acid and L-arginine and is quickly hydrolyzed to lauric acid and L-argin... Read full abstract on PubMed →
BACKGROUND: Sexual dysfunction and infertility are conditions with high prevalence in the general population. Nutritional factors have been reported to have an impact on sexual and... Read full abstract on PubMed →
Sepsis is a systemic response to an infection, with high morbidity and mortality rates. Metabolic changes during infection and sepsis could be related to changes in metabolism of t... Read full abstract on PubMed →
OBJECTIVE: Sepsis is a major health problem considering its significant morbidity and mortality rate. The amino acid L-arginine has recently received substantial attention in relat... Read full abstract on PubMed →
This study examined the effects of varying enzymatic pretreatment durations (0-80 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). T... Read full abstract on PubMed →
This work introduces the concept of a molecularly imprinted gas sensor to monitor the condition of naturally ripened strawberries. Furaneol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone,... Read full abstract on PubMed →
Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structu... Read full abstract on PubMed →
A new rule stipulates that wine made in Japan from grapes harvested in Japan be labeled as "Japan wine". The main grape varieties for Japan Wine, Koshu for white wine and Muscat Ba... Read full abstract on PubMed →
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais i... Read full abstract on PubMed →
Furaneol is an aroma compound which occurs naturally in foods and is used as an artificial flavor. Detection of furaneol is required in food science and food processing industry. C... Read full abstract on PubMed →
A methodology for the rapid determination of the aromatic compounds methyl anthranilate (MA), 2'-aminoacetophenone (2-AAP) and furaneol by GC-MS was validated and used to character... Read full abstract on PubMed →
A method for the analytical determination of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone], maltol [3-hydroxy-2-methyl-4H-pyran-4-one] and free furaneol [2,5-dimethyl-4-hydroxy-3... Read full abstract on PubMed →
Among the most important volatile compounds in the aroma of strawberries are 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol) and its methoxy derivative (methoxyfuraneol, mesifuran... Read full abstract on PubMed →
Pleasant aroma is a distinctive character of Wuyi Rock tea, but its optimization through agricultural practices remains largely unexplored. Here, we conducted a two-year field tria... Read full abstract on PubMed →
To investigate the interaction mechanism between phospholipids and myofibrillar proteins (MP) during thermal degradation, Gas chromatography-mass spectrometry combined with thermal... Read full abstract on PubMed →
Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure... Read full abstract on PubMed →
Most of the odors that humans perceive daily are complex odors. It is believed that the modulation, enhancement, and suppression of overall complex odors are caused by interactions... Read full abstract on PubMed →
Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study c... Read full abstract on PubMed →
To safeguard the legal rights of tea enterprises and promote sustainable development in the tea industry, this study proposes a rapid, non-destructive method for authenticating whi... Read full abstract on PubMed →
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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.