Papers mentioning onion or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. T... Read full abstract on PubMed →
The inherent inter-individual variability and associated complexity of dietary response constitute a major research challenge, but also present an opportunity to trace personalized... Read full abstract on PubMed →
<i>Fusarium venenatum</i> mycoprotein is an alternative, nutritious protein source with a meat-like texture. Here, <i>F. venenatum</i> mycoprotein-based Harbin red sausage was deve... Read full abstract on PubMed →
The concordance between subjective and facial hedonic responses while eating is informative, both practically and theoretically. Recent psychophysiological studies reported that he... Read full abstract on PubMed →
To address the delamination phenomenon during storage and flavor characteristics of Oyster protein hydrolysates (OPH). In this study, xylo-oligosaccharides (XOS) were selected to c... Read full abstract on PubMed →
Fungal diseases form perforated disease spots in tobacco plants, resulting in a decline in tobacco yield and quality. The present study investigated the antagonistic effect of <i>B... Read full abstract on PubMed →
<h4>Introduction</h4><i>Allium</i> is important vegetables and seasonings in China, Tibet is rich in unique resources of the genus <i>Allium</i>, but lacks development and utilizat... Read full abstract on PubMed →
Phthalates and bisphenols are ubiquitous environmental pollutants with the ability to perturb different systems. Specifically, they can alter the endocrine system, and this is why... Read full abstract on PubMed →
Reactive Sulfur Species (RSS), such as allicin from garlic or sulforaphane from broccoli, are fre-quently associated with biological activities and possible health benefits in anim... Read full abstract on PubMed →
<h4>Purpose</h4>Endometriosis is a chronic debilitating inflammatory pathology which interests females in their reproductive age. Its pathogenesis has not yet been clearly defined.... Read full abstract on PubMed →
Allium is one of the well-known genera of the Amaryllidaceae family, which contains over 780 species. Onions, garlic, leeks, and shallots are the most important species of this gen... Read full abstract on PubMed →
Plant growth-promoting rhizobacteria can potentially be used as an alternative strategy to control plant disease. In this study, strain ST-TJ4 isolated from the rhizosphere soil of... Read full abstract on PubMed →
Flavor chemicals in electronic cigarette (EC) fluids, which may negatively impact human health, have been studied in a limited number of countries/locations. To gain an understandi... Read full abstract on PubMed →
The objective of this data in brief article is to present the associated data set regarding the published paper Novel unfiltered beer-based marinades to improve the nutritional qua... Read full abstract on PubMed →
Fragrances and malodors are ubiquitous in the environment, arising from natural and artificial processes, by the generation of volatile organic compounds (VOCs). Although VOCs cons... Read full abstract on PubMed →
The application of headspace-solid phase microextraction (HS-SPME) has been widely used in various fields as a simple and versatile method, yet challenging in quantification. In or... Read full abstract on PubMed →
Di-(2-ethylhexyl) phthalate (DEHP) is used to increase the flexibility of plastics for industrial products. However, the illegal use of the plasticizer DEHP in food and drinks has b... Read full abstract on PubMed →
<h4>Introduction</h4>The aim of this study was to test the naturally occurring organosulfur compound dipropyltetrasulfide (DPTTS), found in plants, which has antibiotic and antican... Read full abstract on PubMed →
One source of uncertainty in the estimation of dietary exposure to flavouring substances is the uncertainty in the occurrence and concentration levels of these substances naturally... Read full abstract on PubMed →
3-Mercapto-2-methylpentan-1-ol was first detected in a complex thermally processed flavor and finally isolated from raw onions. The chemical structure of this new compound was iden... 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.