Papers mentioning opossum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Ambrosia beetles (Coleoptera: Curculionidae: Scolytinae) are small fungus-farming beetles that damage stressed nursery trees directly through tunneling and structural weakening, an... Read full abstract on PubMed →
Alzheimer's disease (AD) is increasingly recognized as a disorder of cerebral energy metabolism, where impaired glucose utilization contributes to disease pathology. Medium-chain f... Read full abstract on PubMed →
Tire particles have been reported as a major source of microplastic pollution for aquatic environments, but interactions between biota and tire particles remain uncertain. In this... Read full abstract on PubMed →
Alzheimer's Disease (AD) currently has no definitive medication. The trend has shifted towards utilizing bioactive compounds found in fermented foods as potential medications for A... Read full abstract on PubMed →
Dongxiang tribute sheep have a history of use in food dishes such as "Dongxiang Handgrip," which dates back hundreds of years and is a favorite halal food in northwestern China. Ho... Read full abstract on PubMed →
Fungi are a highly diverse group of heterotrophic organisms that play an important role in diverse ecological interactions, many of which are chemically mediated. Fungi have a very... Read full abstract on PubMed →
Tesis por compendio[ES] Ecología de los terpenos volátiles de la piel de la naranja: comunicación planta-frugívoro Desde hace décadas muchos autores han investigado cómo a lo largo... Read full abstract on PubMed →
Introduction Vector borne diseases (VBDs) are one of the greatest public health problems worldwide and their control represents a key global public health challenge. In particular,... Read full abstract on PubMed →
To determine whether the vomeronasal system of the Brazilian short-tailed opossum (Monodelphis domestica) is important to the response to conspecific chemical signals, the authors... Read full abstract on PubMed →
Eighteen raw legs were evenly divided into two groups and salted with 100% NaCl and compound curing agent (60% NaCl + 40% KCl + 90 mg/kg NaNO2) to investigate the effect of compoun... Read full abstract on PubMed →
In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four... Read full abstract on PubMed →
Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass sp... Read full abstract on PubMed →
In this study, odor characteristics and phytoplankton composition were systematically investigated in two winter periods in a reservoir with fishy odor in north China. Ten potentia... Read full abstract on PubMed →
In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →
The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes... Read full abstract on PubMed →
This work attempts to measure the importance of methional and phenylacetaldehyde on the flavor stability of beer, as direct participants or as indicators of aroma deterioration. A... Read full abstract on PubMed →
The primary flavor compound in potato, methional, is synthesized from methionine by the Strecker degradation reaction. A major problem associated with potato processing is the loss... Read full abstract on PubMed →
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extrac... Read full abstract on PubMed →
Identifying the metabolic and genetic changes that confer evolutionary novelty is essential for understanding the factors facilitating or constraining the occurrence of traits. We... Read full abstract on PubMed →
Muscle fiber types critically influence pork flavor by modulating taste-active and aroma compounds. This study analyzed three muscles in Jinhua pigs-longissimus dorsi (LD, predomin... 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.