Papers mentioning oyster or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Among the Moscato grapes, Moscato Giallo is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of rip... Read full abstract on PubMed →
Oyster sauce (OS) is a highly processed oyster product. However, the significant price difference between OS and fresh oysters raises a question: Does authentic OS truly contain co... Read full abstract on PubMed →
The aroma-active compounds (AACs) of traditional vinegars are formed through complexed pathways. Moreover, their source is not clear yet. The composition of AACs throughout the ent... Read full abstract on PubMed →
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable a... Read full abstract on PubMed →
The particular characteristics of growth and development of mushrooms in nature result in the accumulation of a variety of secondary metabolites, several of them with biological ac... Read full abstract on PubMed →
The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and r... Read full abstract on PubMed →
A survey of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce and other similar products available in China has been completed. Thirty samples of soy, oyster sauce and other sauce... Read full abstract on PubMed →
Undersized processed crawfish are proposed to be a resource for effective recovery of crawfish flavors. Tail puree from undersized crawfish was hydrolyzed using protease APL-440 th... Read full abstract on PubMed →
The roots, leaves, and seeds of <i>Lepidium sativum</i> L., popularly known as Garden cress in different regions, have high economic importance; although, the crop is particularly... Read full abstract on PubMed →
Plant trichomes generally act as a physical defense against herbivore attacks and are present in a variety of plants, including rice plants. This research examined the physical and... Read full abstract on PubMed →
Following a request from the European Commission, the EFSAPanel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on th... Read full abstract on PubMed →
Herbal liqueurs are spirits with numerous functional properties, due to the presence of bioactive extractable compounds deriving from herbs. The aim of this study was to obtain new... Read full abstract on PubMed →
Brood-site mutualisms represent extreme levels of reciprocal specialization between plants and insect pollinators, raising questions about whether these mutualisms are mediated by... Read full abstract on PubMed →
Volatiles play a key role in attraction of pollinators to cycad cones, but the extent to which volatile chemistry varies among cycad species is still poorly documented. Volatile co... Read full abstract on PubMed →
<h4>Background and aims</h4>Ontogenetic patterns of odour emissions and heating associated with plant reproductive structures may have profound effects on insect behaviour, and con... Read full abstract on PubMed →
Proximal composition, colour and levels of fatty acids and volatile compounds in oysters following high-pressure (HP) treatment at 260, 500 or 800 MPa for 3, 5 or 5 min, respective... Read full abstract on PubMed →
This review discusses the current trends in molecular profiling for the emerging systems biology applications. Historically, the methodological developments in separation science w... Read full abstract on PubMed →
Oyster farming is of real economic interest in France. Oyster farmers attach more and more importance to improving the growth and the quality of their oysters. Some fatty acids kno... Read full abstract on PubMed →
In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters and their olfactory... Read full abstract on PubMed →
and food security. The ancient process of fermentation and subsequent fermented foods have provided vital staples for mankind throughout history. It has evolved over the years with... 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.