Papers mentioning peanut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, -3 °C, and -18 °C. With increased storage time, sensory scores graduall... Read full abstract on PubMed →
Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed... Read full abstract on PubMed →
Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compou... Read full abstract on PubMed →
In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In tota... Read full abstract on PubMed →
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and... Read full abstract on PubMed →
Bacteria on floral tissue can have negative effects by consuming resources and affecting nectar quality, which subsequently could reduce pollinator visitation and plant fitness. Pl... Read full abstract on PubMed →
Microbial volatile organic compounds (VOCs) have gained prominence in the recent past for their potential use as disease markers. The discovery of microbial VOCs has benefited 'dif... Read full abstract on PubMed →
Volatile components of Lonicerae Japonicae Flos in bud stage extended type Beihua 1 were determined by the headspace solid-phase micro-extraction, compared with traditional cultiva... Read full abstract on PubMed →
Mycobacterium tuberculosis releases four volatile compounds, methyl phenyl-acetate, methyl nicotinate, methyl p-anisate and o-phenylanisole, some of which we have previously been r... Read full abstract on PubMed →
Trained African giant-pouched rats (Cricetomys gambianus) can detect Mycobacterium tuberculosis and show potential for the diagnosis of tuberculosis (TB). However, rats' ability to... Read full abstract on PubMed →
The interactions between saliva components and 20 aroma compounds in water and oil model systems were systematically evaluated as a function of saliva composition and saliva/model... Read full abstract on PubMed →
The amalgamation of garlic's antibacterial potency with olive oil's nutritional benefits provides a natural, effective way to boost health and counters microbial threats. This stud... Read full abstract on PubMed →
We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of lingering of aroma, a koku attribute induced by the se... Read full abstract on PubMed →
BACKGROUND: Lipids play essential roles in food systems, and their study through lipidomics offers insights into biochemical processes and issues such as food fraud and adulteratio... Read full abstract on PubMed →
This study proposes a novel active packaging film based on a "negative-shape biomimicry" strategy, engineered with a lotus-leaf-inspired microstructure for preserving Orah mandarin... Read full abstract on PubMed →
Heliotropium dolosum (Boraginaceae) is traditionally used for its choleretic, antipyretic, and cicatrizing properties. Despite some reports on its traditional uses, this species' c... Read full abstract on PubMed →
Germination and fermentation are effective ways to improve polyphenol contents in whole grains; however, their mechanisms await clear explanation. This study aimed to elucidate the... Read full abstract on PubMed →
Fermented plant extracts are becoming increasingly popular as active ingredients in cosmetics and pharmaceutical preparations applied topically to the skin. One of the most popular... Read full abstract on PubMed →
The total phenolic content, phenolic acid profile, anthocyanins, proanthocyanidins, flavonoids, and antioxidant capacity of the whole-grain and bran portion of sixteen distinct ric... Read full abstract on PubMed →
The production and distribution of 2,5-dimethylpyrazine (2,5-DMP), a key volatile flavor compound, are associated with the frying of skipjack tuna steaks. In this study, an intesti... 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.