Papers mentioning peanut butter or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Herein, the study aimed to investigate pre-treatments processing on aroma profiles and nutritional quality of cold-pressing sesame oil (CPSO), roasting sesame oil (RSO), microwave... Read full abstract on PubMed →
<h4>Introduction</h4>This study aimed to investigate the differences in flavor compounds between aged and fresh peanuts and their effects on peanut porridge aroma, taste, and volat... Read full abstract on PubMed →
A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Artemisia annua L. produces the antimalarial sesquiterpene lactone, artemisinin (AN), and was traditionally used by the Chinese to treat fever, whic... Read full abstract on PubMed →
Nineteen samples of food in glass jars with twist closures were collected by the national food inspectors at Danish food producers and a few importers, focusing on fatty food, such... Read full abstract on PubMed →
Effect of postharvest stress application by slicing at 0.2, 0.4, and 0.6 cm, exposure to ultrasound (power density of 39.2 mW/cm3) for 4 min at 25 degrees C and subsequent incubati... Read full abstract on PubMed →
A headspace gas chromatography/mass spectrometry method was developed and validated in-house for the determination of furan in foods. The method of standard additions with d4-furan... Read full abstract on PubMed →
To discover new natural materials for insect management, commercially available stored sheep wool was investigated for attractancy to female adult Aedes aegypti mosquitoes. The vol... Read full abstract on PubMed →
Sterols are secondary metabolites commonly found in rapeseed that play crucial physiological roles in plants and also benefit human health. Consequently, unraveling the genetic bas... Read full abstract on PubMed →
Sterol lipids are widely present in eukaryotes and play essential roles in signaling and modulating membrane fluidity. Although rare, some bacteria also produce sterols, but their... Read full abstract on PubMed →
Sensory quality deterioration of chicken seasoning was investigated using physicochemical properties, gas chromatography-mass spectrometry (GC-MS) and descriptive sensory analysis... Read full abstract on PubMed →
Plant sterols (PS) are cholesterol-like terpenoids widely spread in the kingdom Plantae. Being the target of extensive research for more than a century, PS have topped with evidenc... Read full abstract on PubMed →
Fungal infections are a leading cause of morbidity and death for hospitalized patients, mainly because they remain difficult to diagnose and to treat. Diseases range from widesprea... Read full abstract on PubMed →
We describe a protocol developed for the preparation of β-enaminoketones derived from 1,3-cyclohexanediones, and their subsequent reduction by sodium in THF-isopropyl alcohol to af... Read full abstract on PubMed →
α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... Read full abstract on PubMed →
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different... Read full abstract on PubMed →
The objective of this study was to develop a simultaneous analysis method of furan and its 10 derivatives in different food commodities. The results indicated that furan and its 10... Read full abstract on PubMed →
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared f... Read full abstract on PubMed →
Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducte... Read full abstract on PubMed →
Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 co... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.