Papers mentioning peas or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Bulgur is a traditional food product and is widely consumed in Turkey and Middle Eastern countries. The main aim of this study was to investigate the potential of peas... Read full abstract on PubMed →
Seed development is complex, influenced by genetic and environmental factors. Understanding proteome profiles at different seed developmental stages is key to improving seed compos... Read full abstract on PubMed →
Fertilizers application are widely used to get a higher yield in agricultural fields. Nutrient management can be improved by cultivating leguminous species in order to obtain a bet... Read full abstract on PubMed →
The structural and functional properties of two different pea water-soluble polysaccharides, a high methyl-esterified (HM-SPPS; degree of methyl esterification (DMe): 71.0 %) and l... Read full abstract on PubMed →
Vegetal proteins are of high interest for their many positive aspects, but their 'beany' off-flavor is still limiting the consumer's acceptance. The aim of this work was to investi... Read full abstract on PubMed →
Peas as an alternative protein source have attracted a great deal of interest from the food industry and consumers in recent years. However, pea proteins usually do not taste neutr... Read full abstract on PubMed →
The dominant volatile off-flavor compounds of pea and soy milk were investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), sensory evaluation, and odor-activi... Read full abstract on PubMed →
This study investigated for the first time the molecular effectiveness of 'aroma' from three small molecules including a phenol (phenyl ethyl alcohol; PEA) and an aldehyde (cinnama... Read full abstract on PubMed →
BACKGROUND: Broiler diets mainly consist of cereals and protein-rich feed sources; in the EU-27, poultry farming consumes 24% of the total amount of protein-rich feedstuffs. Since... Read full abstract on PubMed →
Pea (Pisum sativum, L.) is a major pulse crop used both for animal and human alimentation. Owing to its association with nitrogen-fixing bacteria, it is also a valuable component f... Read full abstract on PubMed →
<0.05) improved the bioaccessibility of Mn and Fe. These findings suggest that lactic fermentation of pea flour is a promising culinary preparation that can improve the digestibili... Read full abstract on PubMed →
A stable isotope dilution assay was developed for the quantitation of the hazelnut odorant 5-methyl-(E)-2-hepten-4-one by mass chromatography using synthesized [(2)H](2)-5-methyl-(... Read full abstract on PubMed →
<h4>Background</h4>The cytochrome P450 superfamily comprises a large group of enzymes crucial for the biosynthesis and metabolism of diverse endogenous and exogenous secondary meta... Read full abstract on PubMed →
INTRODUCTION The regulation of aroma quality during the postharvest processing of fresh tea leaves is a critical yet underexplored area. Green tea spreading, a key step that induce... Read full abstract on PubMed →
Evidence that plants can respond to volatile organic compounds (VOCs) was first presented 35 years ago. Since then, over 40 VOCs have been found to induce plant responses. These in... Read full abstract on PubMed →
BACKGROUND: The grafting of watermelons (Citrullus lanatus) is a common technique that increases yield under stressful soil conditions. The most common rootstocks for watermelons a... Read full abstract on PubMed →
The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different ef... Read full abstract on PubMed →
BACKGROUND: Aspergillus flavus and the produced carcinogenic aflatoxins pose severe threats to food safety and human health. The control of A. flavus and aflatoxins have become a f... Read full abstract on PubMed →
Bacterial volatile organic compounds (VOCs) have been investigated as a non-invasive approach to diagnosis of infectious diseases. Here, we aimed to explore potential diagnostic ma... Read full abstract on PubMed →
Changes in the lipid oxidation and volatile compounds of a variety of tilapia tissues (Oreochromis niloticus) including the muscle, gills, and skin during ice storage were investig... 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.