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.
This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer... Read full abstract on PubMed →
BACKGROUND: Long chain omega-3 polyunsaturated fatty acid (LCn3PUFA) nanoemulsion enriched foods offer the potential to address habitually low oily fish intakes. Nanoemulsions incr... Read full abstract on PubMed →
Aldehydes are important compounds in a large number of samples, especially food and beverages. In this work, for the first time, cyclohexane-1,3-dione (CHD) was used as a derivatiz... Read full abstract on PubMed →
Functional food plants are nature's gift to human beings to help them battle against various ailments for thousands of years. With the global pursuit of improving the quality of li... Read full abstract on PubMed →
Fruits and vegetables contain highly volatile hydrophobic small molecules responsible for their aroma, taste, and pungency. Empirically, we understand that these compounds can evok... Read full abstract on PubMed →
Investigation into plant-fungal pathogen interactions is one of the most interesting fields in plant sciences. However, the roles of plant volatile organic compounds in the arms ra... Read full abstract on PubMed →
This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the... Read full abstract on PubMed →
The fresh mushrooms off-flavor (FMOff) has been appearing in wines since the 2000 s; the C8 compounds, 1-octen-3-one, 1-octen-3-ol and 3-octanol are involved in this specific taint... Read full abstract on PubMed →
Odors elicit complex patterns of activated olfactory sensory neurons. Knowing the complete olfactome, i.e. the responses in all sensory neurons for all relevant odorants, is desira... Read full abstract on PubMed →
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range... Read full abstract on PubMed →
One of the main interests in the food industry is the preservation of food from spoilage by microorganisms or lipid oxidation. A novel alternative is the development of additives o... Read full abstract on PubMed →
Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2... Read full abstract on PubMed →
Application of nanotechnologies to cancer therapy might increase solubility and/or bioavailability of bioactive compounds of natural or synthetic origin and offers other potential... Read full abstract on PubMed →
Cancer initiation and progression is an accumulation of genetic and epigenetic modifications. DNA methylation is a common epigenetic modification that regulates gene expression, an... Read full abstract on PubMed →
(-)-Epigallocatechin gallate (EGCG) has attracted significant research interest due to its health-promoting effects such as antioxidation, anti-inflammation and anti-cancer activit... Read full abstract on PubMed →
Increasing prevalence of nonalcoholic fatty liver disease (NAFLD) in parallel with the obesity epidemic has been a major public health concern. NAFLD is the most common chronic liv... Read full abstract on PubMed →
Hepatocellular carcinoma (HCC) is an aggressive and life-threatening disease often diagnosed at intermediate or advanced stages, which substantially limits therapeutic approaches t... Read full abstract on PubMed →
Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →
Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor... Read full abstract on PubMed →
To investigate the effects of fungal volatile organic compounds (FVOCs) on the mycelial growth of Ganoderma lucidum, and to elucidate the molecular mechanisms underlying the growth... 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.