Papers mentioning pecans or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Benzo[a]pyrene (BaP), a potent carcinogenic polycyclic aromatic hydrocarbon, is a critical food contaminant originating from environmental deposition and thermal processing, posing... Read full abstract on PubMed →
This study explored the mechanisms underlying raw pecan flavor biosynthesis using pathway-based metabolomics and statistical correlation analysis. Three pecan cultivars-'Avalon,' '... Read full abstract on PubMed →
This study aimed to evaluate the impact of conventional (pressing extraction [PSE], solvent extraction [STE]), and non-conventional (microwave-assisted solvent extraction [MSE], su... Read full abstract on PubMed →
Researchers endeavor to collect odor information to prepare for the exploration of odor prediction. Such researches will require machine learning algorithms with excellent data pro... Read full abstract on PubMed →
BACKGROUND: As an important plant source of food and edible oils, pecans are rich in metabolites. Few studies have focused on metabolites involved in pecan seed germination at diff... Read full abstract on PubMed →
Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employ... Read full abstract on PubMed →
This study aimed to evaluate the effects of controlled atmosphere (CA) storage at a low oxygen partial pressure (pO2; 2 kPa of O2) and low pO2 associated with high pCO2 (2 kPa O2 +... Read full abstract on PubMed →
The effects of 1-methylcyclopropene (1-MCP) treatment and shell maintenance on the physicochemical quality and volatile compounds (VC) profile of pecans after storage is still poor... Read full abstract on PubMed →
Five fatty acids comprise the bulk of the lipid content in pecans: palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Understanding the profiles of these f... Read full abstract on PubMed →
Clinical trials show an inverse relationship between the consumption of antioxidant-rich tree nuts and the development of chronic diseases. This study examined antioxidant efficacy... Read full abstract on PubMed →
The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") i... Read full abstract on PubMed →
There is little published information on the prevalence of Salmonella in edible nut kernels. A study in early 2008 of edible roasted nut kernels on retail sale in England was under... Read full abstract on PubMed →
Fungi of the genus Alternaria are parasitic on plants and other organic materials. A. alternata is a frequently occurring species of particular interest because it produces a numbe... Read full abstract on PubMed →
) industry. Lipidomics is used in this study to determine the lipid composition of pecan and how it changes in response to insect attack. Pecan had 167 lipids, including 34 glycero... Read full abstract on PubMed →
1-Propanol is a crucial flavor compound in Jiang-flavor Baijiu, yet the key microbial pathways and environmental factors controlling its synthesis have not been systematically inve... Read full abstract on PubMed →
BACKGROUND: 1,2-propanediol (1,2-PDO) is widely used in the cosmetic, food, and drug industries with a worldwide consumption of over 1.5 million metric tons per year. Although effo... Read full abstract on PubMed →
3-Chloro-1,2-propanediol (3-MCPD) and its fatty acid esters (FE) are present as contaminants in different processed foods. Based on the available toxicological data the potential r... Read full abstract on PubMed →
Catabolic bacterial microcompartments (BMC), or metabolosomes, are self-assembling structures formed by enzymes enclosed by porous protein shells. They provide a specialised enviro... Read full abstract on PubMed →
3-Monochloro-1,2-propanediol (3-MCPD) is a chemical compound that is unintentionally produced during food processing such as acid hydrolysis. There has been reports regarding the r... Read full abstract on PubMed →
Bacterial microcompartments (BMCs) are proteinaceous organelles that optimize specific metabolic pathways referred to as metabolosomes involving transient production of toxic volat... 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.