Papers mentioning pepper or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Low pungency, high aromatic potential and red color, give to Piper borbonense its originality when compared to Piper nigrum. Effects of blanching, sweating and drying on these char... Read full abstract on PubMed →
The apple, the pumpkin and the cinnamon are raw materials that could be innovatively combined to produce a new sugar-preserved product following an original recipe. It can be consi... Read full abstract on PubMed →
Application of the molecular sensory science concept including aroma extract dilution analysis (AEDA) on the basis of gas chromatography-olfactometry combined with gas chromatograp... Read full abstract on PubMed →
CYP 2A6 is a human enzyme that metabolizes many xenobiotics including coumarin, indole, nicotine and carcinogenic nitrosamines. The gene for CYP2A6 is polymorphic. There are few da... Read full abstract on PubMed →
The estimated new cases of breast cancer (BC) patients were 2.26 million in 2020, which accounted for 11.7% of all cancer patients, making it the most prevalent cancer worldwide. E... Read full abstract on PubMed →
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whit... Read full abstract on PubMed →
Two rootstock crosses of sweet melon and watermelon (Cucurbita moschata × Cucurbita maxima hybrids), 'Kickstart' and 'Carnivor', grafted onto four melon cultivars (cantaloups; 'Maj... Read full abstract on PubMed →
Dioscorea species is a very important food and drug plant. The tubers of the plant are extensively used in food and drug purposes owing to the presence of steroidal constituent's d... Read full abstract on PubMed →
Based on volatile components, the dilution ratio of yellow rice wine to water in wine-processed Rhei Radix et Rhizoma was optimized, and the types and relative content changes of v... Read full abstract on PubMed →
Insight investigation on both edible pulps and inedible parts involving inflorescence axis and shreds of Artocarpus heterophyllus Lam were carried out, a total of 98 VOCs and 201 m... Read full abstract on PubMed →
Bacillus volatiles to control plant nematodes is a topic of great interest among researchers due to its safe and environmentally friendly nature. Bacillus strain GBSC56 isolated fr... Read full abstract on PubMed →
Consumers consistently note that there is room for improvement in the flavor of commercial strawberries. Fruit flavor and aroma are affected by both genetics and environment. This... Read full abstract on PubMed →
Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteris... Read full abstract on PubMed →
Controlling aflatoxigenic Aspergillus flavus and aflatoxins (AFs) in grains and food during storage is a great challenge to humans worldwide. Alcaligenes faecalis N1-4 isolated fro... Read full abstract on PubMed →
The enantiomers of ethyl 2-methylbutanoate were assayed in several wines using chiral gas chromatography (β-cyclodextrin). Analyses of 37 commercial red wines from various vintages... Read full abstract on PubMed →
OBJECTIVE: To study the chemical constituents in the volatile oil from fruits of Alpinia oxyphylla. METHOD: Using GC-MS to identify the constituents. RESULT AND CONCLUSION: Sixty-f... Read full abstract on PubMed →
Suansun, the "soul" of Liuzhou river snails rice noodles in Guangxi, China, is shifting from artisanal to industrial production. To close the flavor-microbe gap between homemade an... Read full abstract on PubMed →
Terpenoids are a class of compounds found in hops which are responsible for the distinctive hop aromas in beer. Changes in terpenoid composition during fermentation as a result of... Read full abstract on PubMed →
Bark beetles vector symbiotic fungal species into their host trees during mass attacks. The symbiotic relationship with blue stain fungi of the Ascomycetes, including genera of End... Read full abstract on PubMed →
Citronellyl acetate as an important flavor, can be effectively synthesized by lipase catalysis in nonaqueous system. But lipases usually behave low catalytic activity due to aggreg... 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.