Papers mentioning phyllo dough or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
l-Asparaginase (EC 3.5.1.1) is an enzyme that catalyzes the hydrolysis of l-asparagine to l-aspartic acid. This enzyme has an important role in medicine and food. l-Asparaginase is... Read full abstract on PubMed →
L-Asparaginases (EC 3.5.1.1) are enzymes that catalyze the hydrolysis of L-asparagine to L-aspartic acid and found in a variety of organisms from microorganisms to mammals. However... Read full abstract on PubMed →
L-leucine is an essential amino acid widely used in food and pharmaceutical industries. However, the relatively low production efficiency limits its large-scale application. In thi... Read full abstract on PubMed →
Pyrazines are ubiquitous in nature - biosynthesized by microorganisms, insects, and plants. Due to their great structural diversity, they own manifold biological functions. Alkyl-... Read full abstract on PubMed →
The oleaginous fungus Mortierella alpina is a safe source of polyunsaturated fatty acids (PUFA) in industrial food and feed production. Besides PUFA production, pharmaceutically re... Read full abstract on PubMed →
Discovering safe and effective drugs that promote neuron regeneration is an essential strategy for the recovery of central nervous system injuries. In this study, we found that L-l... Read full abstract on PubMed →
3-Hydroxy-3-methylbutyrate (HMB) is an important compound that can be used for the synthesis of a variety of chemicals in the food and pharmaceutical fields. Here, a biocatalytic m... Read full abstract on PubMed →
l-Leucine, as an essential branched-chain amino acid for humans and animals, has recently been attracting much attention because of its potential for a fast-growing market demand.... Read full abstract on PubMed →
With global warming, heat stress is becoming a pressing concern worldwide. In chickens, heat stress reduces food intake and growth, and increases body temperature and stress respon... Read full abstract on PubMed →
The metabolic roles for L-leucine, an essential branched-chain amino acid (BCAA), go far beyond serving exclusively as a building block for de novo protein synthesis. Growing evide... Read full abstract on PubMed →
OBJECTIVE: Structured lipids containing medium-chain fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) from fish oil (EPA/MCT) and it improve overall enduran... Read full abstract on PubMed →
Gastric emptying (GE) is the process of food being processed by the stomach and delivered to the small intestine where nutrients such as lipids are absorbed into the blood circulat... Read full abstract on PubMed →
Drosophila sechellia is a dietary specialist endemic to the Seychelles islands that has evolved to consume the fruit of Morinda citrifolia. When ripe, the fruit of M. citrifolia co... Read full abstract on PubMed →
Background: Medium Chain Fatty Acids (MCFAs) are a dietary supplement that exhibit interesting properties, due to their smaller molecular size. The acute consumption of MCFAs is ex... Read full abstract on PubMed →
This study aims to investigate six food additives (octanoic acid, decanoic acid, acesulfame K, aspartame, saccharin, and sucralose) used in foods for the elderly or people with dys... Read full abstract on PubMed →
OBJECTIVES: Nutrient sensing by hypothalamic neurons is critical for the regulation of food intake and energy expenditure. We aimed to identify long- and medium-chain fatty acid sp... Read full abstract on PubMed →
L-proline is a non-essential amino acid that can be metabolised by the oral microbiome. This study hypothesised that L-proline could influence the microbiome and that shifts in the... Read full abstract on PubMed →
Lactosucrose (LS) is a known prebiotic that has gained recognition for its low caloric content and various health benefits. However, its potential in food applications remains larg... Read full abstract on PubMed →
L-Proline hydroxylase is a member of the non-heme Fe2+/α-ketoglutarate (AKG)-dependent hydroxylase family that catalyzes the reaction from L-proline to hydroxy-L-proline, which is... Read full abstract on PubMed →
BACKGROUND: In recent years, there has been a growing demand for microbial production of trans-4-hydroxy-L-proline (t4Hyp), which is a value-added amino acid and has been widely us... 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.