Papers mentioning pineapple or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cephalopod cuttlefish, Sepia pharaonis, has been considered as a commercially important resource, which is widely regarded as nutritious food in the southwest of Indian and Mediter... Read full abstract on PubMed →
The odour-active volatiles of curuba fruit (Passiflora mollissima (Kunth) L. H. Bailey) were isolated by solvent assisted flavour evaporation (SAFE). GC-O and GC-MS analyses identi... Read full abstract on PubMed →
UNLABELLED: High oxygen modified atmosphere packaging (MAP) is currently used by the industry to maintain an attractive color in fresh meat. However, it can also promote lipid oxid... Read full abstract on PubMed →
Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross-sections cut along the central axis of Gold c... Read full abstract on PubMed →
Goji berry (Lycium barbarum L.) is rich in bioactive compounds, and its functional efficacy can be further enhanced through fermentation. This study evaluated the impact of Lactoba... Read full abstract on PubMed →
The aim of the present study was to explore changes in the profile of volatile compounds (VCs) in canned Antarctic krill (Euphausia superba) at different processing stages using pa... Read full abstract on PubMed →
Green tea kombucha (GTK) has emerged as a promising probiotic fermented beverage. Few studies have investigated its effect on human health, mainly focusing on intestinal health, mi... Read full abstract on PubMed →
Odorant molecules interact with odorant receptors (ORs) lining the pores on the surface of the sensilla on an insect's antennae and maxillary palps. This interaction triggers an el... Read full abstract on PubMed →
Early and differential diagnosis of perihilar cholangiocarcinoma (PHCCA) is highly challenging. This study aimed to evaluate whether volatile organic compounds (VOCs) in bile sampl... Read full abstract on PubMed →
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer fr... Read full abstract on PubMed →
A novel synthetic route was designed, developed, and utilized to synthesize six high-purity 2-monochloropropanediol fatty acid esters (2-MCPD esters), a group of potential processi... Read full abstract on PubMed →
Metabolism, environmental fate, and low concentration food residue studies would be facilitated by the use of radiolabeled test articles that can be readily quantified within compl... Read full abstract on PubMed →
The efficacy of probiotics for sepsis attenuation might be associated with the alteration of short-chain fatty acids (SCFAs). We investigated the impact of probiotics with the diff... Read full abstract on PubMed →
Increasing interest in consuming insects is accelerating the expansion of the fortified snacks market. However, there is limited knowledge of the drivers of consumers to appreciate... Read full abstract on PubMed →
In this study, hazardous substances in 5 different brands of sanitary napkins being used in India have been analysed through gas chromatography mass spectroscopy (GCMS). Concentrat... Read full abstract on PubMed →
The COVID-19 pandemic caused several educational challenges. Conducting laboratory experiments was an uphill task during the pandemic. Here, we developed a low-cost and reliable ho... Read full abstract on PubMed →
The corpse plant (Amorphophallus titanum) is so named because it produces a pungent, foul odor when flowering. Little is known about how the emitted volatiles change throughout the... Read full abstract on PubMed →
Lonicerae Japonicae Flos and Lonicerae Flos, as traditional Chinese medicinal and edible food, are widely used in medicine, food, health products, and other industries. However, th... Read full abstract on PubMed →
Pálinka is Hungarian traditional alcoholic drink, and its quality is strongly depending on applied yeast strain. Unfortunately, all commercial yeast strains used the production of... Read full abstract on PubMed →
To determine the differences in the characteristic volatile compounds between winemaking areas in the Xinjiang region, this study was conducted by sampling <i>Cabernet Sauvignon</i... 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.