Papers mentioning pork or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Bamboo vinegar (BV), a natural liquid derived from the condensation produced during bamboo charcoal production, has been used in agriculture and as a food additive, but its applica... Read full abstract on PubMed →
To characterize the aroma of cherry wine, five samples were analyzed by quantitative descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) and gas chromatograp... Read full abstract on PubMed →
Recent field studies of collected aerosol particles, both marine and continental, show that the outermost layers contain long-chain (C >or= 18) organics. The presence of these long... Read full abstract on PubMed →
BACKGROUND & AIMS: Evidence suggests fatty acid metabolism may influence cancer progression, yet their role in oral cancer prognosis remains unclear. This study investigated associ... Read full abstract on PubMed →
<h4>Research background</h4>Given the known antibacterial properties of royal jelly (RJ), we hypothesize that royal jelly could inhibit priority multidrug-resistant (MDR) bacteria,... Read full abstract on PubMed →
Microbial communities play a central role in viticulture, influencing wine characteristics (a concept termed microbial terroir). Yet, the individual factors shaping these microbiom... Read full abstract on PubMed →
Thermochemolysis-gas chromatography-mass spectrometry (Thermochemolysis-GC-MS) was applied to detect fatty acid oxidation products in a single Drosophila melanogaster individual (d... Read full abstract on PubMed →
The market value of fragrant rice is largely defined by the presence and intensity of its aroma, which is primarily attributed to volatile compound 2-acetyl-1-pyrroline (2-AP). The... Read full abstract on PubMed →
Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japonica rice varieties grown across... Read full abstract on PubMed →
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat... Read full abstract on PubMed →
Commercial grease interceptors (GIs), commonly used in food service establishments, are primarily designed to treat fat, oil and grease (FOG) from handwash sink (HS) wastewater. Th... Read full abstract on PubMed →
This study conducted a detailed analysis of the nutritional composition of five different cuts of Dezhou donkey meat. Combining these findings with transcriptome data, the research... Read full abstract on PubMed →
Microbial consortia have high relevance in natural environments. Here we present the production of polyhydroxyalkanoates (PHA) from agro-industrial residues by a synthetic interkin... Read full abstract on PubMed →
Microbial protein represents a sustainable alternative to conventional animal protein, yet optimizing substrates for fungal cultivation remains critical. This study demonstrates th... Read full abstract on PubMed →
The food and pharmaceutical industries have utilized royal jelly, an alternative medicinal food, as a natural pharmaceutical product since ancient times. Royal jelly has a unique r... Read full abstract on PubMed →
Royal jelly, a high-value natural product rich in bioactive compounds, is highly susceptible to quality deterioration during storage and processing. However, current quality standa... Read full abstract on PubMed →
10-Hydroxy-2-decenoic acid (10-HDA) is a medium-chain α,β-unsaturated carboxylic acid that exists in royal jelly with terminal hydroxylation. It has a broad market value because of... Read full abstract on PubMed →
The pharmaceutical industry finds succinic acid (SUA), glutaric acid (GLA), and azelaic acid (AZA) to be highly attractive and practicable due to their outstanding biological quali... Read full abstract on PubMed →
Polyhydroxyalkanoates (PHAs) are biodegradable polymers that can be produced from lignocellulosic biomass by microorganisms. Cheap and readily available raw material, such as corn... Read full abstract on PubMed →
Royal jelly (RJ) is a highly nutritious natural product with great potential for use in medicine, cosmetics, and as a health-promoting food. This bee product is a mixture of import... 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.