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.
Staphylococcus carnosus and Staphylococcus xylosus are widely used as aroma producers in the manufacture of dried fermented sausages. Catabolism of branched-chain amino acids (BCAA... Read full abstract on PubMed →
Epidemiological studies have found 2 significant factors associated with the increased incidence of autism spectrum disorder (ASD): the increased use of acetaminophen in the 1970s... Read full abstract on PubMed →
The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type... Read full abstract on PubMed →
Roasting is an important unit operation for the development of characteristic chocolate aroma during manufacturing. However, there is an increase in interest in minimally processed... Read full abstract on PubMed →
Clostridioides difficile (C. difficile) is an opportunistic pathogen that leads to antibiotic-associated diarrhoea and is a leading cause of morbidity and mortality worldwide. Anti... Read full abstract on PubMed →
Alkylpyrazines are important heterocyclic compounds used as flavorants in food and beverage industries. In this study, a regioselective semibiocatalytic process was developed to sy... Read full abstract on PubMed →
Macroalgae stand out for their high content of dietary fiber (30-75%) that include soluble, sulfated (fucoidan, agaran, carrageenan, and ulvan) and non-sulfated (laminaran and algi... Read full abstract on PubMed →
p-Cresol has been identified as a flavouring compound in cheeses; however, scientific studies have already identified p-cresol as a potential chemical contaminant in environmental... Read full abstract on PubMed →
Accumulating evidence has strengthened a link between dysbiotic gut microbiota and autism. Fecal microbiota transplant (FMT) is a promising therapy to repair dysbiotic gut microbio... Read full abstract on PubMed →
Chronic kidney disease (CKD) is a worldwide health problem, because it is one of the most common complications of metabolic diseases including obesity and type 2 diabetes. Patients... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Yinaoxin granules (YNX) is a widely used Chinese herbal preparation composed of six medicinal herbs. YNX has been shown to effectively mitigate both... Read full abstract on PubMed →
Gel emulsions stabilized by low-molecular-weight gelators (LMWGs) exhibit distinctive properties owing to the dynamic supramolecular networks self-assembled in the continuous phase... Read full abstract on PubMed →
Persimmon is a delicious fruit, and its leaves are considered a valuable ingredient in food, beverage, pharmaceutical, and cosmetic sectors. Traditionally, persimmon leaves (PL) ar... Read full abstract on PubMed →
Ochratoxin A (OTA), a secondary fungal metabolite with nephrotoxicity, is widespread in numerous kinds of feeds and foodstuffs. Ursolic acid (UA), a water-insoluble pentacyclic tri... Read full abstract on PubMed →
Aronia berry (black chokeberry) is a shrub native to North America, of which the fresh fruits are used in the food industry to produce different types of dietary products. The frui... Read full abstract on PubMed →
Ursolic acid (UA), a natural pentacyclic triterpenoid, has been widely reported to exert anti-oxidant and anti-inflammatory properties. However, the effects of UA on the intestinal... Read full abstract on PubMed →
Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat... Read full abstract on PubMed →
This study adopted headspace-gas chromatography-mass spectrometry(HS-GC-MS) and electronic nose to detect volatile components from Myristicae Semen samples with varying degrees of... Read full abstract on PubMed →
In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei.... Read full abstract on PubMed →
The sensory and aroma quality of 30% (w/w) sucrose reduced sponge cakes incorporating clean-label replacers were investigated. The sensory quality of the reformulated sponge cakes... 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.