Peer-Reviewed Research Database

Pork — 1,950 papers

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.

Top Contributing Institutions

Where the pork research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Agricultural Sciences

Chinese Academy of Sciences

Ministry of Agriculture and Rural Affairs

State Key Laboratory of Food Science and Technology

Beijing Technology and Business University

China Agricultural University

Centre National de la Recherche Scientifique

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2015 Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment other

The Japan Flavour and Fragrance Materials Association's (JFFMA) safety assessment of acetal food flavouring substances uniquely used in Japan.

Using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we performed safety evaluations on five acetal flavouring substances uniquely used in J... Read full abstract on PubMed →

PMID: 26212670 DOI: 10.1080/19440049.2015.1067927

2009 Chemosphere gc ms

The pollution characteristics of odor, volatile organochlorinated compounds and polycyclic aromatic hydrocarbons emitted from plastic waste recycling plants.

Plastic waste treatment trends toward recycling in many countries; however, the melting process in the facilities which adopt material recycling method for treating plastic waste m... Read full abstract on PubMed →

PMID: 19091382 DOI: 10.1016/j.chemosphere.2008.10.041

2024 Food microbiology aroma analysis

A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae.

It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level i... Read full abstract on PubMed →

PMID: 38225043 DOI: 10.1016/j.fm.2023.104460

2023 Food chemistry gc ms

Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.

The influence of sucrose source and particle size was investigated in relation to the volatile and aromatic properties of sponge cakes. Six sponge cake formulations were studied us... Read full abstract on PubMed →

PMID: 36958203 DOI: 10.1016/j.foodchem.2023.135860

2019 Journal of the science of food and agriculture aeda

Elucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera).

BACKGROUND: The purpose of this study was to define the effects of the hulling process on the aroma and aroma-active composition of cv. Uzun pistachio. Four different hulling proce... Read full abstract on PubMed →

PMID: 30919982 DOI: 10.1002/jsfa.9711

2014 Critical reviews in toxicology other

Diacetyl and 2,3-pentanedione exposures associated with cigarette smoking: implications for risk assessment of food and flavoring workers.

Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →

PMID: 24635357 DOI: 10.3109/10408444.2014.882292

2026 Food research international (Ottawa, Ont.) aroma analysis

Association between microbiome dynamics and aroma evolution in fermented Chinese white pears (Pyrus × bretschneideri): An integrated volatilomics and microbiome analysis.

The flavor of pear cider exhibits regional features, with insufficient and unstable aroma constituting key quality issues. The role of its characteristic aroma and the contribution... Read full abstract on PubMed →

PMID: 41956649 DOI: 10.1016/j.foodres.2026.118959

2024 Foods (Basel, Switzerland) other

Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.

Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limit... Read full abstract on PubMed →

PMID: 39123600 DOI: 10.3390/foods13152409 Full text on PMC

2022 Food chemistry gc ms

Free versus droplet-bound aroma compounds in sparkling beverages.

The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not conside... Read full abstract on PubMed →

PMID: 35032804 DOI: 10.1016/j.foodchem.2021.131985

2021 Food chemistry other

The occurrence and stability of Maillard reaction products in various traditional Chinese sauces.

Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maill... Read full abstract on PubMed →

PMID: 33067040 DOI: 10.1016/j.foodchem.2020.128319

2023 Food chemistry gc ms

Microbiota dynamics and volatile metabolite generation during sausage fermentation.

Microorganism metabolic activity is critical for the formation of unique flavors in fermented meat products. To clarify the relationship between the formation of the special flavor... Read full abstract on PubMed →

PMID: 37187009 DOI: 10.1016/j.foodchem.2023.136297

2024 Current research in food science other

Characteristics and correlation of flavor substances and hangover indexes in Chinese baijiu during storage.

It is generally believed that there is a great relationship between hangover and the age of Baijiu. However, what factors make Baijiu (stored for a long time) feel better after dri... Read full abstract on PubMed →

PMID: 39498460 DOI: 10.1016/j.crfs.2024.100887 Full text on PMC

2017 Journal of the science of food and agriculture aroma analysis

Changes in volatile composition and sensory attributes of wines during alcohol content reduction.

A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural... Read full abstract on PubMed →

PMID: 27098726 DOI: 10.1002/jsfa.7757

2025 International journal of biological macromolecules pharmacology

Biocompatible carboxymethyl cellulose-potato starch film with biosynthesized tellurium nanoparticles and undecanoic acid for enhanced antimicrobial protection in post-harvest tomato preservation.

Preserving the post-harvest quality of fruits by minimizing microbial contamination is essential for ensuring food safety. In this study, a novel composite film was developed using... Read full abstract on PubMed →

PMID: 40816390 DOI: 10.1016/j.ijbiomac.2025.146858

2025 Food chemistry gc ms

Revealing the key aroma codes and (furan) fatty acids in fresh red goji berries and the impacts of the hot-air drying process.

The key aroma components and (furan) fatty acids in fresh red goji berries were determined and their variations after hot-air drying were investigated to understand the impacts of... Read full abstract on PubMed →

PMID: 40273869 DOI: 10.1016/j.foodchem.2025.144336

2024 CPT: pharmacometrics & systems pharmacology unrelated

Bridging population pharmacokinetic and semimechanistic absorption modeling of APX3330.

APX3330 ((2E)-2-[(4,5-dimethoxy-2-methyl-3,6-dioxo-1,4-cyclohexadien-1-yl)methylene]-undecanoic acid), a selective inhibitor of APE1/Ref-1, has been investigated in treatment of he... Read full abstract on PubMed →

PMID: 37884051 DOI: 10.1002/psp4.13061 Full text on PMC

2022 Journal of agricultural and food chemistry gc ms

Furan Fatty Acids in Some 20 Fungi Species: Unique Profiles and Quantities.

Furan fatty acids (FuFAs) are a group of excellent antioxidants in food. Since data in fungi were scarce, 37 commercial or collected edible and meadow fungi were analyzed on FuFA p... Read full abstract on PubMed →

PMID: 36154124 DOI: 10.1021/acs.jafc.2c05100

2019 The Science of the total environment unrelated

Factors associated with exposure of pregnant women to perfluoroalkyl acids in North China and health risk assessment.

Perfluoroalkyl acids (PFAAs) have been frequently found in blood of pregnant women, but the predictors and potential health risk have not been well studied in China. We recruited 5... Read full abstract on PubMed →

PMID: 30471604 DOI: 10.1016/j.scitotenv.2018.11.042

2026 Journal of agricultural and food chemistry aroma analysis

Systems Metabolic Engineering of Escherichia coli for Efficient de novo Biosynthesis of 2,5-Dimethylpyrazine from Glucose.

2,5-Dimethylpyrazine (2,5-DMP) is an important flavor compound in food and a valuable intermediate in pharmaceutical synthesis. Conventional chemical synthesis of 2,5-DMP requires... Read full abstract on PubMed →

PMID: 41823656 DOI: 10.1021/acs.jafc.5c18057

2026 Food research international (Ottawa, Ont.) aeda

Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021.

Pixian broad bean paste is a traditional Chinese fermented condiment and it is widely acclaimed for the distinctive flavor. Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-R... Read full abstract on PubMed →

PMID: 41956685 DOI: 10.1016/j.foodres.2026.119031

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.