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.
Catalytic fast pyrolysis of lignin with zeolite catalysts is a promising method to produce aromatic hydrocarbons. In this paper, alkali lignin was used as a model compound to pyrol... Read full abstract on PubMed →
<h4>Background</h4>The mouse Grueneberg ganglion (GG) is an olfactory subsystem specialized in the detection of volatile heterocyclic compounds signalling danger. The signalling pa... Read full abstract on PubMed →
There is a growing interest in a more wholesome utilization of biomass as the need for greener chemistry and non-mineral oil-based products increases. Lignin is the largest renewab... Read full abstract on PubMed →
The lignin-first biorefinery method appears to be an attractive approach to produce phenolic chemicals. Herein, corn stover was employed for the production of phenolic monomers usi... Read full abstract on PubMed →
<h4>Background</h4>The resistance problem of dengue vectors to different classes of insecticides that are used for public health has raised concerns about vector control programmes... Read full abstract on PubMed →
BACKGROUND: Worldwide, enteric viruses are the main cause of acute gastroenteritis. In humans, these viruses spread via person-to-person contact, food, water, and/or the environmen... Read full abstract on PubMed →
Development of antioxidant and antimicrobial active food packaging materials based on biodegradable polymer and natural plant extracts has numerous advantages as reduction of synth... Read full abstract on PubMed →
The aroma concentrates of the three maturation stages of Gouda-type cheeses were prepared by combining the solvent extraction and the solvent assisted flavor evaporation techniques... Read full abstract on PubMed →
Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently,... Read full abstract on PubMed →
INTRODUCTION: Warts are caused by the human papillomavirus (HPV), of which there are over 100 types, which probably infects the skin via areas of minimal trauma. Risk factors inclu... Read full abstract on PubMed →
INTRODUCTION: Warts are caused by the human papilloma virus, of which there are over 100 types, which probably infects the skin via areas of minimal trauma. Risk factors include us... Read full abstract on PubMed →
OBJECTIVES: Assessment of olfactory and chemesthetic sensitivity (feel, sensory irritation) to vapor of glutaraldehyde in young adult females. For chemesthetic sensitivity, assessm... Read full abstract on PubMed →
A number of mechanisms are responsible for the resistance of spores of Bacillus species to heat, radiation and chemicals and for spore killing by these agents. Spore resistance to... Read full abstract on PubMed →
In a large study, 64 German Holstein and German Simmental bulls were randomly allocated to either an indoor concentrate system or periods of pasture feeding followed by a finishing... Read full abstract on PubMed →
The content of 12-methyltridecanal (12-MT), which contributes greatly to the characteristic aroma of stewed beef, was determined by a stable isotope dilution assay in meat samples... Read full abstract on PubMed →
The aroma concentrates from uncured and cured beef and chicken were isolated by the continuous steam distillation-extraction (SDE) method. By use of hexanal and decanal in pentane... Read full abstract on PubMed →
An analytical method was developed for determining benzo(a)pyrene in foods, suitable for routine use. The method consists of 4 cleanup steps: (1) alkali cleavage of sample, (2) pre... Read full abstract on PubMed →
Ciênc. Tecnol. Aliment., Campinas, 32(1): 173-178, jan.-mar. 2012 173 O rig in al Ciência e Tecnologia de Alimentos ISSN 0101-2061 Received 3/9/2010 Accepted 18/10/2011 (005030) 1... Read full abstract on PubMed →
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography-... Read full abstract on PubMed →
A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor qualit... 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.