Papers mentioning potato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Herbivorous insects employ host plant volatile blends as cue for host recognition. Adults of Aulacophora foveicollis Lucas (Coleoptera: Chrysomelidae) feed on leaves, flowers, and... Read full abstract on PubMed →
This study aims to investigate the Maillard reaction products (MRPs) generated between enzymatic beef hydrolysated sulphur-containing oligopeptides and xylose subjected to heat tre... Read full abstract on PubMed →
The oxidation of oaked Chardonnay wine during long-term storage was studied by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS)... Read full abstract on PubMed →
Selective reagent ionization time of flight mass spectrometry with NO(+) as the reagent ion (SRI-TOF-MS(NO(+))) in conjunction with gas chromatography (GC) and head-space solid-pha... Read full abstract on PubMed →
Oral candidiasis is the most frequent fungal infection of the oral cavity. Clinical diagnoses require mycological confirmation, which is time-consuming in case of culture testing.... Read full abstract on PubMed →
Fermentation is a key stage in tea aroma formation. While teas produced from the same cultivar exhibit distinct aromas due to varying fermentation degrees, their aroma profiles and... Read full abstract on PubMed →
In this investigation, the study focused on the chemical constitution and the antioxidative as well as anti-inflammatory characteristics of oils and pulpy variants (Imatchan (IM),... Read full abstract on PubMed →
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified... Read full abstract on PubMed →
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic aci... Read full abstract on PubMed →
Red onion, a species of great economic importance rich in phytochemicals (bioactive compounds) known for its medicinal properties, was fertilized with sulphur-bentonite enriched wi... Read full abstract on PubMed →
The aim of this study was to increase the baked flavour of low-acrylamide potato products. Strecker aldehydes and pyrazines make an important contribution to the flavour of potato... Read full abstract on PubMed →
Juvenile idiopathic arthritis (JIA) is the most common rheumatic disease in children. Herein, we evaluated the relationship between the gut microbiome (GM) and disease phenotype by... Read full abstract on PubMed →
Zhenjiang aromatic vinegar (ZAV) is one of the most famous traditional Chinese cereal vinegars. The key aroma compounds in aged ZAV were characterized by gas chromatography-olfacto... Read full abstract on PubMed →
This paper selects two typical compounds containing organic sulfur as model compounds. Then, by analyzing the chromatograms of gaseous low-temp oxidation products and GC/MS of the... Read full abstract on PubMed →
The current study was focused on the impact of accelerated ageing (heating step) on the amino acid and biogenic amine profiles of fortified wines. In this sense, three Madeira win... Read full abstract on PubMed →
Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the ne... Read full abstract on PubMed →
Although the importance of alpha-dicarbonyl compounds as reactive intermediates in the Maillard reaction and as precursors of heterocyclic and odor-active compounds is well-establi... Read full abstract on PubMed →
Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal... Read full abstract on PubMed →
This work describe products of reactions between four alpha-dicarbonyl compounds (diacetyl, pentan-2,3-dione, glyoxal, and methylglyoxal) or two alpha-hydroxy ketones, (acetoine an... Read full abstract on PubMed →
Coffee is one of the most important and widely consumed drinks around the world, and fermentation plays a pivotal role in shaping its quality. This research explores the impact of... 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.