Papers mentioning provolone cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
We aimed to assay the effectiveness of vacuum or modified atmosphere packaging in preserving the organoleptic characteristics of already ripened slices of Stelvio Protected Designa... Read full abstract on PubMed →
The study was aimed at evaluating the effects of dietary supplementation with dried olive pomace in dairy cows on the development of lipolytic volatile compounds in raw milk and ch... Read full abstract on PubMed →
Background/Objectives: The prevalence of cardiovascular-kidney-metabolic (CKM) syndrome is increasing rapidly, and cardiovascular complications pose significant risks in individual... Read full abstract on PubMed →
This research aims at determining some free amino acids in amino acid-based infant formulas and amino acid-modified medical foods for inborn errors of metabolism to prove their qua... Read full abstract on PubMed →
l-arginine is a semi-essential amino acid that is broadly used as food additives and pharmaceutical intermediates. The synthesis of l-arginine is restricted by complex metabolic me... Read full abstract on PubMed →
BACKGROUND: Low protein diets have been linked to decreased bone strength in humans. Arginine and lysine can help improve the healing process and stimulate growth factors. AIM: To... Read full abstract on PubMed →
BACKGROUND: Increasing nitric oxide bioavailability may induce physiological effects that enhance endurance exercise performance. This review sought to evaluate the performance eff... Read full abstract on PubMed →
As an important semi-essential amino acid, l-arginine is extensively used in the food and pharmaceutical fields. At present, l-arginine production depends on cost-effective, green,... Read full abstract on PubMed →
Lauric arginate (LAE, ethyl-Nα-lauroyl-L-arginate hydrochloride) is synthesized from food components lauric acid and L-arginine and is quickly hydrolyzed to lauric acid and L-argin... Read full abstract on PubMed →
BACKGROUND: Sexual dysfunction and infertility are conditions with high prevalence in the general population. Nutritional factors have been reported to have an impact on sexual and... Read full abstract on PubMed →
Sepsis is a systemic response to an infection, with high morbidity and mortality rates. Metabolic changes during infection and sepsis could be related to changes in metabolism of t... Read full abstract on PubMed →
OBJECTIVE: Sepsis is a major health problem considering its significant morbidity and mortality rate. The amino acid L-arginine has recently received substantial attention in relat... Read full abstract on PubMed →
Phenethylamine (PEA) and alkylamine (AA) analogues are frequently present in pre-workout food supplements and share structural similarity with amphetamine and the endogenous catech... Read full abstract on PubMed →
The present study predicts effective doses of a set of phenethylamine (PEA) analogues that are frequently present in pre-workout and weight-loss food supplements, to prioritize the... Read full abstract on PubMed →
Pre-workout supplements are popular among sport athletes and overweight individuals. Phenethylamines (PEAs) and alkylamines (AA) are widely present in these supplements. Although t... Read full abstract on PubMed →
Food supplements are a category of products perceived safe and therefore commonly used by different categories of consumers without any particular attention or precaution. However,... Read full abstract on PubMed →
Suanyu is a traditional natural fermented fish product from Southwest China that contains very complex microflora. The main purpose of this study was to explore the fungal communit... Read full abstract on PubMed →
The multi-billion dollar dietary supplement industry is global in reach. The industry has been criticized for problems related to poor quality control, safety, misbranding, and adu... Read full abstract on PubMed →
In this study, the influences of inorganic nitrogen source (INS) and organic nitrogen source (ONS) supplementation during the wine fermentation process using three non-Saccharomyce... Read full abstract on PubMed →
Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted... 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.