Peer-Reviewed Research Database

Quinoa — 1,205 papers

Papers mentioning quinoa 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 quinoa research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Inserm

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Harvard University

China Agricultural University

Ministry of Agriculture and Rural Affairs

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2025 Drug and chemical toxicology other

Analysis of key targets for 5-hydroxymethyl-2-furfural-induced lung cancer based on network toxicology, network informatics, and in vitro experiments.

5-hydroxymethyl-2-furfural (5-HMF) is a by-product of Maillard reaction and widely exists in food and environment, which may lead to lung cancer. However, the relevant mechanism is... Read full abstract on PubMed →

PMID: 39072491 DOI: 10.1080/01480545.2024.2384442

2024 Foods (Basel, Switzerland) other

Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review.

Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing... Read full abstract on PubMed →

PMID: 39272425 DOI: 10.3390/foods13172659 Full text on PMC

2023 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association other

Development of a food composition database of different food contaminants CONT11 and estimation of dietary exposure in children of southern Spain.

Increasing food security is one of the Sustainable Development Goals. One of the main risks in food is the increase in food contaminants. Processing methods, such as the addition o... Read full abstract on PubMed →

PMID: 37196798 DOI: 10.1016/j.fct.2023.113843

2022 Food chemistry gc ms

Analysis of the evolution of potential and free furfural compounds in the production chain of infant formula and risk assessment.

Furfural compounds are produced during infant formula production when heat treatment is involved. In this study, a robust method was established for determining potential and free... Read full abstract on PubMed →

PMID: 34428689 DOI: 10.1016/j.foodchem.2021.130814

2021 Food research international (Ottawa, Ont.) other

New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose.

The molecular formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction is not reported. Knowledge of the molecular interaction of glucose and ribose on the generatio... Read full abstract on PubMed →

PMID: 33992394 DOI: 10.1016/j.foodres.2021.110295

2017 Interdisciplinary toxicology other

Content of 5-hydroxymethyl-2-furfural in biscuits for kids.

5-hydroxymethyl-2-furfural (5-HMF) is a thermal decomposition product of saccharides. There are two main ways for the formation of 5-HMF. First, 5-HMF is forming during Maillard re... Read full abstract on PubMed →

PMID: 30123040 DOI: 10.1515/intox-2017-0011 Full text on PMC

2023 Journal of agricultural and food chemistry aroma analysis

Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content.

The effects of size, toasting degree, and time of contact on the release of volatile compounds from Quercus alba (L.) chips during a simulated fermentation and post-fermentative pr... Read full abstract on PubMed →

PMID: 37664949 DOI: 10.1021/acs.jafc.3c03469

2023 Animals : an open access journal from MDPI other

The Application of Synthetic Flavors in Zebrafish (Danio rerio) Rearing with Emphasis on Attractive Ones: Effects on Fish Development, Welfare, and Appetite.

The aim of the present study was to test synthetic flavors as potential feed attractants in zebrafish (Danio rerio) during early development. Six experimental groups were set up in... Read full abstract on PubMed →

PMID: 37958124 DOI: 10.3390/ani13213368 Full text on PMC

2017 Journal of bioscience and bioengineering gc ms

Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.

Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity... Read full abstract on PubMed →

PMID: 27939139 DOI: 10.1016/j.jbiosc.2016.08.010

2016 Journal of complementary & integrative medicine gc ms

Biochemical fingerprint and pharmacological applications of Barleria noctiflora L.f. leaves.

Background Antioxidant and antihistamine agents from Barleria noctiflora L.f. as natural source due to the existing modern medicine give various adverse effects to overcome these p... Read full abstract on PubMed →

PMID: 27476103 DOI: 10.1515/jcim-2015-0106

2008 Journal of food science aroma analysis

Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.

We report the results of an aging trial of Montepulciano d'Abruzzo D.O.C. wine in commercially available oak barrels that differed in the type of wood grain (extra fine and fine) a... Read full abstract on PubMed →

PMID: 18803731 DOI: 10.1111/j.1750-3841.2008.00891.x

2002 Journal of agricultural and food chemistry gc ms

Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.

The yields of the cooling-active compounds 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (1) and 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (2) as well as the bitter tastant... Read full abstract on PubMed →

PMID: 12188623 DOI: 10.1021/jf0203242

1981 Journal of nutritional science and vitaminology sensory panel

Contents and compositions of the aroma in "Wasanbon" sugar.

"Wasanbon" sugar is handmade sugar which has been manufactured traditionally in Japan by a unique refining procedure, and is used in the making of Japanese traditional confectionar... Read full abstract on PubMed →

PMID: 7334426 DOI: 10.3177/jnsv.27.563

Ciência e Tecnologia de Alimentos other

Study on creation of an indocalamus leaf flavor

Food Sci. Technol, Campinas, 35(4): 647-651, Out.-Dez. 2015 647 Food Science and Technology ISSN 0101-2061 OI:D http://dx.doi.org/10.1590/1678-457X.6770 1 Introduction Bamboo is a... Read full abstract on PubMed →

PMID: doi:10.1590/1678-457x.6770 DOI: 10.1590/1678-457x.6770

2025 International journal of molecular sciences aeda

Dietary Flavonoids Vitexin and Isovitexin: New Insights into Their Functional Roles in Human Health and Disease Prevention.

Vitexin and isovitexin are dietary flavonoids widely distributed in food and medicinal plants. They have attracted increasing attention owing to their diverse pharmacological activ... Read full abstract on PubMed →

PMID: 40725244 DOI: 10.3390/ijms26146997 Full text on PMC

2024 Frontiers in pharmacology pharmacology

Hawthorn with "homology of medicine and food": a review of anticancer effects and mechanisms.

Over the past few years, there has been a gradual increase in the incidence of cancer, affecting individuals at younger ages. With its refractory nature and substantial fatality ra... Read full abstract on PubMed →

PMID: 38915462 DOI: 10.3389/fphar.2024.1384189 Full text on PMC

2024 aeda

Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea

To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the stu... Read full abstract on PubMed →

PMID: doi:10.13386/j.issn1002-0306.2024020200 DOI: 10.13386/j.issn1002-0306.2024020200

2023 sensory panel

The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses.

Rolling represents an essential stage in congou black tea processing. However, the influence of rolling pressure on tea flavor and non-volatile compounds remains unclear. Herein, a... Read full abstract on PubMed →

PMID: 38144743 DOI: 10.1016/j.fochx.2023.100989 Full text on PMC

2022 Plants (Basel, Switzerland) pharmacology

The Genus Cynometra: A Review of Ethnomedicine, Chemical, and Biological Data.

Cynometra L. is a Fabaceae genus that is widely distributed throughout the tropics, consisting of tropical forest trees with ecological and economic importance since they are used... Read full abstract on PubMed →

PMID: 36559616 DOI: 10.3390/plants11243504 Full text on PMC

2022 Pharmacology & therapeutics pharmacology

Multitasking bamboo leaf-derived compounds in prevention of infectious, inflammatory, atherosclerotic, metabolic, and neuropsychiatric diseases.

Bamboo is a medicinal plant, and has long been used as a traditional/folk medicine and a food preservative in Japan. Bamboo leaf contains many active ingredients with medicinal ben... Read full abstract on PubMed →

PMID: 35183589 DOI: 10.1016/j.pharmthera.2022.108159

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.