Papers mentioning rainbow trout or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The purpose of the present study was to evaluate the utilization of additive ingredients on the proximate composition, energy value, yield percentage, and pH value of cold and cook... Read full abstract on PubMed →
-cymene, γ-terpinene, and thymol, which were responsible for the antioxidant and antimicrobial activity of CEO. The data obtained by the current study suggest the application of al... Read full abstract on PubMed →
.24 hr) showed that adding 1% ZCEO improved the film physical characteristics. Nevertheless, by adding 1.5% concentration EO to the PLA film, the values of water vapor permeability... Read full abstract on PubMed →
Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of... Read full abstract on PubMed →
Heterocyclic aromatic hydrocarbons are, together with their un-substituted analogues, widely distributed throughout all environmental compartments. While fate and effects of homocy... Read full abstract on PubMed →
The present study investigated the effect of dietary carbohydrates on metabolism, with special focus on fatty acid bioconversion and flesh lipid composition in two rainbow trout li... Read full abstract on PubMed →
In 2020, pork cutlet products were recalled in Korea due to detection of enterohemorrhagic <i>Escherichia coli</i>. Electron beam (EB) irradiation is a non-thermal treatment techni... Read full abstract on PubMed →
BACKGROUND: Perilla and sesame seeds, a rich source of energy, are commonly utilized in different forms in many countries. During the post-harvest period, they are contaminated wit... Read full abstract on PubMed →
The sex pheromone of the chrysanthemum gall midge, Rhopalomyia longicauda (Diptera: Cecidomyiidae), the most important insect pest in commercial plantations of chrysanthemum, Dendr... Read full abstract on PubMed →
The aroma-active and off-flavor compounds of cooked rainbow trout (Oncorhynchus mykiss) were analyzed by sensory and instrumental analyses. Sensory analysis shows that the aromatic... Read full abstract on PubMed →
Worker ants ofPolyrhachis (Cyrtomyrma) ?doddi collectively discharge the secretions of their large mandibular glands when their nest is disturbed. The major glandular compounds of... Read full abstract on PubMed →
The objective was to establish a robust and reliable approach for the characterisation of volatile organic compounds (VOCs) present in food contact paperboard. This was achieved th... Read full abstract on PubMed →
This paper reports for the first time the occurrence, fates, and carcinogenic risks of 20 substituted polycyclic aromatic hydrocarbons (SPAHs) and 16 priority PAH species in two co... Read full abstract on PubMed →
4-alkyl-branched chain fatty acids (vBCFAs) are key flavor-impact compounds in mutton and its derived products. Pediococcus acidilactici and Rhizopus oryzae were applied to ferment... Read full abstract on PubMed →
Goat milk was characterized and analyzed by human sensory evaluation and gas chromatography/olfactometry (GC/O). Most potent odor-active compounds were determined in (a) raw goat's... Read full abstract on PubMed →
Rapid synthesis of 4-ethyloctanoic acid by means of microwave irradiation is described. Diethyl malonate reacted with 2-ethyl-1-bromohexane in the presence of sodium ethoxide to gi... Read full abstract on PubMed →
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesiz... Read full abstract on PubMed →
Terpenoids are the largest class of natural products, found across all domains of life. One of the most abundant bacterial terpenoids is the volatile odorant 2-methylisoborneol (2-... Read full abstract on PubMed →
The proliferation of filamentous cyanobacteria in lakes can result in the generation of odor-causing compounds, predominantly 2-methylisoborneol (2-MIB), which pose odor-related ch... Read full abstract on PubMed →
Ultratrace 2-methylisoborneol (2-MIB, ∼ng/L) in source water is the main odorant in the algae-derived odor episodes, whose accurate on-site detection will have a promising applicat... 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.