Papers mentioning raisin bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Kirsten rat sarcoma (KRAS) is one of the most frequently mutated oncogenic drivers in metastatic non-small cell lung cancer (NSCLC). The development of selective, covalent KRAS G12... Read full abstract on PubMed →
This study aims to determine the most preferred percentage of indian mackerel surimi addition to mantou based on panelist evaluations. The research was conducted from December 2024... Read full abstract on PubMed →
In this work, the nonvolatile and volatile compounds were analyzed to investigate the effects of breeding and ploidy on the flavor of oysters. The oysters after breeding (November)... Read full abstract on PubMed →
BACKGROUND: Hyperuricemia (HUA) is the presence of excessive uric acid (UA) in blood, which leads to an increased risk of chronic kidney disease and gout. There are about 120 milli... Read full abstract on PubMed →
Food-grade titanium dioxide (E171 in Europe), which contains nanoscale particles (NPs), has been approved and used as a white pigment in various common foods. Concerns are growing... Read full abstract on PubMed →
Evidence on the impacts of volatile organic compounds (VOCs), a class of ubiquitous environmental toxics, on sarcopenia, a major age-related global health issue, remains scarce. Da... Read full abstract on PubMed →
BACKGROUND: Diabetic kidney disease (DKD) is a global public health concern. Environmental factors are increasingly recognized as significant risk factors that cannot be overlooked... Read full abstract on PubMed →
BACKGROUND: Growing evidence suggests that environmental pollutants exert a detrimental impact on female fertility. Among these pollutants, volatile organic compounds (VOCs), easil... Read full abstract on PubMed →
Volatile organic chemicals (VOC) have been identified as hazardous pollutants impairing human health. While whether the VOC exposure was associated with hyperuricemia is yet clarif... Read full abstract on PubMed →
In this work, electrospun polylactide fibers with new photostabilizing additives, 4-methyl-2,6-diisobornylphenol (DIBP) and N-isocamphylaniline (NICA), have been tested under the i... Read full abstract on PubMed →
OBJECTIVE: Obesity is a major health concern, largely because it contributes to type 2 diabetes mellitus (T2DM), cardiovascular disease, and various malignancies. Increase in circu... Read full abstract on PubMed →
To analyze the effect of various drying treatments (microwave drying (MD), hot air drying (HAD), vacuum drying (VD), and vacuum freeze drying (VFD)) on taste compounds in Penaeus v... Read full abstract on PubMed →
Oysters, particularly Portuguese oyster (Crassostrea angulata), are highly valued for their nutritional and flavor qualities, making them important in global aquaculture. Triploid... Read full abstract on PubMed →
Cytidine 5'-monophosphate (5'-CMP) is a key intermediate in various nucleotide derivatives and is widely used in the food and pharmaceutical industries. In this study, the titer of... Read full abstract on PubMed →
Oxidative derivatives of triacylglycerols (ox-TGs), aldehydes, and 3-monochloropropane-1,2-diol esters (3-MCPDE) were simultaneously evaluated in a 90-day subchronic study, focusin... Read full abstract on PubMed →
Xanthine is derived from hypoxanthine by xanthine oxidase (XOD), a flavoprotein containing molybdenum and non-haem iron, sulfur and from guanine by guanine deaminase enzyme. Xanthi... Read full abstract on PubMed →
L-cysteine is a proteogenic amino acid with many applications in the pharmaceutical, food, animal feed, and cosmetic industries. Due to safety and environmental issues in extractin... Read full abstract on PubMed →
OBJECTIVE: Axitinib is a tyrosine kinase inhibitor characterized by a strong affinity for Vascular Endothelial Growth Factor Receptors (VEGFRs). It was approved in 2012 by Food and... Read full abstract on PubMed →
The present review summarizes the advantages and disadvantages of three different aging methods (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly mo... Read full abstract on PubMed →
Cold-eating rabbit is a traditional Chinese delicacy made by the process of pickling and frying. To explore the relationship between the flavor of cold-eating rabbit and the produc... 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.