Papers mentioning rice or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cubane, bicyclo[1.1.1]pentane (BCP) and bicyclo[2.2.2]octane derivatives of benzene-containing fragrances (e. g., benzyl esters) were prepared to evaluate whether odor characterist... Read full abstract on PubMed →
Food waste management is an important global issue, and anaerobic digestion (AD) is a sustainable technology for treating food waste and developing a circular economy. Odor and hea... Read full abstract on PubMed →
The odor detection threshold for a chemical typically varies widely across population members, and the values can be described by a lognormal distribution. Assuming that the parame... Read full abstract on PubMed →
Human exposure to carcinogenic volatile organic compounds (VOCs), such as benzene, from hand sanitizers is a topic of current concern. In light of the heavy use of hand sanitizers... Read full abstract on PubMed →
Oxide chemiresistors have mostly been used to detect reactive gases such as ethanol, acetone, formaldehyde, nitric dioxide, and carbon monoxide. However, the selective and sensitiv... Read full abstract on PubMed →
The compositions of volatile compounds in fresh mushrooms varied with their genotype species, maturity and growth conditions. This study aimed to identify volatile compounds in fiv... Read full abstract on PubMed →
Skin is one of several exposure routes whereby benzene, a widely distributed environmental contaminant that causes leukemia, enters the body, so accurate predictions of its percuta... Read full abstract on PubMed →
This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts, including Hypopichia pseudoburtonii, Metschnikowia sinensis/shanxiensis, Metschnikowia chr... Read full abstract on PubMed →
This study was conducted to evaluate the potential effects of dietary grape residue levels on the slaughter indicators, meat quality, meat shelf-life, unsaturated fatty acid conten... Read full abstract on PubMed →
Seasonal variations in the fatty acid (FA) compositions of pollen loads collected from the Al-Ahsa Oasis in eastern Saudi Arabia throughout one year were determined to identify the... Read full abstract on PubMed →
UNLABELLED: Among elderly participants from the Cardiovascular Health Study, we found that non-esterified trans fatty acid levels had a significant prospective association with hip... Read full abstract on PubMed →
This study evaluated the effects of feeding an expeller press canola meal (EPCM) supplement (20%) on the carcass, meat, and sensory quality characteristics of spent laying hens. Th... Read full abstract on PubMed →
In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding mi... Read full abstract on PubMed →
Capons and ovariectomized chickens are birds that have been gonadectomized to improve the meat quality. This study investigated the effects of caponization and ovariectomy on physi... Read full abstract on PubMed →
Peanut, a high-oil crop with about 50% oil content, is either crushed for oil or used as edible products. Fatty acid composition determines the oil quality which has high relevance... Read full abstract on PubMed →
Comparing well-watered versus deficit conditions, we evaluated the chemical composition of grains harvested from wild-type (WT) and drought-tolerant, transgenic rice (Oryza sativa... Read full abstract on PubMed →
Fatp4 exhibits acyl-CoA synthetase activity and is thereby able to catalyze the activation of fatty acids for further metabolism. However, its actual function in most tissues remai... Read full abstract on PubMed →
Shikimic acid (SA), a critical intermediate in the synthesis of numerous high-value aromatic compounds, is extensively used in the food and pharmaceutical industries. In this study... Read full abstract on PubMed →
Douchi is a Chinese traditional fermented food with a unique flavor. Methyl anthranilate (MA) plays an important role in formation of this flavor. However, the complicated relation... Read full abstract on PubMed →
Chlorogenic acid (CGA), also known as coffee tannic acid and 3-caffeoylquinic acid, is a water-soluble polyphenolic phenylacrylate compound produced by plants through the shikimic... 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.