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.
Whipped cream canisters, also known as nitrous oxide whippets, are traditionally used in the culinary arts to prepare food foams. In recent years, however, these gas canisters have... Read full abstract on PubMed →
Detection of volatile organic compounds in exhaled air is a promising approach to non-invasive and scalable gastric cancer screening. This work proposes a new approach for the dete... Read full abstract on PubMed →
Lactic acid bacteria (LAB) fermentation is a viable approach for producing plant-based flavour compounds; however, little is understood about the impact of different LAB strains an... Read full abstract on PubMed →
Fruit of <i>Carissa opaca</i> Stapf ex Haines (<i>C. opaca)</i> is a feed additive and is commonly used against cardiac dysfunction, fever, asthma, diarrhea, gastrointestinal ailme... Read full abstract on PubMed →
<h4>Importance</h4>As the management of wheat fungal diseases becomes increasingly challenging, the use of bacterial agents with biocontrol potential against the two major wheat ph... Read full abstract on PubMed →
The current study aims to attain a higher yield of biodiesel from Bauhinia tree seed wastes through process optimization using response surface methodology (RSM) and assess its com... Read full abstract on PubMed →
The cross-dehydrogenative coupling (CDC) reaction is the most direct and efficient method for constructing α-tertiary amino acids (ATAAs), which avoids the pre-activation of C(sp<s... Read full abstract on PubMed →
Sinapis Semen (SS), the dried mature seed of <i>Sinapis alba</i> L. and <i>Brassica juncea</i> (L.) Czern. et Coss., is one of the traditional Chinese medicinal materials with a wi... Read full abstract on PubMed →
Eating quality (EQ) of rice has a complex nature composed of physicochemical properties. Nevertheless, breeding programs evaluating EQ through sensory test or taste-evaluation inst... Read full abstract on PubMed →
This work presents a literature review on the biological activity of S-carvone, geraniol and derivatives of these compounds, which are formed in the process of isomerization (durin... Read full abstract on PubMed →
The asymmetric reduction of activated C=C bonds such as enones is well established for non-enzymatic methods as well as in biocatalysis. However, the asymmetric reduction of unfunc... Read full abstract on PubMed →
Ozone (O<sub>3</sub>) entry into plant leaves depends on atmospheric O<sub>3</sub> concentration, exposure time and openness of stomata. O<sub>3</sub> negatively impacts photosynth... Read full abstract on PubMed →
Although black rice has gained popularity, the changes in volatiles produced during black rice storage remain unclear. Herein, the volatile composition of unmilled and milled black... Read full abstract on PubMed →
Black shank, caused by Phytophthora parasitica var. nicotianae, is a widespread and destructive disease of tobacco. Crop rotation is essential in controlling black shank. Here, we... Read full abstract on PubMed →
Volatile organic compounds (VOCs) in honey are obtained from diverse biosynthetic pathways and extracted by using various methods associated with varying degrees of selectivity and... Read full abstract on PubMed →
A supercritical fluid extraction cell filled with adsorbent (Carbotrap and Carbotrap C) was used directly as a sampling tube to enrich volatile organic compounds in air. After samp... Read full abstract on PubMed →
Headspace gas chromatography is employed in order to study the thermal decomposition reaction of gaseous di-tert-butyl peroxide (DTBP) in the 130 degrees C to 160 degrees C tempera... Read full abstract on PubMed →
fermentation represents a sustainable strategy for upgrading RB-WB by-products into functional food ingredients with potential antioxidant benefits. Read full abstract on PubMed →
indigenous breeds possess unique protein structures, lipid profiles, and aldehyde-rich volatile compounds linked to richer aromas. Su et al. analyzed Lueyang black-bone chicken mea... Read full abstract on PubMed →
Red yeast rice is a nutraceutical fermented product used worldwide for the symptomatic relief of dyslipidemia and cardiovascular disease. However, the fermentation-induced lipid tr... 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.