Papers mentioning roe or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Blow flies (Diptera: Calliphoridae) are crucial in forensic investigations due to their association with both living and dead humans and other animals. Additionally, their interact... Read full abstract on PubMed →
Freshwater fish roes possess high nutritional value but exhibit limited industrial utilization due to their pronounced fishy flavor. This study aimed to investigate the improvement... Read full abstract on PubMed →
Carrot pomace is the solid residue left after juice extraction from carrots. Carrot pomace, typically seen as waste, is gaining recognition for its sustainability and potential to... Read full abstract on PubMed →
Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of... Read full abstract on PubMed →
This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on the brewing process and beer quality at differe... Read full abstract on PubMed →
The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically se... Read full abstract on PubMed →
The fatty acids in seven species of fish roes were determined by GC-MS in combination with principal component and cluster analyses in order to derive their fatty-acid profiles and... Read full abstract on PubMed →
The research aims to study phospholipids (PL) classes and molecular species of large yellow croaker (Pseudosciaena crocea) roe. Both gas chromatographymass spectroscopy (GC-MS) and... Read full abstract on PubMed →
Nuclear magnetic resonance (NMR) spectroscopy combined with multivariate data analysis (MVA) was used to investigate the molecular components of the aqueous extract of samples of b... Read full abstract on PubMed →
Fish consumption today is widely recognized as highly beneficial since it constitutes a good source of several essential nutrients, such as selenium and polyunsaturated fatty acids... Read full abstract on PubMed →
The objective of this study was to investigate the potential role of rosemary compounds in inhibiting the plant sterol oxidation in extra virgin olive oil during heating. The stabi... Read full abstract on PubMed →
Probiotic yeasts are attracting widespread attention due to their unique therapeutic properties and benefits to human health, but how they function in food system has been much les... Read full abstract on PubMed →
The conclusions of EFSA following the peer review of the initial risk assessments carried out by the competent authorities of the rapporteur Member State Greece and co-rapporteur M... Read full abstract on PubMed →
The formation of volatile compounds affects the flavor of processed wheat flour products. Herein, the effects of the composition of fatty acid hydroperoxides and the differences in... Read full abstract on PubMed →
The antimicrobial properties of Pelargonic acid (PA), a component of tomatoes, makes it an attractive candidate as a food additive and sanitizer. The antimicrobial efficacy of PA e... Read full abstract on PubMed →
We investigated the selective detection of target volatile organic compounds (VOCs) which are age-related body odors (namely, 2-nonenal, pelargonic acid, and diacetyl) and a fungal... Read full abstract on PubMed →
Under stressful conditions, Salmonella enterica forms multinucleated elongated filaments. The triggers and outcomes of filamentation are not well characterized. S. enterica serotyp... Read full abstract on PubMed →
Ruminant productivity is associated with the gastrointestinal tract bacterial community, which matures progressively with animal growth. However, knowledge of the bacteriome and me... Read full abstract on PubMed →
Gallic and pelargonic acids are naturally found in a variety of plants and food products. Despite their extensive use in man-made applications, little is known regarding their pote... Read full abstract on PubMed →
Pelargonic acid vanillylamide is like capsaicin a natural capsaicinoid from chili peppers and commonly used in food additives to create a hot sensation, even in self-defense pepper... 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.