Papers mentioning romano cheese 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 aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft P... Read full abstract on PubMed →
Foods' overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two form... Read full abstract on PubMed →
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influen... Read full abstract on PubMed →
Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenge... Read full abstract on PubMed →
<h4>Background</h4>Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fa... Read full abstract on PubMed →
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity h... Read full abstract on PubMed →
When 1 mum sodium octanoate was the substrate for spores, most of the molecule was recovered as CO(2) and no ketone was produced. However, when larger concentrations (20 mum) were... Read full abstract on PubMed →
Staphylococcus aureus (S. aureus) is a typical kind of symbiotic bacteria, which can cause human pneumonia, food poisoning, and other health problems. Nowadays, the corresponding p... Read full abstract on PubMed →
Extracts from Large Toothed Aspen (Populous grandidenta Michx.) and Jack Pine (Pinus banksiana Lamb.) contained many odor compounds found in flavor-tainted walleye from the Wiscons... Read full abstract on PubMed →
Lipid type was closely related to meat flavor. The influence of <i>Allium mongolicum</i> Regel flavonoids (AMRF) on the flavor and lipid composition of goat meat is unclear. We int... Read full abstract on PubMed →
OBJECTIVE: The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing... Read full abstract on PubMed →
The objective of this study was to identify candidate genes via which Allium mongolicum Regel ethanol extract (AME) affects the synthesis of branched-chain fatty acids (BCFAs) rela... Read full abstract on PubMed →
OBJECTIVE: This study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the growth performance, carcass characteristics, fat color... Read full abstract on PubMed →
Knowledge of factors influencing the levels of 4-alkyl branched-chain fatty acid (vBCFA), and consequently the "sheepy flavor" intensity of New Zealand sheep milk, is currently lim... Read full abstract on PubMed →
RATIONALE: 4-Alkyl branched-chain fatty acids and 3-methylindole are characteristic flavor compounds associated with sheep meat. Determining their partitioning behavior between the... Read full abstract on PubMed →
RATIONALE: 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The rea... Read full abstract on PubMed →
4-Methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid are key-flavor compounds of sheep and goat. Yet, the low amounts of these volatile branched-chain fatty acids... Read full abstract on PubMed →
Although organic species are transported and efficiently transformed in clouds, more than 60% of this organic matter remains unspeciated. Using GCxGC-HRMS technique we were able to... Read full abstract on PubMed →
Benzyl alcohol is commonly used as an antibacterial agent in a variety of pharmaceutical formulations. Several fatalities in neonates have been linked to benzyl alcohol poisoning.... Read full abstract on PubMed →
Benzyl alcohol is commonly used as an antibacterial agent in a variety of pharmaceutical formulations. Several fatalities in neonates have been linked to benzyl alcohol poisoning.... 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.