Papers mentioning russian 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.
Recent increased interest in seaweed is motivated by attention generated in their bioactive components that have potential applications in the functional food and nutraceutical ind... Read full abstract on PubMed →
In the proposed work an ultrasound assisted ion pair based surfactant-enhanced dispersive liquid-liquid microextraction (UA-IPSE-DLLME) with solidification of floating organic drop... Read full abstract on PubMed →
3-Hydroxy-2-butanone (3H2B) is a key gaseous metabolite of Listeria monocytogenes, a potential lung cancer biomarker, and a widely used food flavoring agent, underscoring the deman... Read full abstract on PubMed →
The development of high-performance sensors is of great significance for the control of the volatile organic compounds (VOCs) pollution and their potential hazard. In this paper, h... Read full abstract on PubMed →
We established a method based on ultra performance liquid chromatography tandem mass spectrometry (UPLC‒MS/MS) to quantitatively measure tepotinib, which was validated as acceptabl... Read full abstract on PubMed →
Formic acid is reported to act as a food preservative and feed additive, but its effects on controlling postharvest physiological deterioration (PPD) development in cassava are unc... Read full abstract on PubMed →
Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in... Read full abstract on PubMed →
Lactic and formic acid are two commonly found monocarboxylic organic acids. Lactic acid is discharged into the water bodies as acidic industrial effluent from the food, cosmetic, c... Read full abstract on PubMed →
To investigate the chemical components, sources, and interactions of particulate matter (PM) and volatile organic compounds (VOCs), a field campaign was implemented during the spri... Read full abstract on PubMed →
The simplicity of fullerenes as assembled components provides attractive opportunities for basic understanding in self-assembly research. We applied in situ reactive methods to the... Read full abstract on PubMed →
Recent trends in food waste and its management have increasingly started to focus on treating it as a reusable resource. The hazardous impact of food waste such as the release of g... Read full abstract on PubMed →
By tradition lactic acid bacteria (LAB) are involved in the production of fermented foods. These constitute one quarter of our diet and are characterized by a safe history, certain... Read full abstract on PubMed →
Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by local consumers. However, little is known about its quality changes and microbial community s... Read full abstract on PubMed →
Monascus vinegar is one of the most famous and popular Chinese vinegars. The present study identified 60 volatile compounds, 23 amino acids, and seven organic acids during the trad... Read full abstract on PubMed →
Verification of food authenticity establishes consumer trust in food ingredients and components of processed food. Next to genetic or protein markers, chemicals are unique identifi... Read full abstract on PubMed →
AIMS: To investigate the enzymatic aldol reaction between acetone as a donor and 4-hydroxybenzaldehyde as a receptor to generate 4-(4-hydroxyphenyl)-but-3-ene-2-one or 4-hydroxyben... Read full abstract on PubMed →
Tissue cultures of the vanilla orchid, Vanilla planifolia, produce the flavor compound vanillin (4-hydroxy-3-methoxybenzaldehyde) and vanillin precursors such as 4-hydroxybenzaldeh... Read full abstract on PubMed →
Cutworms and armyworms (Lepidoptera: Noctuidae) are a pest complex in North America that cause sporadic damage in field crops on the Canadian Prairies; however, no methods have bee... Read full abstract on PubMed →
2-phenylethanol (2-PE), an aromatic alcohol with a rose fragrance, is the second most widely used flavoring substance in the world. It is widely used in the cosmetic, food, and pha... Read full abstract on PubMed →
The compound 2-phenylethanol (2-PE) is a bulk flavor and fragrance with a rose-like aroma that can be produced by microbial cell factories, but its cellular toxicity inhibits cellu... 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.