Papers mentioning sake or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Nigella sativa (NS) is an annual herb belonging to the Ranunculaceae family, also known as black cumin or black seed. This plant has been used since ancient times due to its therap... Read full abstract on PubMed →
Infections caused by Candida albicans (C. albicans) and increasing resistance to commonly used drugs lead to a variety of mucosal diseases and systemic infectious diseases. We prev... Read full abstract on PubMed →
BACKGROUND: Chestnut-like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formati... Read full abstract on PubMed →
β-Ionone, limonene and longifolene are 3 main components in cyanobacterial volatile organic compounds, which are formed through different pathways and can poison and even kill othe... Read full abstract on PubMed →
A proteomic and exometabolomic study was conducted on Saccharomyces cerevisiae flor yeast strain growing under biofilm formation condition (BFC) with ethanol and glycerol as carbon... Read full abstract on PubMed →
A capillary GC-flame ionization detection (FID) method to determine volatile compounds (ethyl acetate, 1,1-diethoxyethane, methyl alcohol, 1-propanol, 2-methyl-1-propanol, 2-methyl... Read full abstract on PubMed →
Methanol, propanol, isobutanol, isoamyl alcohol, 2-phenylethanol, acetaldehyde, 1,1-diethoxyethane, acetoin, ethyl acetate, ethyl lactate, and ethyl succinate and the polyols 2,3-b... Read full abstract on PubMed →
High-amylose Lueang Patew Chumphon (LPC) rice, a geographical indication variety from Thailand, represents an underutilized resource for functional food development. This study com... Read full abstract on PubMed →
BACKGROUND: Xanthohumol is an isopentadienyl flavonoid in hops, which have several pharmacological effects. However, due to the poor bioavailability of xanthohumol, it cannot be wi... Read full abstract on PubMed →
Corosolic acid (CA), a pentacyclic triterpenoid, exhibits remarkably low hydrophilicity, restricting its application in aqueous systems. To enhance its hydrophilicity, we optimised... Read full abstract on PubMed →
The aim of the present study was to explore changes in the profile of volatile compounds (VCs) in canned Antarctic krill (Euphausia superba) at different processing stages using pa... Read full abstract on PubMed →
Odorant molecules interact with odorant receptors (ORs) lining the pores on the surface of the sensilla on an insect's antennae and maxillary palps. This interaction triggers an el... Read full abstract on PubMed →
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer fr... Read full abstract on PubMed →
The sensory properties of musts from Pedro Ximenez grapes chamber-dried at 40 or 50°C, with or withouta dipping treatment, are compared to musts from grapes subjected to the tradit... Read full abstract on PubMed →
Microbial-enzyme co-fermentation effectively enhances the quality of low-grade tobacco leaves quality, but the underlying mechanisms of flavor formation remain unclear. This study... Read full abstract on PubMed →
Baijiu plays a key role in Sichuan paocai, yet its specific effects remain unclear. This study investigated how different baijiu aroma types influence the physicochemical propertie... Read full abstract on PubMed →
Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting th... Read full abstract on PubMed →
BACKGROUND: Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem,... Read full abstract on PubMed →
High-resolution mass spectrometry (HRMS) based non-target screening (NTS) is a powerful approach for the simultaneous determination of multiple environmental contaminant classes in... Read full abstract on PubMed →
Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during... 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.