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.
) were used as raw materials, and basic physicochemical property parameters in shochu were analyzed differentially. Sake fermentation mash analysis results revealed that DOWC addit... Read full abstract on PubMed →
selectively decreased the DMTS concentration in the instrumental analysis. Read full abstract on PubMed →
BACKGROUND: released) in fermentations conducted by four yeast strains from different origins and/or technological applications (cachaça, sake, wine, and laboratory), and multivari... Read full abstract on PubMed →
Pesticide residues create food safety hazards while negatively affecting the quality of fermented foods, but the mechanisms of the deterioration response have been a mystery. In th... Read full abstract on PubMed →
This study aimed to explore the microbial contribution to flavor compound production by analysing the succession patterns and metabolic functional characteristics of microbial comm... Read full abstract on PubMed →
The Arctic, though remote, is exceptionally vulnerable to chemical contaminants that threaten its fragile ecosystems. Bisphenols (BPs), a class of endocrine-disrupting chemicals us... Read full abstract on PubMed →
In this article, we demonstrate the major advantages of performing online kinetic studies of the formation of disinfection byproducts (DBPs) during chlorination using membrane inle... Read full abstract on PubMed →
Conventional plastics have become a major environmental concern due to their persistence and accumulation in marine ecosystems. The development of potential degradable polymers (PB... Read full abstract on PubMed →
The development of simple, rapid, and sensitive methods for detecting pesticide in environmental and food samples holds significant importance. Electrochemiluminescence (ECL) sensi... Read full abstract on PubMed →
Diabetes is a chronic fast-growing metabolic disorder that is characterized by high blood glucose levels. Tagetes minuta L. has been used as a traditional remedy for various illnes... Read full abstract on PubMed →
The phenolic compound trichlorophenol (TCP) is an ingredient in fungicides and herbicides. This compound's high stability, bioaccumulation, toxicity, and poor biodegradability resu... Read full abstract on PubMed →
In this study, a chlorophenol (CP) 3D-QSAR model with a double activity (bioaccumulation and degradation) combination was established. 19 CPs were divided into a training set and t... Read full abstract on PubMed →
2,4,6-Trichlorophenol (TCP) is the most widely used pesticide in the world and has a devastating effect on the environment and human health. As a result of the use of pyrochlore ty... Read full abstract on PubMed →
Contamination with 2,4,6-trichloroanisole (TCA) often causes taste and odor (T&O) problems in drinking water due to its low odor threshold concentration. Microbial <i>O</i>-methyla... Read full abstract on PubMed →
Metal-organic frameworks (MOFs) are demonstrated to be readily activated by treatment with the low surface tension, low boiling point solvent dimethyl ether (DME). The mildness of... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: The genus Callistemon (syn. Melaleuca) of the myrtle family (Myrtaceae) has been documented as an integral part in the ethnobotanical system of the... Read full abstract on PubMed →
Musty or moldy off-odor in sake severely reduces its quality. Such off-odor is caused by 2,4,6-trichloroanisole (TCA), a compound that is produced by Aspergillus oryzae during sake... Read full abstract on PubMed →
The frequent detection of phenols and indoles in source water gives rise to concern about the taste and odor problems mainly caused by some chemicals. Exploration for the efficient... Read full abstract on PubMed →
The Rio defect is a coffee off-flavor associated to unpleasant medicinal, phenolic, and iodine-like notes. 2,4,6-Trichloroanisole (TCA) is the main marker of this alteration. A new... Read full abstract on PubMed →
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional func... 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.