Papers mentioning sesame or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Herein, the effects of mechanized harvesting on sesame seed quality during storage were evaluated. Results indicated that mechanical damage (damage rate 23.98%) reduced the germina... Read full abstract on PubMed →
Exploring and accurately detecting new adulteration markers in sesame oil is an important measure for sesame oil adulteration monitoring. In this study, two endogenous flavors sulf... Read full abstract on PubMed →
Graphical abstract Read full abstract on PubMed →
The microbial composition and volatile components of fermented grains (FG) and pit mud (PM) are crucial for the quality and flavor of compound-flavor baijiu (CFB). The physicochemi... Read full abstract on PubMed →
Roasting is an important operation to produce attractive colors and distinctive flavors during the production of sesame oil. To investigate the contributions of macromolecules to t... Read full abstract on PubMed →
The flavor and taste of the foods play an important or even a decisive role in the acceptance and preference of the consumers. It was found that the sesame paste prepared with the... Read full abstract on PubMed →
This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds we... Read full abstract on PubMed →
Baijiu is one of the traditional distilled liquor made from grains in China and occupies a vital position in China's food industry. In 2018, the total sales revenue of baijiu indus... Read full abstract on PubMed →
Key odorants of Guojing sesame-flavor Baijiu were identified using the concept of molecular sensory science, including aroma extract dilution analysis (AEDA) based on gas chromatog... Read full abstract on PubMed →
The small molecules in Chinese Baijiu have been widely reported, but there is little information on peptides since their low concentrations. A tetrapeptide, Asp-Arg-Ala-Arg (DRAR),... Read full abstract on PubMed →
The sesame (Sesamum indicum L.) oil was extracted from the seeds of the sesame that grows in Diyarbakir, SE Anatolia of Turkey. Sesame seed oil was obtained in 58wt/wt%, by traditi... Read full abstract on PubMed →
Sesame seeds were irradiated using a (60)Co irradiator (0-4 kGy) and then roasted (220 degrees C for 10 min). To identify the irradiation treatment, physical detection methods like... Read full abstract on PubMed →
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols... Read full abstract on PubMed →
Human skin is an important source of volatile organic compounds (VOCs) offering noninvasive methods to gain clinical metabolite information. This work was focused on the developmen... Read full abstract on PubMed →
In this study, bacteria residing in the gut of the rice weevils (<i>Sitophilus oryzae</i> L.) (Coleoptera: Curculionidae) feeding on aflatoxin-contaminated corn kernels were isolat... Read full abstract on PubMed →
The emergence and spread of antimicrobial resistance have been of serious concern to human health and the management of bacterial infectious diseases. Effective treatment of these... Read full abstract on PubMed →
Naturally derived drugs and plant-based products are attractive commodities that are being explored for cancer treatment. This in vitro study aimed to investigate the role of <i>Hy... Read full abstract on PubMed →
This study aimed to develop perilla fruit oil (PFO)-fortified soybean milk (PFO-SM), identify its sensory acceptability, and evaluate its health outcomes. Our PFO-SM product was pa... Read full abstract on PubMed →
Food fraud is a common issue in the modern food industry. The undeclared use of foreign proteins in meat products is a major concern in this context. Oilseeds are ideal for this pu... Read full abstract on PubMed →
seed oil was shown to be a rich source of ω-6/-9 fatty acids and phenolics, highlighting, indicating that it could be a promising health-promoting vegetable oil, while the seedcake... 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.