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.
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins c... Read full abstract on PubMed →
Vegetable oils are essential in our daily diet. Among various vegetable oils, the major difference lies in the composition of fatty acids, including unsaturated fatty acids (USFA)... Read full abstract on PubMed →
The aroma profile of pressed sesame oil is systematically influenced by seed origin, blending ratios, and compositional precursors. This study characterized aroma compounds in seve... Read full abstract on PubMed →
This study compared the quality parameters of four popular sweet cherry fruits ("Tieton", "Pioneer", "Sunburst", and "Huangmi") in Shanxi Province and used untargeted metabolomics... Read full abstract on PubMed →
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-fla... Read full abstract on PubMed →
<h4>Introduction</h4><i>Alicyclobacillus</i> has been isolated from extreme environments such as hot springs, volcanoes, as well as pasteurized acidic beverages, because it can tol... Read full abstract on PubMed →
A rapid, high-throughput method for the quantitation of the 2-acetyl azaheterocycles, 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine, 2-acetylpyrazine, and 2-acetyl-2-th... Read full abstract on PubMed →
Green corrosion inhibitors are of great benefit to the protection of pipes or tanks in seawater systems. The properties of the corrosion inhibitor such as toxicity and anticorrosio... Read full abstract on PubMed →
To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial... Read full abstract on PubMed →
Silkie chicken, an important chicken breed with high medicinal and nutritional value, has a long history of being used as a dietary supplement in China. However, the compounds with... Read full abstract on PubMed →
The addition of exogenous functional microbial strains during Feng-flavor Baijiu fermentation influences the organoleptic profile of Baijiu, but its regulatory mechanisms remain un... Read full abstract on PubMed →
Cutting and steaming of purple-fleshed sweet potato (PFSP) tubers into segments improves cooking efficiency, but more contact with the air steam increases the loss of bioactive com... Read full abstract on PubMed →
Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contributio... Read full abstract on PubMed →
m-Xylene is a volatile organic compound that is extensively used in various industrial processes. It is toxic, posing significant risks to human health and the environment. Therefo... Read full abstract on PubMed →
Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame... Read full abstract on PubMed →
Landfill disposal is a major approach of disposing municipal solid waste (MSW) in China. In order to explore the impact of volatile organic compounds (VOCs) generated by landfill o... Read full abstract on PubMed →
The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction betw... Read full abstract on PubMed →
This literature review explores the role of dietary oxalate in the development of chronic inflammatory kidney disease in middle-aged and older individuals. The authors pose the fol... Read full abstract on PubMed →
The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB a... Read full abstract on PubMed →
Maillard flavor compounds, such as 2,3,5-trimethylpyrazine, have been frequently identified in thermally processed food products, such as popcorn and peanuts. However, the origin o... 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.