Peer-Reviewed Research Database

Sesame — 1,480 papers

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.

Top Contributing Institutions

Where the sesame research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

Beijing Technology and Business University

State Key Laboratory of Food Science and Technology

Harvard University

Ministry of Agriculture and Rural Affairs

Inserm

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2022 International journal of biological macromolecules other

Preparation of hydrophobic composite membranes based on carboxymethyl cellulose and modified pectin: Effects of grafting a long-chain saturated fatty acid.

In this study, docosanoic acid, a very long chain fatty acid, was used to modify pectin, and the products were incorporated with carboxylmethyl cellulose (CMC) to prepare a hydroph... Read full abstract on PubMed →

PMID: 36216103 DOI: 10.1016/j.ijbiomac.2022.10.019

2020 Journal of food science other

Assessment of nutritional value and quantitative analysis of bioactive phytochemicals through targeted LC-MS/MS method in selected scented and pigmented rice varietals.

Scented (joha) and black rice indigenous to northeast region (NER) of India are the two among 40,000 varieties of species Oryza sativa, prevalent for its great aroma, medicinal pro... Read full abstract on PubMed →

PMID: 32468588 DOI: 10.1111/1750-3841.15164

2019 Food chemistry other

Food fingerprinting: Mass spectrometric determination of the cocoa shell content (Theobroma cacao L.) in cocoa products by HPLC-QTOF-MS.

The determination of cocoa shell content (Theobroma cacao L.) in cocoa products using a metabolomics approach was accomplished via high performance liquid chromatography quadrupole... Read full abstract on PubMed →

PMID: 31260999 DOI: 10.1016/j.foodchem.2019.125013

2018 Molecules (Basel, Switzerland) gc ms

GC-MS Study of the Chemical Components of Different Aquilaria sinensis (Lour.) Gilgorgans and Agarwood from Different Asian Countries.

As a traditional medicinal herb and valuable natural spice in China, Aquilaria sinensis (Lour.) Gilg has many significant pharmacological effects. Agarwood is the resinous heartwoo... Read full abstract on PubMed →

PMID: 30154355 DOI: 10.3390/molecules23092168 Full text on PMC

2011 Journal of agricultural and food chemistry unrelated

Structural profiling and quantification of sphingomyelin in human breast milk by HPLC-MS/MS.

The sphingolipid composition of food as well as of physiological samples has received considerable interest due to their positive biological activities. This study quantified the t... Read full abstract on PubMed →

PMID: 21534545 DOI: 10.1021/jf200943n

1965 Applied microbiology other

DETERMINATION OF STEAM-VOLATILE ORGANIC ACIDS IN FERMENTATION MEDIA BY GAS-LIQUID CHROMATOGRAPHY.

Five gas chromatographic liquid phases (25% Carbowax 20 M plus 4% H(3)PO(4), 17.5% dioctyl sebacate plus 7.5% sebacic acid, 17.5% dioctyl sebacate plus 7.5% docosanoic acid, 5% Twe... Read full abstract on PubMed →

PMID: 14264844 DOI: 10.1128/am.13.1.22-27.1965 Full text on PMC

2024 Food chemistry aeda

Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin.

A balanced flavor is a major quality attribute of orange juice. Formation of 4-vinylguaiacol during storage can lead to an undesirable clove-like off-flavor. However, clove-like of... Read full abstract on PubMed →

PMID: 38160594 DOI: 10.1016/j.foodchem.2023.138252

2020 PloS one other

Generation of 4-vinylguaiacol through a novel high-affinity ferulic acid decarboxylase to obtain smoke flavours without carcinogenic contaminants.

Traditional smoke flavours bear the risk of containing a multitude of contaminating carcinogenic side-products. Enzymatic decarboxylation of ferulic acid released from agro-industr... Read full abstract on PubMed →

PMID: 33347481 DOI: 10.1371/journal.pone.0244290 Full text on PMC

2019 Frontiers in microbiology unrelated

Bioproduction of High-Concentration 4-Vinylguaiacol Using Whole-Cell Catalysis Harboring an Organic Solvent-Tolerant Phenolic Acid Decarboxylase From Bacillus atrophaeus.

The compound 4-vinyl guaiacol (4-VG) is highly valued and widely applied in the pharmaceutical, cosmetic, and food industries. The bioproduction of 4-VG from ferulic acid (FA) by n... Read full abstract on PubMed →

PMID: 31447812 DOI: 10.3389/fmicb.2019.01798 Full text on PMC

2018 Journal of biotechnology other

Biosynthesis of 4-vinylguaiacol from crude ferulic acid by Bacillus licheniformis DLF-17056.

4-vinylguaiacol, a kind of volatile phenolic compound with tobacco flavor, is widely used as a component of edible flavor and intermediate of medicine. Ferulic acid is usually used... Read full abstract on PubMed →

PMID: 30016740 DOI: 10.1016/j.jbiotec.2018.07.021

2003 Journal of agricultural and food chemistry aroma analysis

Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.

The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass sp... Read full abstract on PubMed →

PMID: 12952431 DOI: 10.1021/jf0341767

2026 aeda

The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates.

This study examined the effects of varying enzymatic pretreatment durations (0-80 min) of wheat gluten on flavour characteristics of high-moisture plant-based extrudates (HMPEs). T... Read full abstract on PubMed →

PMID: 41829186 DOI: 10.3390/foods15050912

2025 unrelated

Antifeedant activity of invasive Prunus serotina leaves methanolic extract against Sitophilus granarius, a pest of stored products.

Synthetic pesticides pose a risk to the environment and human health by contaminating soil, water, and food chains. Natural plant-based alternatives offer a safer and more sustaina... Read full abstract on PubMed →

PMID: 40664742 DOI: 10.1038/s41598-025-10326-1 Full text on PMC

2025 gc ms

Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species.

The purpose of this study was to determine the antioxidant properties and the composition of phenolic compounds, trace elements, vitamins, and fatty acids in the edible mushrooms <... Read full abstract on PubMed →

PMID: 40264684 DOI: 10.1002/fsn3.70203 Full text on PMC

2023 Gels (Basel, Switzerland) other

Controlled Lactonization of o-Coumaric Esters Mediated by Supramolecular Gels.

Fragrances are volatile organic compounds widely used in our daily life. Unfortunately, the high volatility required to reach human receptors reduces their persistency in the air.... Read full abstract on PubMed →

PMID: 37102962 DOI: 10.3390/gels9040350 Full text on PMC

2023 Current topics in medicinal chemistry pharmacology

Profiling of Polyphenolic Compounds, Antioxidant, Antidyslipidemic and Cardiac Risk Preventive Effect of Keteki Joha and Kola Joha Rice Cultivars Grown in Assam, India: A Comparative Study.

BACKGROUND: Food grains' ability to promote health is widely recognized as a result of their rich nutritional profile and presence of antioxidants. AIM: The present study aimed to... Read full abstract on PubMed →

PMID: 37469158 DOI: 10.2174/1568026623666230719113121

2022 Foods (Basel, Switzerland) pharmacology

Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat.

The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated i... Read full abstract on PubMed →

PMID: 36010514 DOI: 10.3390/foods11162515 Full text on PMC

2022 Food science & nutrition pharmacology

Nutritional composition and phytochemical screening in different parts of Hibiscus syriacus L.

As the national flower of Korea, the Hibiscus syriacus L. (Rose of Sharon) is symbolic in its abundance and is a prominent feature of Korean culture. H. syriacus has played an impo... Read full abstract on PubMed →

PMID: 36171791 DOI: 10.1002/fsn3.2899 Full text on PMC

2021 Food research international (Ottawa, Ont.) pharmacology

Free low-molecular weight phenolics composition and bioactivity of Vaccinium padifolium Sm fruits.

Uveira-da-serra (Vaccinium padifolium Sm) is a native blueberry from Madeira Island (Portugal). In this study, the free low-molecular weight phenolic composition of Vaccinium padif... Read full abstract on PubMed →

PMID: 34507727 DOI: 10.1016/j.foodres.2021.110580

2019 aroma analysis

Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

Abstract Momordica charantia L. has been consumed as a vegetable for thousands of years, and its fruit has various bioactive compounds. The aim of this study was to investigate the... Read full abstract on PubMed →

PMID: doi:10.1016/j.fbio.2019.03.007 DOI: 10.1016/J.FBIO.2019.03.007

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.