Papers mentioning sheep cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
OBJECTIVE: This study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the growth performance, carcass characteristics, fat color... Read full abstract on PubMed →
Knowledge of factors influencing the levels of 4-alkyl branched-chain fatty acid (vBCFA), and consequently the "sheepy flavor" intensity of New Zealand sheep milk, is currently lim... Read full abstract on PubMed →
RATIONALE: 4-Alkyl branched-chain fatty acids and 3-methylindole are characteristic flavor compounds associated with sheep meat. Determining their partitioning behavior between the... Read full abstract on PubMed →
RATIONALE: 4-Methyloctanoic acid, 4-ethyloctanoic acid, 4-methylnonanoic acid, and 3-methylindole are primary contributors to the distinctive aroma and flavor of lamb meat. The rea... Read full abstract on PubMed →
4-Methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid are key-flavor compounds of sheep and goat. Yet, the low amounts of these volatile branched-chain fatty acids... Read full abstract on PubMed →
4-alkyl-branched chain fatty acids (vBCFAs) are key flavor-impact compounds in mutton and its derived products. Pediococcus acidilactici and Rhizopus oryzae were applied to ferment... Read full abstract on PubMed →
Goat milk was characterized and analyzed by human sensory evaluation and gas chromatography/olfactometry (GC/O). Most potent odor-active compounds were determined in (a) raw goat's... Read full abstract on PubMed →
Rapid synthesis of 4-ethyloctanoic acid by means of microwave irradiation is described. Diethyl malonate reacted with 2-ethyl-1-bromohexane in the presence of sodium ethoxide to gi... Read full abstract on PubMed →
Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesiz... Read full abstract on PubMed →
The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. F... Read full abstract on PubMed →
Bovine, ovine, and caprine milk fats were treated with pregastric lipases (kid goat, calf, and lamb), microbial lipases (Candida cylindracea, C. cylindracea AY30, Aspergillus niger... Read full abstract on PubMed →
We aimed to assay the effectiveness of vacuum or modified atmosphere packaging in preserving the organoleptic characteristics of already ripened slices of Stelvio Protected Designa... Read full abstract on PubMed →
The study was aimed at evaluating the effects of dietary supplementation with dried olive pomace in dairy cows on the development of lipolytic volatile compounds in raw milk and ch... Read full abstract on PubMed →
Background/Objectives: The prevalence of cardiovascular-kidney-metabolic (CKM) syndrome is increasing rapidly, and cardiovascular complications pose significant risks in individual... Read full abstract on PubMed →
This research aims at determining some free amino acids in amino acid-based infant formulas and amino acid-modified medical foods for inborn errors of metabolism to prove their qua... Read full abstract on PubMed →
l-arginine is a semi-essential amino acid that is broadly used as food additives and pharmaceutical intermediates. The synthesis of l-arginine is restricted by complex metabolic me... Read full abstract on PubMed →
BACKGROUND: Low protein diets have been linked to decreased bone strength in humans. Arginine and lysine can help improve the healing process and stimulate growth factors. AIM: To... Read full abstract on PubMed →
BACKGROUND: Increasing nitric oxide bioavailability may induce physiological effects that enhance endurance exercise performance. This review sought to evaluate the performance eff... Read full abstract on PubMed →
As an important semi-essential amino acid, l-arginine is extensively used in the food and pharmaceutical fields. At present, l-arginine production depends on cost-effective, green,... Read full abstract on PubMed →
Lauric arginate (LAE, ethyl-Nα-lauroyl-L-arginate hydrochloride) is synthesized from food components lauric acid and L-arginine and is quickly hydrolyzed to lauric acid and L-argin... 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.