Papers mentioning sorghum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Ensiling is a way to preserve wet biomass for animal and bioenergy production worldwide. The fermentation quality of silage is largely dependent on the epiphytic microbiota of the... Read full abstract on PubMed →
was the only fungal microorganism that showed a significantly negative relation with such compounds (except for butanol and isopentanol). These findings will help in understanding... Read full abstract on PubMed →
DSM 32074 improves heterofermentative co-fermentation allowing the accumulation of acetic acid concentration and increasing antifungal capacities and aerobic stability of WPSS. Read full abstract on PubMed →
< 0.05). FAE-producing LABs might partially ameliorate the negative effects of high temperature and improve the fermentation quality of sorghum silage. The screened FAE-producing L... Read full abstract on PubMed →
This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally... Read full abstract on PubMed →
As raw sorghum is not able to influence considerable colonic fermentation despite its higher resistant starch (RS) content, our study aimed to investigate the effects of frozen aut... Read full abstract on PubMed →
Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of i... Read full abstract on PubMed →
< 0.05). Our results indicate that sorghum bran polyphenols have differential effects on gut health and may positively impact gut ecology, with responses varying depending on weigh... Read full abstract on PubMed →
Two experiments were carried out to evaluate the effects of corn and sorghum with different processing methods on the expression of genes involved in volatile fatty acids transport... Read full abstract on PubMed →
and related fermented cereal products. Read full abstract on PubMed →
The present study was carried out to evaluate the effect of methanolic extracts of three plants, mehandi (Lawsonia inermis), jaiphal (Myristica fragrans) and green chili (Capsicum... Read full abstract on PubMed →
An in vitro incubation system was used to evaluate effect of supplementation of fumaric acid at 0, 5, 10, and 15 mM concentration in high-, medium-, and low-fiber wheat straw conta... Read full abstract on PubMed →
Coffee organoleptic properties are based in part on the quality and chemical composition of coffee beans. The presence of defective beans during processing and roasting contribute... Read full abstract on PubMed →
Chardonnay wines impart a unique complex aroma characterized by its buttery, yellow stone fruit, melon, bready, and woody notes. Among the terms used in the sensory analysis of the... Read full abstract on PubMed →
Halogenated natural products (HNPs) are frequently detected in marine organisms. High HNP concentrations have previously been found in marine mammals from the Great Barrier Reef, A... Read full abstract on PubMed →
Daoguang nianwu (DGNW), a representative Chinese Chenxiang-type baijiu stored in wooden Jiuhai, features the distinctive "three aroma-types in one sip" profile. Six vintages (0, 1,... Read full abstract on PubMed →
Daqu quality plays a crucial role in the entire fermentation process of Baijiu. There is no empirical evidence for a scientific consensus on the storage period of Jiang-flavor Daqu... Read full abstract on PubMed →
Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use... Read full abstract on PubMed →
4-Ethylguaiacol, a common aroma compound of baijiu (a traditional Chinese alcoholic beverage), was assessed for its potential anti-inflammatory effects in an LPS-induced THP-1 cell... Read full abstract on PubMed →
The presence of 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines affect negatively their aroma conferring horsy, barnyard, smoky and medicinal aromatic notes. These... 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.