Peer-Reviewed Research Database

Soy Milk — 827 papers

Papers mentioning soy milk 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 soy milk research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

State Key Laboratory of Food Science and Technology

Chinese Academy of Sciences

Ministry of Agriculture and Rural Affairs

Harvard University

China Agricultural University

Chinese Academy of Agricultural Sciences

Northwest A&F University

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2022 Food chemistry gc ms

A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form.

Japonica rice is widely planted in different regions of China. Rice of different geographical origins may have substantially different economic values. In this study, An untargeted... Read full abstract on PubMed →

PMID: 35320761 DOI: 10.1016/j.foodchem.2022.132701

2021 Food chemistry aroma analysis

Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus).

Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-... Read full abstract on PubMed →

PMID: 34153601 DOI: 10.1016/j.foodchem.2021.130365

2008 Journal of agricultural and food chemistry aroma analysis

Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.

The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Up... Read full abstract on PubMed →

PMID: 18298066 DOI: 10.1021/jf073132l

2025 gc ms

Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME-GC-MS and UPLC-MS/MS studies.

In order to investigate the relationship between oxidation and sheep lipids and flavor, this study used hydroxyl radical system, headspace solid phase microextraction and gas-phase... Read full abstract on PubMed →

PMID: 40252444 DOI: 10.1016/j.foodchem.2025.144161

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

2026 sensory panel

Integrated HS-GC-IMS and E-nose analysis reveals aroma differentiation in representative Chinese high-quality rice varieties.

Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japonica rice varieties grown across... Read full abstract on PubMed →

PMID: 41653787 DOI: 10.1016/j.foodchem.2026.148251

2026 aeda

Extensive "Heart-Cut" 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of "Five-Grain" Derived Compounds to Baijiu Aroma.

Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat... Read full abstract on PubMed →

PMID: 41589319 DOI: 10.1021/acs.jafc.5c07407

2024 Molecular plant other

Volatilome-based GWAS identifies OsWRKY19 and OsNAC021 as key regulators of rice aroma.

Aromatic rice is globally favored for its distinctive scent, which not only increases its nutritional value but also enhances its economic importance. However, apart from 2-acetyl-... Read full abstract on PubMed →

PMID: 39533713 DOI: 10.1016/j.molp.2024.11.002

2024 Fitoterapia pharmacology

Botany, phytochemistry, pharmacology, and applications of Pandanus amaryllifolius Roxb.: A review.

Pandan (Pandanus amaryllifolius Roxb.), a member of the Pandanaceae family, has been consumed as food and medicine since ancient times. The current paper provides an overview of th... Read full abstract on PubMed →

PMID: 39053743 DOI: 10.1016/j.fitote.2024.106144

2023 Environmental pollution (Barking, Essex : 1987) other

Impact and mitigation of lead, cadmium and micro/nano plastics in fragrant rice.

Heavy metals (HMs) and micro(nano)plastics (MNPs), represent a significant risk to global food supply as well as a potential risk to humankind. Over 50% of the worldwide population... Read full abstract on PubMed →

PMID: 37479167 DOI: 10.1016/j.envpol.2023.122224

2022 Genes other

Insights of Improved Aroma under Additional Nitrogen Application at Booting Stage in Fragrant Rice.

Plant mineral nutrition substantially affects the growth, yield and quality of rice, whereas nitrogen (N) application contributes significantly in this regard. Undoubtedly, N appli... Read full abstract on PubMed →

PMID: 36421767 DOI: 10.3390/genes13112092 Full text on PMC

2022 gc ms

Analysis of Volatile Compounds by GCMS reveals the Geographical Origin of Cultivated Rice

Due to the similarity in the grain and difference in the market value among many rice varieties, deliberate mislabeling and adulteration has become a serious problem. To check the... Read full abstract on PubMed →

PMID: doi:10.21203/rs.3.rs-2042375/v1 DOI: 10.21203/rs.3.rs-2042375/v1

2021 Journal of biotechnology other

Rhizobacterial consortium mediated aroma and yield enhancement in basmati and non-basmati rice (Oryza sativa L.).

Basmati and non-basmati rice varieties are commercially important. Aromatic rice varieties are low yielding and recently depletion in aroma is observed due to the shift towards mod... Read full abstract on PubMed →

PMID: 33476738 DOI: 10.1016/j.jbiotec.2021.01.012

2014 Plant science : an international journal of experimental plant biology aroma analysis

A proteomic study of rice cultivar TNG67 and its high aroma mutant SA0420.

Fragrance is a very important economic trait for rice cultivars. To identify the aroma genes in rice, we performed a proteomics analysis of aroma-related proteins between Tainung 6... Read full abstract on PubMed →

PMID: 24268160 DOI: 10.1016/j.plantsci.2013.09.010

2026 Journal of the science of food and agriculture aeda

Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC-MS and molecular simulation approach.

BACKGROUND: Moderate oxidation of chicken fat plays a vital role in enhancing meat aroma, yet the specific contributions of oxidation products to olfactory perception remain unclea... Read full abstract on PubMed →

PMID: 41964337 DOI: 10.1002/jsfa.70634

2020 Foods (Basel, Switzerland) aroma analysis

Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat.

The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production a... Read full abstract on PubMed →

PMID: 32858830 DOI: 10.3390/foods9091178 Full text on PMC

2014 Journal of agricultural and food chemistry other

Studies on the reaction of trans-2-heptenal with peanut proteins.

Hexanal, 2-heptenal, and nonanal were identified as relevant reaction products formed in the course of the lipid peroxidation of heated peanut oil. For the identification of potent... Read full abstract on PubMed →

PMID: 25065678 DOI: 10.1021/jf502501f

2022 Journal of agricultural and food chemistry other

4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins.

Lipids are an important component of meat, as they provide desirable sensory characteristics and nutritional benefits. However, lipids are susceptible to degradation through oxidat... Read full abstract on PubMed →

PMID: 36129340 DOI: 10.1021/acs.jafc.2c05550

2020 Comprehensive reviews in food science and food safety other

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods.

Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds containing one or more carbonyl groups, which can be created by lipid oxidation both in viv... Read full abstract on PubMed →

PMID: 33325172 DOI: 10.1111/1541-4337.12535

2019 Food chemistry other

Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion.

Health benefits are associated with polyunsaturated fatty acids, but their sensitivity to oxidation may generate toxic oxidation species. The objective of this study was to compare... Read full abstract on PubMed →

PMID: 31126445 DOI: 10.1016/j.foodchem.2019.04.107

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.