Papers mentioning soybean oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Sorghum (Sorghum bicolor L. Moench) serves as a critical staple cereal, forage crop, and primary raw material for baijiu (Chinese distilled spirits) production and vinegar fermenta... Read full abstract on PubMed →
Herein we describe the stoichiometric and catalytic carbene-transfer reactivity of iron(II) alkoxide complexes with iodonium ylide precursors. Treatment of PhIC(CO<sub>2</sub>Me)<s... Read full abstract on PubMed →
UNLABELLED: This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. METHODS: Chemical parame... Read full abstract on PubMed →
2,4-Pentanedione (2,4 PD; CAS Number 123-54-6) is an industrial chemical with potential for skin contact. Repeated exposure studies by peroral and inhalation routes have shown cent... Read full abstract on PubMed →
Reaction of 4-hydroxy-5-methyl-3(2H)-furanone (HMF) with cysteine or hydrogen sulfide at pH 4.5 for 60 min at 140 degrees C produced complex mixtures of volatile compounds, the maj... Read full abstract on PubMed →
The synthesis and characterization of a family of beta-ketoimines derived from 1,1,1,5,5,5-hexafluoro-2,4-pentanedione (hfa) and the corresponding volatile barium beta-ketoiminate-... Read full abstract on PubMed →
2,4-Pentanedione (2,4-PD: CAS No. 123-54-6) is a volatile industrial chemical of moderate acute toxicity, centrally neurotoxic by repeated exposure to high vapor concentrations, fe... Read full abstract on PubMed →
<h4>Introduction</h4>Tea (Camellia sinensis) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contri... Read full abstract on PubMed →
This study investigated on the impact of different aging containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types... Read full abstract on PubMed →
Soybean oil is the second most produced edible vegetable oil and is used for many edible and industrial materials. Unfortunately, it has the disadvantage of 'reversion flavor' unde... Read full abstract on PubMed →
The aromas of Longjing tea samples (Qiantang, Yuezhou, and Shifeng) of different grades and origins were comparatively analyzed by gas chromatography–mass spectrometry–olfactometry... Read full abstract on PubMed →
Choice of harvest date can modulate the aroma intensity of herbaceous/vegetal, fresh fruit and cooked fruit nuances, thus helping the winemaker to produce wine of different styles... Read full abstract on PubMed →
This study evaluated the impact of closure type on unoaked 100 %-Merlot, oak-aged 70%-Merlot/30%-Cabernet Sauvignon, and 30%-Merlot/70%-Cabernet Sauvignon during a 10 year period.... Read full abstract on PubMed →
The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nona... Read full abstract on PubMed →
This work reports the identification of volatile compounds involved in the particular and atypical flavor detected in Vitis vinifera red Merlot and Cabernet Sauvignon wines made wi... Read full abstract on PubMed →
A beany and green off-odor is developed in soy bean oil (SBO) under light-induced oxidative conditions. 3-Methyl-2,4-nonanedione (3-MND) was inferred as the compound responsible fo... Read full abstract on PubMed →
The premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent of prunes. The compounds responsible for this deteri... Read full abstract on PubMed →
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 →
Phytosterols, like stigmasterol, have been studied for their antioxidant, immunomodulatory, and anticancer properties. However, their lipophilic nature and biological instability m... Read full abstract on PubMed →
Alzheimer's disease (AD) is the most common cause of dementia in the elderly. Although its pathogenesis remains unclear, studies have indicated microglia-mediated neuroinflammation... 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.