Papers mentioning soybean sauce or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
RESEARCH ARTICLE Open Access Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit Daniela D’Esposito1, Francesca Ferriello1,... Read full abstract on PubMed →
Histamine intolerance (HIT) is a pathological process that results from a disbalance between levels of released histamine and the ability of the body to metabolize it. Accumulated... Read full abstract on PubMed →
Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if... Read full abstract on PubMed →
Cubane, bicyclo[1.1.1]pentane (BCP) and bicyclo[2.2.2]octane derivatives of benzene-containing fragrances (e. g., benzyl esters) were prepared to evaluate whether odor characterist... Read full abstract on PubMed →
The aim of the present study was to explore changes in the profile of volatile compounds (VCs) in canned Antarctic krill (Euphausia superba) at different processing stages using pa... Read full abstract on PubMed →
Odorant molecules interact with odorant receptors (ORs) lining the pores on the surface of the sensilla on an insect's antennae and maxillary palps. This interaction triggers an el... Read full abstract on PubMed →
Food waste management is an important global issue, and anaerobic digestion (AD) is a sustainable technology for treating food waste and developing a circular economy. Odor and hea... Read full abstract on PubMed →
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer fr... Read full abstract on PubMed →
The odor detection threshold for a chemical typically varies widely across population members, and the values can be described by a lognormal distribution. Assuming that the parame... Read full abstract on PubMed →
Human exposure to carcinogenic volatile organic compounds (VOCs), such as benzene, from hand sanitizers is a topic of current concern. In light of the heavy use of hand sanitizers... Read full abstract on PubMed →
Oxide chemiresistors have mostly been used to detect reactive gases such as ethanol, acetone, formaldehyde, nitric dioxide, and carbon monoxide. However, the selective and sensitiv... Read full abstract on PubMed →
The compositions of volatile compounds in fresh mushrooms varied with their genotype species, maturity and growth conditions. This study aimed to identify volatile compounds in fiv... Read full abstract on PubMed →
Skin is one of several exposure routes whereby benzene, a widely distributed environmental contaminant that causes leukemia, enters the body, so accurate predictions of its percuta... 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 →
Extracellular vesicles (EVs) are pivotal mediators of intercellular communication and have emerged as key biomarkers in biomedical research. Their characterisation is conventionall... 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 →
An efficient and rapid fluorescent nanoprobe is described for the determination of the aroma compound 4-ethylguaiacol (4-EG). A molecularly imprinted polymer was doped with a coval... 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.