Papers mentioning spread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
is not a phytopathogen, but, as it is widespread in soils, triazole fungicides have an unintended impact on it, selecting resistant populations' in environment. Thus, to maintain o... Read full abstract on PubMed →
The harvest of non-timber forest products (NTFPs), together with other sources of anthropogenic disturbance, impact plant populations greatly. Despite this, conservation research o... Read full abstract on PubMed →
Grey mould rot (Botrytis cinerea) development in vitro or in eggplant (Solanum melongena L.) fruit was evaluated after treatment with dittany (Origanum dictamnus L.) oil (DIT) and... Read full abstract on PubMed →
It has been demonstrated that filbertone, the principal flavor compound of hazelnuts, exhibits preventive effects against hypothalamic inflammation, obesity, neurodegenerative dise... Read full abstract on PubMed →
In vivo aroma release and perception of complex food matrices have been underexplored. The aims of this study were to investigate the effects of (i) fat and sugar content of chocol... Read full abstract on PubMed →
The molecular mechanisms underlying the pathogenesis of neurodegenerative diseases such as Alzheimer's disease, Parkinson's disease (PD), and Huntington's disease remain enigmatic,... Read full abstract on PubMed →
The aim of this research was to estimate the preventive effects of filbertone, the main flavor compound in hazelnuts, on lipid accumulation in the adipose tissue of mice fed a high... Read full abstract on PubMed →
This comprehensive review of filbertone, a principal flavor compound of hazelnut, evaluates the current state of the art of all relevant aspects of the title molecule: its occurren... Read full abstract on PubMed →
A sensitive method for the fast analysis of filbertone in spiked olive oil samples is presented. The applicability of a headspace (HS) autosampler in combination with a gas chromat... Read full abstract on PubMed →
INTRODUCTION: Fufang E'jiao Jiang has been extensively utilized to replenish qi and nourish blood as the homology of medicine and food. METHODS: We analyzed the effects of FEJ on c... Read full abstract on PubMed →
Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and... Read full abstract on PubMed →
The formation of cheese flavor mainly results from the production of volatile compounds by microorganisms. We investigated how fine-tuning cheese-making process parameters changed... Read full abstract on PubMed →
Ezogabine, clobazam, and perampanel are among the newest antiseizure drugs approved by the Food and Drug Administration between 2011 and 2012. Ezogabine and perampanel are approved... Read full abstract on PubMed →
This study aimed to evaluate the contribution and mechanisms of Lactobacillus plantarum and Zygosaccharomyces mellis inoculation to the enhancement of protein-derived volatile flav... Read full abstract on PubMed →
Nineteen compounds, including ten esters, six acids, and three alcohols, were characterized and considered as significant tastants and aromas in Baijiu (Chinese Liquor). The flavor... Read full abstract on PubMed →
In this study, we aimed to elucidate the effect of gelatin, a water-phase component, on the flavor release mechanism in water-in-oil (W/O) emulsions, used as low-fat spread model.... Read full abstract on PubMed →
Volatile organic compounds (VOC)-based metabolomics, or volatolomics, was investigated for revealing livestock exposure to chemical contamination. Three farm animals, namely laying... Read full abstract on PubMed →
The formation of volatile compounds in Turkish Divle Cave cheese produced in 3 different dairy farms was determined during production and ripening, revealing 110 compounds includin... Read full abstract on PubMed →
This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →
(1) Background: to date, a clear description of the impact of specific enzymes on the enzyme-modified cheese (EMC) flavor is lacking. Moreover, comparative studies on the aroma com... 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.