Papers mentioning strawberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cortland apple fruit (Malus x domestica Borkh.) stored for 120-140 days in air at 0 degrees C were warmed to 22 degrees C and held for 8 days. A portion of the fruit was dipped in... Read full abstract on PubMed →
This review synthesizes recent evidence on the generation and behavior of volatile biomarkers throughout the main postharvest stages of coffee, highlighting their potential for tec... Read full abstract on PubMed →
Acetate esters, synthesized by alcohol acyltransferase (AATases) encoded primarily by the <i>ATF1</i> gene, are pivotal for the desirable fruity aroma in fermented foods. However,... Read full abstract on PubMed →
In this study, the effect of pulsed electric field (PEF) pretreatment synergistic mixed bacterial agent (Lactiplantibacillus plantarum PDD-1 and Lactococcus lactis subsp. lactis JC... Read full abstract on PubMed →
Gastrodia elata is an herbal species valued for both its medicinal and edible properties. This study employed multi-omics technology to examine quality changes during the fermentat... Read full abstract on PubMed →
Air-curing is the initial step in the processing of cigar tobacco leaves. However, the dynamics of microbial community and metabolic functions in different parts of tobacco leaves... Read full abstract on PubMed →
Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped... Read full abstract on PubMed →
Esters are widely used in food, energy, spices, chemical industry, etc., becoming an indispensable part of life. However, their production heavily relies on the fossil energy indus... Read full abstract on PubMed →
Selenium (Se) maintains soil-plant homeostasis in the rhizosphere and regulates signaling molecules to mitigate cadmium (Cd) toxicity. However, there has been no systematic investi... Read full abstract on PubMed →
There has been a growing interest in developing co-inoculum of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation (MLF) and alc... Read full abstract on PubMed →
Feather pecking is a behavior that occurs in order to cope with a constrained environment and is a serious problem in the egg production industry. This longitudinal study was condu... Read full abstract on PubMed →
In the present research, four different samples were investigated by multiple analyzing technology to reveal the common unique flavor and taste of traditional Pixian Doubanjiang (P... Read full abstract on PubMed →
Ethyl butyrate is one of the most important flavor substances in Chinese Baijiu and is also an ingredient in various daily-use chemical essences and food flavorings. In this study,... Read full abstract on PubMed →
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfacto... Read full abstract on PubMed →
Many plant species attract insect pollinators through chemical mimicry of their oviposition sites, often detaining them in a trap chamber that ensures pollen transfer. These plant... Read full abstract on PubMed →
A suite of volatiles have previously been identified as specific markers of Mycobacterium tuberculosis metabolism in vitro. These markers - methyl phenylacetate, methyl p-anisate,... Read full abstract on PubMed →
Worldwide, tuberculosis (TB) kills nearly 2 million people annually, yet rapid diagnosis still relies on a 100-year-old method of sputum staining for acid-fast bacilli. The advent... Read full abstract on PubMed →
Volatile compounds from two South-East Asian fermented soybean foods, Chungkuk-jang (CKJ) and Itohiki-natto (natto), were analysed by gas chromatography-mass spectrometry (GC-MS),... Read full abstract on PubMed →
Alkyl glycosides and sugars esters are non-ionic surfactants of interest for various applications (cosmetics, food, detergency,…). In the present study, xylans and cellulose from w... Read full abstract on PubMed →
Sugar esters are valuable compounds composed of various sugars and fatty acids that can be used as antibacterial agents and emulsifiers in toothpaste and canned foods. For example,... 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.