Papers mentioning sugar or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Commercial tomatoes have been increasingly criticized for their declining aroma, driving a search for tomato cultivars with more robust aroma profiles. Volatile organic compounds (... Read full abstract on PubMed →
A range of volatile organic compounds played an important role in the formation of watermelon fruit aroma, while due to the low content and difficulty in detection, it is often neg... Read full abstract on PubMed →
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing... Read full abstract on PubMed →
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromat... Read full abstract on PubMed →
Olfactory dysfunction could be an early indicator of cognitive decline in type 2 diabetes (T2D). However, whether obesity affects olfaction in people with T2D is unclear. This ques... Read full abstract on PubMed →
Robust and simple behavioral paradigms of appetitive, associative memory are crucial for researchers interested in cellular and molecular mechanisms of memory. In this paper, an ef... Read full abstract on PubMed →
Honey bees learn to associate sugars with odorants in controlled laboratory conditions and during foraging. The memory of these associations can be impaired after exposure to conta... Read full abstract on PubMed →
Bioconversion of lignocellulosic biomass into ethanol requires efficient xylose fermentation. Previously, we developed an engineered Saccharomyces cerevisiae strain, named SR8, thr... Read full abstract on PubMed →
It is broadly accepted that long-term memory (LTM) is formed sequentially after learning and short-term memory (STM) formation, but the nature of the relationship between early and... Read full abstract on PubMed →
Living organisms need to search for and ingest nutritional chemicals, and gustation plays a major role in detecting and discriminating between chemicals present in the environment.... Read full abstract on PubMed →
Natural exogenous additives (EA) suitable for the tobacco fermentation need to be developed to enhance the fermentation quality and economic value of low-grade cigar tobacco leaves... Read full abstract on PubMed →
The present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial s... Read full abstract on PubMed →
became the dominant species as natural fermentation progressed. Metabolic pathway analysis revealed that energy production and conversion, carbohydrate transport, amino acid transp... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
Bioactive compounds from the brown seaweed Laminaria japonica have received considerable attention from the food industries to explore their biological activities. However, effecti... Read full abstract on PubMed →
SF-034 through induced mutagenesis and evaluating the mutant enzymes for extracting polyphenols and saccharides from coffee by-products. The mutant QN-247 strain exhibited notably... Read full abstract on PubMed →
var. Parachinensis), a perishable, freshly cut vegetable, was treated with 0.5 ppm thyme essential oil and stored at 15 °C with 90% relative humidity (RH), with the aim of explorin... Read full abstract on PubMed →
BACKGROUND: Brassinosteroids (BRs) are known to regulate fruit development, ripening, and metabolic processes in plants. In this study, the impact of exogenous 24-epibrassinolide (... Read full abstract on PubMed →
5009 (MIC 0.5-2.0 mg/mL). Read full abstract on PubMed →
Introduction: Flue-cured tobacco (FCT) requires fermentation to increase quality, with microorganisms playing a key role. However, microbial succession and functions during long-te... 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.