Papers mentioning sweet potato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Black tea flavor is predominantly shaped by the internal composition of the materials utilized, and black teas produced from high-polyphenol varieties is typically characterized by... Read full abstract on PubMed →
Traditionally, olfaction was thought to play a minor role in the behavioral ecology of the sweet potato whitefly, <i>Bemisia tabaci</i> (Gennadius). However, recent research is unc... Read full abstract on PubMed →
Sweet potato shochu oil is one of the by-products of sweet potato shochu production. We investigated the functionality and industrial use of shochu oil as a food-derived raw materi... Read full abstract on PubMed →
INTRODUCTION: Coffee fermentation has been reported as one key process in aroma and flavor development of coffee. However, natural fermentation often results in inconsistent qualit... Read full abstract on PubMed →
The study evaluated the optimal condition for roasting sweet potato using response surface methodology. Proximate composition, antioxidant activity, volatile compounds, and water m... Read full abstract on PubMed →
The effects of humidity control on dried starch gels were investigated using starch noodles as a model. A two-stage innovative hot-air-drying regime was developed with the first st... Read full abstract on PubMed →
Monoterpene alcohols (MTAs) are characteristic flavour-imparting compounds in sweet potato shochu (Japanese distilled spirit) that are liberated following hydrolysis by specific en... Read full abstract on PubMed →
Soil-to-plant transfer factors (TFs) are of fundamental importance in assessing the environmental impact due to the presence of radioactivity in soil and agricultural crops. Tapioc... Read full abstract on PubMed →
<i>Hansinaspora uvarum</i> and <i>Pichia kudriavzevii</i> were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic activit... Read full abstract on PubMed →
-hydroxybenzoic acid at a concentration of 200 µM yielded their glucose esters with conversion rates of 74-95% in 20-30 h. These results suggest that the Ec-IbGT1 system efficientl... Read full abstract on PubMed →
. The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestio... Read full abstract on PubMed →
Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot... Read full abstract on PubMed →
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research... Read full abstract on PubMed →
BACKGROUND: Alternative feedstuffs may contribute to reducing feed costs of pig production. But these feedstuffs are typically rich in fiber and resistant starch (RS). Dietary fibe... Read full abstract on PubMed →
), enhancing the relative abundance of SCFA-producing bacteria, promoting the production of short-chain fatty acids, reducing intestinal pH from 6.89 to 4.63 and ammonia. Among the... Read full abstract on PubMed →
control in sweet potato postharvest storage by fumigant action. Read full abstract on PubMed →
Abiotic stresses are critical delimiters for the increased productivity and cultivation expansion of sweet potato (Ipomoea batatas), a root crop with worldwide importance. The incr... Read full abstract on PubMed →
Cutting and steaming of purple-fleshed sweet potato (PFSP) tubers into segments improves cooking efficiency, but more contact with the air steam increases the loss of bioactive com... Read full abstract on PubMed →
The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction betw... Read full abstract on PubMed →
This literature review explores the role of dietary oxalate in the development of chronic inflammatory kidney disease in middle-aged and older individuals. The authors pose the fol... 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.