Papers mentioning sweetcorn or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Higher phytoglycogen in Su1-based sweetcorn kernels have created a niche market in Europe and Americas due to its distinct aroma, flavour and tenderness as well as plump and juicy... Read full abstract on PubMed →
Organic fertilizer substitution is an important agronomic strategy to improve waxy maize quality and aroma, while their regulatory mechanisms remain unclear. Herein, volatiles iden... Read full abstract on PubMed →
The Fall armyworm (FAW), <i>Spodoptera frugiperda</i> (J. E. Smith), is a highly destructive lepidopteran pest known for its extensive feeding on maize (<i>Zea mays</i> L.) and oth... Read full abstract on PubMed →
<i>Brassica</i> vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower c... Read full abstract on PubMed →
In this study, physicochemical composition, nitrogen fractions and volatile compounds of goat cheeses manufactured using artisanal liquid coagulant by four different manufacturers... Read full abstract on PubMed →
Aldehydes, particularly acetaldehyde, are carcinogenic molecules and their concentrations in foodstuffs should be controlled to avoid upper aerodigestive tract (UADT) and liver can... Read full abstract on PubMed →
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using... Read full abstract on PubMed →
Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research... Read full abstract on PubMed →
Citation: Yorke, J.; Cook, D.; Ford, R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 2021, 7, 4. https://doi Read full abstract on PubMed →
Drum roasted products are used to impart colour, flavour and mouthfeel to beers. Here we designed a laboratory-scale roaster (100 g batch size) capable of precise time-temperature... Read full abstract on PubMed →
Eight plant-based foods: oat flour and pureed apple, blackcurrant, carrot, gold- and green-fleshed kiwifruit, pumpkin, sweetcorn, were pre-digested and fermented with pooled inocul... Read full abstract on PubMed →
Spruce beetle, Dendroctonus rufipennis Kirby (Coleoptera: Curculionidae), is a lethal pest of spruce trees in North America. Despite decades of research, a semiochemical repellent... Read full abstract on PubMed →
The generation of selected Maillard-derived odorants from iso-oligosaccharides (IOSs), namely, from isomaltose, isomaltotriose, isomaltulose, and melibiose, was studied and compare... Read full abstract on PubMed →
In order to study the changes in physicochemical properties, microbial diversity, and flavour substances during the industrial fermentation of split red sour soup (RSS) inoculated... Read full abstract on PubMed →
Rice-acid is a unique Chinese traditional fermented acid rice soup and its microbial community plays an important role in the formation of flavour compounds. In the study, rice-aci... Read full abstract on PubMed →
Bacterially produced volatile organic compounds (VOCs) can modify growth patterns of eukaryotic hosts and competing/cohabiting microbes. These compounds have been implicated in ski... Read full abstract on PubMed →
N-Phenylpropenoyl-L-amino acids, naturally occurring in plants, are potential candidates for food flavor enhancement. This study optimized the enzymatic synthesis of N-cinnamoyl-L-... Read full abstract on PubMed →
The research employed network toxicology and molecular docking techniques to systematically examine the potential carcinogenic effects and mechanisms of aspartame (L-α-aspartyl-L-p... Read full abstract on PubMed →
L-Phenylalanine (L-Phe) is an important aromatic amino acid, which has been widely used in food, health care products, medicine and other fields. Based on the relatively mature mic... Read full abstract on PubMed →
2-Phenylethanol (2-PE) is a key flavor compound with a rose-like scent, used in the cosmetics, perfume, home care and food industries. This aroma compound can be obtained naturally... 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.