Papers mentioning tahini or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The increasing demand for plant-based alternatives, driven by veganism, lactose intolerance, and greater health consciousness, has intensified research into dairy-free frozen desse... Read full abstract on PubMed →
<h4>Purpose</h4>To compare the efficacy and safety of two sesame protein maintenance doses (300 mg vs 1200 mg) in pediatric oral immunotherapy (OIT) for sesame allergy.<h4>Patients... Read full abstract on PubMed →
In recent years, research has shown that malting legume seeds can be a viable modification method; however, very few applications of legume malts are currently available. This rese... Read full abstract on PubMed →
This review delves into the antimicrobial potential of essential oils (EOs), focusing on their mechanisms of action against foodborne pathogens and their applications as natural fo... Read full abstract on PubMed →
This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples we... Read full abstract on PubMed →
Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential... Read full abstract on PubMed →
Novel hot pot dipping sauces enriched with pepper seed press cake (PSPC) in five proportions were prepared and evaluated in terms of their physical properties and flavor characteri... Read full abstract on PubMed →
In this study, the influence of pre-regulation of the water content (5-25 %) on the harmful substances and aroma compounds of sesame paste (SP) was investigated. The results indica... Read full abstract on PubMed →
Salmonella is the most common bacterial pathogen associated with product recalls and outbreaks in spices. Spices are in the top three food categories for greatest number of recalls... Read full abstract on PubMed →
Tahini is a popular food product in the Middle East region and is used as a major ingredient in several ready-to-eat food products. Tahini and its products have been linked to food... Read full abstract on PubMed →
As the mechanism underlying the sense of smell is unclear, different models have been used to rationalize structure-odor relationships. To gain insight into odorant molecules from... Read full abstract on PubMed →
A balanced flavor is a major quality attribute of orange juice. Formation of 4-vinylguaiacol during storage can lead to an undesirable clove-like off-flavor. However, clove-like of... Read full abstract on PubMed →
Traditional smoke flavours bear the risk of containing a multitude of contaminating carcinogenic side-products. Enzymatic decarboxylation of ferulic acid released from agro-industr... Read full abstract on PubMed →
The compound 4-vinyl guaiacol (4-VG) is highly valued and widely applied in the pharmaceutical, cosmetic, and food industries. The bioproduction of 4-VG from ferulic acid (FA) by n... Read full abstract on PubMed →
4-vinylguaiacol, a kind of volatile phenolic compound with tobacco flavor, is widely used as a component of edible flavor and intermediate of medicine. Ferulic acid is usually used... Read full abstract on PubMed →
The formation of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting was monitored in real-time, using resonance enhanced multiphoton ionization and time-of-flight mass sp... Read full abstract on PubMed →
Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including B... Read full abstract on PubMed →
Qingke (Highland barley), an indispensable crop on China's Qinghai-Tibetan Plateau, was investigated for its characteristic aroma through flavoromics. A comparative analysis with b... Read full abstract on PubMed →
The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers' preferences and purchase desires. A chewing si... Read full abstract on PubMed →
In this study, it was found that extra-added cysteine (Cys) became involved in volatile compound formation during the Maillard reaction of the glycine-ribose Amadori rearrangement... 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.