Papers mentioning tobacco or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Breast milk plays a crucial role in the taste development of infants, which cannot be replicated by other mammalian milk or formulas. This study aimed to identify and characterize... Read full abstract on PubMed →
A simple and sensitive method for the determination of isophorone in food samples was developed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-m... Read full abstract on PubMed →
Burnt-bitter-aroma (BBA), an off-odor reminiscent of burnt grains, is associated with aroma deterioration in strong-aroma Baijiu. The key burnt-bitter-aroma compounds (BBAC) and th... Read full abstract on PubMed →
A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavo... Read full abstract on PubMed →
The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains ins... Read full abstract on PubMed →
2,4-di-tert-butylphenol (2,4-DTBP) is a synthetic antioxidant used in polyethylene crosspolymer (PEX) water distribution pipes and food-related plastics. 2,4-DTBP can leach from pl... Read full abstract on PubMed →
Liquid-liquid extraction coupled with gas chromatography-mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by... Read full abstract on PubMed →
Synthetic phenolic antioxidant 2,4-di-tert-butylphenol (2,4-DTBP) has gained growing concerns due to relatively high concentrations in aquatic ecosystems. There are, however, signi... Read full abstract on PubMed →
Taste and odor (T&O) compounds are important water pollutant, some of which are toxic. The relevant studies are all expand upon the well-known T&O compounds but for the unknown odo... Read full abstract on PubMed →
Few studies have addressed the effects of package material in the absence of light on contributions to fluid milk flavor. The objective of this study was to compare the sensory and... Read full abstract on PubMed →
Disinfection in water treatments induces microplastics (MPs) to produce various derivative products, among which the volatile organic compounds (VOCs) are still poorly understood.... Read full abstract on PubMed →
The host-seeking activity of hematophagous arthropods is essential for arboviral transmission. Here, we demonstrate that mosquito-transmitted flaviviruses can manipulate host skin... Read full abstract on PubMed →
Using olfactory molecular specificity, we examined the inheritance of parental traumatic exposure, a phenomenon that has been frequently observed, but not understood. We subjected... Read full abstract on PubMed →
A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste that has been fermented for 28 T in a room temperature location) and fermenting it again fo... Read full abstract on PubMed →
The flavor of cigar tobacco leaf determines the quality of finished cigar tobacco, and the enhancement of flavor generally relies on microbial fermentation. In this paper, the corr... Read full abstract on PubMed →
Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non... Read full abstract on PubMed →
This study investigated the effects of different storage times (0-24 months) and temperatures (-20 °C, 4 °C, 25 °C, and 35 °C) on the volatile compounds and color of vanilla beans... Read full abstract on PubMed →
BACKGROUND: Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice... Read full abstract on PubMed →
Myrtenol (C10H16O) is a volatile compound belonging to the terpenoid family of monocyclic monoterpenes. It is one of the essential oils constituents of several aromatic plants, inc... Read full abstract on PubMed →
Exposure of tomato plants to volatile chemicals emitted from common cutworm (Spodoptera litura)-infested conspecifics led to accumulation of the glycoside, (Z)-3-hexenyl vicianosid... 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.