Peer-Reviewed Research Database

Tofu — 881 papers

Papers mentioning tofu or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the tofu research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

Chinese Academy of Sciences

Harvard University

China Agricultural University

Beijing Technology and Business University

Northwest A&F University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 Food microbiology aroma analysis

A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae.

It is well-known that the co-inoculation of Saccharomyces cerevisiae and non-Saccharomyces strains can modulate and improve the aromatic quality of wine through their multi-level i... Read full abstract on PubMed →

PMID: 38225043 DOI: 10.1016/j.fm.2023.104460

2026 Food research international (Ottawa, Ont.) aroma analysis

Association between microbiome dynamics and aroma evolution in fermented Chinese white pears (Pyrus × bretschneideri): An integrated volatilomics and microbiome analysis.

The flavor of pear cider exhibits regional features, with insufficient and unstable aroma constituting key quality issues. The role of its characteristic aroma and the contribution... Read full abstract on PubMed →

PMID: 41956649 DOI: 10.1016/j.foodres.2026.118959

2024 Foods (Basel, Switzerland) other

Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing.

Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limit... Read full abstract on PubMed →

PMID: 39123600 DOI: 10.3390/foods13152409 Full text on PMC

2022 Food chemistry gc ms

Free versus droplet-bound aroma compounds in sparkling beverages.

The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not conside... Read full abstract on PubMed →

PMID: 35032804 DOI: 10.1016/j.foodchem.2021.131985

2024 Food chemistry aroma analysis

Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions.

This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia,... Read full abstract on PubMed →

PMID: 37742465 DOI: 10.1016/j.foodchem.2023.137543

2024 other

Amelioration of Smoke Taint in Wine via Addition of Molecularly Imprinted Polymers during or after Fermentation.

The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polyme... Read full abstract on PubMed →

PMID: 39093022 DOI: 10.1021/acs.jafc.4c03912

2020 Critical reviews in food science and nutrition other

Alicyclobacillus spoilage and control - a review.

In the last few decades Gram positive non pathogenic, rod shaped, thermo-acidophilic and acid-tolerant spore-forming bacteria such as Alicyclobacillus spp. have been identified as... Read full abstract on PubMed →

PMID: 30729793 DOI: 10.1080/10408398.2018.1516190

2020 threshold study

Factors contributing to interindividual variation in retronasal odor perception from aroma glycosides: the role of odorant sensory detection threshold, oral microbiota and hydrolysis in saliva.

Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, throu... Read full abstract on PubMed →

PMID: 31630520 DOI: 10.1021/acs.jafc.9b05450

2022 Biotechnology advances other

Prospects on bio-based 2,3-butanediol and acetoin production: Recent progress and advances.

The bio-based platform chemicals 2,3-butanediol (BDO) and acetoin have various applications in chemical, cosmetics, food, agriculture, and pharmaceutical industries, whereas the de... Read full abstract on PubMed →

PMID: 34098005 DOI: 10.1016/j.biotechadv.2021.107783

2022 Frontiers in microbiology other

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence... Read full abstract on PubMed →

PMID: 35992674 DOI: 10.3389/fmicb.2022.957167 Full text on PMC

2014 Journal of agricultural and food chemistry gc ms

Generation of acetoin and its derivatives in foods.

Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthe... Read full abstract on PubMed →

PMID: 25000216 DOI: 10.1021/jf5013902

2014 Biotechnology advances aroma analysis

Strategies for enhancing fermentative production of acetoin: a review.

Acetoin is a volatile compound widely used in foods, cigarettes, cosmetics, detergents, chemical synthesis, plant growth promoters and biological pest controls. It works largely as... Read full abstract on PubMed →

PMID: 24412764 DOI: 10.1016/j.biotechadv.2014.01.002

2022 Applied microbiology and biotechnology other

Transcriptomics analyses and biochemical characterization of Aspergillus flavus spores exposed to 1-nonanol.

The exploitation of plant volatile organic compounds as biofumigants to control postharvest decaying of agro-products has received considerable research attention. Our previous stu... Read full abstract on PubMed →

PMID: 35179628 DOI: 10.1007/s00253-022-11830-4 Full text on PMC

2010 Journal of microbiology (Seoul, Korea) gc ms

Bacillus megaterium strain XTBG34 promotes plant growth by producing 2-pentylfuran.

Several chemical changes in soil are associated with plant growth-promoting rhizobacteria. An endosporeforming bacterium, strain XTBG34, was isolated from a Xishuangbanna Tropical... Read full abstract on PubMed →

PMID: 20799087 DOI: 10.1007/s12275-010-0068-z

2025 Critical reviews in food science and nutrition other

Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression.

Volatile phenols impart particular aromas to wine. Due to their distinctive aroma characteristics and low sensory thresholds, volatile phenols can easily influence and modify the a... Read full abstract on PubMed →

PMID: 38766770 DOI: 10.1080/10408398.2024.2354526

2024 aroma analysis

Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine.

The pure fermentation with Saccharomyces cerevisiae leads to a limited type and content of volatile aroma compounds in blueberry wine. This study analyzed the effect of three non-S... Read full abstract on PubMed →

PMID: 39614488 DOI: 10.1016/j.foodres.2024.115051

2023 Food & function pharmacology

Development of a novel (poly)phenol-rich diet score and its association with urinary (poly)phenol metabolites.

Background: Estimating (poly)phenol intake is challenging due to inadequate dietary assessment tools and limited food content data. Currently, a priori diet scores to characterise... Read full abstract on PubMed →

PMID: 37840467 DOI: 10.1039/d3fo01982a

2022 Molecules (Basel, Switzerland) other

Stress-Relieving Effects of Sesame Oil Aroma and Identification of the Active Components.

(1) Sesame oil aroma has stress-relieving properties, but there is little information on its effective use and active ingredients. (2) Methods: ICR male mice were housed under wate... Read full abstract on PubMed →

PMID: 35566012 DOI: 10.3390/molecules27092661 Full text on PMC

2017 Antioxidants (Basel, Switzerland) unrelated

Natural Phenol Polymers: Recent Advances in Food and Health Applications.

Natural phenol polymers are widely represented in nature and include a variety of classes including tannins and lignins as the most prominent. Largely consumed foods are rich sourc... Read full abstract on PubMed →

PMID: 28420078 DOI: 10.3390/antiox6020030 Full text on PMC

2008 Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association other

Biological effects of essential oils--a review.

Since the middle ages, essential oils have been widely used for bactericidal, virucidal, fungicidal, antiparasitical, insecticidal, medicinal and cosmetic applications, especially... Read full abstract on PubMed →

PMID: 17996351 DOI: 10.1016/j.fct.2007.09.106

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.