Papers mentioning tortilla chip or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study elucidated microenvironmental regulation of aroma compound evolution in Baijiu through a multifactorial aging study. Quantitative analysis of 139 volatile compounds empl... Read full abstract on PubMed →
This study evaluated the nutritional composition, techno-functional properties, and sensory acceptance of tortilla chips made from alternative flours derived from local ingredients... Read full abstract on PubMed →
This study aims to examine the strategies of persuasion used in American-cuisine restaurant menus in Jordan. It seeks to identify the power of language used by advertisers in order... Read full abstract on PubMed →
Insect-based food products offer a more sustainable and environmentally friendly source of protein compared to plant and animal proteins. Entomophagy is less familiar for Non-Asian... Read full abstract on PubMed →
Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence,... Read full abstract on PubMed →
The objective of this research was to determine how raw material and process technology selection can affect the organoleptic characteristics of roasted peanuts, and further identi... Read full abstract on PubMed →
The aroma profile of pressed sesame oil is systematically influenced by seed origin, blending ratios, and compositional precursors. This study characterized aroma compounds in seve... Read full abstract on PubMed →
A direct headspace injection method is presented and optimized for the analysis of volatile organic compounds (VOCs) using dielectric barrier discharge ionization-mass spectrometry... Read full abstract on PubMed →
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-fla... Read full abstract on PubMed →
A rapid, high-throughput method for the quantitation of the 2-acetyl azaheterocycles, 2-acetyl-1-pyrroline, 2-acetyl-1,4,5,6-tetrahydropyridine, 2-acetylpyrazine, and 2-acetyl-2-th... Read full abstract on PubMed →
Maotai liquor is a typical representative of sauce aroma-style flavor liquors and has been considered to be a precious cultural heritage of the oriental spirit culture. Aroma compo... Read full abstract on PubMed →
Fermentation is a key stage in tea aroma formation. While teas produced from the same cultivar exhibit distinct aromas due to varying fermentation degrees, their aroma profiles and... Read full abstract on PubMed →
In this investigation, the study focused on the chemical constitution and the antioxidative as well as anti-inflammatory characteristics of oils and pulpy variants (Imatchan (IM),... Read full abstract on PubMed →
Brain stroke is a major cause of being bedridden for elderly people, and preventing stroke is important for maintaining quality of life (QOL). Acrolein is a highly reactive aldehyd... Read full abstract on PubMed →
Host-derived repellents offer a novel way to reduce disease vector-host interactions, particularly for vectors and nuisance pests where commercial repellents are not available, e.g... Read full abstract on PubMed →
Honkaku shochu and awamori are traditional Japanese spirits. 2-Furanmethanethiol (2FM), a volatile thiol, was identified as a roast aroma compound in honkaku shochu and awamori. Th... Read full abstract on PubMed →
This research examined the impact of oak wood volatile compounds on the perception of red wine fruity aroma in several matrices. Several aromatic reconstitutions were prepared, con... Read full abstract on PubMed →
Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosin... Read full abstract on PubMed →
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of... Read full abstract on PubMed →
The effect of smoking using liquid smoke flavourings on the hydrolysis and oxidation of European sea bass lipids during in vitro digestion was investigated. The techniques used wer... 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.