Papers mentioning vanilla or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Objective: Olfactory stimulation can be used for many purposes, such as providing comfort, improving sleep, and reducing pain in newborns. However, there are only a few studies in... Read full abstract on PubMed →
Wine flavor complexity arises from interactions among over 1000 volatile compounds, with esters, thiols, and terpenes being key contributors. This review comprehensively examines t... Read full abstract on PubMed →
The demand for natural Vanilla has increased rapidly, creating the need for more potential sources of high-quality Vanilla essence. Understanding the geographical influences on the... Read full abstract on PubMed →
<title>Abstract</title> <p>In winemaking, wood products alternative to barrels are used to achieve various oenological goals, including rapid release of desirable volatile and pol... Read full abstract on PubMed →
BACKGROUND: Rebaudioside A (Reb-A) and rebaudioside M (Reb-M) are intense natural sweeteners but can also elicit bitterness and a bitter aftertaste. In this study, the effect of va... Read full abstract on PubMed →
UNLABELLED: Capsaicinoids are responsible for the pungent flavor of peppers (Capsicum sp.). The cultivar CH-19 Sweet is a non-pungent pepper mutant that biosynthesizes the low-pung... Read full abstract on PubMed →
Although individuals categorize odors according to their pleasantness, experience may also influence odor perception-a phenomenon that partially explains why different populations... Read full abstract on PubMed →
OBJECTIVE: The main purpose of this study was to investigate the calming effects of breastmilk odor and vanilla odor on preterm infants during and after venipuncture. SUBJECTS AND... Read full abstract on PubMed →
Lateralized recall of olfactory memory in honeybees was tested, following conditioning of the proboscis extension reflex (PER), at 1 or 6h after training. After training with lemon... Read full abstract on PubMed →
Practically all foods contain particles. It has been suggested that the presence of particles in food may affect the perception of sensory attributes. In the present study we inves... Read full abstract on PubMed →
Differential Pavlovian conditioning of aversive and appetitive odors was examined in 30 male healthy subjects. The appetitive conditioning group (n=15) received a pleasant odor (va... Read full abstract on PubMed →
This study examines the impact of autohydrolysis (AH) and ethanol-based organosolv pulping on the structure and antioxidant properties of lignins derived from <i>Miscanthus</i> × <... Read full abstract on PubMed →
Well-characterized solution certified reference materials (CRMs) are necessary for the accurate determination, quality control, instrument calibration, and validation of analytical... Read full abstract on PubMed →
BACKGROUND: Metabolic associated fatty liver disease (MAFLD) is a novel concept proposed in 2020, which is more practical for identifying patients with fatty liver disease with hig... Read full abstract on PubMed →
Hydrocarbons (HCs) fulfil indispensable functions in insects, protecting against desiccation and serving chemical communication. However, the link between composition and function,... Read full abstract on PubMed →
Ethyl vanillin (EVA) is widely used as a flavor additive in foods, and sensitive monitoring of EVA is of great significance for food safety. In this paper, the biomass of gum arabi... Read full abstract on PubMed →
Sugar reduction in foods is of global interest in food science and industry to limit excessive calorie intake for healthier nutrition. Therefore, a modified Weibull model-based app... Read full abstract on PubMed →
Improving flavor can be an important goal of strawberry through breeding that is enhanced through the accurate identification and quantification of flavor compounds. Herein, a targ... Read full abstract on PubMed →
The issue of achieving controlled or targeted release of bioactive compounds with specific functional properties is a complex task that requires addressing several factors, includi... Read full abstract on PubMed →
Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Author... 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.