Papers mentioning veal 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 extract from Debaryomyces hansenii L1-1-fermented Flos Sophorae has a unique aroma and could be used as a natural spice. The influence of yeast growth and culture medium pH on... Read full abstract on PubMed →
"Chinese paocai" is typically made by fermenting red radish or cabbage with aged brine (6-8 w/w). This study aimed to reveal the effects of paocai raw materials on fermentation mic... Read full abstract on PubMed →
Moringa (Moringa oleifera) seed oil is an edible vegetable oil rich in unsaturated fatty acids. In this study, the supercritical CO2 fluid extraction method was employed to obtain... Read full abstract on PubMed →
Natural extracts have been of very high interest since ancient time due to their enormous medicinal use and researcher's attention have further gone up recently to explore their ph... Read full abstract on PubMed →
Sauce-flavor baijiu is a representative of Chinese traditional fermented baijiu using grains as the raw materials through the co-fermentation of microorganisms. The whole manufactu... Read full abstract on PubMed →
Drinking tastes and lubrication properties of Chinese rice wine (CRW) under different heating temperatures were studied by tribology tests, gas chromatography-mass spectrometry (GC... Read full abstract on PubMed →
This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers.... Read full abstract on PubMed →
Low-density polyethylene (LDPE) foils were coated with a thin film of polymer-grafted Montmorillonite (MMT) nanosheets, which form a barrier against gas diffusion due to their uniq... Read full abstract on PubMed →
The Delaney Clause is a provision of the 1958 Food Additive Amendment to the Food, Drug and Cosmetic Act of 1938 which stipulates that if a substance is found by the Food and Drug... Read full abstract on PubMed →
Citrus is a genus belonging to the Rutaceae family and includes important crops like orange, lemons, pummelos, grapefruits, limes, etc. Citrus essential oils (CEOs) consist of some... Read full abstract on PubMed →
INTRODUCTION: Evidence that volatile organic compounds (VOCs) and non-VOCs stimulate oviposition by aphidophagous predators is scattered throughout the literature. The objectives o... Read full abstract on PubMed →
Ginger (Zingiber officinale Roscoe) has been used as a food, spice, supplement and flavoring agent and in traditional medicines due to its beneficial characteristics such as pungen... Read full abstract on PubMed →
Camu-camu (Myrciaria dubia [H.B.K] McVaugh) is a Amazonian fruit rich in ascorbic acid and phenolic compounds, and has been attracting great interest from the food, pharmaceutical... Read full abstract on PubMed →
This study is aimed to investigate the aroma composition, phenolic acid, antioxidant activities and computational analysis of essential oils of five different parts of A. columnari... Read full abstract on PubMed →
Limonene and its derivatives have great market potential with diverse applications in food, pharmaceuticals, cosmetics, etc. Commercial production of limonene and its derivatives t... Read full abstract on PubMed →
A consensus industrial reference was necessary to be established for meeting the U.S. Food and Drug Administration's current Good Manufacturing Practice Compliance for the manufact... Read full abstract on PubMed →
Beta-myrcene [or myrcene (1,6-Octadiene, 7-methyl-3-methylene-)] and the essential oils containing this monoterpene have been widely used in cosmetics, detergents, and soaps, and a... Read full abstract on PubMed →
Solid-phase microextraction (SPME), purge and trap (P&T), stir bar sportive extraction (SBSE), and dynamic headspace sampling (DHS) were applied to extract, separate and analyze th... Read full abstract on PubMed →
Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable by-product in the juicing industry. An initial comparison of the essential oil extraction met... Read full abstract on PubMed →
The sensory properties of cacao beans are linked to the chemical composition of the seeds, and both characteristics are the partial results of its allelic composition. Therefore, i... 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.