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.
Cyanobacteria commonly form large blooms in waterbodies; they can produce cyanotoxins, with toxic effects on humans and animals, and volatile compounds, causing bad tastes and odor... Read full abstract on PubMed →
17 October 2023AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Cocoa quality: Chemical relationship of cocoa beans and liquors in origin iden... Read full abstract on PubMed →
Natural products are increasingly becoming part of our daily lives through their use in industry, food, as therapeutic agents, etc. To evaluate their possible applications, it is... Read full abstract on PubMed →
Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weath... Read full abstract on PubMed →
The cucumber is characterized by the presence of a wide range of volatile organic compounds (VOCs), which are recognized as the main responsible for its unique flavor. However, res... Read full abstract on PubMed →
In this study, a bio-based bilayer edible film based on gelatin/frankincense, with the incorporation of different concentrations of Ascorbic acid (AA) (0, 1, 2%) into the inner lay... Read full abstract on PubMed →
Plants perceive volatiles emitted from herbivore-damaged neighboring plants to urgently adapt or prime their defense responses to prepare for forthcoming herbivores. Mechanisticall... Read full abstract on PubMed →
The modern utilization of essential oils such as ginger oil (GO) as an anti-aflatoxin represents a potential target for food preservation and safety; however, the mechanism of acti... Read full abstract on PubMed →
Curcuma species are widely used as a food additive and also in various medicinal purposes. The plant is a rich source of essential oil and is predominantly extracted from the rhizo... Read full abstract on PubMed →
Scents released by trees are the secondary metabolites that play various roles, including indirect plant defense against insects, attraction to pollinators, communication, adaptati... Read full abstract on PubMed →
Diols are important bulk chemicals that are widely used in polymer, cosmetics, fuel, food, and pharmaceutical industries. The development of bioprocess to produce diols from renewa... Read full abstract on PubMed →
In the Atractylodes lancea (A. lancea)-maize intercropping system, maize can promote the growth of A. lancea, but it is unclear whether this constitutes an aboveground or belowgrou... Read full abstract on PubMed →
BACKGROUND: Cyanobacteria blooms have become a major environmental problem and concern because of secondary metabolites produced by cyanobacteria released into the water. Cyanobact... Read full abstract on PubMed →
<h4>Background</h4>Although grapes accumulate diverse groups of volatile compounds, their genetic regulation in different cultivars remains unelucidated. Therefore, this study inve... Read full abstract on PubMed →
Plants and fungi emit volatile organic compounds (VOCs) that are either constitutively produced or are produced in response to changes in their physico-chemical status. We hypothes... Read full abstract on PubMed →
Depression is a common global mental disorder that seriously harms human physical and mental health. With the development of society, the increase of pressure and the role of vario... Read full abstract on PubMed →
The 1,4-diacyloxylation of 1,3-cyclohexadiene (CHD) affords valuable stereochemically defined scaffolds for natural product and pharmaceutical synthesis. Existing cis-selective dia... Read full abstract on PubMed →
The volatile chemicals in the leaves of six Garcinia species viz; G. assamica, G. dulcis, G. lanceifolia, G. morella var. mucrona, G. pedunculata and G. xanthochymus, collected fro... Read full abstract on PubMed →
Chinese soy sauce aroma liquor (CSSL) is a famous Baijiu. Multiple rounds of fermentation, the characteristic of CSSL processing, contributes to the differences in the quality of t... Read full abstract on PubMed →
Sensory properties are an essential quality aspect when the consumption of fresh tomato is under consideration. The flavor of tomato is defined as a combination of taste sensations... 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.