Papers mentioning venison or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Peroxidation of polyunsaturated fatty acids results in the creation of numerous α, β-unsaturated aldehydes, many of which are complicated by the development of diabetes. Trans, tra... Read full abstract on PubMed →
Household air pollution has adverse effects on cardiovascular health. One of the major sources of household air pollutants is the combustion of cooking oils during cooking. Trans,... Read full abstract on PubMed →
Diatoms liberate volatile, biologically active unsaturated aldehydes following cell damage, which negatively impact upon invertebrate reproductive processes such as fertilization,... Read full abstract on PubMed →
BACKGROUND: The Angoumois grain moth, Sitotroga cerealella, is a destructive pest of maize, wheat, and rice, causing economic losses and threatening food security. This study aimed... Read full abstract on PubMed →
Decanal is one of the main products of lipid oxidation. It has been shown that decanal can oxidize to form volatiles with shorter carbon chains during heating, but the mechanism is... Read full abstract on PubMed →
Fragrances play a pivotal role in humans' psychological and physiological functions through the olfactory system. Aldehydes are important organic compounds with a variety of fragra... Read full abstract on PubMed →
Citrus medica (Citron) is an underutilized fruit plant having various bioactive components in all parts of the plant. The major bioactive compounds present are iso-limonene, citral... Read full abstract on PubMed →
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 →
Identifying the metabolic and genetic changes that confer evolutionary novelty is essential for understanding the factors facilitating or constraining the occurrence of traits. We... Read full abstract on PubMed →
Muscle fiber types critically influence pork flavor by modulating taste-active and aroma compounds. This study analyzed three muscles in Jinhua pigs-longissimus dorsi (LD, predomin... Read full abstract on PubMed →
To investigate the effects of different extraction methods on volatile compounds in flaxseed oil (FSO), we first carried out solvent extraction, cold pressing, and hot pressing tre... Read full abstract on PubMed →
The first 1,000 days of life constitute an important period for the development of health and eating behavior. While the feeding mode drastically evolves, the child learns "how", "... Read full abstract on PubMed →
Dimethyl sulfide (DMS) is a volatile breakdown product of dimethyl-sulfonio-propionate (DMSP). DMS is synthesized by marine phytoplankton, plays a central role in Earth's sulfur cy... Read full abstract on PubMed →
Wastewater contains chemical compounds that cause malodors, such as ammonium cation, dimethyl sulfide, and volatile organic compounds. Biochar-based reduction in the odorants has b... Read full abstract on PubMed →
Dimethyl sulfide has been widely used in flavors and can also be used as a solvent and catalyst. However, dimethyl sulfide is volatile, and its lasting power is weak. Furthermore,... Read full abstract on PubMed →
Dimethylsulfoniopropionate (DMSP), a globally important organosulfur compound is produced in prodigious amounts (2.0 Pg sulfur) annually in the marine environment by phytoplankton,... Read full abstract on PubMed →
BACKGROUND: Dimethyl sulfide (DMS) is the dominant volatile organic sulfur in global oceans. The predominant source of oceanic DMS is the cleavage of dimethylsulfoniopropionate (DM... Read full abstract on PubMed →
Marine phytoplankton emit volatile organic compounds (VOCs) such as dimethyl sulfide (DMS) and isoprene that influence air quality, cloud dynamics, and planetary albedo. We show th... Read full abstract on PubMed →
In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, p... Read full abstract on PubMed →
This study aimed to develop a visually appealing, low-oil vacuum-fried hairtail product by optimizing processing parameters through Response Surface Methodology (RSM). The synergis... Read full abstract on PubMed →
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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.