Papers mentioning water or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Odor-induced saltiness enhancement (OISE) offers a promising strategy for salt reduction. This study investigated the dynamic sensory profile, aroma composition, and sodium/potassi... Read full abstract on PubMed →
Smoking processes generate polycyclic aromatic hydrocarbons (PAHs), raising safety concerns in smoked meats. This study developed zein/ethyl cellulose (EC) composite films to modul... Read full abstract on PubMed →
Although studies have shown that olfaction may contribute to the perception of tastant, literature is scarce or circumstantial, especially in humans. This study aims to (i) explore... Read full abstract on PubMed →
BACKGROUND: The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf-life of flathead mullet (Mugil cephalus) fillets was evaluated by determin... Read full abstract on PubMed →
BACKGROUND The aroma intensity of rice is mixed of more than 100 volatile compounds. Fragrant rice is famous in Thailand due to specific aroma. One important volatile compound that... Read full abstract on PubMed →
Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often appl... Read full abstract on PubMed →
Pathogenic contamination is a food safety concern. This study was conducted to investigate the efficacy of neutral electrolyzed water (NEW) in killing pathogens, namely, Vibrio par... Read full abstract on PubMed →
This project evaluated the effects of olfactory and gustatory stimuli on the amplitude and latency of motor-evoked potentials (MEPs) from the submental muscles when evoked by trans... Read full abstract on PubMed →
Flavour scalping in wine is a well-known phenomenon that is defined as the sorption of flavour compounds on wine closures. While the impact of closure type was the object of severa... Read full abstract on PubMed →
Trichloroanisole (TCA) in wine results in a sensory defect called "cork taint", a significant problem for the wine industry. Wines can become contaminated by TCA absorption from th... Read full abstract on PubMed →
Highland barley was fermented with <i>Cordyceps militaris</i>, <i>Stropharia rugoso-annulata</i>, <i>Morchella esculenta</i>, <i>Schizophyllum commune</i> and <i>Tremella sanguinea... Read full abstract on PubMed →
This study reported the kinetics and mechanism of degradation of odorant haloanisoles by peracetic acid combined with UV irradiation (PAA/UV). The removal efficiency of haloanisole... Read full abstract on PubMed →
Microorganisms in drinking water distribution systems (DWDSs) can O-methylate toxic halophenols (HPs) into earthy-musty haloanisoles (HAs). However, the dominant HA-producing bacte... Read full abstract on PubMed →
2,4,6-Trichloroanisole (TCA) contamination of wine determines huge economic losses for the wine industry estimated to amount to several billion dollars yearly. Over 50 years of stu... Read full abstract on PubMed →
Chloroanisoles are often reported as off-flavor compounds which produce an earthy and musty flavors and odors in drinking water. To improve understanding and ultimately minimize th... Read full abstract on PubMed →
Chloroanisoles, particularly 2,4,6-trichloroanisole, are commonly identified as major taste and odor compounds in water. In the present study, a simple and efficient method was est... Read full abstract on PubMed →
A complete methodology for the determination of chloroanisoles and chlorophenols in cork material is proposed. The determination is accomplished by means of a previous liquid-solid... Read full abstract on PubMed →
Lavandulol and its acetate ester, lavandulyl acetate, are valuable irregular monoterpenes found in lavender essential oil, widely utilized in the food and cosmetic industries. Due... Read full abstract on PubMed →
The Arctic, though remote, is exceptionally vulnerable to chemical contaminants that threaten its fragile ecosystems. Bisphenols (BPs), a class of endocrine-disrupting chemicals us... Read full abstract on PubMed →
In this article, we demonstrate the major advantages of performing online kinetic studies of the formation of disinfection byproducts (DBPs) during chlorination using membrane inle... 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.