Papers mentioning wheat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Mechanized Huangjiu is a stable product, is not subject to seasonal production restrictions, and markedly reduces labor intensity compared to traditional manual Huangji... Read full abstract on PubMed →
Micronutrients are the key factors to evaluate the nutritional quality of wheat. However, measuring micronutrients is time-consuming and expensive. In this study, the potential of... Read full abstract on PubMed →
Traditional Huangjiu (a kind of traditional Chinese rice wine) produced around Winter Solstice has higher quality and a more harmonious aroma than those produced during other perio... Read full abstract on PubMed →
Abstract Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of... Read full abstract on PubMed →
The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour w... Read full abstract on PubMed →
The freezing of wheat bread before aroma analyses is a common practice in order to preserve loss of the volatile profile. However, the impact of the frozen storage time on the arom... Read full abstract on PubMed →
BACKGROUND: Health and wellness is a trend observed throughout ready-to-eat cereals, cereal health bars. Therefore, the main objectives of this research were to produce a low cost,... Read full abstract on PubMed →
Growing evidence suggests that specific volatile organic compound (VOC) profiles may reflect key pathophysiological processes in Parkinson's disease (PD), including alterations in... Read full abstract on PubMed →
To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma... Read full abstract on PubMed →
Retsina, Greece's most renowned traditional wine, has been produced for millennia, with archaeological and historical evidence supporting its legacy. It is legally defined as wine... Read full abstract on PubMed →
Volatile organic compounds (VOCs) have shown promise as potential biomarkers in idiopathic pulmonary fibrosis. Measuring VOCs in the headspace ofin vitromodels of lung fibrosis may... Read full abstract on PubMed →
This study aimed to evaluate and model the antimicrobial action of different concentrations of Croton blanchetianus essential oil (CBEO) on the behavior of six bacterial species in... Read full abstract on PubMed →
fermentation represents a sustainable strategy for upgrading RB-WB by-products into functional food ingredients with potential antioxidant benefits. Read full abstract on PubMed →
Introduction: Polyphenols are a group of compounds identified as secondary metabolites of plants, with 8,000 types identified to date. Previous research findings have indicated the... Read full abstract on PubMed →
to enhance antioxidant activity in vitro and to protect human red blood cells from oxidative stress. Furthermore, fermentation increased the production of short-chain fatty acids,... Read full abstract on PubMed →
, with recovery rates ranging from 94.64 to 109.86%, compliant with key regulatory standards. The presence of CTAB minimizes the matrix effects and ensures reliable and reproducibl... Read full abstract on PubMed →
, particularly at 30%, enhances the nutritional profile and antioxidant properties of bread while maintaining sensory characteristics close to those of traditional bread. This rese... Read full abstract on PubMed →
This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation method... Read full abstract on PubMed →
protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological... Read full abstract on PubMed →
using different carbon and nitrogen sources. Fructose and xylose significantly improved growth in WC (9.39 ± 0.16 log CFU/mL) and LL (9.37 ± 0.22 log CFU/mL) compared to glucose. R... 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.