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.
Heliotropium dolosum (Boraginaceae) is traditionally used for its choleretic, antipyretic, and cicatrizing properties. Despite some reports on its traditional uses, this species' c... Read full abstract on PubMed →
Germination and fermentation are effective ways to improve polyphenol contents in whole grains; however, their mechanisms await clear explanation. This study aimed to elucidate the... Read full abstract on PubMed →
Fermented plant extracts are becoming increasingly popular as active ingredients in cosmetics and pharmaceutical preparations applied topically to the skin. One of the most popular... Read full abstract on PubMed →
The total phenolic content, phenolic acid profile, anthocyanins, proanthocyanidins, flavonoids, and antioxidant capacity of the whole-grain and bran portion of sixteen distinct ric... Read full abstract on PubMed →
The production and distribution of 2,5-dimethylpyrazine (2,5-DMP), a key volatile flavor compound, are associated with the frying of skipjack tuna steaks. In this study, an intesti... Read full abstract on PubMed →
The importance of monitoring the presence of bioactive compounds as food attributes for sample classification and characterization is increasing. In this study, targeted Liquid Chr... Read full abstract on PubMed →
Herein, we used an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) system to investigate changes in the profile of non-volatile metabolites in gr... Read full abstract on PubMed →
The accumulation of organic pollutants in vegetables is a major global food safety issue. The concentrations of pollutants in vegetables usually differ across different tissues bec... Read full abstract on PubMed →
Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped... Read full abstract on PubMed →
There has been a growing interest in developing co-inoculum of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation (MLF) and alc... Read full abstract on PubMed →
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfacto... Read full abstract on PubMed →
BACKGROUND: Fusarium verticillioides is a maize fungal phytopathogen and a producer of volatile organic compounds (VOCs) and fumonisin B1 (FB1). Our aim was to study the volatilome... Read full abstract on PubMed →
OBJECTIVES: This review examines how food additives impact the central nervous system (CNS) focusing on the effects of sugars, artificial sweeteners, colorings, and preservatives.... Read full abstract on PubMed →
Vinegar is widely recognized for its distinctive flavor, nutritional value, and numerous health benefits, which are particularly attributed to the presence of tetramethylpyrazine (... Read full abstract on PubMed →
A balanced flavor is a major quality attribute of orange juice. Formation of 4-vinylguaiacol during storage can lead to an undesirable clove-like off-flavor. However, clove-like of... Read full abstract on PubMed →
As one of the most essential types of heterocyclic compounds, pyrazines have a characteristic smell and taste and have a wide range of commercial applications, especially in the fo... Read full abstract on PubMed →
BACKGROUND: Tetramethylpyrazine has been extensively studied as an anticancer substance and a flavor substance in the fields of medicine and food industry. A strain with high tetra... Read full abstract on PubMed →
2,3,5,6-Tetramethylpyrazine (TTMP) is an active ingredient of Ligusticum wallichii Franch. It can be used in medicine and food fields. In this study, Bacillus sp. TTMP20 was applie... Read full abstract on PubMed →
Traditional Chinese fermented baijiu is one of the six major distilled spirits consumed worldwide. It plays an important role in people's daily life and social interactions because... Read full abstract on PubMed →
The relationship between volatile compounds of vinegar and microorganisms is not clear, especially pyrazine, a trace component. In order to reveal their potential relationship, hig... 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.