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 & AIM: Halitosis is defined as an offensive breath odour of whatever source and therefore may affect a person's social interactions. Intra-oral halitosis is a result of... Read full abstract on PubMed →
This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely random... Read full abstract on PubMed →
BACKGROUND: The aim of this paper was to assess the inhibitory properties of salts of phenolic acids against Escherichia coli O157:H7 ATCC 8739. Escherichia coli O157:H7 is a patho... Read full abstract on PubMed →
An odor-based sensor system that exploits the metabolic enzyme tryptophanase (TPase) as the key component is reported. This enzyme is able to convert an odorless substrate like S-m... Read full abstract on PubMed →
Aerial parts (leaves and stem) of Raphanus sativus, which are usually discarded were found to possess potent antioxidant and radical scavenging activity, as measured by standard an... Read full abstract on PubMed →
Volatile sulfur compounds (VSC) are a family of gases which are primarily responsible for halitosis, a condition in which objectionable odors are present in mouth air. Although mos... Read full abstract on PubMed →
Drought stress is a major threat to global food security. It remains uncertain whether conserved drought-responsive microbes can be recruited by different crop species to help thei... Read full abstract on PubMed →
Cereals are among the foods rich in myo-inositol hexakisphosphate (phytic acid, IP6), lower myo-inositol phosphates (IPx), a wide range of phenolic compounds, as well as vitamins,... Read full abstract on PubMed →
Microbial phytases are enzymes that break down phytic acid, an anti-nutritional compound found in plant-based foods. These enzymes which are derived from bacteria and fungi have di... Read full abstract on PubMed →
Non-alcoholic fatty liver disease (NAFLD) is caused by imbalance in lipid metabolism. In this study, we show that the hepatokine orosomucoid (ORM) 2 is a key regulator of de novo l... Read full abstract on PubMed →
Myo-inositol and its derivatives have been extensively used in the pharmaceutics, cosmetics, and food and feed industries. In recent years, compared with traditional chemical acid... Read full abstract on PubMed →
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at th... Read full abstract on PubMed →
Salinity is detrimental to plant growth, crop production and food security worldwide. Excess salt triggers increases in cytosolic Ca2+ concentration, which activate Ca2+-binding pr... Read full abstract on PubMed →
Buckwheat (BW) is a gluten-free pseudocereal that belongs to the Polygonaceae family. BW grain is a highly nutritional food component that has been shown to provide a wide range of... Read full abstract on PubMed →
The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phyta... Read full abstract on PubMed →
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as ra... Read full abstract on PubMed →
Anitobesity drugs must increase the sensitivity of the hypothalamic satiety center towards leptin and antagonize the synthesis and action of NPY. The array of pharmacologic tools a... Read full abstract on PubMed →
Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japonica rice varieties grown across... Read full abstract on PubMed →
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat... Read full abstract on PubMed →
Aromatic rice is globally favored for its distinctive scent, which not only increases its nutritional value but also enhances its economic importance. However, apart from 2-acetyl-... 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.