Peer-Reviewed Research Database

Wheat — 1,844 papers

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.

Top Contributing Institutions

Where the wheat research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Chinese Academy of Agricultural Sciences

Centre National de la Recherche Scientifique

China Agricultural University

State Key Laboratory of Food Science and Technology

Beijing Technology and Business University

Ministry of Agriculture and Rural Affairs

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2021 Critical reviews in food science and nutrition pharmacology

Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical.

vitexin, an apigenin-8-C-glucoside, is widely present in numerous edible and medicinal plants. vitexin possesses a variety of bioactive properties, including antioxidation, anti-in... Read full abstract on PubMed →

PMID: 32292045 DOI: 10.1080/10408398.2020.1753165

2020 Food science & nutrition pharmacology

Review of the effects of vitexin in oxidative stress-related diseases.

Vitexin is an apigenin flavone glycoside found in food and medicinal plants. It has a variety of pharmacological effects, including antioxidant, anti-inflammatory, anticancer, anti... Read full abstract on PubMed →

PMID: 32566174 DOI: 10.1002/fsn3.1567 Full text on PMC

2020 'Universitat Politecnica de Valencia' pharmacology

Application of new technologies to cocoa alkalization

Tesis por compendio[ES] «Aplicación de nuevas tecnologías a la alcalinización de cacao» es una tesis doctoral centrada, por un lado, en el estudio de los cambios fisicoquímicos y f... Read full abstract on PubMed →

PMID: doi:10.4995/thesis/10251/140311 DOI: 10.4995/thesis/10251/140311

2019 Food chemistry other

Functional quality in novel food sources: Genotypic variation in the nutritive and phytochemical composition of thirteen microgreens species.

Compositional variation was examined across 13 microgreens species/subspecies representing Brassicaceae, Chenopodiaceae, Lamiaceae, Malvaceae and Apiaceae, grown in controlled envi... Read full abstract on PubMed →

PMID: 30502125 DOI: 10.1016/j.foodchem.2018.10.098

2026 gc ms

Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu.

Burnt-bitter-aroma (BBA), an off-odor reminiscent of burnt grains, is associated with aroma deterioration in strong-aroma Baijiu. The key burnt-bitter-aroma compounds (BBAC) and th... Read full abstract on PubMed →

PMID: 41905225 DOI: 10.1016/j.foodchem.2026.148966

2026 Food research international (Ottawa, Ont.) aroma analysis

Improving fermentation efficiency and aroma quality of Shanlan Rice wine: Co-fermentation with selected dominant microorganisms from Shanlan Qubing.

Shanlan Qubing (SLQB) is a traditional fermentation starter used in the production of Shanlan rice wine in Hainan, China. However, the open brewing environment and the complex micr... Read full abstract on PubMed →

PMID: 41763806 DOI: 10.1016/j.foodres.2026.118484

2026 sensory panel

Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids.

Off-flavors originating from soybean protein are a major factor limiting the sensory quality of high-moisture extruded plant-based meat products. In this study, a Maillard reaction... Read full abstract on PubMed →

PMID: 41956640 DOI: 10.1016/j.foodres.2026.119042

2025 aroma analysis

Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7.

A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavo... Read full abstract on PubMed →

PMID: 40111033 DOI: 10.1111/1750-3841.70127

2024 aroma analysis

The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation

The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains ins... Read full abstract on PubMed →

PMID: 39594125 DOI: 10.3390/foods13223710 Full text on PMC

2024 Polish journal of microbiology other

Sugar Utilization-Associated Food-Grade Selection Markers in Lactic Acid Bacteria and Yeast.

This comprehensive review explores the development of food-grade selection markers in lactic acid bacteria and yeast; some of their strains are precisely defined as safe microorgan... Read full abstract on PubMed →

PMID: 38437472 DOI: 10.33073/pjm-2024-011 Full text on PMC

2023 Toxicology and applied pharmacology pharmacology

2,4-di-tert-butylphenol exposure impairs osteogenic differentiation.

2,4-di-tert-butylphenol (2,4-DTBP) is a synthetic antioxidant used in polyethylene crosspolymer (PEX) water distribution pipes and food-related plastics. 2,4-DTBP can leach from pl... Read full abstract on PubMed →

PMID: 36682590 DOI: 10.1016/j.taap.2023.116386 Full text on PMC

2023 Food chemistry gc ms

Reducing the background interference of liquid-liquid extraction method during Baijiu aroma analysis.

Liquid-liquid extraction coupled with gas chromatography-mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by... Read full abstract on PubMed →

PMID: 36240557 DOI: 10.1016/j.foodchem.2022.134557

2023 Yeast (Chichester, England) other

Oleaginous yeasts for biochemicals, biofuels and food from lignocellulose-hydrolysate and crude glycerol.

Microbial lipids produced from lignocellulose and crude glycerol (CG) can serve as sustainable alternatives to vegetable oils, whose production is, in many cases, accompanied by mo... Read full abstract on PubMed →

PMID: 36597618 DOI: 10.1002/yea.3838

2022 Chemosphere pharmacology

Environmental concentrations of 2, 4-DTBP cause immunotoxicity in zebrafish (Danio rerio) and may elicit ecological risk to wildlife.

Synthetic phenolic antioxidant 2,4-di-tert-butylphenol (2,4-DTBP) has gained growing concerns due to relatively high concentrations in aquatic ecosystems. There are, however, signi... Read full abstract on PubMed →

PMID: 36126734 DOI: 10.1016/j.chemosphere.2022.136465

2022 Journal of hazardous materials gc ms

Synthesis of CoNi-layered double hydroxide on graphene oxide as adsorbent and construction of detection method for taste and odor compounds in smelling water.

Taste and odor (T&O) compounds are important water pollutant, some of which are toxic. The relevant studies are all expand upon the well-known T&O compounds but for the unknown odo... Read full abstract on PubMed →

PMID: 35030483 DOI: 10.1016/j.jhazmat.2022.128227

2022 Food chemistry: X aeda

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry.

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14... Read full abstract on PubMed →

PMID: 36211771 DOI: 10.1016/j.fochx.2022.100427 Full text on PMC

2022 Critical reviews in biotechnology unrelated

Paradigm shift in xylose isomerase usage: a novel scenario with distinct applications.

Isomerases are enzymes that induce physical changes in a molecule without affecting the original molecular formula. Among this class of enzymes, xylose isomerases (XIs) are the mos... Read full abstract on PubMed →

PMID: 34641740 DOI: 10.1080/07388551.2021.1962241

2022 Bioconjugate chemistry unrelated

Xylose Dehydrogenase Immobilized on Ferromagnetic Nanoparticles for Bioconversion of Xylose to Xylonic Acid.

d-Xylonic acid (XA), derived from pentose sugar xylose, is a multifunctional high-value chemical with a wide range of applications in the fields of medicines, food, agriculture and... Read full abstract on PubMed →

PMID: 35582818 DOI: 10.1021/acs.bioconjchem.2c00159

2021 'MDPI AG' other

A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg

The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceiv... Read full abstract on PubMed →

PMID: doi:10.3390/foods10081894 DOI: 10.3390/foods10081894

2020 3 Biotech unrelated

Production, purification and physicochemical characterization of D-xylose/glucose isomerase from Escherichia coli strain BL21.

Cell lysate of Escherichia coli strain BL21 showed significant D-glucose isomerase activity. The rate of glucose conversion was increased up to 40% when cells were induced with 1%... Read full abstract on PubMed →

PMID: 31988833 DOI: 10.1007/s13205-019-2036-6 Full text on PMC

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.