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

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 aeda

Targeting fermentation via quality indicators mapping during the overall processing of Xanthoceras sorbifolium Bunge black tea: Investigation of stable metabolic pathways and key substances.

This study demonstrates flavor compound variation and the stable pattern of Xanthoceras sorbifolium Bunge Black Tea (XSBT) at different processes through multi-omics techniques. Th... Read full abstract on PubMed →

PMID: 41655486 DOI: 10.1016/j.foodchem.2026.148297

2025 Microbiome other

Akkermansia muciniphila and its metabolite propionic acid maintains neuronal mitochondrial division and autophagy homeostasis during Alzheimer's disease pathologic process via GPR41 and GPR43.

BACKGROUND: Alzheimer's disease (AD) is a prevalent neurodegenerative disease (ND). In recent years, multiple clinical and animal studies have shown that mitochondrial dysfunction... Read full abstract on PubMed →

PMID: 39833898 DOI: 10.1186/s40168-024-02001-w Full text on PMC

2025 aroma analysis

Breeding of lactic acid-tolerant Saccharomyces cerevisiae based on atmospheric and room temperature plasma technology and automatic high-throughput microbial microdroplet culture system.

The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f... Read full abstract on PubMed →

PMID: 39952761 DOI: 10.1016/j.fm.2024.104717

2024 ACS earth & space chemistry other

Harvest Initiated Volatile Organic Compound Emissions from In-Field Tall Wheatgrass.

While crop and grassland usage continues to increase, the full diversity of plant-specific volatile organic compounds (VOCs) emitted from these ecosystems, including their implicat... Read full abstract on PubMed →

PMID: 39440017 DOI: 10.1021/acsearthspacechem.4c00046 Full text on PMC

2024 Sheng wu gong cheng xue bao = Chinese journal of biotechnology unrelated

[Biomanufacturing of propionic acid].

Propionic acid as an important C3 platform chemical has been widely used in food, pharmaceutical, and chemical fields. The chemical synthesis of propionic acid from petroleum and o... Read full abstract on PubMed →

PMID: 39174476 DOI: 10.13345/j.cjb.240097

2024 Food chemistry other

High‑oxygen-modified atmospheric packaging delays flavor and quality deterioration in fresh-cut broccoli.

The purpose of this study was to investigate the impact of high‑oxygen-modified atmospheric packaging (HOMAP) on aroma changes in fresh-cut broccoli during storage and to explore i... Read full abstract on PubMed →

PMID: 38703670 DOI: 10.1016/j.foodchem.2024.139517

2024 Newborn (Clarksville, Md.) other

Milk Fat Globules: 2024 Updates.

Milk fat globules (MFGs) are a remarkable example of nature's ingenuity. Human milk (HM) carries contains 3-5% fat, 0.8-0.9% protein, 6.9-7.2% carbohydrate calculated as lactose, a... Read full abstract on PubMed →

PMID: 39474586 DOI: 10.5005/jp-journals-11002-0085 Full text on PMC

2024 aeda

Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics.

The distinctive and enjoyable aroma of small mill sesame oil (SMSO) originates from the aqueous extraction process. However, in the sedimentation stage in industrial production, wh... Read full abstract on PubMed →

PMID: 39303469 DOI: 10.1016/j.foodchem.2024.141224

2024 aroma analysis

Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice

The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticas... Read full abstract on PubMed →

PMID: 39655217 DOI: 10.1016/j.fochx.2024.102023 Full text on PMC

2023 Healthcare (Basel, Switzerland) aeda

The Role of Flaxseed in Improving Human Health.

Flaxseed contains high amounts of biologically active components such as α-linolenic acid, lignans, and dietary fiber. Due to its numerous nutritional properties, flaxseed has been... Read full abstract on PubMed →

PMID: 36766971 DOI: 10.3390/healthcare11030395 Full text on PMC

2022 Food chemistry other

Dynamic release and perception of key odorants in grilled eel during chewing.

The release mechanism of odorants in the oral cavity during consumption directly affects sensory attributes, consumers' preferences, and ultimately purchase intent. Targets was set... Read full abstract on PubMed →

PMID: 35030462 DOI: 10.1016/j.foodchem.2022.132073

2022 Critical reviews in biotechnology other

Fermentation strategies to improve propionic acid production with propionibacterium ssp.: a review.

Propionic acid (PA) is a carboxylic acid applied in a variety of processes, such as food and feed preservative, and as a chemical intermediate in the production of polymers, pestic... Read full abstract on PubMed →

PMID: 35264026 DOI: 10.1080/07388551.2021.1995695

2022 Nutrients pharmacology

Effects of Bifidobacterium with the Ability of 2'-Fucosyllactose Utilization on Intestinal Microecology of Mice.

In breast milk, 2'-Fucosyllactose (2'FL) is the most abundant breast milk oligosaccharide and can selectively promote the proliferation of bifidobacteria. This study aimed to explo... Read full abstract on PubMed →

PMID: 36558551 DOI: 10.3390/nu14245392 Full text on PMC

2022 Foods (Basel, Switzerland) other

Distribution and Quantification of Lactic Acid Enantiomers in Baijiu.

Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-per... Read full abstract on PubMed →

PMID: 36076793 DOI: 10.3390/foods11172607 Full text on PMC

2022 Critical reviews in food science and nutrition other

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review.

Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process... Read full abstract on PubMed →

PMID: 33377402 DOI: 10.1080/10408398.2020.1858269

2022 Phytotherapy research : PTR pharmacology

The review of alpha-linolenic acid: Sources, metabolism, and pharmacology.

α-linolenic acid (ALA, 18:3n-3) is a carboxylic acid composed of 18 carbon atoms and three cis double bonds, and is an essential fatty acid indispensable to the human body. This st... Read full abstract on PubMed →

PMID: 34553434 DOI: 10.1002/ptr.7295

2021 BMC research notes other

Propionic acid disrupts endocytosis, cell cycle, and cellular respiration in yeast.

OBJECTIVE: We previously identified propionic acid as a microbially-produced volatile organic compound with fungicidal activity against several pathogenic fungi. The purpose of thi... Read full abstract on PubMed →

PMID: 34454571 DOI: 10.1186/s13104-021-05752-z Full text on PMC

2020 Food technology and biotechnology other

Propionic Acid: Method of Production, Current State and Perspectives.

During the past years, there has been a growing interest in the bioproduction of propionic acid by Propionibacterium. One of the major limitations of the existing models lies in th... Read full abstract on PubMed →

PMID: 32831564 DOI: 10.17113/ftb.58.02.20.6356 Full text on PMC

2020 Frontiers in microbiology aroma analysis

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role.

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbia... Read full abstract on PubMed →

PMID: 33519768 DOI: 10.3389/fmicb.2020.612118 Full text on PMC

2020 Nutrients pharmacology

ω-3 and ω-6 Polyunsaturated Fatty Acids, Obesity and Cancer.

Recently, nutraceutical bioactive compounds in foods have been discovered for their potential health benefits regarding the prevention of chronic disorders, such as cancer, and inf... Read full abstract on PubMed →

PMID: 32927614 DOI: 10.3390/nu12092751 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.