Papers mentioning wheaten bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation... Read full abstract on PubMed →
The Panel on Food Additives and Flavourings of the European Food Safety Authority was requested to evaluate the genotoxic potential of 12 flavouring substances from subgroup 4.1 of... Read full abstract on PubMed →
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to deliver a scientific opinion on the implication... Read full abstract on PubMed →
General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a conditio... Read full abstract on PubMed →
Xiao et al. Biotechnology for Biofuels 2014, 7:106http://www.biotechnologyforbiofuels.com/content/7/1/106RESEARCH Open AccessAccelerated green process of tetramethylpyrazineproduct... Read full abstract on PubMed →
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic aci... Read full abstract on PubMed →
Juvenile idiopathic arthritis (JIA) is the most common rheumatic disease in children. Herein, we evaluated the relationship between the gut microbiome (GM) and disease phenotype by... Read full abstract on PubMed →
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), Fren... Read full abstract on PubMed →
This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws... Read full abstract on PubMed →
The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agr... Read full abstract on PubMed →
Multi-dimensional characterization was conducted to assess post-boiling quality variations among five <i>Boletus</i> species, with the aim of identifying the most suitable variety... Read full abstract on PubMed →
Carbonyl compounds generated through lipid peroxidation and Maillard-type reactions are relevant markers of food quality and safety due to their potential toxicity and prevalence i... Read full abstract on PubMed →
MonoTrap<sup>TM</sup> was introduced in 2009 as a novel miniaturized configuration for sorptive sampling. The method for the characterization of volatile organic compound (VOC) emi... Read full abstract on PubMed →
Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG, <i>S. lycopersicum</i>,... Read full abstract on PubMed →
OBJECTIVE: The suppression of body odour following the use of shampoos or soaps containing the anti-fungal agent miconazole nitrate (MCZ) has been recognized anecdotally. To determ... Read full abstract on PubMed →
This study aimed to enhance the flavor of cold brew coffee (CB) by replacing water with whey (pH 5.2 ± 0.2) in the cold brew system, and elucidated the formation mechanism of chara... Read full abstract on PubMed →
Heterocyclic fragrance compounds possess unique aromas that can enhance flavor of products, but their applications are limited due to high volatility, short storage durations, and... Read full abstract on PubMed →
Recent studies show the immense capacities of the unified quantitation of aroma and taste compounds using liquid chromatography-mass spectrometry (LC-MS). The goal of this study wa... Read full abstract on PubMed →
BACKGROUND: Continuous use of synthetic bactericides and fungicides is causing pathogens to develop resistance, resulting in increased use of pesticides and affecting food security... Read full abstract on PubMed →
BACKGROUND: Piperidines are biogenic amines studied mainly in toxicology because they were initially found as alkaloids from peppers and insect venoms. Piperidines are also produce... 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.