Papers mentioning whey or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
/kg oil and a content of 1-penten-3-ol of 48.06 ± 9.57 ng/g oil after six weeks of storage at 4 °C. Moreover, low-fat mayonnaise enriched with GS-based microcapsules loaded with fi... Read full abstract on PubMed →
BACKGROUND: was cultivated in whey permeate, a byproduct from cheese production, to produce an oil-rich fungal biomass. Response surface methodology was used to optimize the fermen... Read full abstract on PubMed →
CNPC003 is seen as a viable alternative for the use of whey and jabuticaba peel, as well as a potential functional food due to the concentration of lactobacilli reached, besides th... Read full abstract on PubMed →
The production of aroma compounds by the microbial fermentation of whey was studied. Seven strains of the yeast Wickerhamomyces pijperi were used for the fermentation of glucose-ad... Read full abstract on PubMed →
Bacterial wilt caused by <i>Ralstonia pseudosolanacearum</i> threatens global crop production. This study establishes <i>Lactiplantibacillus plantarum</i> MZ3, isolated from agricu... Read full abstract on PubMed →
BACKGROUND: Fagopyrum dibotrys is an important wild food and feed germplasm resource. It has high nutritional and medicinal value and is rich in natural products, including flavono... Read full abstract on PubMed →
Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fe... Read full abstract on PubMed →
Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of years. Recently, LAB are receiving increased attention due to their great potential as pro... Read full abstract on PubMed →
BACKGROUND: Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the... Read full abstract on PubMed →
Thistle (Galactites tomentosa Moench.) honey organic extracts were obtained by headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE) and analyzed... Read full abstract on PubMed →
3-Phenyllactic acid (PLA), which is an organic acid widely existing in honey and lactic acid bacteria fermented food, can be produced by many microorganisms, especially lactic acid... Read full abstract on PubMed →
Although maintaining/improving soil organic matter (SOM) quantity through utilizing organic amendments (OAs) is a productive practice, information on OA components contributing to... Read full abstract on PubMed →
Fermentation dynamics and benzylic derivative production were evaluated in the fermentation broth of six different Ischnoderma resinosum (P. Karst) isolates over a period of 30 day... Read full abstract on PubMed →
Eighteen odorants were identified by applying aroma extract dilution analysis in the liquid fermentation broth of the edible mushroom Ischnoderma resinosum (P. Karst). Eight compou... Read full abstract on PubMed →
The electronic cigarette (e-cig) is an invention of the past few years and its popularity is rapidly growing all over the world. A rapid multicomponent analytical protocol for the... Read full abstract on PubMed →
BACKGROUND: The invasion of Spodoptera frugiperda into China has caused serious losses to the food industry and has developed varying degrees of resistance to various chemical pest... Read full abstract on PubMed →
Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study establish... Read full abstract on PubMed →
Reproduction of flowering dogwood trees occurs via obligate out-crossing, and U.S. native bees have been suggested to be primary pollinators of this ecologically and economically i... Read full abstract on PubMed →
Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible f... Read full abstract on PubMed →
Dietary restriction extends lifespan in various organisms by reducing the levels of both nutrients and non-nutritional food-derived cues. However, the identity of specific food-der... 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.