Papers mentioning white pepper or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
As a medicinal and edible herb, Piper nigrum L. is abundant in volatile organic compounds (VOCs), and its essential oil has antibacterial properties. Notably, the aromatic profiles... Read full abstract on PubMed →
This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous... Read full abstract on PubMed →
Mechanical peeling is more efficient and environmentally friendly compared to manual peeling. However, comparative studies on the quality of mechanically peeled pepper and manually... Read full abstract on PubMed →
Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based... Read full abstract on PubMed →
AIM: To isolate, fermentatively evaluate and identify black pepper (Piper nigrum L.)-associated bacteria for the microbial decortication of fresh ripened berries and dried black pe... Read full abstract on PubMed →
In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed us... Read full abstract on PubMed →
In white pepper samples, directly taken from a retting batch at a pepper production plant in Thailand, 3-methylindole, 4-methylphenol, 3-methylphenol, and butanoic acid, recently c... Read full abstract on PubMed →
NIR-FT-Raman as well as ATR-IR and NIR spectroscopy in combination with efficient chemometric algorithms was applied for rapid determination of piperine in black and white ground p... Read full abstract on PubMed →
The qualitative and quantitative composition of the essential oil from black, green, and white pepper was determined by using a simultaneous distillation and extraction micromethod... Read full abstract on PubMed →
Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for fla... Read full abstract on PubMed →
into the composite films. The antioxidative and antibacterial properties of films were significantly enhanced by incorporating WPEO. According to results, the developed biocomposit... Read full abstract on PubMed →
OBJECTIVE: Piperonal is an important flavor additive with antibacterial and anxiolytic properties. We investigated the effects and possible mechanisms of piperonal protection again... Read full abstract on PubMed →
Currently, in the field of odor detection, there is generally a wider variation in limit of detections (LODs) for canines than instruments. The study presented in this paper introd... Read full abstract on PubMed →
The successful air sampling and detection of cocaine, methylenedioxymethylamphetamine (MDMA), and marijuana using SPME-IMS achieved by targeting their volatile markers (methyl benz... Read full abstract on PubMed →
Indian-made bidi cigarettes sold in the United States are available in a variety of exotic (e.g. clove, mango) and candy-like (e.g. chocolate, raspberry) flavors. Because certain t... Read full abstract on PubMed →
OBJECTS: Vector ticks' perception of characteristic odors emitted by infected hosts is key to understand tick's foraging behavior for infected host and design odor-based control st... Read full abstract on PubMed →
BACKGROUND: Essential oils (EOs) are extensively used in swine production because of their bioactive action in gut health. In addition, some EOs have the potential to reduce waste... Read full abstract on PubMed →
Olfactory dysfunction significantly impairs the life quality of patients but without effective treatments to date. The previous report has demonstrated that chitosan mediates the d... Read full abstract on PubMed →
3-Methylindole (3MI) or Skatole is a volatile lipophilic organic compound produced by anoxic metabolism of L-tryptophan and associated with animal farming and industrial processing... Read full abstract on PubMed →
The epileptogenic network in temporal lobe epilepsy (TLE) contains structures of the primary and secondary olfactory cortex such as the piriform and entorhinal cortex, the amygdala... 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.