Papers mentioning yogurt or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Diallyl trisulfide (DATS), an organosulfur compound from the common food garlic, has been attracting attention by exhibiting low toxicity, tumor susceptibility, and, especially, mu... Read full abstract on PubMed →
Dietary restriction (DR) has emerged as a potential therapeutic intervention for various pathological conditions. This study investigated the effects of DR on cyclophosphamide-indu... Read full abstract on PubMed →
Abstract Diallyl trisulfide (DATS) is an organic sulfur compound derived from garlic (Allium sativum L). DATS is characterized by its oily and volatile nature, exhibiting insolubil... Read full abstract on PubMed →
2-Hydroxy-3-pentanone and 3-hydroxy-2-pentanone are flavor molecules present in various foods, such as cheese, wine, durian, and honey, where they impart buttery, hay-like, and car... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE Garlic (Allium sativum L.) is a widely consumed spice and condiment around the world, applied both as a food and as a traditional medicine, and is a... Read full abstract on PubMed →
Bacillus coagulans has been widely studied for its probiotic properties. Therefore, identifying a strain that can be used as an adjunct starter culture for yogurt production would... Read full abstract on PubMed →
Allium species, belonging to Alliaceae family, are among the oldest cultivated vegetables used as food. Garlic, onions, leeks and chives, which belong to this family, have been rep... Read full abstract on PubMed →
Campylobacter jejuni is an important foodborne pathogen causing campylobacteriosis. It can infect humans through the consumption of contaminated chicken products or via the direct... Read full abstract on PubMed →
Vegetables of the Allium genus, such as garlic (Allium sativum L.), onions, shallots, leaks, and chives, have been used for many years for food consumption and for medicinal purpos... Read full abstract on PubMed →
In this work, we used Proton Transfer Reaction-Mass Spectrometry (PTR-ToF-MS), coupled with an automated sampling system, to monitor lactic fermentation driven by different yogurt... Read full abstract on PubMed →
We investigated odour-active trace compounds in roasted Brazilian Arabica coffee. Aroma dilution extract analysis (AEDA) applied to the volatile oil extracted from roasted coffee b... Read full abstract on PubMed →
Alk(en)yl sulfides are characteristic flavor components of garlic. Several lines of epidemiological study indicate that the risk of a certain cancer can be prevented by consumption... Read full abstract on PubMed →
The effect on the volatile compounds and on the odor and aroma of Hispánico cheese of a high-pressure (HP) treatment (400 MPa for 5 min at 10 degrees C, applied to 15-day-old chees... Read full abstract on PubMed →
Codonopsis convolvulacea is a highly valued Chinese medicinal plant containing diverse bioactive compounds. While roots/tubers have been the main medicinal parts used in practice,... Read full abstract on PubMed →
The chemical composition of the essential oils obtained by hydrodistillation from the flowers of Retama raetam (Forssk.) Webb cultivated in Tunisia was determined by GC and GC/MS a... Read full abstract on PubMed →
We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory analysis showed a high intensity of... Read full abstract on PubMed →
Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important flavour compounds with aroma threshold values as low... Read full abstract on PubMed →
Allicin compositions in garlic are used widely as fungicides in modern agriculture, in which diallyl disulfide (DADS) is a major compound. Downy mildew, caused by Pseudoperonospora... Read full abstract on PubMed →
Garlic is widely accepted as a functional food and an excellent source of pharmacologically active ingredients. Diallyl disulfide (DADS), a major bioactive component of garlic, has... Read full abstract on PubMed →
Diallyl disulfide (DADS), a volatile component of garlic oil, exerts anticancer activity in various types of cancers, while its anticancer effects against osteosarcoma (OS) have no... Read full abstract on PubMed →
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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.