Results 101 to 110 of about 26,237 (299)
Caesalpinia decapetala extracts as inhibitors of lipid oxidation in beef patties [PDF]
, 2015 In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations ...
Francisco Segovia +5 more
core +3 more sources
Food Frontiers, Volume 6, Issue 4, Page 1789-1806, July 2025.Elucidating flavor compound formation mechanisms in Pengqi sauce through a combinatorial approach integrating absolute microbial community quantification and volatomics profiling. ABSTRACT Pengqi sauce is a traditional Chinese naturally fermented aquatic product, and its unique flavor formation mechanism is closely related to microbial function.
Xiaojie Hou +7 more
wiley +1 more source
Olfactory experience shapes the evaluation of odour similarity in ants - a behavioural and computational analysis [PDF]
, 2016 Perceptual similarity between stimuli is often assessed via generalisation, the response to stimuli that are similar to the one which was previously conditioned.
Daly KC +4 more
core +1 more source
Horticulture Research, 2017 Raspberry (Rubus spp.) is an economically important crop with a restricted growing season and very limited fruit shelf-life due to its extreme tenderness.
W. Kayal +3 more
semanticscholar +1 more source
Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese
Food Frontiers, Volume 6, Issue 4, Page 2052-2064, July 2025.Reuse of UHT milk close to expiring and almond okara in the production of fresh cheese. ABSTRACT This study evaluated the possibility of recycling ultra‐high temperature (UHT) milk close to the expiry date in the production of fresh cheese fortified with almond okara, a by‐product of almond‐based beverage production.
Claudia Antonino +5 more
wiley +1 more source
Microbiological properties and volatile compounds of salted-dried goose
Poultry Science, 2020 Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass.
G. Kaban +5 more
doaj
Hexanal as biomarker for milk oxidative stress induced by copper ions.
Journal of Dairy Science, 2017 Milk flavor varies greatly due to oxidative stress during storage. Several studies have documented the use of volatile biomarkers for determining milk oxidation, but only a few have focused on the development of inline procedures enabling the monitoring ...
M. Asaduzzaman +3 more
semanticscholar +1 more source
Food Frontiers, Volume 6, Issue 4, Page 2035-2051, July 2025.Olive pomace (OP) polyphenols have been exploited to produce fresh pasta. The effect of OP extract addition, both as a free lyophilised extract (F‐OPE) and as a microencapsulated extract (M‐OPE) on the physicochemical, nutritional, and sensory properties of fresh pasta was studied.
Giuseppe Natrella +6 more
wiley +1 more source
The Effect of Perilla frutescens extract on the oxidative stability of model food emulsions [PDF]
, 2014 The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight ...
Almajano, Maria P. +4 more
core +3 more sources
Food Science &Nutrition, Volume 13, Issue 7, July 2025.The chronic administration of EGCG has been demonstrated to effectively mitigate the oxidative stress that is induced by chronic exposure to the harmful components in cigarette smoke, thus potentially providing a protective effect. It is essential to acknowledge that the beneficial effects of EGCG administration on the antioxidant defense system ...
Kağan Ağan +8 more
wiley +1 more source