cereal flavor

Articles:

PubMed:The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain.

PubMed:Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast.

PubMed:Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.

PubMed:Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.

PubMed:Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.

PubMed:Study of EDTA intake of children for potential use of FeNaEDTA for breakfast cereal fortification.

PubMed:Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.

PubMed:Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.

PubMed:Utilization of African grains for sourdough bread making.

PubMed:Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels.

PubMed:Red mold, diabetes, and oxidative stress: a review.

PubMed:Use of dried distillers grains throughout a beef production system: effects on stocker and finishing performance, carcass characteristics, and fatty acid composition of beef.

PubMed:Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property.

PubMed:Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality.

PubMed:Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.

PubMed:Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.

PubMed:Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.

PubMed:Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.

PubMed:Antioxidant activities of Korean rice wine concentrates.

PubMed:Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.

PubMed:Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.

PubMed:Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.

PubMed:Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.

PubMed:Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.

PubMed:Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.

PubMed:Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.

PubMed:Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.

PubMed:A recombinant α-dioxygenase from rice to produce fatty aldehydes using E. coli.

PubMed:Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.

PubMed:2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.

PubMed:Breeding an amylolytic yeast strain for alcoholic beverage production.

PubMed:Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry.

PubMed:Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.

PubMed:Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

PubMed:Les Maîtres de l'Orge: the proteome content of your beer mug.

PubMed:Flavor lexicon for sensory descriptive profiling of different rice types.

PubMed:Develop a novel method for removing fusel alcohols from rice spirits using nanofiltration.

PubMed:Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.

PubMed:Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.

PubMed:Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.

PubMed:Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.

PubMed:Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles.

PubMed:A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.

PubMed:Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.

PubMed:Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality.

PubMed:RNA-silencing enzymes Pol IV and Pol V in maize: more than one flavor?

PubMed:Fenugreek bread: a treatment for diabetes mellitus.

PubMed:High-temperature natural antioxidant improves soy oil for frying.

PubMed:[Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch].

PubMed:Loss of function of a proline-containing protein confers durable disease resistance in rice.

PubMed:Properties of duck meat sausages supplemented with cereal flours.

PubMed:Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.

PubMed:Shelf life of packaged bakery goods--a review.

PubMed:A quantitative structure-property relationship study of the release of some esters and alcohols from barley and oat beta-glucan matrices.

PubMed:Effects of increasing levels of dried corn distillers grains with solubles on growth performance, carcass characteristics, and meat quality of yearling heifers.

PubMed:Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth.

PubMed:Sensory optimization of broken-rice based snacks fortified with protein and fiber.

PubMed:Relating sensory descriptors to volatile components in flavor of specialty rice types.

PubMed:Beer volatile compounds and their application to low-malt beer fermentation.

PubMed:Antioxidants in bakery products: a review.

PubMed:Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library.

PubMed:Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.

PubMed:Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus.

PubMed:Review of methods for the reduction of dietary content and toxicity of acrylamide.

PubMed:Reducing acrylamide precursors in raw materials derived from wheat and potato.

PubMed:Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance.

PubMed:Release and evaporation of volatiles during boiling of unhopped wort.

PubMed:Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal.

PubMed:Preparation of low-fat uptake doughnut by dry particle coating technique.

PubMed:Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.

PubMed:Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.

PubMed:Comparison of odor-active compounds from six distinctly different rice flavor types.

PubMed:Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor.

PubMed:The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, cleaving multiple carotenoids at two different bond positions.

PubMed:Consumer acceptance of an extruded soy-based high-protein breakfast cereal.

PubMed:Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.

PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.

PubMed:Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.

PubMed:The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups.

PubMed:Characterization of volatile aroma compounds in cooked black rice.

PubMed:Pasture intake improves the performance and meat sensory attributes of free-range broilers.

PubMed:Characterization of volatiles in unhopped wort.

PubMed:Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch.

PubMed:Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.

PubMed:Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.

PubMed:Effects of yeast and bran on phytate degradation and minerals in rice bread.

PubMed:Sensory properties of meal replacement bars and beverages made from whey and soy proteins.

PubMed:Consumer-based optimization of a third-generation product made from peanut and rice flour.

PubMed:Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack).

PubMed:Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.).

PubMed:Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle.

PubMed:Evaluation of rice flour for use in vanilla ice cream.

PubMed:Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.

PubMed:Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.

PubMed:Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.

PubMed:Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).

PubMed:Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.

PubMed:Correlation of malt quality parameters and beer flavor stability: multivariate analysis.

PubMed:Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.

PubMed:Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.

PubMed:Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.

PubMed:Go for the grains. Choose whole grains to boost the fiber, nutrients, and flavor of your meals.

PubMed:Feeding Infants and Toddlers Study: the types of foods fed to Hispanic infants and toddlers.

PubMed:On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.

PubMed:Enzymatic hydrogenation of trans-2-nonenal in barley.

PubMed:Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.

PubMed:Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash.

PubMed:Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.

PubMed:Antioxidant properties of kilned and roasted malts.

PubMed:Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.

PubMed:Meat quality responses to feeding distiller's grains to finishing Holstein steers.

PubMed:Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.

PubMed:Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

PubMed:Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.

PubMed:Genetic and environmental determinants of bitter perception and sweet preferences.

PubMed:Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.

PubMed:Influence of the brewing process on furfuryl ethyl ether formation during beer aging.

PubMed:Odor-active headspace components in fermented red rice in the presence of a monascus species.

PubMed:Evaluation of antioxidant capacity of cereal brans.

PubMed:Flavor of vinegars. Especially on the volatile components.

PubMed:Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia.

PubMed:Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets.

PubMed:Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis.

PubMed:Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.

PubMed:Genomic organization of a novel root alliinase gene, ALL1, in onion.

PubMed:[Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly].

PubMed:Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.

PubMed:[Super sweet corn hybrid sh2 adaptability for industrial canning process].

PubMed:Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.

PubMed:[Super sweet corn hybrids adaptability for industrial processing. I freezing].

PubMed:Sweet and sour preferences during childhood: role of early experiences.

PubMed:Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.

PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.

PubMed:Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.

PubMed:Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.

PubMed:Role of oral sensory signals in determining meal size in lean women.

PubMed:Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.

PubMed:Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.

PubMed:Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.

PubMed:Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.

PubMed:[Fortification and evaluation of the nixtamal tortillas].

PubMed:Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.

PubMed:Evaluation of pumpkin seed products for bread fortification.

PubMed:Protein-enriched spaghetti fortified with corn gluten meal.

PubMed:Prenatal and postnatal flavor learning by human infants.

PubMed:Flavor production from a non-stick oil by moulds.

PubMed:Changes in the volatile profile of oats induced by processing.

PubMed:Effect of sesame seed flour on millet biscuit characteristics.

PubMed:Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso.

PubMed:Effect of Agouti-related protein delivered to the dorsomedial nucleus of the hypothalamus on intake of a preferred versus a non-preferred diet.

PubMed:Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.

PubMed:Acceptability of extrusion cooked cereal/legume weaning food supplements to Ghanaian mothers.

PubMed:Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.

PubMed:Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis.

PubMed:Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.

PubMed:Palatability of wethers fed an 80% barley diet processed at different ages and of yearling wethers grazed on native range.

PubMed:Antimicrobial activity of carvacrol toward Bacillus cereus on rice.

PubMed:Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.

PubMed:Performance and meat quality of beef steers fed corn-based or bread by-product-based diets.

PubMed:Biscuit-making potential of millet/pigeon pea flour blends.

PubMed:Determination of acceptability of flavored oat bran frankfurters by older adults.

PubMed:Sorption of volatile flavor compounds by microcellular cereal starch.

PubMed:Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds.

PubMed:Volatile flavor components of rice cakes.

PubMed:Analysis of volatile compounds and their contribution to flavor in cereals.

PubMed:Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal.

PubMed:Fermentation of low-salt miso as affected by supplementation with ethanol.

PubMed:Effect of ethanol in feed on milk flavor and chemical composition.

PubMed:[Storage and use of antioxidants in cereal and peanut bars].

PubMed:Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.

PubMed:[Shelf-life and sensorial evaluation of corn tortillas, made with preservatives and texture conditioners].

PubMed:Shelf-life of pre-cooked rice oral rehydration salt packets.

PubMed:Flavor generation during extrusion cooking.

PubMed:The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.

PubMed:Preference for flavored wheat straw by lambs conditioned with intraruminal infusions of acetate and propionate.

PubMed:Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.

PubMed:Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.

PubMed:Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).

PubMed:Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate.

PubMed:Preference of sheep for foods varying in flavors and nutrients.

PubMed:Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet.

PubMed:Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin.

PubMed:Lipid oxidation on foods.

PubMed:[The use of deffated corn germ in flour manufactured to bakery products].

PubMed:Silage or limit-fed grain growing diets for steers: I. Growth and carcass quality.

PubMed:Soy protein products: processing and use.

PubMed:Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn.

PubMed:Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value.

PubMed:Studies on jicama juice processing.

PubMed:Antiemetic drugs attenuate food aversions in sheep.

PubMed:[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].

PubMed:Oat beta-glucan-amylodextrins: preliminary preparations and biological properties.

PubMed:Relative preference for starch and sugar in rats.

PubMed:[Chemical characteristics and uses of instant corn flour II].

PubMed:Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II.

PubMed:Wheat products as acceptable substitutes for rice.

PubMed:Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.

PubMed:Starch flavor: apparent discrimination between amylopectin and amylose by rats.

PubMed:Quinoa flour in baked products.

PubMed:[Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate].

PubMed:Development and characterization of rice bran cookies.

PubMed:Development of an infant food product based on fermented milk, cereals and soybean.

PubMed:Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.

PubMed:Development of an enzymatic fish hydrolysate and its use in instant soup bases.

PubMed:[Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)].

PubMed:Chemical, biochemical, and biological significance of polyphenols in cereals and legumes.

PubMed:[Formulation of a rice-based beverage of high nutritive value].

PubMed:Taste preferences and their relation to obesity in dogs and cats.

PubMed:Wild rice: the Indian's staple and the white man's delicacy.

PubMed:Furans in foods.

PubMed:Quality characteristics of wheat-bran chiffon cakes.

PubMed:Food extrusion.

PubMed:[Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity].

PubMed:[Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].

PubMed:[Gas chromatographic flavor analysis of flour, sour dough and bread].

PubMed:[Flavor enhancement in rye bread by pre-baking].

PubMed:[Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol].

PubMed:Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.

PubMed:[The taste of bread, a special problem of cereal product flavor].

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