hydrogen, 1333-74-0

Articles:

PubMed:Lichenysin, a Cyclooctapeptide Occurring in Chinese Liquor Jiannanchun Reduced the Headspace Concentration of Phenolic Off-Flavors via Hydrogen-Bond Interactions.

PubMed:Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide.

PubMed:The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.

PubMed:Intramolecular hydrogen transfer reaction: menthon from isopulegol.

PubMed:Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines.

PubMed:Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.

PubMed:Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: influence of the oil phase, surfactant, and temperature.

PubMed:Exploration of potential baker's yeast from sugarcane juice: optimization and evaluation.

PubMed:Erosive potentials of brewed teas.

PubMed:Simulating protein folding in different environmental conditions.

PubMed:Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production.

PubMed:The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.

PubMed:pH-dependent hydrolase, glutaminase, transpeptidase and autotranspeptidase activities of Bacillus subtilis γ-glutamyltransferase.

PubMed:Isolation, expression, and characterization of a hydroperoxide lyase gene from cucumber.

PubMed:Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology.

PubMed:An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.

PubMed:The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®.

PubMed:Cold enzymatic bleaching of fluid whey.

PubMed:Enrichment of functional properties of ice cream with pomegranate by-products.

PubMed:Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins.

PubMed:Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar.

PubMed:Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.

PubMed:Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers.

PubMed:Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.

PubMed:Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.

PubMed:Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach.

PubMed:Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.

PubMed:Relationship between gilt behavior and meat quality using principal component analysis.

PubMed:Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.

PubMed:The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.

PubMed:Relating sensory and chemical properties of sour cream to consumer acceptance.

PubMed:Characterization of two Streptomyces enzymes that convert ferulic acid to vanillin.

PubMed:Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.

PubMed:Branched-chain 2-keto acid decarboxylases derived from Psychrobacter.

PubMed:Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.

PubMed:Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.

PubMed:Integration of metabolomics and subcellular organelle expression microarray to increase understanding the organic acid changes in post-harvest citrus fruit.

PubMed:Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices.

PubMed:Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties.

PubMed:Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems.

PubMed:Isolation and characterization of urethanase from Penicillium variabile and its application to reduce ethyl carbamate contamination in Chinese rice wine.

PubMed:The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates.

PubMed:Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.

PubMed:Physico-chemical and functional properties of spray-dried sourdough in breadmaking.

PubMed:Production and optimization of L-glutaminase enzyme from Hypocrea jecorina pure culture.

PubMed:Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.

PubMed:Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat.

PubMed:Computational design of glutamate dehydrogenase in Bacillus subtilis natto.

PubMed:Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products.

PubMed:The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.

PubMed:Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.

PubMed:Influence of minerals on the taste of bottled and tap water: a chemometric approach.

PubMed:Factors influencing the formation of medicinal off-flavor from ascorbic acid and α,β-unsaturated aldehydes.

PubMed:Floral markers of cornflower (Centaurea cyanus) honey and its peroxide antibacterial activity for an alternative treatment of digital dermatitis.

PubMed:Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.

PubMed:Enzyme inactivation in food processing using high pressure carbon dioxide technology.

PubMed:Short communication: Reactivity of diacetyl with cleaning and sanitizing agents.

PubMed:Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system.

PubMed:The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.

PubMed:Determination of trimethylamine in spinach, cabbage, and lettuce at alkaline pH by headspace solid-phase microextraction.

PubMed:Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.

PubMed:Quality of organic eggs of hybrid and Italian breed hens.

PubMed:"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.

PubMed:Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions.

PubMed:Alternative bleaching methods for Cheddar cheese whey.

PubMed:Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.

PubMed:Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides.

PubMed:The use of lactoperoxidase for the bleaching of fluid whey.

PubMed:Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.

PubMed:Tentative identification of volatile flavor compounds in commercial Budu, a Malaysian fish sauce, using GC-MS.

PubMed:Efficient expression and purification of recombinant glutaminase from Bacillus licheniformis (GlsA) in Escherichia coli.

PubMed:Utilization of African grains for sourdough bread making.

PubMed:Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M. masseter and liver examined fresh and after freeze-thawing at different pH values.

PubMed:Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.

PubMed:Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets.

PubMed:Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.).

PubMed:A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.

PubMed:The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species.

PubMed:Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.

PubMed:Fungal aryl-alcohol oxidase: a peroxide-producing flavoenzyme involved in lignin degradation.

PubMed:Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics.

PubMed:Comparison of quantitative structure-retention relationship models on four stationary phases with different polarity for a diverse set of flavor compounds.

PubMed:Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.

PubMed:Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.

PubMed:A qNMR approach for bitterness phenotyping and QTL identification in an F1 apricot progeny.

PubMed:Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

PubMed:Extension of Drosophila lifespan by Rosa damascena associated with an increased sensitivity to heat.

PubMed:Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.

PubMed:Chicory inulin does not increase stool weight or speed up intestinal transit time in healthy male subjects.

PubMed:Age-associated variation in sensory perception of iron in drinking water and the potential for overexposure in the human population.

PubMed:The management of erectile dysfunction: innovations and future perspectives.

PubMed:Proton size anomaly.

PubMed:Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa.

PubMed:Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).

PubMed:Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.

PubMed:Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.

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:The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.

PubMed:Application of novel starter cultures for sourdough bread production.

PubMed:Broiler genetic strain and sex effects on meat characteristics.

PubMed:[Metabolism and gene regulation of important volatile sulfur compounds in wine--a review].

PubMed:Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings.

PubMed:Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods.

PubMed:Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

PubMed:Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.

PubMed:Honey collected from different floras of Chandigarh Tricity: a comparative study involving physicochemical parameters and biochemical activities.

PubMed:Invited review: Annatto usage and bleaching in dairy foods.

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

PubMed:Effect of salmon type and presence/absence of bone on color, sensory characteristics, and consumer acceptability of pureed and chunked infant food products.

PubMed:Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.

PubMed:Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions.

PubMed:Enhancement technology improves palatability of normal and callipyge lambs.

PubMed:The cinnamon-derived dietary factor cinnamic aldehyde activates the Nrf2-dependent antioxidant response in human epithelial colon cells.

PubMed:Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times.

PubMed:Chemical and instrumental approaches to cheese analysis.

PubMed:Effect of inclusion of salmon roe on characteristics of salmon baby food products.

PubMed:Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.

PubMed:Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.

PubMed:Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.

PubMed:Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals.

PubMed:Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.

PubMed:Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.

PubMed:Influence of microfiltration and adjunct culture on quality of Domiati cheese.

PubMed:Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

PubMed:Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis.

PubMed:Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system.

PubMed:Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate.

PubMed:Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat.

PubMed:Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.

PubMed:The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate.

PubMed:A high-throughput cheese manufacturing model for effective cheese starter culture screening.

PubMed:Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin.

PubMed:Quality characteristics and consumer acceptance of yogurt fortified with date fiber.

PubMed:Processed dairy beverages pH evaluation: consequences of temperature variation.

PubMed:Mapping differences in consumer perception of sharp cheddar cheese in the United States.

PubMed:In vitro enamel erosion associated with commercially available original-flavor and sour versions of candies.

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

PubMed:Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins.

PubMed:Proton diffusion pathways and rates in Y-doped BaZrO3 solid oxide electrolyte from quantum mechanics.

PubMed:Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese.

PubMed:Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.

PubMed:Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy.

PubMed:Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.

PubMed:Influence of sporophore development, damage, storage, and tissue specificity on the enzymic formation of volatiles in mushrooms (Agaricus bisporus).

PubMed:Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves.

PubMed:Effect of xylose on sheepmeat flavors in casserole-style cooking.

PubMed:On the quality of commercial boneless skinless broiler breast meat.

PubMed:Effect of hot water treatments on quality of highbush blueberries.

PubMed:Simplified batch equilibration for D/H determination of non-exchangeable hydrogen in solid organic material.

PubMed:Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture.

PubMed:Conversion of methane to liquid products, hydrogen, and ammonia with environmentally friendly condition-based microgap discharge.

PubMed:The effects of feeding distillers dried grains with solubles on broiler meat quality.

PubMed:Effects of feeding zilpaterol hydrochloride with and without monensin and tylosin on carcass cutability and meat palatability of beef steers.

PubMed:Alternative sanitizers to chlorine for use on fresh-cut "Galia" (Cucumis melo var. catalupensis) melon.

PubMed:Surveillance of moist snuff: total nicotine, moisture, pH, un-ionized nicotine, and tobacco-specific nitrosamines.

PubMed:Volatile sulphur compounds in UHT milk.

PubMed:Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.

PubMed:Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.

PubMed:A novel photometric method for evaluation of the oxidative stability of virgin olive oils.

PubMed:Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.

PubMed:Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.

PubMed:Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).

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

PubMed:Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.

PubMed:The effects of low-atmosphere stunning and deboning time on broiler breast meat quality.

PubMed:Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.

PubMed:Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene.

PubMed:The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs.

PubMed:Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis.

PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.

PubMed:Consumer sensory evaluations of aging effects on beef quality.

PubMed:Modeling bovine serum albumin binding of flavor compounds (alcohols, aldehydes, esters, and ketones) as a function of molecular properties.

PubMed:Sensorial evaluation of nutritional supplements (PROGRESA) enriched with 3 different forms of iron in a rural Mexican community.

PubMed:Application of gaseous ozone to control populations of Escherichia coli, Bacillus cereus and Bacillus cereus spores in dried figs.

PubMed:Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits.

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

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:Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature.

PubMed:Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.

PubMed:Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meats.

PubMed:Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere.

PubMed:Microbially derived off-flavor from geosmin and 2-methylisoborneol: sources and remediation.

PubMed:Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems.

PubMed:Relationship between physical properties and sensory attributes of carbonated beverages.

PubMed:The chemistry and physiology of sour taste--a review.

PubMed:Reactive oxygen scavenging activity of matured whiskey and its active polyphenols.

PubMed:Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.

PubMed:Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations.

PubMed:Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham.

PubMed:Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.

PubMed:Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.

PubMed:Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.

PubMed:Toxicological evaluation of potassium sorbate added to cigarette tobacco.

PubMed:Efficient use of DNA molecular markers to construct industrial yeast strains.

PubMed:Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation.

PubMed:Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef.

PubMed:Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.

PubMed:Direct automatic determination of bitterness and total phenolic compounds in virgin olive oil using a pH-based flow-injection analysis system.

PubMed:Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: the use of arid-land forages in the diet.

PubMed:Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.

PubMed:Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature.

PubMed:Modulation of volatile sulfur compounds by wine yeast.

PubMed:Characteristics of reduced fat milks as influenced by the incorporation of folic acid.

PubMed:The effect of blood removal on oxidation and shelf life of broiler breast meat.

PubMed:A simple method to measure effective catalase activities: optimization, validation, and application in green coffee.

PubMed:Hydrogen bonding of water-ethanol in alcoholic beverages.

PubMed:Expression of virulence-related genes by Enterococcus faecalis in response to different environments.

PubMed:Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.

PubMed:Flavor relationships among muscles from the beef chuck and round.

PubMed:Optimal formation of hexyl laurate by Lipozyme IM-77 in solvent-free system.

PubMed:Production of a chimeric enzyme tool associating the Trichoderma reesei swollenin with the Aspergillus niger feruloyl esterase A for release of ferulic acid.

PubMed:Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-epoxy-2-decenal.

PubMed:Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.

PubMed:Monosodium glutamate in its anhydrous and monohydrate form: differentiation by Raman spectroscopies and density functional calculations.

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:Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.

PubMed:Sensory evaluation of whey and sweet cream buttermilk.

PubMed:Lipoxygenase from banana leaf: purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position.

PubMed:Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces.

PubMed:Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.

PubMed:Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates.

PubMed:Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.

PubMed:Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

PubMed:Controlled atmosphere storage of wild strawberry fruit (Fragaria vesca L.).

PubMed:Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria.

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

PubMed:Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions.

PubMed:Characterization of dried whey protein concentrate and isolate flavor.

PubMed:Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.

PubMed:Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E.

PubMed:Sensory characteristics and related volatile flavor compound profiles of different types of whey.

PubMed:A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions.

PubMed:An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor.

PubMed:Activity of adventitious Enterococcus strains on model curdled caprine milk: microbial growth and evolution of concentration of organic acids and lactose throughout time.

PubMed:Scope for regulation of cigarette smoke toxicity according to brand differences in published toxicant emissions.

PubMed:Nutritional consequences of food processing.

PubMed:Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.

PubMed:How chemical information processing interferes with face processing: a magnetoencephalographic study.

PubMed:Aroma compounds in sweet whey powder.

PubMed:Fatty acid production from amino acids and alpha-keto acids by Brevibacterium linens BL2.

PubMed:Sour taste preferences of children relate to preference for novel and intense stimuli.

PubMed:Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity.

PubMed:The technology behind Colgate Simply White Toothpaste.

PubMed:Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products.

PubMed:Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.

PubMed:Purification and characterization of a pregastric esterase from a hygienized kid rennet paste.

PubMed:Agostic interactions and dissociation in the first layer of water on Pt(111).

PubMed:Evaluation of antioxidant capacity of cereal brans.

PubMed:Reduced-fat cheddar cheese manufactured using a novel fat removal process.

PubMed:Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.

PubMed:Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model.

PubMed:Irradiation of apple cider: impact on flavor quality.

PubMed:The interaction of disulfide flavor compounds with proteins in model systems.

PubMed:The effects of extended chilled storage on the odor and flavor of sheepmeat.

PubMed:Laboratory-evolved vanillyl-alcohol oxidase produces natural vanillin.

PubMed:Purification of antilisterial bacteriocins.

PubMed:Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing.

PubMed:Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features.

PubMed:Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.

PubMed:Chemical conversion of alpha-keto acids in relation to flavor formation in fermented foods.

PubMed:Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.

PubMed:Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem.

PubMed:Flavor decomposition of the sea-quark helicity distributions in the nucleon from semiinclusive deep inelastic scattering.

PubMed:Improving pork quality by feeding supranutritional concentrations of vitamin D3.

PubMed:[Maturation study of low fat Chanco cheese made with homogenized milk].

PubMed:Beer spoilage bacteria and hop resistance.

PubMed:Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: effects on digestion, feedlot performance, and meat quality.

PubMed:Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles.

PubMed:Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds.

PubMed:Invited review: perspectives on the basis of the rheology and texture properties of cheese.

PubMed:Fate of salmonellae in citrus oils and aqueous aroma.

PubMed:A peroxidase from Lepista irina cleaves beta,beta-carotene to flavor compounds.

PubMed:Effects of processing methods on the quality and acceptability of melon milk.

PubMed:The effect of application of cold natural smoke on the ripening of Cheddar cheese.

PubMed:Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese.

PubMed:Microencapsulation of water-soluble isoflavone and physico-chemical property in milk.

PubMed:Commercial scale pulsed electric field processing of tomato juice.

PubMed:Performance characteristics of the MIT fission converter based epithermal neutron beam.

PubMed:Investigation of the change in the flavor of a coffee drink during heat processing.

PubMed:Changes in green coffee protein profiles during roasting.

PubMed:The role of iron and the factors affecting off-color development of polyphenols.

PubMed:Investigation of binding behavior of alpha- and beta-ionones to beta-lactoglobulin at different pH values using a diffusion-based NOE pumping technique.

PubMed:Use of catalyst in a 3D-QSAR study of the interactions between flavor compounds and beta-lactoglobulin.

PubMed:Purification and partial characterization of psychrotrophic Serratia marcescens lipase.

PubMed:Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.

PubMed:Beta-glucosidase from the grape native yeast Debaryomyces vanrijiae: purification, characterization, and its effect on monoterpene content of a Muscat grape juice.

PubMed:Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.

PubMed:Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.

PubMed:Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing.

PubMed:Amino acid catabolism and generation of volatiles by lactic acid bacteria.

PubMed:Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.

PubMed:Continuous production of extracellular L-glutaminase by Ca-alginate-immobilized marine Beauveria bassiana BTMF S-10 in packed-bed reactor.

PubMed:pH modification of Cynthiana wine using cationic exchange.

PubMed:Molecular and biochemical characterisation of two aspartic proteinases TcAP1 and TcAP2 from Theobroma cacao seeds.

PubMed:Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.

PubMed:How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.

PubMed:Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid).

PubMed:Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat.

PubMed:Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

PubMed:Relationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.

PubMed:Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins.

PubMed:Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis.

PubMed:Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder.

PubMed:Chemical composition and flavor of ecuadorian cocoa liquor.

PubMed:Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.

PubMed:Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.

PubMed:Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation.

PubMed:Heterocyclic acetals from glycerol and acetaldehyde in Port wines: evolution with aging.

PubMed:Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems.

PubMed:Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.

PubMed:Correlations among selected pork quality traits.

PubMed:Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration.

PubMed:Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees.

PubMed:Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline.

PubMed:Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids.

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

PubMed:Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.

PubMed:Consumer acceptance of raw apples treated with an antibacterial solution designed for home use.

PubMed:Determination of free and conjugated indole-3-acetic acid, tryptophan, and tryptophan metabolites in grape must and wine.

PubMed:Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides.

PubMed:Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in stress-genotype pigs.

PubMed:Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk.

PubMed:Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.

PubMed:14-Week toxicity and cell proliferation of methyleugenol administered by gavage to F344 rats and B6C3F1 mice.

PubMed:Formulations and processing of yogurt affect the microbial quality of carbonated yogurt.

PubMed:Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5.

PubMed:Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems.

PubMed:A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.

PubMed:Mechanism of volatile compound production during storage of sunflower Oil.

PubMed:Diversity of sulfur compound production in lactic acid bacteria.

PubMed:Effect of high-pressure treatment on lipoxygenase activity.

PubMed:Effect of urea on volatile generation from Maillard reaction of cysteine and ribose.

PubMed:Interactions of flavor compounds with pectic substances.

PubMed:Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.

PubMed:Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides.

PubMed:Liquid chromatographic determination of residual nitrite/nitrate in foods: NMKL collaborative study.

PubMed:Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 1: Effects of germination and fermentation on nutritional and organoleptic quality.

PubMed:Organic acids and volatile flavor components evolved during refrigerated storage of kefir.

PubMed:Enantiomeric synthesis of (S)-2-methylbutanoic acid methyl ester, apple flavor, using lipases in organic solvent.

PubMed:Sensory investigation of yogurt flavor perception: mutual influence of volatiles and acidity.

PubMed:Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy.

PubMed:Gahat: a Napalese cure for urolithiasis?

PubMed:Investigation of the reaction between 4-hydroxy-5-methyl-3(2H)-furanone and cysteine or hydrogen sulfide at pH 4.5.

PubMed:Studies on the production of bambara groundnut (Vigna subterranea) tempe.

PubMed:Application of ozone for enhancing the microbiological safety and quality of foods: a review.

PubMed:Effect of diacetyl on controlling Escherichia coli O157:H7 and Salmonella Typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation.

PubMed:Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle.

PubMed:The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.

PubMed:Isotope ratio monitoring gas chromatography/Mass spectrometry of D/H by high temperature conversion isotope ratio mass spectrometry.

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

PubMed:Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection?

PubMed:The importance of hydration for the kinetics and thermodynamics of protein folding: simplified lattice models.

PubMed:Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat.

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:Purification and characterization of a novel NADP-dependent branched-chain alcohol dehydrogenase from Saccharomyces cerevisiae.

PubMed:Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.

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

PubMed:Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation.

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

PubMed:Effects of a supplemental liquid yeast product on feed intake, ruminal profiles, and yield, composition, and organoleptic characteristics of milk from lactating Holstein cows.

PubMed:Textural, color, and sensory properties of bologna containing various levels of washed chicken skin.

PubMed:beta-D(+) glucose-glucose oxidase-catalase for use as an antioxidant system.

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

PubMed:Diacetyl formation by lactic bacteria.

PubMed:Fish flavor.

PubMed:Effects of energy source and food flavor on conditioned preferences in sheep.

PubMed:Carbohydrates: functionality in foods.

PubMed:Studies on jicama juice processing.

PubMed:Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.

PubMed:Aspartame stability in commercially sterilized flavored dairy beverages.

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

PubMed:The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese.

PubMed:Simultaneous determination of flavor enhancers inosine 5'-monophosphate and guanosine 5'-monophosphate in food preparations by derivative spectrophotometry.

PubMed:Palatability of prerigor cooked boar meat.

PubMed:Genetic analyses of growth, real-time ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs: II. Heritabilities and correlations.

PubMed:Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.

PubMed:Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet.

PubMed:Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.

PubMed:Quinoa flour in baked products.

PubMed:Differential induction of glutathione transferase isoenzymes of mice stomach by diallyl sulfide, a naturally occurring anticarcinogen.

PubMed:Glycolysis and related reactions during cheese manufacture and ripening.

PubMed:Amino acids as taste stimuli. I. Neural and behavioral attributes.

PubMed:Factors influencing intake of high urea-containing rations by lactating dairy cows.

PubMed:Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats.

PubMed:Modification of technological properties of fish protein concentrates.

PubMed:Polyphenol oxidase and peroxidase in fruits and vegetables.

PubMed:Hydrolysis of lactose by immobilized microorganisms.

PubMed:Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.

PubMed:B-complex vitamins in cultured and acidified yogurt.

PubMed:Heat resistant proteases produced in milk by psychrotrophic bacteria of dairy origin.

PubMed:Reactions of n-hexanal with glycine in model systems.

PubMed:Soybean protein flavor components: a review.

PubMed:Characterization of a heat-stable protease of Pseudomonas fluorescens P26.

PubMed:Flavor and flatulence factors in soybean protein products.

PubMed:Sugar, acid, and flavor in fresh fruits.

PubMed:Concentrated cultures of Leuconostoc citrovorum.

PubMed:Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor.

PubMed:CHICKEN BROTH FLAVOR AND PH.

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