hot flavor

Articles:

PubMed:Effect of beverage flavor on body hydration in Hong Kong chinese children exercising in a hot environment.

PubMed:Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

PubMed:Attenuation of natural killer cell functions by capsaicin through a direct and TRPV1-independent mechanism.

PubMed:Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts.

PubMed:Athletes confessions: The sports biography as an interaction ritual.

PubMed:Identifying flavor preference subgroups. Genetic basis and related eating behavior traits.

PubMed:Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.

PubMed:Capturing flavors from Capsicum baccatum by introgression in sweet pepper.

PubMed:Chemistry of spices: bornyl 4-methoxybenzoate from Ferula ovina (Boiss.) Boiss. (Apiaceae) induces hyperalgesia in mice.

PubMed:[Analysis of part of flavor compounds in wheat by headspace sorptive extraction-gas chromatography].

PubMed:[Four properties law of nature data of Chinese materia medica in "Chinese herbal medicine (CHM)"].

PubMed:Pungent ginger components modulates human cytochrome P450 enzymes in vitro.

PubMed:Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder.

PubMed:Indirect color prediction of amorphous carbohydrate melts as a function of thermal history.

PubMed:Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.

PubMed:Impact of roasting time on the sensory profile of arabica and robusta coffee.

PubMed:Charged-current weak interaction processes in hot and dense matter and its impact on the spectra of neutrinos emitted from protoneutron star cooling.

PubMed:Influence of heating and acidification on the flavor of whey protein isolate.

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

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

PubMed:[GC-MS analysis of volatile aromatic substances in Chaenomeles speciosa fruit].

PubMed:[Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu].

PubMed:A further tool to monitor the coffee roasting process: aroma composition and chemical indices.

PubMed:Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.

PubMed:Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.

PubMed:Sensory attributes and texture profile of beef burgers with gari.

PubMed:Acute effects of capsaicin on proopioimelanocortin mRNA levels in the arcuate nucleus of Sprague-Dawley rats.

PubMed:Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.

PubMed:In situ inactivation of polyphenol oxidase in mamey fruit (Pouteria sapota) by microwave treatment.

PubMed:Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).

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

PubMed:Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).

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

PubMed:Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.

PubMed:Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

PubMed:The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.

PubMed:Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.

PubMed:Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

PubMed:Undesirable sulphur and carbonyl flavor compounds in UHT milk: 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:Patented techniques for acrylamide mitigation in high-temperature processed foods.

PubMed:Opportunities and challenges in application of ultrasound in food processing.

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

PubMed:Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties.

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

PubMed:Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.

PubMed:Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.

PubMed:Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

PubMed:Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.

PubMed:Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.

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:Impact of storage on dark chocolate: texture and polymorphic changes.

PubMed:Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.

PubMed:Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions.

PubMed:Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

PubMed:Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.

PubMed:Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.

PubMed:Wheat bran stabilization and its use in the preparation of high-fiber pasta.

PubMed:Optimization of the griddling process of kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodology.

PubMed:Chemical and pharmacological aspects of capsaicin.

PubMed:Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.

PubMed:Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.

PubMed:Universal flow-driven conical emission in ultrarelativistic heavy-ion collisions.

PubMed:Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.

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

PubMed:Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation.

PubMed:Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.

PubMed:Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine.

PubMed:Characterization and stability analysis of zinc oxide nanoencapsulated conjugated linoleic acid.

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

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

PubMed:Consumer acceptance of ozone-treated whole shell eggs.

PubMed:Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.

PubMed:Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.

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

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

PubMed:A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases.

PubMed:Effects of boning method and postmortem aging on meat quality characteristics of pork loin.

PubMed:[A discussion on the reason of differences between property and flavor of Chinese Materia Medica of ancient and modern times].

PubMed:The Maillard reaction and its control during food processing. The potential of emerging technologies.

PubMed:Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.

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

PubMed:Growing rate of gain on subsequent feedlot performance, meat, and carcass quality of beef steers.

PubMed:Bacillus cereus in refrigerated milk submitted to different heat treatments.

PubMed:Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.

PubMed:Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.

PubMed:Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.

PubMed:Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH-19 Sweet.

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

PubMed:Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage.

PubMed:Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level.

PubMed:Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat.

PubMed:Using phytochemicals to enhance health benefits of milk: impact of polyphenols on flavor profile.

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

PubMed:Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.

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

PubMed:Sensory stability of ultra-high temperature milk in polyethylene bottle.

PubMed:[Fatty acids profile and microstructure of avocado puree after microwave heating].

PubMed:On-tap passive enrichment, a new way to investigate off-flavor episodes in drinking water.

PubMed:Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew.

PubMed:Volatile sulphur compounds in UHT milk.

PubMed:Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.

PubMed:Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.

PubMed:The reduction of murine norovirus 1, B. fragilis HSP40 infecting phage B40-8 and E. coli after a mild thermal pasteurization process of raspberry puree.

PubMed:Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.

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

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

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

PubMed:Fast and direct screening of solid materials for their potential liberation of hydrophobic organic compounds using hot cell membrane inlet mass spectrometry.

PubMed:Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules.

PubMed:The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.

PubMed:Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.

PubMed:Characterization of free flavor compounds in traminette grape and their relationship to vineyard training system and location.

PubMed:alpha-Dicarbonyl compounds--key intermediates for the formation of carbohydrate-based melanoidins.

PubMed:Modeling the formation of some polycyclic aromatic hydrocarbons during the roasting of Arabica coffee samples.

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

PubMed:Heavy quark diffusion in perturbative QCD at next-to-leading order.

PubMed:Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction.

PubMed:Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.

PubMed:Calcium plays a central role in the sensitization of TRPV3 channel to repetitive stimulations.

PubMed:Flavor enhancement of chicken broth from boiled celery constituents.

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

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

PubMed:Characterization of volatiles in unhopped wort.

PubMed:The sensory interactions of organic acids and various flavors in ramen soup systems.

PubMed:Chemistry of deep-fat frying oils.

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

PubMed:Evaluation of high humidity and wet marinade methods for pasteurization of jerky.

PubMed:Effects of mild heat treatment on microbial growth and product quality of packaged fresh-cut table grapes.

PubMed:Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.

PubMed:Adding local flavor to world class imaging.

PubMed:Voluntary drinking and hydration in non-acclimatized girls exercising in the heat.

PubMed:Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability.

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

PubMed:Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.

PubMed:Identification of sulfur volatiles in canned orange juices lacking orange flavor.

PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.

PubMed:Safety assessment of castoreum extract as a food ingredient.

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

PubMed:Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).

PubMed:Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.

PubMed:Studies on the volatile compounds of roasted spotted shrimp.

PubMed:Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.

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

PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).

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

PubMed:Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.

PubMed:Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.

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

PubMed:Residue levels and effectiveness of pyrimethanil vs imazalil when using heated postharvest dip treatments for control of Penicillium decay on citrus fruit.

PubMed:Sensory, functional, and analytical comparisons of whey butter with other butters.

PubMed:Immunomodulatory properties of Grifola frondosa in submerged culture.

PubMed:The cytotoxic and genotoxic effects of conjugated trans-2-nonenal (T2N), an off-flavor compound in beer and heat processed food arising from lipid oxidation.

PubMed:Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.

PubMed:Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.

PubMed:Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.

PubMed:Simultaneous picogram determination of "earthy-musty" odorous compounds in water using solid-phase microextraction and gas chromatography-mass spectrometry coupled with initial cool programmable temperature vaporizer inlet.

PubMed:Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.

PubMed:Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.

PubMed:Antioxidant properties of kilned and roasted malts.

PubMed:Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.

PubMed:Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism.

PubMed:Complex coacervates for thermally sensitive controlled release of flavor compounds.

PubMed:Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.

PubMed:Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

PubMed:Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry.

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

PubMed:Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.

PubMed:Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha).

PubMed:Toxicological evaluation of glycerin as a cigarette ingredient.

PubMed:Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil.

PubMed:Thermal degradation studies of food melanoidins.

PubMed:Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.

PubMed:[Heat treatment for the control of Bacillus cereus spores in foods].

PubMed:Model studies on retention of added volatiles during breadcrumb production.

PubMed:Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.

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

PubMed:Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.

PubMed:Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.

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

PubMed:Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.

PubMed:Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency.

PubMed:A state-of-the-art epithermal neutron irradiation facility for neutron capture therapy.

PubMed:'Thermal taste' predicts higher responsiveness to chemical taste and flavor.

PubMed:Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheese.

PubMed:Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts.

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

PubMed:Meat flavor: contribution of proteins and peptides to the flavor of beef.

PubMed:Evolution of robusta green coffee redox enzymatic activities with maturation.

PubMed:Genetic relationships between sex-specific traits in beef cattle: mature weight, weight adjusted for body condition score, height and body condition score of cows, and carcass traits of their steer relatives.

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

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

PubMed:Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.

PubMed:High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3.

PubMed:Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils.

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

PubMed:Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid.

PubMed:Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.

PubMed:Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.

PubMed:Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study.

PubMed:Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation.

PubMed:Influence of cooking process on phenolic marker compounds of vegetables.

PubMed:Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS.

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

PubMed:FTIR-ATR analysis of brewed coffee: effect of roasting conditions.

PubMed:Properties of frozen dairy desserts processed by microfluidization of their mixes.

PubMed:Perception of melting and flavor release of ice cream containing different types and contents of fat.

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

PubMed:Enhanced heat-induced cellular leakage and death of Staphylococcus aureus and Salmonella typhimurium by 2,3 Butanedione.

PubMed:Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.

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

PubMed:AGEs in foods: do they play a role in uremia?

PubMed:Changes in green coffee protein profiles during roasting.

PubMed:Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.

PubMed:Influence of drying on the flavor quality of spearmint (Mentha spicata L.).

PubMed:Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.

PubMed:Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis.

PubMed:Effect of high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts.

PubMed:Effect of the high-oleic trait on roasted peanut flavor in backcross-derived breeding lines.

PubMed:Flavor oscillations in the supernova hot bubble region: nonlinear effects of neutrino background.

PubMed:Effect of cultivar and storage time on the volatile flavor components of baked potato.

PubMed:Monitoring chemical and physical changes during thermal flavor generation.

PubMed:Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry.

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

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

PubMed:Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.

PubMed:Optimizing conditions for thermal processes of soy milk.

PubMed:Thermal degradation studies of glucose/glycine melanoidins.

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

PubMed:Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.

PubMed:Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.

PubMed:Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.

PubMed:Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.

PubMed:Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.

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

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

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:[Fortification and evaluation of the nixtamal tortillas].

PubMed:Evaluation of pumpkin seed products for bread fortification.

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

PubMed:Stability of thiols in an aqueous process flavoring.

PubMed:Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.

PubMed:Dynamic headspace analysis of fresh tomato juices.

PubMed:Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.

PubMed:Influence of surface finish on the cleanability of stainless steel.

PubMed:Change in the flavor of black tea drink during heat processing.

PubMed:Aroma-active components of nonfat dry milk.

PubMed:Chemical composition and potential health effects of prunes: a functional food?

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

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

PubMed:Microorganisms with a taste for vanilla: microbial ecology of traditional Indonesian vanilla curing.

PubMed:Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: implications for meat quality.

PubMed:Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein.

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

PubMed:Implant strategies during feeding: impact on carcass grades and consumer acceptability.

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

PubMed:Interactions of flavor compounds with pectic substances.

PubMed:Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.

PubMed:Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).

PubMed:Adjunct cultures: recent developments and potential significance to the cheese industry.

PubMed:Antioxidant activity of selected Indian spices.

PubMed:Survival of Vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients.

PubMed:Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics.

PubMed:Fluid replacement preferences in heat-exposed workers.

PubMed:Quality enhancement of chicken baked without skin using honey marinades.

PubMed:High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.

PubMed:Relationship between ethylene response manipulation and volatile production in Jonagold variety apples.

PubMed:Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage.

PubMed:Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide-aroma precursors of Allium vegetables.

PubMed:The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.

PubMed:Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.).

PubMed:Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.

PubMed:Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle.

PubMed:Hot processing and grind size affect properties of cooked beef patties.

PubMed:Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.

PubMed:Preventing dehydration in children with cystic fibrosis who exercise in the heat.

PubMed:Impact of high-temperature food processing on fats and oils.

PubMed:Genetic parameters for sex-specific traits in beef cattle.

PubMed:Sensory and physical properties of ice creams containing milk fat or fat replacers.

PubMed:Maillard reaction and food processing. Application aspects.

PubMed:Chemical changes during extrusion cooking. Recent advances.

PubMed:Flavor characteristics of glutathione in raw and cooked foodstuffs.

PubMed:Effects of frame size and time-on-feed on carcass characteristics, sensory attributes, and fatty acid profiles of steers.

PubMed:Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.

PubMed:Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteria.

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

PubMed:Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.

PubMed:Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets.

PubMed:S-methylmethionine sulfonium in fruits of citrus hybrids.

PubMed:Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beef.

PubMed:Effect of drink flavor and NaCL on voluntary drinking and hydration in boys exercising in the heat.

PubMed:Fish flavor.

PubMed:Drink composition and the electrolyte balance of children exercising in the heat.

PubMed:Children's perceptual responses to ingesting drinks of different compositions during and following exercise in the heat.

PubMed:Boilerbaisse: an outbreak of methemoglobinemia in New Jersey in 1992.

PubMed:Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.

PubMed:Oxisterol determination in selected coffees.

PubMed:Palatability of prerigor cooked boar meat.

PubMed:Hard-to-cook phenomenon in common beans--a review.

PubMed:Ambient temperature effects on taste aversion conditioned by ethanol: contribution of ethanol-induced hypothermia.

PubMed:Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.

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

PubMed:Effects of farnesol and the off-flavor derivative geosmin on Streptomyces tendae.

PubMed:Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops.

PubMed:Quinoa flour in baked products.

PubMed:Chemistry in the kitchen. Making ground meat more healthful.

PubMed:Assessment of ethanol's hedonic effects in mice selectively bred for sensitivity to ethanol-induced hypothermia.

PubMed:[Variations in the individual consumption of table salt with or without chili in food, in a community of México].

PubMed:Responsivity to pain in rats changed by the ingestion of flavored water.

PubMed:Convective heat processing of turkey roll: effects on sensory quality and energy usage.

PubMed:Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.

PubMed:Post-mortem processing of export beef in Costa Rica.

PubMed:Off-flavors in milk.

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

PubMed:Storage and microwave reheating effects on lipid oxidation of roast beef.

PubMed:Use of taste repellants and emetics to prevent accidental poisoning of dogs.

PubMed:Technology of removal of unwanted components of dry beans.

PubMed:Instrumental determination of flavor stability of fatty foods and its correlation with sensory flavor responses.

PubMed:Some aspects of the liking for hot coffee and coffee flavor.

PubMed:Food dehydration by solar energy.

PubMed:Modification of technological properties of fish protein concentrates.

PubMed:UHT milk: production, quality, and economics.

PubMed:Polyphenol oxidase and peroxidase in fruits and vegetables.

PubMed:Energy-modification of standardized quantity recipes.

PubMed:The biochemistry and technology of tea manufacture.

PubMed:Furans in foods.

PubMed:Food extrusion.

PubMed:The physical aspects with respect to water and non-enzymatic browning.

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

PubMed:[Gas chromatographic methods for flavor testing in cooked pork (M. semimembranosus)].

PubMed:[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].

PubMed:[Constituents of food aromas].

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

PubMed:[Problems of modern flavor research].

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

PubMed:A review of flavor investigations associated with the soy products raw soybeans, defatted flakes and flours, and isolates.

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

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

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

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