hydrogen
 
Notes:
the first chemical element in the periodic table. it has the atomic symbol h, atomic number 1, and atomic weight [1.00784; 1.00811]. it exists, under normal conditions, as a colorless, odorless, tasteless, diatomic gas. hydrogen ions are protons. besides the common h1 isotope, hydrogen exists as the stable isotope deuterium and the unstable, radioactive isotope tritium. Used as a packaging gas [DFC]
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molecular hydrogen (Click)
CAS Number: 1333-74-0Picture of molecule
Other: 725200-57-7
ECHA EINECS - REACH Pre-Reg: 215-605-7
FDA UNII: 7YNJ3PO35Z
MDL: MFCD00070838
Molecular Weight: 2.01594000
Formula: H2
NMR Predictor: Predict (works with chrome or firefox)
Category: antioxidants
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
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 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 520 Hydrogen gas View-notice PDF
DG SANTE Food Additives: hydrogen
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Physical Properties:
Appearance: colorless gas (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: -259.20 °C. @ 760.00 mm Hg (est)
Boiling Point: -252.77 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 1.240000 mm/Hg @ 25.00 °C. (est)
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
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Organoleptic Properties:
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: antioxidants
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Suppliers:
Sigma-Aldrich: Aldrich
For experimental / research use only.
Hydrogen ≥99.99%
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Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: antioxidants
Recommendation for hydrogen usage levels up to:
 not for fragrance use.
 
Recommendation for hydrogen flavor usage levels up to:
 not for flavor use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Scientific Opinion on the safety assessment of the active substances, palladium metal and hydrogen gas, for use in active food contact materials
View page or View pdf
EPI System: View
Daily Med: search
NIOSH International Chemical Safety Cards: search
NLM Hazardous Substances Data Bank: Search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
EPA Substance Registry Services (TSCA): 1333-74-0
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 783
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: nwg
 molecular hydrogen
Chemidplus: 0001333740
EPA/NOAA CAMEO: hazardous materials
RTECS: 1333-74-0
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References:
 molecular hydrogen
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 1333-74-0
Pubchem (cid): 783
Pubchem (sid): 135060313
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
CHEBI: View
KEGG (GenomeNet): C00282
HMDB (The Human Metabolome Database): HMDB01362
FooDB: FDB016247
Export Tariff Code: 2804.10.0000
Haz-Map: View
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Formulations/Preparations:
grades: technical; pure, from an electrolytic grade of 99.8% to ultra-pure, with less than 10 ppm impurities.
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
 dihydrogen
molecular hydrogen
 hydrogen atoms
 hydrogen, compressed [UN1049] [Flammable gas]
 hydrogen, refrigerated liquid (cryogenic liquid) [UN1966] [Flammable gas]
 protium
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Articles:
PubMed: In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract.
PubMed: Clostridium swellfunianum sp. nov., a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavor liquor production.
PubMed: Addition of hydrogen peroxide for the simultaneous control of bromate and odor during advanced drinking water treatment using ozone.
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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