hydrogen

dihydrogen molecular hydrogen hydrogen atoms hydrogen, compressed [UN1049] [Flammable gas] hydrogen, refrigerated liquid (cryogenic liquid) [UN1966] [Flammable gas] protium 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. 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