hot flavor

spicy flavor 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.