Papers mentioning roquefort cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Activated charcoal (AC) is a convenient, effective method for gastrointestinal decontamination, typically supplied as either activated charcoal powder (pAC) or proprietary mixtures... Read full abstract on PubMed →
Water kefir (a probiotic-rich culture) and <i>Eurotium cristatum</i> (a key fungus in Fu brick tea) were co-fermented with dark tea infusion to investigate dynamic changes in volat... Read full abstract on PubMed →
Aromatic rice is famous for its pleasant aroma which consists of many flavor volatiles. The present study was to explore the effects of selenium nanoparticle (SeNP) application on... Read full abstract on PubMed →
Food poisoning outbreaks frequently involve staphylococcal enterotoxins (SEs). SEs include 33 distinct types and multiple sequence variants per SE type. Various mass spectrometry m... Read full abstract on PubMed →
Kombucha is a fermented beverage traditionally made from the leaves of <i>Camelia sinensis</i>. The market has drastically expanded recently, and the beverage has become more elabo... Read full abstract on PubMed →
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy... Read full abstract on PubMed →
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fin... Read full abstract on PubMed →
Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for... Read full abstract on PubMed →
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investig... Read full abstract on PubMed →
Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with fo... Read full abstract on PubMed →
Blue-veined cheese tends to polarize the consumers’ affective responses due to its strong flavor. This study aims to: (i) explore the consumers’ sensory perceptions and liking of... Read full abstract on PubMed →
Mycophenolic acid (MPA) is a promising drug owing to its immunosuppressive and biological activities. In this study, two strains of Penicillium roqueforti designated as AG101 and L... Read full abstract on PubMed →
Inflammation in atherosclerosis, which could be associated with some subclinical infections such as C. pneumoniae, is one of the key factors responsible for the development of clin... Read full abstract on PubMed →
Monounsaturated fatty acids (MUFAs) are important constituents of dietary fats. While cis-configurated isomers belong to the classic fatty acids of food, trans-fatty acids are susp... Read full abstract on PubMed →
Mutants of Lactococcus lactis producing excess carbon dioxide could be isolated on LDHA-20 agar (described by El Attar et al. Journal of Dairy Research 67 641-646 2000). The use of... Read full abstract on PubMed →
We aimed to assay the effectiveness of vacuum or modified atmosphere packaging in preserving the organoleptic characteristics of already ripened slices of Stelvio Protected Designa... Read full abstract on PubMed →
The study was aimed at evaluating the effects of dietary supplementation with dried olive pomace in dairy cows on the development of lipolytic volatile compounds in raw milk and ch... Read full abstract on PubMed →
Background/Objectives: The prevalence of cardiovascular-kidney-metabolic (CKM) syndrome is increasing rapidly, and cardiovascular complications pose significant risks in individual... Read full abstract on PubMed →
This research aims at determining some free amino acids in amino acid-based infant formulas and amino acid-modified medical foods for inborn errors of metabolism to prove their qua... Read full abstract on PubMed →
l-arginine is a semi-essential amino acid that is broadly used as food additives and pharmaceutical intermediates. The synthesis of l-arginine is restricted by complex metabolic me... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.