Papers mentioning rye bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Although artificial sweeteners are widely used in food industry, their effects on human health remain a controversy. It is known that the gut microbiota plays a key role in human m... Read full abstract on PubMed →
The gut is now recognized as a major regulator of motivational and emotional states. However, the relevant gut-brain neuronal circuitry remains unknown. We show that optical activa... Read full abstract on PubMed →
For the past several decades, vagal and hormonal gut-brain negative feedback signaling mechanisms that promote satiety and subsequent suppression of food intake have been explored.... Read full abstract on PubMed →
Behaviours such as eating, copulating, defending oneself or taking addictive drugs begin with a motivation to initiate the behaviour. Both this motivational drive and the behaviour... Read full abstract on PubMed →
The relation between alcohol consumption and mortality is a J-shaped curve in most of the many studies published on this topic. The Copenhagen Prospective Population Studies demons... Read full abstract on PubMed →
Extreme weather conditions with prolonged dry periods and high temperatures as well as heavy rain events can severely influence grapevine physiology and grape quality. The present... Read full abstract on PubMed →
In the present work, a novel strategy based on new carbon nanotube (CNT) and polypyrrole (ppy) composite modified electrode for the simultaneous determination of the isomers of Ama... Read full abstract on PubMed →
Glycerol as a by-product of biodiesel production is an attractive precursor for producing d-glyceric acid. Here, we demonstrate the successful production of d-glyceric acid based o... Read full abstract on PubMed →
The ability to resist the urge to eat requires the proper functioning of neuronal circuits involved in top-down control to oppose the conditioned responses that predict reward from... Read full abstract on PubMed →
An early study performed in Bart Hoebel's laboratory suggested that dopamine (DA) signaling in the nucleus accumbens was involved in learned flavor preferences produced by post-ora... Read full abstract on PubMed →
The reinforcing value of food, measured by how hard someone is willing to work to obtain food, is influenced by food palatability, food deprivation and food variety, and may be a m... Read full abstract on PubMed →
Eighteen cats were used to compare the urine acidifying properties of sodium bisulphate to phosphoric acid. Acidifying agents were added at one of three concentrations (0.4, 0.6, o... Read full abstract on PubMed →
Although addictive behavior is generally associated with drug and alcohol abuse or compulsive sexual activity, chocolate may evoke similar psychopharmacologic and behavioral reacti... Read full abstract on PubMed →
Structural specificity among short-chain organic acids for effects on feeding behavior, blood glucose and insulin was investigated by infusion of 1 exogenous and 6 endogenous deriv... Read full abstract on PubMed →
This study investigated breed-specific compositional and metabolic differences in milk from Barbari (BaGM) and Beetal (BeGM) goats, two prominent Indian breeds. Physicochemical ana... Read full abstract on PubMed →
Modernization of the traditional fermentation industry has been a major trend recently, such as the upgrading of fermentation containers. This study investigated the taste differen... Read full abstract on PubMed →
BACKGROUND: The influence of sugar intake on the risk of colorectal cancer (CRC) remains controversial, and there is a need to investigate the heterogeneity of effects among racial... Read full abstract on PubMed →
α-amylase is an endonucleoside hydrolase that hydrolyzes the α-1, 4-glycosidic bonds inside polysaccharides, such as starch, to generate oligosaccharides, dextrins, maltotriose, ma... Read full abstract on PubMed →
Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well... Read full abstract on PubMed →
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a h... 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.