Peer-Reviewed Research Database

Rye Bread — 886 papers

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.

Top Contributing Institutions

Where the rye bread research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

Centre National de la Recherche Scientifique

Harvard University

Northwest A&F University

China Agricultural University

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2024 Food research international (Ottawa, Ont.) gc ms

Dynamic changes in volatile profiles and bacterial communities during natural fermentation of Mei yu, traditional Chinese fermented fish pieces.

Microbial metabolism is important for the unique flavor formation of Mei yu, a kind of traditional Chinese fermented fish pieces. However, the interactive relationship between micr... Read full abstract on PubMed →

PMID: 39232519 DOI: 10.1016/j.foodres.2024.114882

2025 Food science and biotechnology other

Dietary xenobiotics and their role in immunomodulation.

Within our daily dietary intake, lies an intriguing and frequently overlooked dimension- the realm of dietary xenobiotics. These chemical compounds originate from different food so... Read full abstract on PubMed →

PMID: 40196336 DOI: 10.1007/s10068-024-01752-4 Full text on PMC

2023 Molecules (Basel, Switzerland) pharmacology

Extraction of Gallic Acid and Ferulic Acid for Application in Hair Supplements.

Food supplements based on antioxidants and vitamins are often prescribed to correct inefficiencies in the human diet and delay diseases such as premature aging and alopecia (tempor... Read full abstract on PubMed →

PMID: 36903614 DOI: 10.3390/molecules28052369 Full text on PMC

2022 Phytotherapy research : PTR other

Maltol mitigates cisplatin-evoked cardiotoxicity via inhibiting the PI3K/Akt signaling pathway in rodents in vivo and in vitro.

Our current research aims to evaluate the efficiency of a flavor enhancer, maltol (produced by heating ginseng) against cisplatin-evoked cardiotoxicity by establishing cisplatin-in... Read full abstract on PubMed →

PMID: 35174550 DOI: 10.1002/ptr.7405

2022 Journal of agricultural and food chemistry other

4-Oxo-2-nonenal (4-ONE)-Induced Degradation of Bovine Skeletal Muscle Proteins.

Lipids are an important component of meat, as they provide desirable sensory characteristics and nutritional benefits. However, lipids are susceptible to degradation through oxidat... Read full abstract on PubMed →

PMID: 36129340 DOI: 10.1021/acs.jafc.2c05550

2022 Frontiers in nutrition other

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation.

Chinese baijiu brewing is an open, complex, and synergetic functional microbiota fermentation process. Microbial interaction is pivotal for the regulation of microbial structure an... Read full abstract on PubMed →

PMID: 35990321 DOI: 10.3389/fnut.2022.960712 Full text on PMC

2022 Molecules (Basel, Switzerland) unrelated

Extraction of Polyphenols and Vitamins Using Biodegradable ATPS Based on Ethyl Lactate.

The growing human population, together with the inefficient use of natural resources, has been dramatically increasing the production of food waste, which poses serious economic, e... Read full abstract on PubMed →

PMID: 36431939 DOI: 10.3390/molecules27227838 Full text on PMC

2022 Food research international (Ottawa, Ont.) gc ms

Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation.

Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneousl... Read full abstract on PubMed →

PMID: 35761552 DOI: 10.1016/j.foodres.2022.111239

2021 Foods (Basel, Switzerland) gc ms

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products.

Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolite... Read full abstract on PubMed →

PMID: 34828797 DOI: 10.3390/foods10112516 Full text on PMC

2021 Phytotherapy research : PTR other

The p53/p21/p16 and PI3K/Akt signaling pathways are involved in the ameliorative effects of maltol on D-galactose-induced liver and kidney aging and injury.

Successive evidence has established that maltol, a flavor-enhancing agent, could provide resistance to oxidative stress-induced tissue injury in various animal models though its be... Read full abstract on PubMed →

PMID: 34028092 DOI: 10.1002/ptr.7142

2021 Open research Europe other

Ethyl lactate production by reactive distillation - optimization of reaction kinetics and energy efficiency.

Background: Ethyl lactate is an environmentally benign solvent, which could substitute petrol-based volatile organic compounds (VOCs) in many applications if production costs are r... Read full abstract on PubMed →

PMID: 37645126 DOI: 10.12688/openreseurope.13744.2 Full text on PMC

2020 Environmental toxicology and chemistry other

The Flavor Enhancer Maltol Increases Pigment Aggregation in Dermal and Neural Melanophores in Xenopus laevis Tadpoles.

Melanophores are pigmented cells that change the distribution of melanosomes, enabling animals to appear lighter or darker for camouflage, thermoregulation, and protection from ult... Read full abstract on PubMed →

PMID: 31721268 DOI: 10.1002/etc.4626

2020 Comprehensive reviews in food science and food safety other

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods.

Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds containing one or more carbonyl groups, which can be created by lipid oxidation both in viv... Read full abstract on PubMed →

PMID: 33325172 DOI: 10.1111/1541-4337.12535

2019 Food chemistry other

Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion.

Health benefits are associated with polyunsaturated fatty acids, but their sensitivity to oxidation may generate toxic oxidation species. The objective of this study was to compare... Read full abstract on PubMed →

PMID: 31126445 DOI: 10.1016/j.foodchem.2019.04.107

2017 Free radical biology & medicine other

4-Hydroxynonenal metabolites and adducts in pre-carcinogenic conditions and cancer.

4-hydroxy-2-nonenal (HNE) is an amazing reactive compound, originating from lipid peroxidation within cells but also in food and considered as a "second messenger" of oxidative str... Read full abstract on PubMed →

PMID: 28065782 DOI: 10.1016/j.freeradbiomed.2016.12.025

2007 Toxicology in vitro : an international journal published in association with BIBRA other

Induction of cytochrome P450 1a1 by the food flavoring agent, maltol.

Maltol is used extensively as a flavor-enhancing agent, food preservative, antioxidant, and also in cosmetic and pharmaceutical formulations. However, a number of studies have show... Read full abstract on PubMed →

PMID: 17317091 DOI: 10.1016/j.tiv.2007.01.003

2023 Food chemistry: X gc ms

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes.

The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods o... Read full abstract on PubMed →

PMID: 37954144 DOI: 10.1016/j.fochx.2023.100978 Full text on PMC

2019 Scientific reports gc ms

Volatile scents of influenza A and S. pyogenes (co-)infected cells.

Influenza A is a serious pathogen itself, but often leads to dangerous co-infections in combination with bacterial species such as Streptococcus pyogenes. In comparison to classica... Read full abstract on PubMed →

PMID: 31827195 DOI: 10.1038/s41598-019-55334-0 Full text on PMC

2024 Chemical science other

Donor-free 9,10-dihydro-9,10-dialuminaanthracenes.

Despite their promising potential, e.g., as ditopic, cooperatively binding Lewis acids, 9,10-dihydro-9,10-dialuminaanthracenes (DAA-R2; R: terminal Al-bonded substituent) have rema... Read full abstract on PubMed →

PMID: 39629489 DOI: 10.1039/d4sc06940d Full text on PMC

2023 Food chemistry unrelated

The importance, prevalence and determination of vitamins B6 and B12 in food matrices: A review.

Vitamins are a vast group of fundamental organic compounds, which are not produced by the human body but are essential for the living organisms' good health. Vitamins B6 and B12 be... Read full abstract on PubMed →

PMID: 37356238 DOI: 10.1016/j.foodchem.2023.136606

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.