Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126520
Abstract: Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and… read more here.
Keywords: contributing retronasal; key odorants; retronasal olfaction; cavity ... See more keywords
Exploring the Potential of Seaweed-Based Nutraceuticals: Impact on Metabolic Diseases and Sustainable Food Sources
Sign Up to like & getrecommendations! Published in 2025 at "Natural Product Communications"
DOI: 10.1177/1934578x251386251
Abstract: Objective The study evaluated the impact of gluten-free seaweed bread consumption on carbohydrate and lipid metabolism, demonstrating the potential benefits of including this type of nutraceutical in diets for the treatment of diseases such as… read more here.
Keywords: bread consumption; consumption; exploring potential; seaweed ... See more keywords