Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109174
Abstract: Studies of food microorganism domestication can provide important insight into adaptation mechanisms and lead to commercial applications. Penicillium roqueforti is a fungus with four genetically differentiated populations, two of which were independently domesticated for blue… read more here.
Keywords: roqueforti populations; roqueforti; penicillium roqueforti; blue cheeses ... See more keywords
Allithiolanes: Nine Groups of a Newly Discovered Family of Sulfur Compounds Responsible for the Bitter Off-Taste of Processed Onion.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b03118
Abstract: The compounds responsible for the bitter off-taste of processed onion ( Allium cepa) were studied. Using a series of sensory-guided HPLC fractionations, the existence of nine groups of hitherto unknown sulfur compounds has been revealed.… read more here.
Keywords: responsible bitter; sulfur compounds; bitter taste; taste processed ... See more keywords
Isolation and characterization of the compounds responsible for the antimutagenic activity of Combretum microphyllum (Combretaceae) leaf extracts
Sign Up to like & getrecommendations! Published in 2017 at "BMC Complementary and Alternative Medicine"
DOI: 10.1186/s12906-017-1935-5
Abstract: BackgroundMutations play a major role in the pathogenesis and development of several chronic degenerative diseases including cancer. It follows, therefore that antimutagenic compound may inhibit the pathological process resulting from exposure to mutagens. Investigation of… read more here.
Keywords: microphyllum; arjunolic acid; responsible antimutagenic; antimutagenic activity ... See more keywords