cereal flavor

Articles:

PubMed:	State of the Art in Gluten-Free Research.
PubMed:	The palatability of cereal based nutritional supplements in cancer patients.
PubMed:	Characteristics of traditional Chinese shanlan wine fermentation.
PubMed:	Barriers and facilitators for consumer adherence to the dietary guidelines for Americans: the HEALTH study.
PubMed:	Milk composition and flavor under different feeding systems: a survey of dairy farms.
PubMed:	Increase in β-ionone, a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn.
PubMed:	Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars.
PubMed:	Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
PubMed:	Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:	Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk).
PubMed:	Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
PubMed:	The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain.
PubMed:	Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast.
PubMed:	Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.
PubMed:	Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
PubMed:	Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.
PubMed:	Study of EDTA intake of children for potential use of FeNaEDTA for breakfast cereal fortification.
PubMed:	Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
PubMed:	Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.
PubMed:	Utilization of African grains for sourdough bread making.
PubMed:	Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels.
PubMed:	Red mold, diabetes, and oxidative stress: a review.
PubMed:	Use of dried distillers grains throughout a beef production system: effects on stocker and finishing performance, carcass characteristics, and fatty acid composition of beef.
PubMed:	Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property.
PubMed:	Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality.
PubMed:	Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
PubMed:	Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
PubMed:	Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
PubMed:	Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
PubMed:	Antioxidant activities of Korean rice wine concentrates.
PubMed:	Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
PubMed:	Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.
PubMed:	Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
PubMed:	Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
PubMed:	Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.
PubMed:	Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
PubMed:	Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.
PubMed:	Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
PubMed:	A recombinant α-dioxygenase from rice to produce fatty aldehydes using E. coli.
PubMed:	Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
PubMed:	2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.
PubMed:	Breeding an amylolytic yeast strain for alcoholic beverage production.
PubMed:	Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry.
PubMed:	Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
PubMed:	Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
PubMed:	Les Maîtres de l'Orge: the proteome content of your beer mug.
PubMed:	Flavor lexicon for sensory descriptive profiling of different rice types.
PubMed:	Develop a novel method for removing fusel alcohols from rice spirits using nanofiltration.
PubMed:	Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
PubMed:	Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
PubMed:	Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
PubMed:	Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.
PubMed:	Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles.
PubMed:	A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
PubMed:	Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:	Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality.
PubMed:	RNA-silencing enzymes Pol IV and Pol V in maize: more than one flavor?
PubMed:	Fenugreek bread: a treatment for diabetes mellitus.
PubMed:	High-temperature natural antioxidant improves soy oil for frying.
PubMed:	[Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch].
PubMed:	Loss of function of a proline-containing protein confers durable disease resistance in rice.
PubMed:	Properties of duck meat sausages supplemented with cereal flours.
PubMed:	Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.
PubMed:	Shelf life of packaged bakery goods--a review.
PubMed:	A quantitative structure-property relationship study of the release of some esters and alcohols from barley and oat beta-glucan matrices.
PubMed:	Effects of increasing levels of dried corn distillers grains with solubles on growth performance, carcass characteristics, and meat quality of yearling heifers.
PubMed:	Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth.
PubMed:	Sensory optimization of broken-rice based snacks fortified with protein and fiber.
PubMed:	Relating sensory descriptors to volatile components in flavor of specialty rice types.
PubMed:	Beer volatile compounds and their application to low-malt beer fermentation.
PubMed:	Antioxidants in bakery products: a review.
PubMed:	Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library.
PubMed:	Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.
PubMed:	Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus.
PubMed:	Review of methods for the reduction of dietary content and toxicity of acrylamide.
PubMed:	Reducing acrylamide precursors in raw materials derived from wheat and potato.
PubMed:	Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance.
PubMed:	Release and evaporation of volatiles during boiling of unhopped wort.
PubMed:	Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal.
PubMed:	Preparation of low-fat uptake doughnut by dry particle coating technique.
PubMed:	Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
PubMed:	Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.
PubMed:	Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:	Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor.
PubMed:	The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, cleaving multiple carotenoids at two different bond positions.
PubMed:	Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
PubMed:	Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.
PubMed:	Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
PubMed:	Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
PubMed:	The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups.
PubMed:	Characterization of volatile aroma compounds in cooked black rice.
PubMed:	Pasture intake improves the performance and meat sensory attributes of free-range broilers.
PubMed:	Characterization of volatiles in unhopped wort.
PubMed:	Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch.
PubMed:	Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
PubMed:	Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.
PubMed:	Effects of yeast and bran on phytate degradation and minerals in rice bread.
PubMed:	Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
PubMed:	Consumer-based optimization of a third-generation product made from peanut and rice flour.
PubMed:	Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack).
PubMed:	Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.).
PubMed:	Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle.
PubMed:	Evaluation of rice flour for use in vanilla ice cream.
PubMed:	Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
PubMed:	Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.
PubMed:	Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
PubMed:	Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).
PubMed:	Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
PubMed:	Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
PubMed:	Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
PubMed:	Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.
PubMed:	Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.
PubMed:	Go for the grains. Choose whole grains to boost the fiber, nutrients, and flavor of your meals.
PubMed:	Feeding Infants and Toddlers Study: the types of foods fed to Hispanic infants and toddlers.
PubMed:	On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
PubMed:	Enzymatic hydrogenation of trans-2-nonenal in barley.
PubMed:	Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.
PubMed:	Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash.
PubMed:	Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.
PubMed:	Antioxidant properties of kilned and roasted malts.
PubMed:	Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
PubMed:	Meat quality responses to feeding distiller's grains to finishing Holstein steers.
PubMed:	Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
PubMed:	Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
PubMed:	Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
PubMed:	Genetic and environmental determinants of bitter perception and sweet preferences.
PubMed:	Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.
PubMed:	Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
PubMed:	Odor-active headspace components in fermented red rice in the presence of a monascus species.
PubMed:	Evaluation of antioxidant capacity of cereal brans.
PubMed:	Flavor of vinegars. Especially on the volatile components.
PubMed:	Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia.
PubMed:	Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets.
PubMed:	Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis.
PubMed:	Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed:	Genomic organization of a novel root alliinase gene, ALL1, in onion.
PubMed:	[Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly].
PubMed:	Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.
PubMed:	[Super sweet corn hybrid sh2 adaptability for industrial canning process].
PubMed:	Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
PubMed:	[Super sweet corn hybrids adaptability for industrial processing. I freezing].
PubMed:	Sweet and sour preferences during childhood: role of early experiences.
PubMed:	Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
PubMed:	Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:	Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.
PubMed:	Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.
PubMed:	Role of oral sensory signals in determining meal size in lean women.
PubMed:	Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
PubMed:	Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
PubMed:	Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
PubMed:	Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.
PubMed:	[Fortification and evaluation of the nixtamal tortillas].
PubMed:	Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
PubMed:	Evaluation of pumpkin seed products for bread fortification.
PubMed:	Protein-enriched spaghetti fortified with corn gluten meal.
PubMed:	Prenatal and postnatal flavor learning by human infants.
PubMed:	Flavor production from a non-stick oil by moulds.
PubMed:	Changes in the volatile profile of oats induced by processing.
PubMed:	Effect of sesame seed flour on millet biscuit characteristics.
PubMed:	Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso.
PubMed:	Effect of Agouti-related protein delivered to the dorsomedial nucleus of the hypothalamus on intake of a preferred versus a non-preferred diet.
PubMed:	Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
PubMed:	Acceptability of extrusion cooked cereal/legume weaning food supplements to Ghanaian mothers.
PubMed:	Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
PubMed:	Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis.
PubMed:	Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.
PubMed:	Palatability of wethers fed an 80% barley diet processed at different ages and of yearling wethers grazed on native range.
PubMed:	Antimicrobial activity of carvacrol toward Bacillus cereus on rice.
PubMed:	Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.
PubMed:	Performance and meat quality of beef steers fed corn-based or bread by-product-based diets.
PubMed:	Biscuit-making potential of millet/pigeon pea flour blends.
PubMed:	Determination of acceptability of flavored oat bran frankfurters by older adults.
PubMed:	Sorption of volatile flavor compounds by microcellular cereal starch.
PubMed:	Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	Analysis of volatile compounds and their contribution to flavor in cereals.
PubMed:	Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal.
PubMed:	Fermentation of low-salt miso as affected by supplementation with ethanol.
PubMed:	Effect of ethanol in feed on milk flavor and chemical composition.
PubMed:	[Storage and use of antioxidants in cereal and peanut bars].
PubMed:	Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.
PubMed:	[Shelf-life and sensorial evaluation of corn tortillas, made with preservatives and texture conditioners].
PubMed:	Shelf-life of pre-cooked rice oral rehydration salt packets.
PubMed:	Flavor generation during extrusion cooking.
PubMed:	The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
PubMed:	Preference for flavored wheat straw by lambs conditioned with intraruminal infusions of acetate and propionate.
PubMed:	Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.
PubMed:	Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
PubMed:	Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).
PubMed:	Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate.
PubMed:	Preference of sheep for foods varying in flavors and nutrients.
PubMed:	Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet.
PubMed:	Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin.
PubMed:	Lipid oxidation on foods.
PubMed:	[The use of deffated corn germ in flour manufactured to bakery products].
PubMed:	Silage or limit-fed grain growing diets for steers: I. Growth and carcass quality.
PubMed:	Soy protein products: processing and use.
PubMed:	Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn.
PubMed:	Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value.
PubMed:	Studies on jicama juice processing.
PubMed:	Antiemetic drugs attenuate food aversions in sheep.
PubMed:	[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
PubMed:	Oat beta-glucan-amylodextrins: preliminary preparations and biological properties.
PubMed:	Relative preference for starch and sugar in rats.
PubMed:	[Chemical characteristics and uses of instant corn flour II].
PubMed:	Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II.
PubMed:	Wheat products as acceptable substitutes for rice.
PubMed:	Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.
PubMed:	Starch flavor: apparent discrimination between amylopectin and amylose by rats.
PubMed:	Quinoa flour in baked products.
PubMed:	[Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate].
PubMed:	Development and characterization of rice bran cookies.
PubMed:	Development of an infant food product based on fermented milk, cereals and soybean.
PubMed:	Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.
PubMed:	Development of an enzymatic fish hydrolysate and its use in instant soup bases.
PubMed:	[Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)].
PubMed:	Chemical, biochemical, and biological significance of polyphenols in cereals and legumes.
PubMed:	[Formulation of a rice-based beverage of high nutritive value].
PubMed:	Taste preferences and their relation to obesity in dogs and cats.
PubMed:	Wild rice: the Indian's staple and the white man's delicacy.
PubMed:	Furans in foods.
PubMed:	Quality characteristics of wheat-bran chiffon cakes.
PubMed:	Food extrusion.
PubMed:	[Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity].
PubMed:	[Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].
PubMed:	[Gas chromatographic flavor analysis of flour, sour dough and bread].
PubMed:	[Flavor enhancement in rye bread by pre-baking].
PubMed:	[Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol].
PubMed:	Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.
PubMed:	[The taste of bread, a special problem of cereal product flavor].