hot flavor

Articles:

PubMed:	Effect of beverage flavor on body hydration in Hong Kong chinese children exercising in a hot environment.
PubMed:	Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.
PubMed:	Attenuation of natural killer cell functions by capsaicin through a direct and TRPV1-independent mechanism.
PubMed:	Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts.
PubMed:	Athletes confessions: The sports biography as an interaction ritual.
PubMed:	Identifying flavor preference subgroups. Genetic basis and related eating behavior traits.
PubMed:	Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.
PubMed:	Capturing flavors from Capsicum baccatum by introgression in sweet pepper.
PubMed:	Chemistry of spices: bornyl 4-methoxybenzoate from Ferula ovina (Boiss.) Boiss. (Apiaceae) induces hyperalgesia in mice.
PubMed:	[Analysis of part of flavor compounds in wheat by headspace sorptive extraction-gas chromatography].
PubMed:	[Four properties law of nature data of Chinese materia medica in "Chinese herbal medicine (CHM)"].
PubMed:	Pungent ginger components modulates human cytochrome P450 enzymes in vitro.
PubMed:	Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder.
PubMed:	Indirect color prediction of amorphous carbohydrate melts as a function of thermal history.
PubMed:	Studies on the key aroma compounds in raw (unheated) and heated Japanese soy sauce.
PubMed:	Impact of roasting time on the sensory profile of arabica and robusta coffee.
PubMed:	Charged-current weak interaction processes in hot and dense matter and its impact on the spectra of neutrinos emitted from protoneutron star cooling.
PubMed:	Influence of heating and acidification on the flavor of whey protein isolate.
PubMed:	Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.
PubMed:	Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.
PubMed:	[GC-MS analysis of volatile aromatic substances in Chaenomeles speciosa fruit].
PubMed:	[Thermotolerance of Bacillus licheniformis CGMCC 3963 from high-temperature Daqu].
PubMed:	A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
PubMed:	Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
PubMed:	Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
PubMed:	Sensory attributes and texture profile of beef burgers with gari.
PubMed:	Acute effects of capsaicin on proopioimelanocortin mRNA levels in the arcuate nucleus of Sprague-Dawley rats.
PubMed:	Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.
PubMed:	In situ inactivation of polyphenol oxidase in mamey fruit (Pouteria sapota) by microwave treatment.
PubMed:	Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
PubMed:	Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.
PubMed:	Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
PubMed:	Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
PubMed:	Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
PubMed:	Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
PubMed:	The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon fillets.
PubMed:	Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.
PubMed:	Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.
PubMed:	Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.
PubMed:	Extension of Drosophila lifespan by Rosa damascena associated with an increased sensitivity to heat.
PubMed:	Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins.
PubMed:	Patented techniques for acrylamide mitigation in high-temperature processed foods.
PubMed:	Opportunities and challenges in application of ultrasound in food processing.
PubMed:	Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
PubMed:	Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties.
PubMed:	Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa.
PubMed:	Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.
PubMed:	Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
PubMed:	Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
PubMed:	Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:	Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
PubMed:	Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
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:	Impact of storage on dark chocolate: texture and polymorphic changes.
PubMed:	Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
PubMed:	Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions.
PubMed:	Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
PubMed:	Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
PubMed:	Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
PubMed:	Wheat bran stabilization and its use in the preparation of high-fiber pasta.
PubMed:	Optimization of the griddling process of kpejigaou (a traditional low fat nutritious cowpea food) using response surface methodology.
PubMed:	Chemical and pharmacological aspects of capsaicin.
PubMed:	Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose.
PubMed:	Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
PubMed:	Universal flow-driven conical emission in ultrarelativistic heavy-ion collisions.
PubMed:	Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties.
PubMed:	Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
PubMed:	Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation.
PubMed:	Influence of milk pretreatment on production of free fatty acids and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
PubMed:	Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine.
PubMed:	Characterization and stability analysis of zinc oxide nanoencapsulated conjugated linoleic acid.
PubMed:	Effect of inclusion of salmon roe on characteristics of salmon baby food products.
PubMed:	Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
PubMed:	Consumer acceptance of ozone-treated whole shell eggs.
PubMed:	Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.
PubMed:	Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
PubMed:	Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
PubMed:	Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.
PubMed:	A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases.
PubMed:	Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
PubMed:	[A discussion on the reason of differences between property and flavor of Chinese Materia Medica of ancient and modern times].
PubMed:	The Maillard reaction and its control during food processing. The potential of emerging technologies.
PubMed:	Thermally-dried immobilized kefir on casein as starter culture in dried whey cheese production.
PubMed:	High-temperature natural antioxidant improves soy oil for frying.
PubMed:	Growing rate of gain on subsequent feedlot performance, meat, and carcass quality of beef steers.
PubMed:	Bacillus cereus in refrigerated milk submitted to different heat treatments.
PubMed:	Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
PubMed:	Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.
PubMed:	Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
PubMed:	Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH-19 Sweet.
PubMed:	Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling.
PubMed:	Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage.
PubMed:	Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level.
PubMed:	Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat.
PubMed:	Using phytochemicals to enhance health benefits of milk: impact of polyphenols on flavor profile.
PubMed:	Sensory optimization of broken-rice based snacks fortified with protein and fiber.
PubMed:	Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors.
PubMed:	Effect of hot water treatments on quality of highbush blueberries.
PubMed:	Sensory stability of ultra-high temperature milk in polyethylene bottle.
PubMed:	[Fatty acids profile and microstructure of avocado puree after microwave heating].
PubMed:	On-tap passive enrichment, a new way to investigate off-flavor episodes in drinking water.
PubMed:	Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew.
PubMed:	Volatile sulphur compounds in UHT milk.
PubMed:	Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments.
PubMed:	Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.
PubMed:	The reduction of murine norovirus 1, B. fragilis HSP40 infecting phage B40-8 and E. coli after a mild thermal pasteurization process of raspberry puree.
PubMed:	Vitamin D3 fortification, quantification, and long-term stability in Cheddar and low-fat cheeses.
PubMed:	Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.
PubMed:	Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
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:	Release and evaporation of volatiles during boiling of unhopped wort.
PubMed:	Fast and direct screening of solid materials for their potential liberation of hydrophobic organic compounds using hot cell membrane inlet mass spectrometry.
PubMed:	Crystallization properties and polymorphism of triacylglycerols in goat's milk fat globules.
PubMed:	The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
PubMed:	Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
PubMed:	Characterization of free flavor compounds in traminette grape and their relationship to vineyard training system and location.
PubMed:	alpha-Dicarbonyl compounds--key intermediates for the formation of carbohydrate-based melanoidins.
PubMed:	Modeling the formation of some polycyclic aromatic hydrocarbons during the roasting of Arabica coffee samples.
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:	Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:	Heavy quark diffusion in perturbative QCD at next-to-leading order.
PubMed:	Character impact odorants of high-heat skim milk powder isolated by simultaneous distillation-extraction.
PubMed:	Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.
PubMed:	Calcium plays a central role in the sensitization of TRPV3 channel to repetitive stimulations.
PubMed:	Flavor enhancement of chicken broth from boiled celery constituents.
PubMed:	Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meats.
PubMed:	Characterization of volatile aroma compounds in cooked black rice.
PubMed:	Characterization of volatiles in unhopped wort.
PubMed:	The sensory interactions of organic acids and various flavors in ramen soup systems.
PubMed:	Chemistry of deep-fat frying oils.
PubMed:	Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
PubMed:	Evaluation of high humidity and wet marinade methods for pasteurization of jerky.
PubMed:	Effects of mild heat treatment on microbial growth and product quality of packaged fresh-cut table grapes.
PubMed:	Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
PubMed:	Adding local flavor to world class imaging.
PubMed:	Voluntary drinking and hydration in non-acclimatized girls exercising in the heat.
PubMed:	Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability.
PubMed:	Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
PubMed:	Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
PubMed:	Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Safety assessment of castoreum extract as a food ingredient.
PubMed:	Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature.
PubMed:	Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).
PubMed:	Addition of antioxidant of bamboo leaves (AOB) effectively reduces acrylamide formation in potato crisps and French fries.
PubMed:	Studies on the volatile compounds of roasted spotted shrimp.
PubMed:	Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
PubMed:	Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
PubMed:	Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:	Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
PubMed:	Influence of thermal processing conditions on acrylamide generation and browning in a potato model system.
PubMed:	Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
PubMed:	Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion.
PubMed:	Residue levels and effectiveness of pyrimethanil vs imazalil when using heated postharvest dip treatments for control of Penicillium decay on citrus fruit.
PubMed:	Sensory, functional, and analytical comparisons of whey butter with other butters.
PubMed:	Immunomodulatory properties of Grifola frondosa in submerged culture.
PubMed:	The cytotoxic and genotoxic effects of conjugated trans-2-nonenal (T2N), an off-flavor compound in beer and heat processed food arising from lipid oxidation.
PubMed:	Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
PubMed:	Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.
PubMed:	Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
PubMed:	Simultaneous picogram determination of "earthy-musty" odorous compounds in water using solid-phase microextraction and gas chromatography-mass spectrometry coupled with initial cool programmable temperature vaporizer inlet.
PubMed:	Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
PubMed:	Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
PubMed:	Antioxidant properties of kilned and roasted malts.
PubMed:	Effect of heated sunflower oil and dietary supplements on the composition, oxidative stability, and sensory quality of dark chicken meat.
PubMed:	Flavor encapsulation in yeasts: limonene used as a model system for characterization of the release mechanism.
PubMed:	Complex coacervates for thermally sensitive controlled release of flavor compounds.
PubMed:	Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese.
PubMed:	Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
PubMed:	Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry.
PubMed:	Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
PubMed:	Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid.
PubMed:	Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha).
PubMed:	Toxicological evaluation of glycerin as a cigarette ingredient.
PubMed:	Identification of 9(E),11(E)-18:2 fatty acid methyl ester at trace level in thermal stressed olive oils by GC coupled to acetonitrile CI-MS and CI-MS/MS, a possible marker for adulteration by addition of deodorized olive oil.
PubMed:	Thermal degradation studies of food melanoidins.
PubMed:	Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
PubMed:	[Heat treatment for the control of Bacillus cereus spores in foods].
PubMed:	Model studies on retention of added volatiles during breadcrumb production.
PubMed:	Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
PubMed:	Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.
PubMed:	Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.
PubMed:	Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
PubMed:	Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
PubMed:	Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed:	Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency.
PubMed:	A state-of-the-art epithermal neutron irradiation facility for neutron capture therapy.
PubMed:	'Thermal taste' predicts higher responsiveness to chemical taste and flavor.
PubMed:	Influence of starter culture ratios and warm room treatment on free fatty acid and amino acid in Swiss cheese.
PubMed:	Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts.
PubMed:	Reduced-fat cheddar cheese manufactured using a novel fat removal process.
PubMed:	Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.
PubMed:	The interaction of disulfide flavor compounds with proteins in model systems.
PubMed:	Meat flavor: contribution of proteins and peptides to the flavor of beef.
PubMed:	Evolution of robusta green coffee redox enzymatic activities with maturation.
PubMed:	Genetic relationships between sex-specific traits in beef cattle: mature weight, weight adjusted for body condition score, height and body condition score of cows, and carcass traits of their steer relatives.
PubMed:	Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed:	Improving pork quality by feeding supranutritional concentrations of vitamin D3.
PubMed:	Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.
PubMed:	High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3.
PubMed:	Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils.
PubMed:	Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: effects on digestion, feedlot performance, and meat quality.
PubMed:	Carcass, sensory, and adipose tissue traits of Brangus steers fed casein-formaldehyde-protected starch and/or canola lipid.
PubMed:	Real-time monitoring of 4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry.
PubMed:	Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
PubMed:	Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study.
PubMed:	Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation.
PubMed:	Influence of cooking process on phenolic marker compounds of vegetables.
PubMed:	Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS.
PubMed:	Commercial scale pulsed electric field processing of tomato juice.
PubMed:	FTIR-ATR analysis of brewed coffee: effect of roasting conditions.
PubMed:	Properties of frozen dairy desserts processed by microfluidization of their mixes.
PubMed:	Perception of melting and flavor release of ice cream containing different types and contents of fat.
PubMed:	Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
PubMed:	Enhanced heat-induced cellular leakage and death of Staphylococcus aureus and Salmonella typhimurium by 2,3 Butanedione.
PubMed:	Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.
PubMed:	Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:	AGEs in foods: do they play a role in uremia?
PubMed:	Changes in green coffee protein profiles during roasting.
PubMed:	Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.
PubMed:	Influence of drying on the flavor quality of spearmint (Mentha spicata L.).
PubMed:	Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
PubMed:	Influence of water pressure on the final quality of arabica espresso coffee. Application of multivariate analysis.
PubMed:	Effect of high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts.
PubMed:	Effect of the high-oleic trait on roasted peanut flavor in backcross-derived breeding lines.
PubMed:	Flavor oscillations in the supernova hot bubble region: nonlinear effects of neutrino background.
PubMed:	Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:	Monitoring chemical and physical changes during thermal flavor generation.
PubMed:	Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry.
PubMed:	Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid).
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:	Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat.
PubMed:	Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.
PubMed:	Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
PubMed:	Optimizing conditions for thermal processes of soy milk.
PubMed:	Thermal degradation studies of glucose/glycine melanoidins.
PubMed:	Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation.
PubMed:	Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
PubMed:	Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed:	Generation of roasted notes based on 2-acetyl-2-thiazoline and its precursor, 2-(1-hydroxyethyl)-4,5-dihydrothiazole, by combined bio and thermal approaches.
PubMed:	Residue uptake and storage responses of Tarocco blood oranges after preharvest thiabendazole spray and postharvest heat treatment.
PubMed:	Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing.
PubMed:	Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores.
PubMed:	Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline.
PubMed:	Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
PubMed:	Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
PubMed:	[Fortification and evaluation of the nixtamal tortillas].
PubMed:	Evaluation of pumpkin seed products for bread fortification.
PubMed:	Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides.
PubMed:	Stability of thiols in an aqueous process flavoring.
PubMed:	Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.
PubMed:	Dynamic headspace analysis of fresh tomato juices.
PubMed:	Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
PubMed:	Influence of surface finish on the cleanability of stainless steel.
PubMed:	Change in the flavor of black tea drink during heat processing.
PubMed:	Aroma-active components of nonfat dry milk.
PubMed:	Chemical composition and potential health effects of prunes: a functional food?
PubMed:	Changes in the volatile profile of oats induced by processing.
PubMed:	Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:	Microorganisms with a taste for vanilla: microbial ecology of traditional Indonesian vanilla curing.
PubMed:	Acute heat stress-induced alterations in blood acid-base status and skeletal muscle membrane integrity in broiler chickens at two ages: implications for meat quality.
PubMed:	Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein.
PubMed:	Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5.
PubMed:	Implant strategies during feeding: impact on carcass grades and consumer acceptability.
PubMed:	Palatability of wethers fed an 80% barley diet processed at different ages and of yearling wethers grazed on native range.
PubMed:	Interactions of flavor compounds with pectic substances.
PubMed:	Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:	Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
PubMed:	Adjunct cultures: recent developments and potential significance to the cheese industry.
PubMed:	Antioxidant activity of selected Indian spices.
PubMed:	Survival of Vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients.
PubMed:	Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics.
PubMed:	Fluid replacement preferences in heat-exposed workers.
PubMed:	Quality enhancement of chicken baked without skin using honey marinades.
PubMed:	High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.
PubMed:	Relationship between ethylene response manipulation and volatile production in Jonagold variety apples.
PubMed:	Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage.
PubMed:	Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide-aroma precursors of Allium vegetables.
PubMed:	The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.
PubMed:	Flavor volatiles and physical properties of vacuum-microwave- and air-dried sweet basil (Ocimum basilicum L.).
PubMed:	Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.
PubMed:	Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle.
PubMed:	Hot processing and grind size affect properties of cooked beef patties.
PubMed:	Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
PubMed:	Preventing dehydration in children with cystic fibrosis who exercise in the heat.
PubMed:	Impact of high-temperature food processing on fats and oils.
PubMed:	Genetic parameters for sex-specific traits in beef cattle.
PubMed:	Sensory and physical properties of ice creams containing milk fat or fat replacers.
PubMed:	Maillard reaction and food processing. Application aspects.
PubMed:	Chemical changes during extrusion cooking. Recent advances.
PubMed:	Flavor characteristics of glutathione in raw and cooked foodstuffs.
PubMed:	Effects of frame size and time-on-feed on carcass characteristics, sensory attributes, and fatty acid profiles of steers.
PubMed:	Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.
PubMed:	Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteria.
PubMed:	Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
PubMed:	Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.
PubMed:	Determination of the flavor attributes of cooked beef from cross-bred Angus steers fed corn- or barley-based diets.
PubMed:	S-methylmethionine sulfonium in fruits of citrus hybrids.
PubMed:	Effects of time on feed and post-mortem aging on palatability and lipid composition of crossbred Wagyu beef.
PubMed:	Effect of drink flavor and NaCL on voluntary drinking and hydration in boys exercising in the heat.
PubMed:	Fish flavor.
PubMed:	Drink composition and the electrolyte balance of children exercising in the heat.
PubMed:	Children's perceptual responses to ingesting drinks of different compositions during and following exercise in the heat.
PubMed:	Boilerbaisse: an outbreak of methemoglobinemia in New Jersey in 1992.
PubMed:	Evaluation of calcium chloride and lactic acid injection on chemical, microbiological and descriptive attributes of mature cow beef.
PubMed:	Oxisterol determination in selected coffees.
PubMed:	Palatability of prerigor cooked boar meat.
PubMed:	Hard-to-cook phenomenon in common beans--a review.
PubMed:	Ambient temperature effects on taste aversion conditioned by ethanol: contribution of ethanol-induced hypothermia.
PubMed:	Nutrient composition and sensory attributes of cooked ground beef: effects of fat content, cooking method, and water rinsing.
PubMed:	Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
PubMed:	Effects of farnesol and the off-flavor derivative geosmin on Streptomyces tendae.
PubMed:	Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops.
PubMed:	Quinoa flour in baked products.
PubMed:	Chemistry in the kitchen. Making ground meat more healthful.
PubMed:	Assessment of ethanol's hedonic effects in mice selectively bred for sensitivity to ethanol-induced hypothermia.
PubMed:	[Variations in the individual consumption of table salt with or without chili in food, in a community of México].
PubMed:	Responsivity to pain in rats changed by the ingestion of flavored water.
PubMed:	Convective heat processing of turkey roll: effects on sensory quality and energy usage.
PubMed:	Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.
PubMed:	Post-mortem processing of export beef in Costa Rica.
PubMed:	Off-flavors in milk.
PubMed:	Development of an enzymatic fish hydrolysate and its use in instant soup bases.
PubMed:	Storage and microwave reheating effects on lipid oxidation of roast beef.
PubMed:	Use of taste repellants and emetics to prevent accidental poisoning of dogs.
PubMed:	Technology of removal of unwanted components of dry beans.
PubMed:	Instrumental determination of flavor stability of fatty foods and its correlation with sensory flavor responses.
PubMed:	Some aspects of the liking for hot coffee and coffee flavor.
PubMed:	Food dehydration by solar energy.
PubMed:	Modification of technological properties of fish protein concentrates.
PubMed:	UHT milk: production, quality, and economics.
PubMed:	Polyphenol oxidase and peroxidase in fruits and vegetables.
PubMed:	Energy-modification of standardized quantity recipes.
PubMed:	The biochemistry and technology of tea manufacture.
PubMed:	Furans in foods.
PubMed:	Food extrusion.
PubMed:	The physical aspects with respect to water and non-enzymatic browning.
PubMed:	B-complex vitamins in cultured and acidified yogurt.
PubMed:	[Gas chromatographic methods for flavor testing in cooked pork (M. semimembranosus)].
PubMed:	[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].
PubMed:	[Constituents of food aromas].
PubMed:	Heat resistant proteases produced in milk by psychrotrophic bacteria of dairy origin.
PubMed:	[Problems of modern flavor research].
PubMed:	[Gas chromatographic flavor analysis of flour, sour dough and bread].
PubMed:	A review of flavor investigations associated with the soy products raw soybeans, defatted flakes and flours, and isolates.
PubMed:	Characterization of a heat-stable protease of Pseudomonas fluorescens P26.
PubMed:	[Flavor enhancement in rye bread by pre-baking].
PubMed:	Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.