Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
25 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
25 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (<i>p</i> < 0.05) higher content of nutrients (proteins and minerals)”
gluten-free bread with broccoli leaf powder (BLP) → has higher content of → nutrients (proteins and minerals)
“gluten-free bread with BLP (GFB) was characterised by a significantly (<i>p</i> < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss”
gluten-free bread with broccoli leaf powder (BLP) → improves → specific volume and bake loss
“BLP significantly (<i>p</i> < 0.05) improved the antioxidant potential and anti-AGE activity of GFB”
broccoli leaf powder (BLP) → improves → antioxidant potential and anti-AGE activity