Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 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
60 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
“Postpizza meal BG AUC was lower following the chickpea and lentil treatments than in the yellow pea treatment (p < 0.05).”
chickpea and lentil treatments → resulted in → lower postpizza meal blood glucose AUC
“Immediately after the pizza meal, BG was lower following the chickpea and lentil treatments, but not the yellow pea treatment (p < 0.05).”
chickpea and lentil treatments → led to → lower blood glucose immediately after the pizza meal
“Pizza baking performance, meltability, and free oil release significantly decreased as the fat percentage decreased.”
fat reduction → decreases → pizza baking performance, meltability, and free oil release
“It may be used as a snack, in salads, as a cooking cheese in casserole dishes, or grated for use in pizza and other foods.”
Latin American White Cheese → can be used as → a snack, in salads, as a cooking cheese in casserole dishes, or grated for use in pizza and other foods
“fat-free or lower fat Mozzarella cheese shreds have limited melt and fusion and become scorched during pizza baking in commercial food service pizza ovens.”
fat-free or lower fat Mozzarella cheese → have limited melt and fusion → become scorched during pizza baking