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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
“Surface-mediated contamination was detected during the slicing and packaging stages.”
LAB contamination → is detected during → slicing and packaging stages
“Juicing and peeling the apples significantly reduced all pesticide residues.”
juicing → significantly reduces → pesticide residues
“In air‐cooled display units, ice placed both on top of and beneath broccoli heads resulted in more rapid loss of chlorophyll and ascorbic acid than did bottom‐icing alone.”
bottom‐icing alone → result in → less rapid loss of chlorophyll and ascorbic acid
“Endoplasmic reticulum (ER) stress signals including phosphorylation of inositol-requiring kinase1 (IRE1) and activation of X box binding protein (XBP-1) splicing were decreased by the PGF treatment.”
Punica granatum flower polyphenols extract → decrease → phosphorylation of inositol-requiring kinase1 (IRE1) and activation of X box binding protein (XBP-1) splicing
“Section 6 Beet Slicing”
Beet Slicing → involves → cutting sugar beets into thin strips