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Ingredient
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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
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tannin fractions from Quercus falcata pagodaefolia, Diospyros virginiana, and Camellia sinensis → produces → tumors
“The tannin fractions from Quercus falcata pagodaefolia, Diospyros virginiana, and Camellia sinensis were very active and produced tumors at the injection site in 66% or more of the treated animals.”
meat of high pH value → showed → most isolates growing as well or better under vacuum-packaging
“Under vacuum‐packaging all but one isolate grew as well or better on meat of high pH value than on normal meat at 4°C and objectionable odours were more marked”
Zingiber officinale (ginger) → is generally regarded as → safe for human consumption
“Further exploration of Z. officinale as an antifungal is warranted as this species is generally regarded as safe for human consumption.”
Campylobacter fetus subsp. jejuni → grows → at temperatures ranging from 34 to 45 degrees C
“Twelve strains of Campylobacter fetus subsp. jejuni isolated from humans and animals grew at temperatures ranging from 34 to 45 degrees C”
packaging materials → require safety evaluation → for radiolytic products
“Since food is usually prepackaged prior to irradiation, the possibility of radiolytic products being released from packaging materials into food requires a safety evaluation.”
Cronobacter species → represent → an emerging opportunistic foodborne pathogen associated with meningitis and necrotizing enterocolitis in infants
“Cronobacter species represent an emerging opportunistic foodborne pathogen associated with meningitis and necrotizing enterocolitis in infants”
L-arginine → can_be_safely_administered → VLBW neonates
“Enteral L-arginine supplementation of 1.5 mmol/kg/d bid can be safely administered in VLBW neonates from the 3rd to the 28th day of life.”
Campylobacter and Salmonella → isolated from → retail chicken and associated packaging
“Chicken and chicken packaging is a potential vehicle for the introduction of pathogens in retail and domestic kitchens and in particular for the cross-contamination of Campylobacter and Salmonella.”
Salmonella enteritidis → has higher positive rates and viable counts in → vagina
“The positive rates were 90%-100% in hens inoculated with S. enteritidis, and the viable counts of the organisms in this portion were significantly (P < 0.05) higher than those of the other serovars at 2, 4, and 7 days PI.”
upper control or warning limits → can be established → to provide a margin of safety and quality
“attainable upper control or warning limits can be established to provide a margin of safety and quality allowing correction without hazard or dissatisfaction”
Based on 6 papers
Based on 5 papers
Based on 4 papers
Based on 3 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
“5 microM thapsigargin or 3 microM A-23187 (calcium ionophore), both of which increase intracellular Ca2+ concentration ([Ca2+]i), lead to a significant elevation of cAMP levels.”
thapsigargin → increases → cAMP levels
“In antiglycation assays, PFE, punicalin, punicalagin, ellagic acid, and gallic acid suppressed the formation of AGEs from bovine serum albumin and sugars.”
punicalagin → suppressed → AGE formation
“Low reducing sugar and the amino acid asparagine content is desired when cooking because the formation of acrylamide is attributed to the Maillard reaction that occurs between these food components.”
asparagine → decreased → acrylamide formation
“Sequence analysis of purified lactacin F identified 25 N-terminal amino acids containing an arginine residue at the N terminus.”
Lactacin F → contains → 25 N-terminal amino acids with an arginine residue at the N terminus
“Generally, aging before and tempering after freezing resulted in increased meltability of both frozen-stored pasta filata and nonpasta filata Mozzarella cheeses.”
pasta filata Mozzarella cheese → increased meltability → aging before and tempering after freezing