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Highlighted compounds are flavor-active · click to view molecular profile
Best pairings
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Beerused together in recipes
Red Wineused together in recipes
Carrotsused together in recipes
pinto bean (canned)used together in recipes
Bay Leafused together in recipes
Garlic Powderused together in recipes
Commonly combined
Frequently used together in real recipes — ranked by how specifically these ingredients appear together
precooked roast beef→ was associated with →Salmonella newport isolates
plasmid_profile: unique profile
“Review of the food exposure histories in isolated cases demonstrated association between this plasmid profile and consumption of precooked roast beef (P = 0.003).”
Salmonella typhimurium DT 193→ isolated from →cold roast pork
“S. typhimurium DT 193 with the same antibiotic resistance pattern (to ampicillin, streptomycin, sulphonamides and tetracyclines) as the outbreak strain, and possessing a single plasmid of 80 MDa was isolated from samples of meat bought from the shop and implicated in illness”
What science says
technique parameter
“a shorter roasting time or lower temperature is needed for cocoa liquor with a pH above 7.”
roasting temperature→affects→tetramethylpyrazine to trimethylpyrazine ratio
“Sodium dodecyl sulfate-polyacrylamide gel electrophoresis photograph showed roasting reduced the amounts of globulins S 7 and S 11 of chia seed flours”
