Papers mentioning apple or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Bixin is one of the most used yellow-orange food colorants in the food industry. The polyene chain of bixin makes it highly hydrophobic and less suitable for water-based food formu... Read full abstract on PubMed →
To increase the functionality and broaden the potential application of neokestose, neokestose laurate was biosynthesized using Candida antarctica lipase B as biocatalyst, for which... Read full abstract on PubMed →
MDMB-FUBINACA (aka MDMB(N)-Bz-F), chemical name Methyl (S)-2-(1-(4-fluorobenzyl)-1H-indazole-3-carboxamido)-3,3-dimethylbutanoate, a designer drug or a new psychoactive substance (... Read full abstract on PubMed →
Green extraction using air-assisted, low-density solvent-based liquid-liquid microextraction and solidified floating organic droplets (AA-LDS-LLME-SFOD) prior to spectrophotometry... Read full abstract on PubMed →
Sugar fatty acid esters (SFAEs) are biocompatible nonionic surfactants with broad applications in food, cosmetic, and pharmaceutical industries. They can be synthesized enzymatical... Read full abstract on PubMed →
Unregulated disinfection byproducts (DBPs), including nitrogenous disinfection byproducts (N-DBPs), originating from chlorination of the precursor amino acid phenylalanine in aqueo... Read full abstract on PubMed →
Plants emit a series of characteristic volatile blends when damaged by insect feeding. Phenylacetonitrile is one of the volatiles from the leaves of the giant knotweed, Fallopia sa... Read full abstract on PubMed →
In order to evaluate the influence of food and time of administration on the absorption of diethylamine chromocarbe, a bioavailability study was performed in 8 volunteers by using... Read full abstract on PubMed →
The compound 3-phenyl-1-propanol is an important fragrance ingredient widely used in various industries, including food, beverages, cosmetics, and pharmaceuticals. However, its pro... Read full abstract on PubMed →
<h4>Background</h4>Camellia huana, an endangered plant species with a high ornamental and medicinal value, is designated as a Class I protected plant in China. In the natural state... Read full abstract on PubMed →
The ability to tolerate otherwise toxic compounds can open up unique niches in nature. Among drosophilid flies, few examples of such adaptations are known and those which are known... Read full abstract on PubMed →
Bouquet is a captivating wine characteristic that affects consumer consumption. Wine lactone correlates with both precursor ((E)-8-carboxylinalool) concentration and wine age that... Read full abstract on PubMed →
Most preservatives are irritating and can easily induce skin sensitivities. Therefore, both domestic and international regulations impose clear restrictions on the use of preservat... Read full abstract on PubMed →
Bouquet is a fascinating wine characteristic that serves as an indicator of wine quality, developing during the aging process. The multifunctional monoterpenol oxidase VvCYP76F14 i... Read full abstract on PubMed →
Cytochromes P450 are ancient enzymes diffused in organisms belonging to all kingdoms of life, including viruses, with the largest number of P450 genes found in plants. The function... Read full abstract on PubMed →
Herein, we reported the synthesis of TiO<sub>2</sub> through different non-hydrolytic sol-gel (NHSG) routes in viscous polymer media. For the first time, the influence of the polym... Read full abstract on PubMed →
Riesling wines are mostly enjoyed as young wines, usually consumed within the first few years after bottling. Throughout several years of aging, Riesling wines begin to develop mor... Read full abstract on PubMed →
The pivotal role of non-conventional yeast (NCY) species in formation of valuable aroma compounds in various food commodities is widely acknowledged. This fact inspires endeavors a... Read full abstract on PubMed →
Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to... Read full abstract on PubMed →
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nat... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.