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.
The olive leaf extract and olive leaf indicated a high potential for application in food additives and foodstuffs. It could be these bio-products useful and important in condition... Read full abstract on PubMed →
Microorganisms use a complex array of chemical compounds to interact with their surroundings. They produce and process different molecules in response to changes in the environment... Read full abstract on PubMed →
Cyanobacterial blooms accompanied by taste and odor (T&O) compounds affect the recreational function and safe use of drinking water. Geosmin and 2-methylisoborneol (2-MIB) are the... Read full abstract on PubMed →
The sterile insect technique has been used for the eradication or control of numerous tephritid fruit flies. However, mass-rearing and sterilization can affect the microbiota and s... Read full abstract on PubMed →
Separation of volatile organic compounds is one of the most studied processes in industry. TAMOF-1 is a homochiral metal-organic framework with a crystalline network of interconnec... Read full abstract on PubMed →
2-Methylisoborneol (2-MIB) is the primary cause of the earthy and musty odor produced by cyanobacteria, which deteriorates the quality of fishery products and tap water. Despite th... Read full abstract on PubMed →
BACKGROUND/OBJECTIVES: Pregnant women are ubiquitously exposed to phthalates from food packaging materials and personal care products. Phthalates alter estrogen and testosterone co... Read full abstract on PubMed →
Volatile compounds emitted by bacteria are often sensed by other organisms as odours, but their ecological roles are poorly understood1,2. Well-known examples are the soil-smelling... Read full abstract on PubMed →
2-Methylisobornel (MIB) is one of the most widespread and problematic biogenic compounds causing taste-and-odor problems in freshwater. To investigate the causes of MIB production... Read full abstract on PubMed →
Xanthium spinosum L. is a highly invasive plant originated from South America throughout the world as well as in Corsica Island. The chemical composition of X. spinosum essential o... Read full abstract on PubMed →
Botanical insecticides may provide alternatives to synthetic insecticides for controlling Spodoptera litura (F.) and they are target specific, biodegradable, and harmless to mammal... Read full abstract on PubMed →
In recent years, there has been an increasing interest in identifying and characterizing the yeast flora associated with diverse types of habitat because of the many potential desi... Read full abstract on PubMed →
Selecting a suitable oviposition site is crucial to the fitness of female insects because it determines the successful development of their offspring. During the oviposition proces... Read full abstract on PubMed →
The occurrence of off-flavor problems caused by prokaryotes cyanobacteria and actinomycetes is a worldwide water and food quality issue. Based on literatures on two earthy-muddy-sm... Read full abstract on PubMed →
This study compares the aromatic profiles of Czech white wines produced under conventional and organic practices and identifies the volatile compounds most relevant for distinguish... Read full abstract on PubMed →
<h4>Introduction</h4>Tea (Camellia sinensis) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contri... Read full abstract on PubMed →
This study investigated on the impact of different aging containers on the volatile composition and quality of Negroamaro wine, a key variety from Apulia, Italy. Seven vessel types... Read full abstract on PubMed →
The development of grapes and the resulting wine are influenced by environmental factors associated with vintage, such as temperature, rainfall, and sunlight, which affect key meta... Read full abstract on PubMed →
Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campyl... Read full abstract on PubMed →
The research examined the capabilities of Yarrowia lipolytica (YL) and Pichia farinosa (PF) in converting sugars to ethanol and oleochemicals. Lipid, ethanol, protein yield and gen... 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.