Papers mentioning artichoke or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aimed at developing an integrated metabolomics and machine learning (ML) framework to identify robust chemical markers of Tuscan VOO authenticity while minimizing the co... Read full abstract on PubMed →
Understanding the flavor properties of Aotearoa-New Zealand native plants is essential for their successful incorporation into foods and beverages. This study characterized the fla... Read full abstract on PubMed →
The following Special Issue highlights the sophisticated transcriptional regulatory networks governing plant development, with a specific focus on how genetic, epigenetic, and meta... Read full abstract on PubMed →
Fermented Chinese Artichoke, a traditional Chinese fermented vegetable, has a distinctive flavor profile shaped by its fermentation process. This study applied flavoromics, metagen... Read full abstract on PubMed →
Fruit wine made from a single fruit often lacks sufficient color, flavor complexity, and nutritional balance. In this study, we enhanced the sensory and functional qualities of mul... Read full abstract on PubMed →
The use of plant extracts containing inhibitory compounds and the evaluation of their toxic effects on weeds can contribute to reducing the reliance on chemical herbicides. This st... Read full abstract on PubMed →
The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compoun... Read full abstract on PubMed →
The current study was designed to evaluate and characterize lactic acid bacteria (LAB) with high hypoglycemic properties isolated from Northwest <i>Jiangshui</i>. The strain was id... Read full abstract on PubMed →
Cynara scolymus, also known as the globe artichoke or artichoke, is grown as a food, mainly in the Mediterranean, Canary Islands, and Egypt, as well as in Asia and South America. I... Read full abstract on PubMed →
Olive leaves currently represent a waste from olive oil industry that can be reused as source of polyphenols and other compounds. The objective of this study was to test whether in... Read full abstract on PubMed →
BACKGROUND: Artichoke (Cynara scolymus L.) bracts are agricultural wastes formed during artichoke processing. Artichoke bracts are used in fermented cereal soup tarhana to replace... Read full abstract on PubMed →
In traditional soft ripened cheeses made with raw milk, the use of protective cultures is infrequent. In the present work, the effect of selected (for their activity against <i>Lis... Read full abstract on PubMed →
BACKGROUND: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers... Read full abstract on PubMed →
Despite the widespread use of artichoke-based food supplements for obesity control (FSOC), studies on evaluation of the quality/authenticity of these commercial products are scarce... Read full abstract on PubMed →
Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which a... Read full abstract on PubMed →
Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organo... Read full abstract on PubMed →
This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented mi... Read full abstract on PubMed →
An original method to determine the food additive calcium disodium ethylenediaminetetraacetate in bottled food is proposed. The method involves the solid-liquid extraction of a por... Read full abstract on PubMed →
BACKGROUND: The aim of the present study was to investigate the sensory attributes, dry matter and sugar content of five varieties of Jerusalem artichoke tubers and their relation... Read full abstract on PubMed →
Aroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in Beira Baixa region in central Portugalwere investigated. Gas chro... Read full abstract on PubMed →
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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.