Papers mentioning ashgourd or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Benzyl Alcohol is an aromatic alcohol used in a wide variety of cosmetic formulations as a fragrance component, preservative, solvent, and viscosity-decreasing agent. Benzoic Acid... Read full abstract on PubMed →
Fermented milk is a product in daily use that faces many challenges, including natural flavor, good texture, and improvement of health benefits. In this study, Leuconostoc mesenter... Read full abstract on PubMed →
In the context of bulk grain container transportation, the complex logistics can lead to grain mildew and subsequent economic losses. Therefore, there is a pressing need to explore... Read full abstract on PubMed →
Muscodor albus is an endophytic fungus, represented by a number of isolates from tropical tree and vine species in several of the world's rainforests, that produces volatile organi... Read full abstract on PubMed →
The antioxidant and antifungal activities of (Lavandula stoechas) L. stoechas aqueous extract were studied to examine their potential application against food and crop spoilage. To... Read full abstract on PubMed →
Brettanomyces bruxellensis is a significant spoilage yeast in wine, known for producing volatile phenols that alter wine aroma and quality. These compounds are formed from hydroxyc... Read full abstract on PubMed →
P-coumaric acid (p-CA), a pant metabolite with antioxidant and anti-inflammatory activity, is extensively utilized in biomedicine, food, and cosmetics industry. In this study, a sy... Read full abstract on PubMed →
Limoncella of Mattinata, a rare and ancient Mediterranean citrus fruit, was investigated by sequence analysis of the ribosomal internal transcribed spacer regions, which assigns it... Read full abstract on PubMed →
Phenylalanine ammonia-lyase (PAL) plays a pivotal role in the biosynthesis of phenylalanine. PAL from Zea mays (ZmPAL2) exhibits a bi-function of direct deamination of L-phenylalan... Read full abstract on PubMed →
Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy... Read full abstract on PubMed →
p-Coumaric acid (PC), a naturally occurring phytochemical, possesses antioxidant and anti-inflammatory properties; however, the mechanisms underlying its protective effects against... Read full abstract on PubMed →
(2S)-Naringenin, a (2S)-flavanone, is widely used in the food, chemical, and pharmaceutical industries because of its diverse physiological activities. The production of (2S)-narin... Read full abstract on PubMed →
Succinic acid is an essential bulk chemical with wide-ranging applications in materials, food, and pharmaceuticals. With the advancement of biotechnology, there has been a surge in... Read full abstract on PubMed →
Succinic acid is widely used as a food additive, and its effects on sepsis, cancer, ataxia, and obesity were recently reported. Dietary drug exposure studies have been conducted to... Read full abstract on PubMed →
Succinic acid is a valuable bulk chemical, which has been extensively applied in food, medicine, surfactants and biodegradable plastics industries. As a substitute for chemical raw... Read full abstract on PubMed →
As a platform chemical with various applications, succinic acid (SA) is currently produced by petrochemical processing from oil-derived substrates such as maleic acid. In order to... Read full abstract on PubMed →
Succinic acid is a four-carbon dicarboxylic acid, which has attracted much interest due to its abroad usage as a precursor of many industrially important chemicals in the food, che... Read full abstract on PubMed →
This study simulated the oxidation and degradation processes of myofibrillar proteins (MPs) in fermented meat products using hydroxyl radical oxidation and trypsin hydrolysis. It a... Read full abstract on PubMed →
This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and fla... Read full abstract on PubMed →
Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by local consumers. However, little is known about its quality changes and microbial community s... 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.