Papers mentioning asparagus or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Obesity has become a major health issue worldwide and obese individuals possess higher levels of adipose tissue when compared with healthy individuals. Obesity is highly associated... Read full abstract on PubMed →
Especially in tropical and subtropical countries, tuber and root crops have developed into important food crops. Due to its use in food preparation, aesthetics, and medicine, taro... Read full abstract on PubMed →
Garcinia indica Choisy (kokum), a plant from Clusiaceae family, is an underexplored fruit tree in the Western Ghats region. Kokum has been studied for its health benefits, associat... Read full abstract on PubMed →
The anthocyanin class of flavonoids, including cyanidin-3-glucoside (C3G) present in berries, blood oranges and pigmented cereal crops, are food bioactives with antioxidant and ant... Read full abstract on PubMed →
Açaí, lychee, mamey, passion fruit and jackfruit are some lesser-consumed tropical fruits due to their low commercial production. In 2018, approximately 6.8 million tons of these f... Read full abstract on PubMed →
The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production a... Read full abstract on PubMed →
Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and b... Read full abstract on PubMed →
The study of the antioxidant properties of six deoxyanthocyanidins (deoxypeonidin, deoxymalvidin, luteolinidin, apigeninidin, guaiacylcatechinpyrylium and syringylcatechinpyrylium)... Read full abstract on PubMed →
The pulp of pitanga (Eugenia uniflora L.) is used to prepare pitanga juice. However, there are no reports on the identification and quantification of the main constituents in pitan... Read full abstract on PubMed →
PREMISE: Plants generate a wide array of signals such as olfactory cues to attract and manipulate the response of pollinators. The present study addresses the temporal patterns of... Read full abstract on PubMed →
Odorant-binding proteins (OBPs) play important roles in the insect olfactory system since they bind external odor molecules to trigger insect olfactory responses. Previous studies... Read full abstract on PubMed →
Multicomponent heterogeneous systems containing volatile amphiphiles are relevant to the fields ranging from drug delivery to atmospheric science. Research presented here discloses... Read full abstract on PubMed →
Benzyl acetate, which has a crucial role in the industry as a flavor and fragrance component, is important for human health to be obtained with a green and clean process. For this... Read full abstract on PubMed →
The role of lipids in aroma formation of circulating non-fried roasted (CNR) chicken with different roasting times was studied using ultra-high performance liquid chromatography hi... Read full abstract on PubMed →
This study investigated the volatile composition of coffee blends of different cup quality, roasted in an industrial-scale semi-fluidized bed roaster (SFBR) and in a lab-scale flui... Read full abstract on PubMed →
Oxygen transportation and regulation of some physiological processes are facilitated by blood flow. Furthermore, blood flow is regulated by various factors such as nitric oxide (NO... Read full abstract on PubMed →
An intriguing question in the field of olfaction is how animals distinguish among structurally similar odorants. We systematically analyzed olfactory responses elicited by a panel... Read full abstract on PubMed →
Sidestream cigarette smoke solution was previously screened to identify the groups of chemicals in smoke that inhibit growth and angiogenesis in the chick chorioallantoic membrane... Read full abstract on PubMed →
Skin surface bacteria contribute to body odor, especially axillary odor. We aimed to investigate anaerobic bacteria that had not been previously studied for axillary odor formation... Read full abstract on PubMed →
Processing is a crucial stage in the production of egg white powder (EWP), yet its effect on flavor remains unclear. This study aimed to investigate the impact of processing on fla... 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.