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.
Effects of food materials were investigated on removal of several kinds of thiols, sulfides, and disulfides, which arise from vegetables of Allium species during food preparation a... Read full abstract on PubMed →
This study aimed to investigate the effects of fermented milk co-fermented with Lactobacillus (L.) helveticus and commercial starter during storage. Thus, systematic analysis revea... Read full abstract on PubMed →
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air... Read full abstract on PubMed →
<h4>Introduction</h4>The white asparagus season lasts 4 months while the harvest period per field is 8 weeks. Different varieties are better suited for harvesting early or late in... Read full abstract on PubMed →
Aryl-alcohol oxidase (AAO) is a fungal GMC flavoprotein secreted by white-rot fungi that supplies H<sub>2</sub>O<sub>2</sub> to the ligninolytic consortium. This enzyme can oxidize... Read full abstract on PubMed →
<h4>Background</h4>Numerous studies acknowledged the importance of an adequate vegetable consumption for human health. However, current methods to estimate vegetable intake are oft... Read full abstract on PubMed →
Given the large yield losses attributed to plant-parasitic nematodes and the limited availability of sustainable control strategies, new plant-parasitic nematode control strategies... Read full abstract on PubMed →
The activation of microglia and subsequent release of toxic pro-inflammatory factors are crucially associated with neurodegenerative disease, characterized by increased oxidative s... Read full abstract on PubMed →
Dihydroasparagusic acid (DHAA) is the reduced form of asparagusic acid, a sulfur-containing flavor component produced by Asparagus plants. In this work, DHAA was synthetically prod... Read full abstract on PubMed →
< 0.05). AENL did not have an adverse effect on the sensory properties of fortified cheese. In general, it can be said that AENL, especially at a concentration of 10%, can be succe... Read full abstract on PubMed →
This study focused on evaluating the antioxidant properties of Octhochloa compressa, a Cholistani medicinal plant and to explore the interaction of its active phytochemical constit... Read full abstract on PubMed →
Pyrroloquinoline quinone (PQQ) is a bioactive compound that has attracted significant attention due to its potential health benefits. In this study, we developed a new magnetic mol... Read full abstract on PubMed →
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, char... Read full abstract on PubMed →
Bioprocessing and biotechnology exploit microorganisms (such as bacteria) for the production of chemicals, biologics, therapies, and food. A major unmet challenge is that bacteriop... Read full abstract on PubMed →
As an important natural nutrient-like substance, chrysin is highly desirable in the field of health food. Here, to achieve the specific and efficient adsorption of chrysin, a magne... Read full abstract on PubMed →
The residue of carbaryl in food is a threat to human health. In this study, activated soybean shell biochar (A-SBC) was used as a carrier, methacrylic acid (MAA) was used as a func... Read full abstract on PubMed →
Polymers are widely employed in several fields thanks to their wide versatility and the easy derivatization routes. However, a wide range of commercial polymers suffer from limited... Read full abstract on PubMed →
CONTEXT: Flavonoids preservation and release. OBJECTIVE: Synthesis of a polymeric material able to prevent thermal and photo degradation of a flavonoid model compound, such as (+)-... Read full abstract on PubMed →
Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton d... Read full abstract on PubMed →
<h4>Background</h4>Oilseed rape (OSR, Brassica napus) faces substantial yield losses in Europe due to the cabbage stem flea beetle (CSFB, Psylliodes chrysocephala). Synthetic insec... 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.