Papers mentioning babaco 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 study investigated the effectiveness of a babaco-based gel derived from an endemic Ecuadorian fruit for chemomechanical caries removal compared to the conventional non-rotary m... Read full abstract on PubMed →
Papaya fruit is commonly known for its nutritional and medicinal value. It is a perennial, herbaceous, and trioecious cross-pollinated species with male, female, and hermaphrodite... Read full abstract on PubMed →
Gummy stem blight (GSB) is a major disease of cucurbits worldwide. It is caused by three fungal species that are morphologically identical and have overlapping geographic and host... Read full abstract on PubMed →
Citrus Huanglongbing (HLB), also known as citrus greening, is one of the most devastating citrus diseases worldwide. Candidatus Liberibacter asiaticus (CLas) is the most prevalent... Read full abstract on PubMed →
Huanglongbing (HLB) disease, also known as citrus greening disease, was first reported in the US in 2005. Since then, the disease has decimated the citrus industry in Florida, resu... Read full abstract on PubMed →
Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due t... Read full abstract on PubMed →
Two interesting plants within the Chilean flora (wild and crop species) can be found with a history related to modern fruticulture: <i>Fragaria chiloensis</i> subsp. <i>chiloensis<... Read full abstract on PubMed →
One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles. A review... Read full abstract on PubMed →
<i>Serevenia buxifolia</i> is an evergreen citrus plant and has attracted considerable attention due to its bioactive components and biological activities. In the present study, th... Read full abstract on PubMed →
This study investigated the behavioural and electrophysiological responses of the thrips Liothrips jatrophae to conspecific extracts and some of its identified compounds. We integr... Read full abstract on PubMed →
By introducing Babaco as a nutraceutical fruit, Ecuador can showcase its unique phytochemical profile, which is rich in phenolic compounds and flavonoids. Consumers stand to gain f... Read full abstract on PubMed →
BACKGROUND: One of the most important aromatic species of the Apiaceae family is Heracleum persicum Desf. ex Fisch., C.A.Mey. & Avé-Lall, which used as a spice and condiment in foo... Read full abstract on PubMed →
AIM: The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination a... Read full abstract on PubMed →
High-amylose Lueang Patew Chumphon (LPC) rice, a geographical indication variety from Thailand, represents an underutilized resource for functional food development. This study com... Read full abstract on PubMed →
BACKGROUND: Xanthohumol is an isopentadienyl flavonoid in hops, which have several pharmacological effects. However, due to the poor bioavailability of xanthohumol, it cannot be wi... Read full abstract on PubMed →
Corosolic acid (CA), a pentacyclic triterpenoid, exhibits remarkably low hydrophilicity, restricting its application in aqueous systems. To enhance its hydrophilicity, we optimised... Read full abstract on PubMed →
The sensory properties of musts from Pedro Ximenez grapes chamber-dried at 40 or 50°C, with or withouta dipping treatment, are compared to musts from grapes subjected to the tradit... Read full abstract on PubMed →
During the movement of 'bud sports' in the 'Red Delicious', mature apple fruits transition from having vertical red stripes to being completely dark red; nevertheless, the fruit ar... Read full abstract on PubMed →
The biosynthesis of volatile esters by Red Delicious apples was investigated by incubating fruit tissue with deuterated flavor precursors at various times after controlled atmosphe... Read full abstract on PubMed →
Cortland apple fruit (Malus x domestica Borkh.) stored for 120-140 days in air at 0 degrees C were warmed to 22 degrees C and held for 8 days. A portion of the fruit was dipped in... 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.