Papers mentioning bergamot 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 aromatic characteristics of cigar tobacco leaves are the result of the release of aromatic compounds, but research on the distinctive aromatic profiles of cigars has been limit... Read full abstract on PubMed →
Hawk tea (<i>Litsea coreana</i> Levl. var. <i>lanuginosa</i>), a naturally caffeine-free herbal beverage widely consumed in Southwest China, is characterized by a pronounced campho... Read full abstract on PubMed →
BACKGROUND: Panama Geisha is a high-valued coffee in the specialty coffee industry. Floral, citrus and bergamot are key aromas associated with its value. The flavor chemistry behin... Read full abstract on PubMed →
Knowing the content, compound, and key odor of volatile oil in the fruit of prickly ash during the development is important for improving product quality and determining a suitable... Read full abstract on PubMed →
We studied the total polyphenols, flavonoids, vitamin C, the antioxidant and anti-inflammatory activity of six Citrus monofloral honey, and the in vitro inhibitory effect against c... Read full abstract on PubMed →
Essential oils (EOs) are mixtures of volatile molecules endowed with health-promoting biological activities that go beyond their role as aromas and natural preservatives and can be... Read full abstract on PubMed →
A recently optimized rapid, cheap, and accurate coulometric method has been exploited to determine the antioxidant capacity of bergamot (Citrus bergamia Risso) by-products, includi... Read full abstract on PubMed →
Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different var... Read full abstract on PubMed →
Ceratitis capitata (Wiedemann), also known as the Mediterranean fruit fly, is one of the most serious pests for several fresh fruit commodities causing extensive fruit losses world... Read full abstract on PubMed →
Bergamot essential oil (BO) shows biological activities and is widely used as a flavoring for food products; however, its application in foods is limited because of the low stabili... Read full abstract on PubMed →
Citrus fruits have been a commercially important crop for thousands of years. In addition, Citrus essential oils are valuable in the perfume, food, and beverage industries, and hav... Read full abstract on PubMed →
Chinotto (Citrus myrtifolia Raf.) is a widely diffused plant native from China and its fruits have a wide-spread use in confectionary and drinks. Remarkably, only little has been r... Read full abstract on PubMed →
This study investigated the effect of feed supplementation in sows and/or their progeny with two sensory feed additives (FA1: limonene and cinnamaldehyde; FA2: menthol, carvone and... Read full abstract on PubMed →
A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)‐α‐ionone from raspberry flavor were separate... Read full abstract on PubMed →
Since the Middle Ages, citrus essential oils (EOs) have been widely used for their bactericidal, virucidal, fungicidal, antiparasitical, insecticidal, medicinal and cosmetic propr... Read full abstract on PubMed →
The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography–mass spectrometry fo... Read full abstract on PubMed →
Epicarps of Citrus bergamia fruits from organic farming were extracted with the objective of obtaining derived products differently rich in coumarins and psoralens. The extracts we... Read full abstract on PubMed →
OBJECTIVE: To test different methods for extracting volatile oil from bergamot. METHODS: The determination of bergapten was carried out by RP-HPLC. Four different ways of organic s... Read full abstract on PubMed →
Higher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, “be... Read full abstract on PubMed →
Bergamot peel is an underutilized byproduct of the essential oil and juice-processing industry. As with other Citrus peels, it still contains exploitable components, such as pectin... 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.