Peer-Reviewed Research Database
Borage — 1,201 papers
Papers mentioning borage or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
2025
aroma analysis
The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f...
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2024
aroma analysis
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticas...
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2023
Healthcare (Basel, Switzerland)
aeda
Flaxseed contains high amounts of biologically active components such as α-linolenic acid, lignans, and dietary fiber. Due to its numerous nutritional properties, flaxseed has been...
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2022
Foods (Basel, Switzerland)
other
Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-per...
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PMID: 36076793
DOI: 10.3390/foods11172607
Full text on PMC
2022
Critical reviews in food science and nutrition
other
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process...
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2022
Phytotherapy research : PTR
pharmacology
α-linolenic acid (ALA, 18:3n-3) is a carboxylic acid composed of 18 carbon atoms and three cis double bonds, and is an essential fatty acid indispensable to the human body. This st...
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2020
Frontiers in microbiology
aroma analysis
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbia...
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2020
Nutrients
pharmacology
Recently, nutraceutical bioactive compounds in foods have been discovered for their potential health benefits regarding the prevention of chronic disorders, such as cancer, and inf...
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PMID: 32927614
DOI: 10.3390/nu12092751
Full text on PMC
2017
Critical reviews in microbiology
other
Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In...
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2015
Journal of food science and technology
pharmacology
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among h...
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2014
Annual review of food science and technology
aroma analysis
This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor mol...
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2014
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
pharmacology
α-Linolenic acid (ALA), a carboxylic acid with 18 carbons and three cis double bonds, is an essential fatty acid needed for human health and can be acquired via regular dietary int...
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2024
other
BACKGROUND
HCW, also known as subcritical water (SCW), refers to high-temperature compressed water in a special physical and chemical state. It is an emerging technology for natura...
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2023
ACS omega
other
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in...
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2022
Antioxidants (Basel, Switzerland)
other
The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable nutrient and plays a key role in retaining the physiological process of humans and animals....
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2022
Critical reviews in food science and nutrition
pharmacology
Cleome gynandra (Syn. Gynandropsis gynandra) is fast emerging as one of the most widely consumed leafy vegetables due to its nutrition and health-promoting properties. In addition...
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2022
Physiology and molecular biology of plants : an international journal of functional plant biology
other
Ascorbic acid (AsA) also known as vitamin C is considered as an essential micronutrient in the diet of humans. The human body is unable to synthesize AsA, thus solely dependent on...
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2021
Biomolecules
pharmacology
Cancer, a fatal disease, is also one of the main causes of death worldwide. Despite various developments to prevent and treat cancer, the side effects of anticancer drugs remain a...
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PMID: 34439796
DOI: 10.3390/biom11081130
Full text on PMC
2019
Foods (Basel, Switzerland)
aroma analysis
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and hea...
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PMID: 31546950
DOI: 10.3390/foods8090424
Full text on PMC
2018
sensory panel
In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challe...
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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.