Papers mentioning bottlegourd or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Vegetable cultivation is a promising economic activity, and vegetable consumption is important for human health due to the high nutritional content of vegetables. Vegetables are ri... Read full abstract on PubMed →
There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amo... Read full abstract on PubMed →
Untargeted metabolomic profiling was performed on aqueous extracts using GC-EI-MS, and metabolite identification was achieved through four free deconvolution tools: MZmine, MS-DIAL... Read full abstract on PubMed →
The green-tea manufacturing process showed good effect of flavor improving, debittering and shaping in making Penthorum chinensePursh leaf (PL) tea (PLT), which serves as a polyphe... Read full abstract on PubMed →
Kombucha is a natural fermented beverage (mixed system). This study aimed to unravel the signatures of kombucha in China to achieve tailor-made microbial consortium. Here, biochemi... Read full abstract on PubMed →
To explore whether preputial gland secretions and/or urine from the house mouse (Mus musculus) can be used for coding information about sex, individuality, and/or the genetic backg... Read full abstract on PubMed →
<h4>Background</h4>Natural resources have been the crucial origin of chemical elements. They have been used in many traditions as alternative medicines. The chemical profiling of s... Read full abstract on PubMed →
AIMS: Volatile organic compounds (VOCs) have an important function in plant growth-promoting rhizobacteria (PGPR) development and plant growth. This study aimed to identify VOCs of... Read full abstract on PubMed →
In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid c... Read full abstract on PubMed →
Indoor semi-volatile organic compounds (SVOCs) can have a significant impact on human health. Previous studies involved the detection of limited classes of indoor SVOCs in differen... Read full abstract on PubMed →
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at th... Read full abstract on PubMed →
One of the indispensable applications of lipases in modification of oils and fats is the possibility to tailor the fatty acid content of triacylglycerols (TAGs), to meet specific r... Read full abstract on PubMed →
Aspergillus niger is a recognized workhorse used to produce food processing enzymes because of its extraordinarily high protein-producing capacity. We have developed a new cell sur... Read full abstract on PubMed →
Huanglongbing (HLB), a devastating citrus disease caused by Candidatus Liberibacter asiaticus, is efficiently vectored by the Asian citrus psyllid, Diaphorina citri Kuwayama (Hemip... Read full abstract on PubMed →
Natural enemies can be important regulators of pests in agroecosystems, and they often rely on volatile chemical cues to find hosts. Herbivore-induced plant volatiles (HIPVs) have... Read full abstract on PubMed →
This study reports on detection of a large number of biological and anthropogenic pollutants using LC-MS/MS and GC-MS technologies in settled floor dust (SFD). The latter technique... Read full abstract on PubMed →
The major volatile components in the extract of the female sex pheromone gland ofAmorbia cuneana consisted of (E,E)- and (E,Z)-10,12-tetradecadien-1-ol acetates. The identification... Read full abstract on PubMed →
The bio-based platform chemicals 2,3-butanediol (BDO) and acetoin have various applications in chemical, cosmetics, food, agriculture, and pharmaceutical industries, whereas the de... Read full abstract on PubMed →
Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence... Read full abstract on PubMed →
Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthe... 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.