Papers mentioning buckwheat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extrac... 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 →
Shikimic acid (SA), a critical intermediate in the synthesis of numerous high-value aromatic compounds, is extensively used in the food and pharmaceutical industries. In this study... Read full abstract on PubMed →
The aim of this study was to characterize and explore the food potential of sainfoin seeds, which are primarily used in their green plant form to feed livestock. A detailed assessm... Read full abstract on PubMed →
Sodium cyanoborohydride (NaBH<sub>3</sub>CN) is a commonly used reducing agent. However, its metabolism and mechanism of toxicity are still unclear. In this study, we first demonst... Read full abstract on PubMed →
Douchi is a Chinese traditional fermented food with a unique flavor. Methyl anthranilate (MA) plays an important role in formation of this flavor. However, the complicated relation... Read full abstract on PubMed →
Apple producers are looking for new markets to dispose of their harvest surpluses. One of the solutions may be the production of apple spirits by small distilleries. This study aim... Read full abstract on PubMed →
When it comes to food and fiber production, flaxseed (Linum usitatissimum) has been around the longest. Oil makes up over 41% of a flaxseed's total weight; of that, more than 70% i... Read full abstract on PubMed →
Chlorogenic acid (CGA), also known as coffee tannic acid and 3-caffeoylquinic acid, is a water-soluble polyphenolic phenylacrylate compound produced by plants through the shikimic... Read full abstract on PubMed →
Quantitative data provide clues for biochemical reactions or regulations. The absolute quantification of volatile compounds in tea is complicated by their low abundance, volatility... Read full abstract on PubMed →
The Ginkgo biloba has astonished scholars globally with enormous bioactives, with sales exceeding $10 billion since 2017. The Ginkgo biloba seed (GBS) is an essential part of culin... Read full abstract on PubMed →
Fresh cassava roots that contain hydrocyanic acid (HCN) can be hazardous to animals when consumed. Prior literature has shown that adding sulfur may eliminate HCN without harming t... Read full abstract on PubMed →
BACKGROUND: Cassava is rich in nutrition and has high edible value, but the development of the cassava industry is limited by the traditional low added value processing and utiliza... Read full abstract on PubMed →
Despite nearly 80 years of advancements in gas chromatography (GC), indirect chemical matrix effects (MEs), known as the matrix-induced response enhancement effect, still occur to... Read full abstract on PubMed →
In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in t... Read full abstract on PubMed →
The present investigation was aimed to study the effect of detoxification on the nutrients and antinutrients of wild apricot kernel followed by its hypocholesterolemic effect in ma... Read full abstract on PubMed →
Due to its high adaptability, cassava (Manihot esculenta Crantz) is one of the world's most cultivated and consumed plants after maize and rice. However, there are relatively few s... 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.