Papers mentioning butternut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Flavor contributes significantly to consumer preferences of cooked sweetpotato. Sugars largely drive the sweet taste, while the volatile organic compounds (VOCs), mainly classified... Read full abstract on PubMed →
The domestication of crops leads to profound changes on plant phenotypes, yet its effects on floral traits mediating plant-pollinator interactions remain poorly understood. Floral... Read full abstract on PubMed →
The oxidative stability of nutritive and bioactive lipids is essential for their functionality. This study evaluated the potential of lipid fractions from pumpkin seeds obtained fr... Read full abstract on PubMed →
Local innovations regarding plant-derived spice and flavorant formulations and preparation techniques are mostly recorded nowhere and usually passed on generationally through word... Read full abstract on PubMed →
Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized... Read full abstract on PubMed →
The striped cucumber beetle (SCB) Acalymma vittatum (F.) is one of the most important pests in North American cucurbit crops. While conventional chemical control methods are usuall... Read full abstract on PubMed →
Aging is accompanied by a decline in appetite and food intake with associated deficiencies in both macronutrients and micronutrients. The aim of this study was to investigate the i... Read full abstract on PubMed →
BACKGROUND: The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality o... Read full abstract on PubMed →
< .05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest... Read full abstract on PubMed →
Ginger (Zingiber officinale Rosc.) possesses a rich nutritional profile, making it a valuable ingredient for a wide range of culinary applications. After removing its outer skin, g... Read full abstract on PubMed →
Cadmium (Cd) contamination in soil poses a severe threat to plant growth and development. In contrast, silicon (Si) has shown promise in enhancing plant resilience under Cd-induced... Read full abstract on PubMed →
Floral scent is an important economic and ornamental trait of <i>Prunus mume</i>. The floral volatiles from most cultivars of <i>P. mume</i> in composition exist significant differ... Read full abstract on PubMed →
Oat hulls are an excellent dietary fibre source for food supplements due to their rich lignocellulose composition as well as their great abundance as low-value agricultural side st... Read full abstract on PubMed →
The Italian grape pomace distillate grappa is often refined by ageing in wooden barrels. Chemical changes of the volatile profile of two samples produced from a Cabernet Sauvignon/... Read full abstract on PubMed →
Background: Alzheimer's disease (AD) currently lacks a cure. Because substantial neuronal damage usually occurs before AD is advanced enough for diagnosis, the best hope for diseas... Read full abstract on PubMed →
Impaired lipid and glucose metabolism in the liver is a crucial characteristic of nonalcoholic fatty liver disease (NAFLD). Coniferaldehyde (CA), a kind of phenolic compound found... Read full abstract on PubMed →
Stoichiometric coefficients for reactions of cognac antioxidants with coulometric titrants (electrogenerated bromine and hexacyanoferrate(III) ions) have been found. Ellagic and ga... Read full abstract on PubMed →
Extracts from acacia, chestnut, cherry, mulberry, and oak wood, used in making barrels for aging wine and spirits were studied by GC/MS positive ion chemical ionization (PICI). Woo... Read full abstract on PubMed →
The effect of acid hydrolysis of English oak (Quercus robur. L) wood on its aroma-forming complex was studied. The contents of methanol, acetic and crotonic acids, and furfural inc... Read full abstract on PubMed →
Haloacetonitriles (HANs), toxic disinfection by-products, are unregulated in China, with no standardized analytical methods. This study established a simultaneous quantitative meth... 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.