Papers mentioning camphor or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
To systematically explore how processing regulates the volatile metabolites and flavor of Hawk Tea (Litsea coreana), this study used non-targeted volatilomics, HS-SPME-GC–MS, and m... Read full abstract on PubMed →
<h4>Introduction</h4>To investigate the impact of different processing methods on the volatile components in <i>Aglaia odorata</i> flower extract (AOFEs).<h4>Methods</h4>Headspace... Read full abstract on PubMed →
In the present study, the phytochemical quantity and quality as well as the antioxidant capacity of Achillea santolina at different growth stages including vegetative, flowering, a... Read full abstract on PubMed →
<h4>Background</h4>Liquidambar species are rich sources of essential oils, with applications in cosmetics, perfumes, and pharmaceuticals. Traditionally, the industrial utilization... Read full abstract on PubMed →
Cucumber is a widely consumed vegetable crop known for its rich nutrient composition and distinctive flavor, influenced by both volatile and non-volatile compounds. Grafting and de... Read full abstract on PubMed →
Cinnamomum verum is the widely used spice for its medicinal and culinary uses since ages. It is native to Sri Lanka and southern India but also distributed in many Asian, Caribbean... Read full abstract on PubMed →
Solidago canadensis L. (SC) (Canadian goldenrod) is a dangerous plant invader in Europe, which suppress the indigenous flora. Essential oils (EOs) are considered biological control... Read full abstract on PubMed →
Documentation exists for many chemicals that cause tastes and odors in water, however, water suppliers do not routinely monitor for these chemicals. Effective management of a taste... Read full abstract on PubMed →
In the present study, Dill (Anethum graveolens) seed essential oil, its nonpolar and polar fractions, compounds isolated and derivatized were evaluated for their antioxidant potent... Read full abstract on PubMed →
BACKGROUND: Identifying ornamental plants as new natural antioxidant and antimicrobial sources is always of great importance for the ornamental and horticultural industries. METHOD... Read full abstract on PubMed →
The aroma profile of raw truffles, of truffle sauces, and of natural and artificial truffle flavored oils made from or made to imitate Tuber magnatum, Tuber melanosporum, and Tuber... Read full abstract on PubMed →
The volatile aroma constituents of Chrysanthemum zawadskii var. latilobum K. were separated by hydro distillation extraction (HDE) method using a Clevenger-type apparatus, and anal... Read full abstract on PubMed →
The genus Cinnamomum comprises of several hundreds of species, which are distributed in Asia and Australia. Cinnamomum zeylanicum, the source of cinnamon bark and leaf oils, is an... Read full abstract on PubMed →
An ancient organic residue was collected from the bottom of a Greco-Italian amphora found in the Adriatic Sea and investigated by direct GC and GC- MS analysis. The headspace compo... Read full abstract on PubMed →
In the present study, seeds from local cultivar of fennel were germinated on Murashige and Skoog medium (MS) without plant growth regulators. Different types of explants from the g... Read full abstract on PubMed →
Olfaction is crucial to spotted hyenas (Crocuta crocuta), yet there are no controlled studies of their reactions to odors. In Experiment 1, the authors examined responses of captiv... Read full abstract on PubMed →
Poly I:C, an inducer of interferon alpha and beta, and arecoline, a cholinergic muscarinic agonist, were used as unconditioned stimuli in conjunction with camphor odor to condition... Read full abstract on PubMed →
Lichens are a source of bioactive secondary metabolites with different pharmacological activities. However, these metabolites are challenging regarding their extraction. The presen... Read full abstract on PubMed →
Background: Hulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor. Methods: In this study, the volatile organic compounds (VOCs) in fou... Read full abstract on PubMed →
with a major deposition of the camphor component. In conclusion, NC-EOs can be used as an alternative antioxidant for skin care. 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.