Papers mentioning capers or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Tunisian traditional fermented foods represent a valuable cultural heritage transmitted across generations and are highly appreciated by consumers for their distinctive flavours, t... Read full abstract on PubMed →
The increasing scarcity of traditional nectar sources due to climate change has led beekeepers to explore alternative floral sources. This study investigates the volatile profile,... Read full abstract on PubMed →
Capers (<i>Capparis</i> L.), a genus of shrub-like plants within the family Capparaceae, exhibit remarkable ecological adaptability and have long been used in traditional medicine,... Read full abstract on PubMed →
Fermentation has been used for centuries to preserve food and to obtain products with new, attractive sensory characteristics. Fermented products are a source of dietary fiber, vit... Read full abstract on PubMed →
The Mediterranean Diet (MedDiet) is a widely recognized dietary pattern, with its effects largely attributed to "functional foods" which are able to positively influence one or mor... Read full abstract on PubMed →
This research aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from <i>Capparis spinosa</i> floral buds. Four different trials, in... Read full abstract on PubMed →
Sesquiterpene sind chemische Verbindungen, die aus drei Isopren-Einheiten bestehen und zur größten und strukturell vielfältigsten Klasse von Naturstoffen, den Terpenen, zählen. In... Read full abstract on PubMed →
Wild edible plants are an essential component of people’s diets in the Mediterranean basin. In Italy, ethnobotanical surveys have received increasing attention in the past two cent... Read full abstract on PubMed →
Caper (Capparis spinosa) is an important food ingredient whose fresh parts, particularly the flower buds, are consumed as a starter with olives, cheese, and nuts, or are used as a... Read full abstract on PubMed →
Capparis spinosa is a wild and cultivated bush, which grows mainly in the Mediterranean Basin. Unopened flower buds, called capers are used in the Mediterranean cuisine as flavorin... Read full abstract on PubMed →
An unpublished laboratory study by Russell and Rush (1996) showed that human subjects sense the presence of methyl isothiocyanate (MITC) via the eyes at concentrations as low as hu... Read full abstract on PubMed →
The quest to establish permanent outposts in space, the Moon, and Mars requires growing plants for nutrition, water purification, and carbon/nutrient recycling, as well as the psyc... Read full abstract on PubMed →
Winter oilseed rape (OSR, <i>Brassica napus</i>) is an important crop and frequently attacked by the cabbage root fly larvae (<i>Delia radicum</i>). They damage the taproot, cause... Read full abstract on PubMed →
BACKGROUND: The average daily gain (ADG) of preweaning calves significantly influences their adult productivity and reproductive performance. Gastrointestinal microbes are known to... Read full abstract on PubMed →
Leaf mustard (Brassica juncea L.) is explored for its biofumigant properties, derived from its secondary metabolites, particularly allyl isothiocyanate (AITC), produced during the... Read full abstract on PubMed →
In this study, four Brassicaceae microgreens species, namely kale, red cabbage, kohlrabi, and radish, were evaluated for their phytochemical compositions using spectrophotometric a... Read full abstract on PubMed →
BACKGROUND: Cruciferous foods rich in health-promoting metabolites are of particular interest to consumers as well as being a good source of bioactives-enriched ingredients. Severa... Read full abstract on PubMed →
Myrosinase-positive bacteria from local fermented foods and beverages in Thailand with the capacity to metabolize glucosinolate and produce isothiocyanates (ITCs) were isolated and... Read full abstract on PubMed →
Broccoli contains high levels of bioactive molecules and is considered a functional food. In this study, postharvest treatments to enhance the concentration of glucosinolates and p... Read full abstract on PubMed →
Within the family of Brassicaceae, an important source of glucosinolates (GLSs) is represented by horseradish ( Armoracia rusticana P. Gaertner, B. Meyer & Scherbius), cultivated f... 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.