Papers mentioning caraway or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Despite considerable evidence suggesting that sweet foods are a substitute for nicotine in humans, no formal behavioral economic analysis of this interrelationship has been conduct... Read full abstract on PubMed →
INTRODUCTION: Ingestion of nicotine by smoking, vaping, or other means elicits various effects including reward, antinociception, and aversion due to irritation, bitter taste, and... Read full abstract on PubMed →
The chemosensory experiences evoked by flavors encompass a number of unique sensations that include olfactory stimuli (smell), gustatory stimuli (taste, i.e., salty, sweet, sour, b... Read full abstract on PubMed →
Each electronic cigarette (e-cigarette) is a battery-powered system which converts electronic cigarette liquids (e-liquids) into the inhalable phase by heating the solution when it... Read full abstract on PubMed →
The gustatory system detects and informs us about the nature of various chemicals we put in our mouth. Some of these have nutritive value (sugars, amino acids, salts, and fats) and... Read full abstract on PubMed →
Chronic tobacco use leads to nicotine addiction that is characterized by exaggerated urges to use the drug despite the accompanying negative health and socioeconomic burdens. Inter... Read full abstract on PubMed →
Nicotine dependence is characterized by periods of relapse and remission. Health care workers can have a pivotal role in the treatment of nicotine dependence. Smokers should be ide... Read full abstract on PubMed →
Maintaining the quality of postharvest nectarine fruit is considerably challenging owing to their vigorous metabolism processes. This study explored the effectiveness of the natura... Read full abstract on PubMed →
This review summarized recent studies about the effects of polyphenols on the allergenicity of allergenic proteins, involving epigallocatechin gallate (EGCG), caffeic acid, chlorog... Read full abstract on PubMed →
Grassland crops are emerging reservoirs of undisturbed, natural antioxidants and phytochemicals, such as phenolic acids and flavonoids. The present review will focus on the most co... Read full abstract on PubMed →
Due to its strong aroma and stimulating effect, coffee is the most consumed beverage worldwide, following water. Apart from being a luscious food product, its contents of high phen... Read full abstract on PubMed →
PURPOSE: Caffeic acid is a metabolite of hydroxycinnamate and phenylpropanoid, which are commonly synthesized by all plant species. It is present in various food sources that are k... Read full abstract on PubMed →
In vitro dynamic aroma release over oil-in-water (o/w) and water-in-oil-in-water (w/o/w) emulsions stabilized with Tween 20 or octenyl succinic anhydride (OSA) starch as a hydrophi... Read full abstract on PubMed →
BACKGROUND: Multicapillary column ion-mobility spectrometry (MCC-IMS) may identify volatile components in exhaled gas. The authors therefore used MCC-IMS to evaluate exhaled gas in... Read full abstract on PubMed →
BACKGROUND/AIM: Cinnamon spice is obtained by drying the tree bark of Cinnamomum Schaeff. species. The genus Cinnamomum belongs to the family Lauraceae, which comprises approximate... Read full abstract on PubMed →
Cinnamon, renowned for its aromatic flavor, represents one of the most widely used spices worldwide. Cinnamon is also considered beneficial to human health with therapeutic potenti... Read full abstract on PubMed →
Cinnamaldehyde (CA) is the characteristic flavor compound of cinnamon, and the high volatility and instability limit its application in food and flavor industries. This study utili... Read full abstract on PubMed →
This systematic review evaluated a total of 31 included human intervention studies that have assessed methods to improve quercetin bioavailability from different formulations and f... Read full abstract on PubMed →
The Special Issue "Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications" explored the potential of plant-based extracts as n... Read full abstract on PubMed →
Although cinnamaldehyde (CA) is an excellent antimicrobial agent, its application in the food industry was limited by its volatility and lack of antimicrobial persistence. Herein,... 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.