Papers mentioning champaca or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The genus <i>Antirrhinum</i> comprises about 28 species with a center of origin in the Iberian Peninsula. They show an important diversity of growing niches. We have performed a co... Read full abstract on PubMed →
Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was developed for characterization of volatile compounds emitted from two... Read full abstract on PubMed →
The water distilled volatile oils from aerial parts of fruits of Carum copticum (L.) C. B. Clarke in Benth. et Hook. and aerial parts of Semenovia tragioides (Boiss.) Manden., two... Read full abstract on PubMed →
Commonly used dynamic sorption techniques for collecting biologically active volatile compounds have been compared. Solid phase microextraction (SPME) using two types of fibers (po... Read full abstract on PubMed →
Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%). Results obtained during the ripening period revealed that the lo... Read full abstract on PubMed →
<h4>Background and aim</h4>Gold nanoparticles (GNPs) are widely used in industrial and medical applications due to their unique properties but may induce oxidative stress and hepat... Read full abstract on PubMed →
Nucleophilic aromatic substitution (S<sub>N</sub>Ar) reactions are widely employed in organic synthesis yet typically require the use of electron-deficient arenes for efficient rea... Read full abstract on PubMed →
Jasmines are commercially grown for their fragrant flowers and essential oil. The present study investigates the composition of the volatile compounds from flowers of Jasminum samb... Read full abstract on PubMed →
Mulberry perishes easily due to its high water content and thin skin. It is important to extend the shelf life of mulberry by proper processing methods. In the present study, the i... Read full abstract on PubMed →
Non-heme Fe monooxygenases activate C-H bonds using intermediates with high-spin Fe<sup>IV</sup>-oxido centers. To mimic these sites, a new tripodal ligand [pop]<sup>3-</sup> was p... Read full abstract on PubMed →
Pesticides are synthetic compounds that may become environmental contaminants through their use and application. The high productivity achieved in the agricultural industry can be... Read full abstract on PubMed →
Humans are exposed to mycotoxins on a regular basis. Exposure to a mixture of mycotoxins may, therefore, result in a combination of adverse effects, or trigger the same effects. Th... Read full abstract on PubMed →
<h4>Background</h4>Non-targeted screening of food contact materials (FCM) for non-intentionally added substances (NIAS) reveals a great number of unknown and unidentified substance... Read full abstract on PubMed →
Transition metal salts were employed as the catalysts to improve the selective degradation of the α-O-4 lignin model compound (benzyl phenyl ether (BPE)) in the solvothermal system... Read full abstract on PubMed →
The selective lignin conversion into bio-based organic mono-aromatics is a major general challenge due to complex structure itself/additional macromolecule modifications, caused by... Read full abstract on PubMed →
Surface sediment samples from the coastal zone of Qatar were collected and analyzed to determine the characteristics, and sources of anthropogenic and biogenic hydrocarbons. The ma... Read full abstract on PubMed →
Shallow surface sediment samples from the southern part of the Shatt al-Arab River estuary of Iraq and the northwestern Arabian Gulf were analyzed for polar lipid compounds includi... Read full abstract on PubMed →
Oolong tea presents notable variations in taste profile and aroma characteristics under different cultivation conditions, particularly across altitudes. However, systematic investi... Read full abstract on PubMed →
Volatile organic compounds (VOCs) have been known to confer the flavor of fruits, characterizing the quality of fruits. Nanguo pear (Pyrus ussuriensis Maxim.) is widely popular amo... Read full abstract on PubMed →
Aroma is an important commercial trait that determines fruit quality and has an important influence on the overall flavor of fruits. Plant ALDH genes have been implicated in divers... 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.