Papers mentioning chayote or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Fruit peel colour is a critical quality trait in chayote, directly influencing its commercial value. However, the molecular mechanisms underlying peel colour variation remain poorl... Read full abstract on PubMed →
The unique flavor of xuecai stems from microbial metabolism, but how microbial community evolution is connected to fermentative flavor formation remains unclear. In this study, a c... Read full abstract on PubMed →
Phytophagous insects locate suitable hosts through volatile compounds. Polyphagous species face a particular challenge because their hosts emit diverse chemical profiles, yet their... Read full abstract on PubMed →
This study aimed to evaluate the effect of adding ginger (Zingiber officinale) extract on the physical, chemical, microbiological, and sensory properties of chayote (Sechium edule)... Read full abstract on PubMed →
This study examined the impact of fermentation using <i>Lactiplantibacillus plantarum</i> (<i>L75</i>) and <i>Bifidobacterium longum</i> (<i>BF</i>) on the total soluble solids (TS... Read full abstract on PubMed →
Dissecting flavor formation and microbial succession during traditional fermentation help to promote standardized and large-scale production in the sour shoot industry. The princip... Read full abstract on PubMed →
In this study, the bacterial communities and flavor metabolites of 27 traditional naturally fermented sauerkraut samples collected from nine regions of Heilongjiang Province in Nor... Read full abstract on PubMed →
In this study, genomics and metabolomics were combined to reveal possible bio-synthetic pathways of core flavor compounds in pickled chayote via lactic acid bacteria (LAB) fermenta... Read full abstract on PubMed →
Chayote (<i>Sechium edule</i>), an underutilized cucurbit vegetable crop, has gained attention as it exhibits health-promoting properties. However, the primary structure of chayote... Read full abstract on PubMed →
A low-temperature and low-salt industrially fermented Chinese kohlrabi (LSCK) was developed in this study, with the salt usage decreased by approximately 70% compared to the tradit... Read full abstract on PubMed →
Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packagi... Read full abstract on PubMed →
Recent recommendations for US food assistance programs are intended to ensure foods provided through these programs help households consume a varied, healthful diet. From a policy... Read full abstract on PubMed →
A sensitive and rugged residue analysis method was validated for the estimation of dithiocarbamate fungicides in a variety of fruit and vegetable matrices. The sample preparation m... Read full abstract on PubMed →
Fruits and vegetables have been known to contain a variety of antioxidant components. It has been suggested that antioxidants may protect biomolecules from oxidative damage and the... Read full abstract on PubMed →
UNIVERSIDAD AUTÓNOMAMETROPOLITANAIZTAPALAPA“ESTUDIO DE LA PRODUCCIÓN DE AROMAS POR ELHONGO FILAMENTOSO Ceratocystis fimbriata EN MEDIOLÍQUIDO”T E S I SQUE PARA OBTENER EL GRADO DE... Read full abstract on PubMed →
Plant polyphenols enjoy an ever-increasing recognition because their regular consumption 23 has been claimed to be beneficial for human health (1). Plant polyphenols are present an... Read full abstract on PubMed →
In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant-based foods, has led researchers to concentrate on examining the prese... Read full abstract on PubMed →
Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production... Read full abstract on PubMed →
Characterized by strong acidity, chelating ability, and reducing ability, oxalic acid, a low molecular weight dicarboxylic organic acid, plays important roles in the regulation of... Read full abstract on PubMed →
Perfluorooctanoic acid (PFOA) is bioaccumulative in crops. PFOA bioaccumulation potential varies largely among crop varieties. Root exudates are found to be associated with such va... 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.