Papers mentioning cherimoya or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted... Read full abstract on PubMed →
Microbial consortia have high relevance in natural environments. Here we present the production of polyhydroxyalkanoates (PHA) from agro-industrial residues by a synthetic interkin... Read full abstract on PubMed →
Microbial protein represents a sustainable alternative to conventional animal protein, yet optimizing substrates for fungal cultivation remains critical. This study demonstrates th... Read full abstract on PubMed →
Polyhydroxyalkanoates (PHAs) are biodegradable polymers that can be produced from lignocellulosic biomass by microorganisms. Cheap and readily available raw material, such as corn... Read full abstract on PubMed →
BACKGROUND: Yoghurt contains live bacteria that could contribute via modulation of the gut microbiota to its reported beneficial effects such as reduced body weight gain and lower... Read full abstract on PubMed →
It has long been hypothesized that the flower-like appearance of the juvenile orchid mantis is used as visual camouflage to capture flower-visiting insects, although it is doubtful... Read full abstract on PubMed →
The volatile acids extracted by pentane/dichloromethane (2 + 1) from tropical fruit pulps were identified and determined by capillary gas chromatography (HRGC) and combined capilla... Read full abstract on PubMed →
Biogenic alkenes, such as isoprene and α-pinene, are the predominant source of volatile organic compounds (VOCs) emitted into the atmosphere. Atmospheric processing of alkenes via... Read full abstract on PubMed →
Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOC... Read full abstract on PubMed →
Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB)... Read full abstract on PubMed →
The landscape plant, Cinnamomum camphora, is a broad-spectrum insect-repelling tree species, mainly due to a diversity of terpenoids, such as camphor. Despite its formidable chemic... Read full abstract on PubMed →
This study explores the impact of natural flower extracts from <i>Prunus persica</i>, <i>Rosa chinensis</i>, and <i>Lilium bulbiferum</i> to enhance the aroma of dealcoholized Char... Read full abstract on PubMed →
When we are trying to decrease caloric intake by reducing fat content, aroma perception of the food is changed as well. Since previous studies indicated that foaming changes the ar... Read full abstract on PubMed →
Artemisiae Argyi Folium, the dried leaves of Artemisia argyi, has been widely used in traditional Chinese and folk medicines for a long time. Qiai is one of the top-geoherb of Arte... Read full abstract on PubMed →
Acid protease is essential for degradation of proteins during soy sauce fermentation. To breed more suitable koji molds with high activity of acid protease, interspecific genome re... Read full abstract on PubMed →
Recent studies show that nocturnal pollinators may be more important to ecosystem function and food production than is currently appreciated. Here, we describe an agricultural fiel... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Nepeta is a multiregional genus of the "Lamiaceae" (Labiatae or Mint) family. Species of Nepeta are a valuable part of traditional medicine and used... Read full abstract on PubMed →
The naturally occurring, volatile sesquiterpene hydrocarbon germacrene D has strong effects on insect behaviour and genes encoding enzymes that produce this compound are of interes... Read full abstract on PubMed →
The biogenetic origin of the isoprenoid building blocks of the sesquiterpene germacrene D was studied in Solidago canadensis. Feeding experiments were carried out with 1-[5,5-D(2)]... Read full abstract on PubMed →
Traditional spontaneous fermentation in microecosystem with microbial successions and environmental variables results in inconsistent quality of fermented foods. We therefore propo... 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.