Papers mentioning cherry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Drying plays a pivotal role in post-harvest processing, influencing the quality, storability, and commercial value of cocoa beans. This study compared the impact of three drying te... Read full abstract on PubMed →
The conservation of native chicken breeds is essential for promoting sustainable farming practice and preserving local genetic resources. Herein, we investigated the physicochemica... Read full abstract on PubMed →
<i>Erica spiculifolia</i> Salisb. (formerly <i>Bruckenthalia spiculifolia</i> Benth.) (Balkan heath) is renowned for its traditional usage as a diuretic, anti-inflammatory and anti... Read full abstract on PubMed →
BACKGROUND & AIMS: Primary sclerosing cholangitis (PSC) is a chronic cholestatic liver disease characterized by progressive inflammation and fibrosis of the bile ducts. PSC is a co... Read full abstract on PubMed →
BoORP3a, an oxysterol-binding protein, located in the endoplasmic reticulum (ER), may function in cuticular wax deposition in ornamental kale. In this study, we investigated its re... Read full abstract on PubMed →
During the spring-summer seasons between 2019 and 2023, in the localities of Maquehue (La Araucanía Region) and Llifén (Los Ríos Region), we collected 262 virgin Proholopterus chil... Read full abstract on PubMed →
Polyphenols are important functional components that have anti-cancer and anti-inflammatory effects. Apple fruit is rich in polyphenols and is one of the dietary sources of polyphe... Read full abstract on PubMed →
In this study, a two-stage cascade extraction process utilizing pulsed electric fields (PEF) (3 kV/cm, 10 kJ/kg) for initial extraction, followed by ultrasound (US) (200 W, 20 min)... Read full abstract on PubMed →
Bacteria emit a large number of volatile organic compounds (VOCs) into the environment. VOCs are species-specific and their emission depends on environmental conditions, such as gr... Read full abstract on PubMed →
Adsorption-desorption behaviors of polar and nonpolar volatile organic compounds (VOCs), namely, isopropanol and nonane, on mesoporous silica were studied using optical reflectance... Read full abstract on PubMed →
n-Undecane (C11) is the main component of volatile organic compounds (VOCs) emitted from the printing industry, and its emission to the atmosphere should be controlled. In this stu... Read full abstract on PubMed →
The exploration of deodorization is important for the application of gelatin in food industry. In this work, the effect of β-cyclodextrin (β-CD) deodorization on the volatile chemi... Read full abstract on PubMed →
Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and t... Read full abstract on PubMed →
Cephalotaxus alkaloids represent a family of plant secondary metabolites known for 60 years. Significant activity against leukemia in mice was demonstrated for extracts of Cephalot... Read full abstract on PubMed →
Two approaches were investigated to discriminate between bell peppers of different geographic origins. Firstly, δ(18)O fruit water and corresponding source water were analyzed and... Read full abstract on PubMed →
OBJECTIVE: To investigate the quality and quantity changes of Flos Lonicerace during flowering stages in Hanzhong GAP base in order for properly harvesting and quality control. MET... Read full abstract on PubMed →
In order to detect any protective agent against tumor formation, we examined the anti-tumor-promoting effect of a Japanese traditional soybean fermented food, Natto. Dye transfer w... Read full abstract on PubMed →
This study investigated the aroma-releasing mechanism of rose during the scenting process with black tea. By quantitative descriptive analysis of sensory evaluations, it was found... Read full abstract on PubMed →
BACKGROUND: Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem,... Read full abstract on PubMed →
Kope cheese has been characterized based on gross chemical composition, free fatty acids (FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during... 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.