Papers mentioning chestnut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
tree 1, except for flavonoids. The Brix of the oil from the nuts of both species showed no difference between the trees and the fatty acid profile with a similar amount between sat... Read full abstract on PubMed →
production was always associated with a lower digestibility without any changes in archaea or protozoa. Due to the high variability of tannins, further studies investigating the ch... Read full abstract on PubMed →
Mill.) wood was investigated. A wine distillate was aged in 250 L wooden barrels (traditional ageing) and in 50 L glass demijohns with wood staves and micro-oxygenation (alternativ... Read full abstract on PubMed →
: The results of this study suggest that WC at an appropriate dose could be used to develop an effective therapeutic drug or functional food for type II diabetes and various associ... Read full abstract on PubMed →
< 0.01). Our results indicate that 0.2% PICB had the best effect on in-vitro rumen fermentation efficiency and reduced greenhouse gas production. Read full abstract on PubMed →
Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the be... Read full abstract on PubMed →
enhanced phytase activity and precipitated extract displayed the best stability at a pH value of 8.0 and a temperature of 4 °C. Read full abstract on PubMed →
) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to s... Read full abstract on PubMed →
The alteration of the profile of volatiles of canned coconut milk was monitored during storage at ambient temperature. Canned coconut milk was thermally processed (121 °C for 5 min... Read full abstract on PubMed →
Tibetan medicinal preparations are mainly composed of crude medicinal powder, which are susceptible to microbial contamination. Due to its high efficiency and low-treatment charact... Read full abstract on PubMed →
In this study, phytochemical fingerprint and biological activities of Punica granatum L. seed extract (Pugex) were investigated. The phytochemical constituents were determined by L... Read full abstract on PubMed →
Phyllanthi Fructus, known as Yuganzi (YGZ), is a unique medicine and food homologous fruit with both medicinal and nutritional properties. Its historical use in treating hyperurice... Read full abstract on PubMed →
BACKGROUND/OBJECTIVES: Circadian clocks are endogenous systems that regulate numerous biological, physiological, and behavioral events in living organisms. Aging attenuates the pre... Read full abstract on PubMed →
Ellagic acid (EA) is present at relatively high concentrations in many berries and has many beneficial health effects, including anticancer properties. To improve the development a... Read full abstract on PubMed →
Pomegranate peel (PP) is a by-product in the processing of pomegranate products, which is usually discarded as a waste. However, a large number of researches have shown that pomegr... Read full abstract on PubMed →
Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of h... Read full abstract on PubMed →
Epidemiological studies show a link between the consumption of plant-derived foods and a range of health benefits. These benefits have been associated, at least partially, to some... Read full abstract on PubMed →
Pine bark extract (PBE) is a material used as a health food. Its functionality is attributed to the antioxidant effect of its contained procyanidins, and quantification of the proc... Read full abstract on PubMed →
This study investigates the effects of hawthorn leaves treatment and preheating on the physicochemical properties, aromatic profiles, and nutritional components of hawthorn wine. T... Read full abstract on PubMed →
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical... 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.