Papers mentioning citronella or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Using a behavioral paradigm designed to simulate olfactory-guided foraging, the ability of five squirrel monkeys to distinguish iso-amyl acetate from n- and iso-forms of other acet... Read full abstract on PubMed →
Terpenoids are a class of compounds found in hops which are responsible for the distinctive hop aromas in beer. Changes in terpenoid composition during fermentation as a result of... Read full abstract on PubMed →
Bark beetles vector symbiotic fungal species into their host trees during mass attacks. The symbiotic relationship with blue stain fungi of the Ascomycetes, including genera of End... Read full abstract on PubMed →
Citronellyl acetate as an important flavor, can be effectively synthesized by lipase catalysis in nonaqueous system. But lipases usually behave low catalytic activity due to aggreg... Read full abstract on PubMed →
This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcohols and 9... Read full abstract on PubMed →
Rosa rugosa is an important ornamental and economical plant. In this paper, four genes encoding 1-deoxy-D-xylulose-5-phosphate synthase (DXS), 1-deoxy-d-xylulose-5-phosphate reduct... Read full abstract on PubMed →
The availability of multiple sources of food and drink has a profound influence on choice behavior in rodents. It is not known how other taxa might respond to the same kind of vari... Read full abstract on PubMed →
The present study investigates the composition of volatile constituents and sensory characteristics of catnip (Nepeta cataria L.) grown in Lithuania. Hydrodistillation, simultaneou... Read full abstract on PubMed →
Fusarium graminearum (F. graminearum), responsible for Fusarium head blight in cereals, causes significant yield losses and produces mycotoxins contaminating food and feed. The com... Read full abstract on PubMed →
Citronellal and citronellol are monoterpenoids that serve as key ingredients in the flavor and fragrance industry and hold significant potential for pharmaceutical applications. Cu... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Cymbopogon (Poaceae) plants have been used for various purposes by many indigenous peoples in all continents. In particular, almost all species in t... Read full abstract on PubMed →
Staphylococcus aureus (S. aureus) is known to be one of the most common foodborne pathogens capable of secreting a wide range of exotoxins such as enterotoxin, which severely threa... Read full abstract on PubMed →
In this work we used natural and modified cyclodextrins (β-CD and HP-β-CD) as encapsulating agents to improve citronellal properties. Using fluorimetric techniques, its aggregation... Read full abstract on PubMed →
A study was undertaken to assess the phytotoxicity of citronellal, an oxygenated monoterpenoid with an aldehyde group, towards some weedy species [Ageratum conyzoides L., Chenopodi... Read full abstract on PubMed →
Many aromatic plant volatile compounds contain methyleugenol, which is an attractant for insect pollination and has antibacterial, antioxidant, and other properties. The essential... Read full abstract on PubMed →
Liver cancer is one of the most frequent tumor entities worldwide, which is causally linked to viral infection, fatty liver disease, life-style factors and food-borne carcinogens,... Read full abstract on PubMed →
Carrot (Daucus carota subsp. sativus) is a widely cultivated root vegetable of high economic importance. The aroma of carrot roots and aboveground organs is mainly defined by terpe... Read full abstract on PubMed →
Previously the food carcinogen methyleugenol was found to be cytotoxic and genotoxic in multiple cell lines and in primary hepatocytes. In this study, the question addressed was wh... Read full abstract on PubMed →
Methyleugenol is a substituted alkenylbenzene found in several herbs and spices. It is classified by the European Union's Scientific Committee on Food as a genotoxic carcinogen. We... Read full abstract on PubMed →
Methyleugenol is a substituted alkenylbenzene classified by the European Union's Scientific Committee on Food as a genotoxic carcinogen. We addressed cytotoxicity, genotoxicity and... 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.