Papers mentioning cloudberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
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 →
Haloacetonitriles (HANs), toxic disinfection by-products, are unregulated in China, with no standardized analytical methods. This study established a simultaneous quantitative meth... Read full abstract on PubMed →
Metabolomics and lipidomics have emerged as essential tools in systems biology, providing comprehensive insights into small-molecule metabolites and lipids within biological system... Read full abstract on PubMed →
With the increasing electronification of societies, the generation of Waste Electrical and Electronic Equipment (WEEE) continues to rise, while formal recycling rates are lagging b... Read full abstract on PubMed →
INTRODUCTION: A US Food and Drug Administration-approved new bromodomain (BRD) and extraterminal (BET) bromine domain antagonist called apabetalone, which targets BRD4, has been sh... Read full abstract on PubMed →
Zinc-bromine batteries (ZBBs) have recently gained significant attention as inexpensive and safer alternatives to potentially flammable lithium-ion batteries. Zn metal is relativel... Read full abstract on PubMed →
New particle formation (NPF) is considered a major source of aerosol particles and cloud condensation nuclei (CCN); however, our understanding of NPF and the subsequent particle gr... Read full abstract on PubMed →
A strategy for determining the bioaccessibility of bromine and iodine from edible seaweeds was proposed for the first time using microwave-induced combustion (MIC) and ion chromato... Read full abstract on PubMed →
Iodine is a naturally-occurring halogen in natural waters generally present in concentrations between 0.5 and 100 µg L-1. During oxidative drinking water treatment, iodine-containi... Read full abstract on PubMed →
Polybrominated dibenzo-p-dioxins and dibenzofurans (PBDD/Fs) have been recognised as environmental pollutants for decades but their occurrence in food has only recently been report... Read full abstract on PubMed →
To remove disinfection by-product (DBP) precursors and mitigate odor compounds, peroxide (peroxymonosulfate and persulfate)/Fe(II)-based process was applied as a combination of coa... Read full abstract on PubMed →
Volatile element delivery and retention played a fundamental part in Earth's formation and subsequent chemical differentiation. The heavy halogens-chlorine (Cl), bromine (Br) and i... Read full abstract on PubMed →
Trace concentrations of bromine and iodine in food samples and certified reference materials (CRMs) were determined by an inductively coupled plasma-mass spectrometry (ICP-MS) tech... Read full abstract on PubMed →
Optically pure (S)-1-phenylethanol, a crucial synthetic intermediate widely applied in the pharmaceutical and food industries, is currently produced via well-established biological... Read full abstract on PubMed →
Gynaephora qinghaiensis is a major grassland pest common in the alpine meadows of the western plateau of China, and its biological behavior is affected by the synergy of a variety... Read full abstract on PubMed →
Tea (Camellia sinensis) flowers emit a large amount of volatiles that attract pollinators. However, few studies have characterized temporal and spatial variation in tea floral vola... Read full abstract on PubMed →
Tea (Camellia sinensis) flowers are normally white, even though the leaves could be purple. We previously discovered a specific variety with purple leaves and flowers. In the face... Read full abstract on PubMed →
The aim of this study was to develop immobilized enzyme systems that reduce carbonyl compounds to their corresponding alcohols. The demand for natural aromas and food additives has... Read full abstract on PubMed →
1-Phenylethanol (1PE) can be used as a fragrance in food flavoring and cosmetic industries and as an intermediate in the pharmaceutical industry. 1PE can be synthesized from acetop... 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.