Papers mentioning clove or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
strains, as well as antibiofilm and anti-inflammatory activities, and is a promising natural alternative in clinical therapy. Read full abstract on PubMed →
Introduction: Osmoprotectant supplementation can be used as a useful approach to enhance plant stress tolerance. However, the effect of silymarin and clove fruit extract (CFE) on w... Read full abstract on PubMed →
Although studies have shown that lactoferrin (LF) and fucoidan (FD) can be used to stabilize Pickering emulsions, there have been no studies on the stabilization of Pickering emuls... Read full abstract on PubMed →
Hydrogel conjugates based on chitosan and an essential oil were synthetized by an ultrasound-assisted emulsification approach. Rheology studies revealed a gel-type structure with p... Read full abstract on PubMed →
has antimicrobial activity, which makes it a potential substitute for chemical food preservatives. Read full abstract on PubMed →
Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including ant... Read full abstract on PubMed →
Clove essential oil (CEO) is known for having excellent antioxidant and antimicrobial properties, but the poor stability of its components to light and temperature compromise this... Read full abstract on PubMed →
Six Essential oils (EO) (tea tree oil-TeTr, oregano oil-Ore, clove bud oil-Clo, thyme oil-Thy, rosemary oil-Ros, and sage oil-Sag) in Experiment 1; and different combinations of se... Read full abstract on PubMed →
Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable... Read full abstract on PubMed →
compared with untreated fruits, which might contribute to enhancing an increase in the activities of defense-related enzymes, such as β-1,3-glucanase (β-Glu), chitinase (CHI), phen... Read full abstract on PubMed →
DPPH (1, 1-Diphenyl-2-Picrylhydrazyl) radical scavenging activity was performed to find out the antioxidant activity (AA) of all the antioxidants used at a concentration of 5, 10,... Read full abstract on PubMed →
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Am... Read full abstract on PubMed →
The essential oil of clove has a wide range of pharmacological and biological activities and is widely used in the medicine, fragrance and flavoring industries. In this work, 22 co... Read full abstract on PubMed →
Quorum sensing controls the virulence determinants in most proteobacteria. In this work, the hexane, chloroform and methanol extracts of an Ayurveda spice, namely clove (Syzygium a... Read full abstract on PubMed →
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is widely recognized for its aromatic flavor and established pharmacological properties, including antioxidant, antimicrobial, anti-infla... Read full abstract on PubMed →
RATIONALE: Flavors can alter the orosensory properties of tobacco products. Specifically, flavors can serve as an oral cue for smokeless tobacco products. OBJECTIVES: We aimed to i... Read full abstract on PubMed →
Among various chemiluminescence (CL) systems, luminol-H2O2 system is used extensively due to its cheapness and sensitivity. Herein, 4-hydroxy-3-methoxybenzaldehyde, known as vanill... Read full abstract on PubMed →
Aromas have a powerful influence in our everyday life and are known to exhibit an array of pharmacological properties, including anxiolytic, anti-stress, relaxing, and sedative eff... Read full abstract on PubMed →
Synthetic pesticides are the cornerstone of vector-borne disease control, but alternatives are urgently needed to tackle the growing problem of insecticide resistance and concerns... Read full abstract on PubMed →
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an important flavour and aroma molecule, but is also of interest because of its biogenetic relationship to the phenylpropanoid pathway... 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.