Papers mentioning conch or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Evidence regarding lignan consumption in relation to coronary heart disease (CHD) risk remains limited and mixed. OBJECTIVES: The aim of this study was to prospectively... Read full abstract on PubMed →
Trans-resveratrol (TR) is the biological active isomer of resveratrol and the one responsible for therapeutic effects; both molecules are non-flavonoid phenolics of the stilbenes c... Read full abstract on PubMed →
Trans-resveratrol becomes more and more popular all over the world as a powerful antioxidant. Since its positive properties, including antioxidant, anti-inflammatory, anti-tumor ar... Read full abstract on PubMed →
Cold plasma processing has emerged a promising green technology with great potential to improve the quality and microbial safety of various minimally processed foods and materials.... Read full abstract on PubMed →
The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to... Read full abstract on PubMed →
Lutein is a carotenoid with reported anti-inflammatory properties. A large body of evidence shows that lutein has several beneficial effects, especially on eye health. In particula... Read full abstract on PubMed →
Studies with resVida(®) (a high purity trans-resveratrol) show that trans-resveratrol is a substance of low oral toxicity. An acceptable daily intake (ADI) in food of 450 mg/day ha... Read full abstract on PubMed →
Enterolignans (enterolactone and enterodiol) are phytoestrogens that are formed by the colonic microflora from plant lignans. They may reduce the risk of certain types of cancer an... Read full abstract on PubMed →
In humans, as in plants, the xanthophyll lutein is believed to function in two important ways: first as a filter of high energy blue light, and second as an antioxidant that quench... Read full abstract on PubMed →
Dietary phytoestrogens have a number of biological effects, including endocrine disruption, antioxidant potential, and protein tyrosine kinase inhibition. Secoisolariciresinol, mat... Read full abstract on PubMed →
Microorganisms produce a wide variety of volatile organic compounds (VOCs) as products of their metabolism and some of them can be specific VOCs linked to the microorganism's ident... Read full abstract on PubMed →
Botrytis cinerea is one of the most destructive fungal pathogens causing tremendous losses in fresh fruit or vegetables. 3-Methylthio-1-propanol (3-MP) is a naturally occurring foo... Read full abstract on PubMed →
Fermentation temperature strongly affects yeast metabolism during apple wine making and thus aromatic and quality profiles. In this study, the temperature effect during apple wine... Read full abstract on PubMed →
UNLABELLED: Recently, unconventional yeasts have become popular as fermentation starters in the brewing industry due to the growing consumer demand for aromatic diversity. Specific... Read full abstract on PubMed →
The hydrolysis time is directly related to the flavor of the Maillard reaction, but existing proxy models cannot simulate and model the variation curves of vital volatile component... Read full abstract on PubMed →
The present research investigated the relationships among sensory attributes and volatile components in dry porcini mushrooms by multivariate statistical analyses. The sensory char... Read full abstract on PubMed →
Aromatic amino acid metabolism in yeast is an important source of secondary compounds that influence the aroma and flavour of alcoholic beverages and foods. Examples are the higher... Read full abstract on PubMed →
BACKGROUND: The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital ro... Read full abstract on PubMed →
BACKGROUND: 2-Phenylethyl acetate (2-PEAc) is a highly valued natural volatile ester with a rose-like odour that is widely used to add scent or flavour to cosmetics, soaps, foods a... Read full abstract on PubMed →
Synthetic nicotine (SN) is often advertised as safe and pure, in contrast to tobacco-derived nicotine (TDN). In this study, various impurities in both SN and TDN were identified th... 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.