Papers mentioning cooking oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Formaldehyde, an economically important chemical, is classified as a human carcinogen that causes nasopharyngeal cancer and probably leukemia. As China is the largest producer and... Read full abstract on PubMed →
Formaldehyde (FA) has been commercially produced since the early 1900s. Its widespread use in a variety of applications is known to result in appreciable exposure of workers and of... Read full abstract on PubMed →
The presence of formaldehyde in biologically active concentrations in several occupational and environmental atmospheres has created concern about the hazards of exposure to these... Read full abstract on PubMed →
Snail flesh is a highly nutritious and easily digestible food commonly integrated into the human diet. In this study, snails belonging to the <i>Helix aspersa</i> Müller species we... Read full abstract on PubMed →
Essential oil components of Nelumbo nucifera flowers from cultivated and wild lotus samples were analyzed and compared using three different extraction techniques, i.e., headspace... Read full abstract on PubMed →
In the present study the chemical composition of the essential oils from aerial parts of Centaurea tomentella Hand.-Mazz. and C. haussknechtii Boiss. collected in Turkey was evalua... Read full abstract on PubMed →
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF MS) has been used in the present study to isola... Read full abstract on PubMed →
The volatile constituents of the aerial parts of Centaurea amanicola Hub.-Mor., Centaurea consanguinea DC. and Centaurea ptosimopappa Hayek were extracted by hydrodistillation and... Read full abstract on PubMed →
AIM: To analyze the volatile chemical components of the herbal pair Rhizoma Ligustici chuanxiong-Radix paeoniae rubra (RLC-RPR) and compare them with those of each of the herbs alo... Read full abstract on PubMed →
Ethylene, a key plant hormone that regulates fruit ripening, senescence, and abscission. Due to these functions, ethylene is often referred as "aging hormone." These roles help pla... Read full abstract on PubMed →
Ethylene is a versatile phytohormone that is involved in the regulation of both growth and development such as senescence, and also it can act as a signaling hormone during hypoxia... Read full abstract on PubMed →
Ethylene glycol (EG) is an industrially important two-carbon diol used as a solvent, antifreeze agent, and building block of polymers such as poly(ethylene terephthalate) (PET). Re... Read full abstract on PubMed →
The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine... Read full abstract on PubMed →
Terpenes are important volatile organic compounds (VOCs) impacting fruit aroma and flavor quality. Terpene synthases (TPSs) are the key enzymes responsible for the biosynthesis of... Read full abstract on PubMed →
The efficient conversion of CO2 is considered to be an important step toward carbon emissions peak and carbon neutrality. Presently, great efforts have been devoted to the study of... Read full abstract on PubMed →
INTRODUCTIONS: Ethylene regulates ripening by activating various metabolic pathways that controlcolor, aroma, flavor, texture, and consequently, the quality of fruits. However, the... Read full abstract on PubMed →
As the top grocery list priorities, the primary challenge when purchasing fruits and vegetables from supermarkets is obtaining fresh, minimally processed perishable goods. This sou... Read full abstract on PubMed →
Plants produce the volatile hormone ethylene to regulate many developmental processes and to deal with (a)biotic stressors. In seed plants, ethylene is synthesized from 1-aminocycl... Read full abstract on PubMed →
Fruits have different aromatic profiles according to their stage of ripeness, therefore, volatile compounds profile is an important quality attribute, which also determines flavor... Read full abstract on PubMed →
The phytohormone ethylene is the main cause of postharvest spoilage of fruit and vegetables (F&V). To address the global challenge of reducing postharvest losses of F&V, effective... 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.