Peer-Reviewed Research Database

Coriander — 1,595 papers

Papers mentioning coriander or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the coriander research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

Chinese Academy of Agricultural Sciences

Zhejiang University

Ministry of Agriculture and Rural Affairs

Inserm

State Key Laboratory of Food Science and Technology

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2026 Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy other

A multifunctional fluorescent probe for dual-channel detection of bisulfite and biogenic amines: Applications in food freshness monitoring, bioimaging, and functional dyes.

In this study, a syringaldehyde-based fluorescent probe HTYF was successfully synthesized, and HTYF exhibited colorimetric and fluorescent responses to HSO3- and various biogenic a... Read full abstract on PubMed →

PMID: 41950621 DOI: 10.1016/j.saa.2026.127833

2025 International journal of molecular sciences other

Synthesis and Evaluation of Powerful Antioxidant Dendrimers Derived from D-Mannitol and Syringaldehyde.

Antioxidants play a crucial role in preventing oxidative damage and are therefore integral to various sectors, including healthcare, food preservation, cosmetics, and industrial ap... Read full abstract on PubMed →

PMID: 41303448 DOI: 10.3390/ijms262210966 Full text on PMC

2025 aroma analysis

Distillation method influences flavor characteristics of Soju.

The impact of the distillation method on the flavor characteristics of traditional Soju was investigated. Partial least squares-discrimination analysis (PLS-DA) was performe... Read full abstract on PubMed →

PMID: 40110411 DOI: 10.1007/s10068-024-01784-w Full text on PMC

2024 Food chemistry: X other

Effect of chilled storage period on the volatile organic compounds and bacterial community in goose meat.

Storage time is considered to be one of the most important factors affecting the obnoxious odor and microbial spoilage of fresh meat. In this study, volatile organic compounds (VOC... Read full abstract on PubMed →

PMID: 39220418 DOI: 10.1016/j.fochx.2024.101685 Full text on PMC

2024 Pharmaceuticals (Basel, Switzerland) other

Development of Syringaldehyde as an Agonist of the GLP-1 Receptor to Alleviate Diabetic Disorders in Animal Models.

The phenolic aldehyde syringaldehyde (SA) has been shown to have an antihyperglycemic effect in diabetic rats due to increased glucose utilization and insulin sensitivity. To under... Read full abstract on PubMed →

PMID: 38675498 DOI: 10.3390/ph17040538 Full text on PMC

2023 Journal of agricultural and food chemistry other

Characteristic Components and Authenticity Evaluation of Chinese Honeys from Three Different Botanical Sources.

We aimed to identify the characteristic phytochemicals of safflower, Chinese sumac, and bauhinia honeys to assess their authenticity. We discovered syringaldehyde, riboflavin, lumi... Read full abstract on PubMed →

PMID: 37921636 DOI: 10.1021/acs.jafc.3c03281

2023 Polymers other

Synthesis, Curing and Thermal Behavior of Amine Hardeners from Potentially Renewable Sources.

Research into bio-based epoxy resins has intensified in recent decades. Here, it is of great importance to use raw materials whose use does not compete with food production. In add... Read full abstract on PubMed →

PMID: 36850273 DOI: 10.3390/polym15040990 Full text on PMC

2022 Frontiers in bioengineering and biotechnology other

Microbial detoxification of lignocellulosic biomass hydrolysates: Biochemical and molecular aspects, challenges, exploits and future perspectives.

Valorization of lignocellulosic biomass (LB) has the potential to secure sustainable energy production without impacting food insecurity, whist relieving over reliance on finite fo... Read full abstract on PubMed →

PMID: 36483774 DOI: 10.3389/fbioe.2022.1061667 Full text on PMC

2019 Bioprocess and biosystems engineering other

Competitive adsorption of vanillin and syringaldehyde on a macro-mesopore polymeric resin: modeling.

Vanillin and syringaldehyde are widely used as flavoring and fragrance agents in the food products. The potential of a macro-mesoporous adsorption resin was assessed for separation... Read full abstract on PubMed →

PMID: 31079221 DOI: 10.1007/s00449-019-02140-7

2014 Korean journal for food science of animal resources aroma analysis

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB)... Read full abstract on PubMed →

PMID: 26761176 DOI: 10.5851/kosfa.2014.34.3.346 Full text on PMC

2024 Journal of chemical ecology other

The Key Phytochemical Cue Camphor Is a Promising Lure for Traps Monitoring the New Monophagous Camphor Tree Borer Pagiophloeus tsushimanus (Coleoptera: Curculionidae).

The landscape plant, Cinnamomum camphora, is a broad-spectrum insect-repelling tree species, mainly due to a diversity of terpenoids, such as camphor. Despite its formidable chemic... Read full abstract on PubMed →

PMID: 39167251 DOI: 10.1007/s10886-024-01537-3 Full text on PMC

2024 aroma analysis

Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage.

This study explores the impact of natural flower extracts from Prunus persica, Rosa chinensis, and Lilium bulbiferum to enhance the aroma of dealcoholized Char... Read full abstract on PubMed →

PMID: 39651373 DOI: 10.1016/j.fochx.2024.102015 Full text on PMC

2022 Food chemistry gc ms

What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix.

When we are trying to decrease caloric intake by reducing fat content, aroma perception of the food is changed as well. Since previous studies indicated that foaming changes the ar... Read full abstract on PubMed →

PMID: 35045369 DOI: 10.1016/j.foodchem.2021.131956

2020 Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica gc ms

[Dynamic changes of volatile components of Qiai from different harvest time based on GC-MS and chemometrics analysis].

Artemisiae Argyi Folium, the dried leaves of Artemisia argyi, has been widely used in traditional Chinese and folk medicines for a long time. Qiai is one of the top-geoherb of Arte... Read full abstract on PubMed →

PMID: 32495601 DOI: 10.19540/j.cnki.cjcmm.20200219.203

2011 Journal of industrial microbiology & biotechnology other

Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger.

Acid protease is essential for degradation of proteins during soy sauce fermentation. To breed more suitable koji molds with high activity of acid protease, interspecific genome re... Read full abstract on PubMed →

PMID: 21107641 DOI: 10.1007/s10295-010-0904-5

2024 Foods (Basel, Switzerland) gc ms

Molecular Sensomics Combined with Random Forest Model Can Reveal the Evolution of Flavor Type of Baijiu Based on Differential Markers.

Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary relationships of Baijiu fla... Read full abstract on PubMed →

PMID: 39410069 DOI: 10.3390/foods13193034 Full text on PMC

2021 Food chemistry other

Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction.

Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains... Read full abstract on PubMed →

PMID: 32818867 DOI: 10.1016/j.foodchem.2020.127829

2007 Journal of chromatographic science gc ms

Determination of volatile compounds in cider spirits by gas chromatography with direct injection.

Two analytical methods based on gas chromatography with direct injection are described for the quantitative analysis of volatile compounds (acetals, aldehydes, esters, alcohols, an... Read full abstract on PubMed →

PMID: 17725870 DOI: 10.1093/chromsci/45.7.428

2026 Food research international (Ottawa, Ont.) aroma analysis

Improving fermentation efficiency and aroma quality of Shanlan Rice wine: Co-fermentation with selected dominant microorganisms from Shanlan Qubing.

Shanlan Qubing (SLQB) is a traditional fermentation starter used in the production of Shanlan rice wine in Hainan, China. However, the open brewing environment and the complex micr... Read full abstract on PubMed →

PMID: 41763806 DOI: 10.1016/j.foodres.2026.118484

2022 Food chemistry: X aeda

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry.

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14... Read full abstract on PubMed →

PMID: 36211771 DOI: 10.1016/j.fochx.2022.100427 Full text on PMC

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.