Papers mentioning cumin or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Abstract— “Urutan” is a traditional Balinese fermented sausage prepared from pork or chicken. Information on chemical and physical characteristics of “Urutan” is important, specifi... Read full abstract on PubMed →
BACKGROUND: Nigella sativa (N. sativa), commonly known as black seed or black cumin, belongs to the family Ranunculaceae. It contains several phytoconstituents, Thymoquinone (TQ),... Read full abstract on PubMed →
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control-spontaneous fermentation, <i>Lactiplantibacillus p... Read full abstract on PubMed →
A novel porous polydimethylsiloxane/bimetallic ZnCo-MOF carbonization (PDMS/ZnCo-MOF@C) sponge was successfully fabricated, followed by its utilization in GC-MS for the high effici... Read full abstract on PubMed →
The study aimed to explore the effect of cumin on flavor and protein oxidation of roasted lamb patties at different roasting time (10, 15 and 20 min). The results showed that the a... Read full abstract on PubMed →
Mounting evidence support the potential benefits of functional foods or nutraceuticals for human health and diseases. Black cumin (Nigella sativa L.), a highly valued nutraceutical... Read full abstract on PubMed →
A study was conducted to investigate the dietary supplementation of black cumin seeds (BCS) on carcass characteristics, chemical and fatty acid (FA) composition and antioxidant pro... Read full abstract on PubMed →
Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, o... Read full abstract on PubMed →
CONTEXT: Leishmaniasis is a complex disease with a broad spectrum of clinical presentations. OBJECTIVE: We evaluated the anti-leishmanial effects of Nigella sativa L. (Ranunculacea... Read full abstract on PubMed →
Many studies have demonstrated evidence of the health benefits of natural products. Plant extracts have been tested on a variety of physiological disorders, including diabetes mell... Read full abstract on PubMed →
We present an environment-friendly and highly efficient method for the oxidation of aromatic alcohols to carboxylic acids or ketones in air via light irradiation under external cat... Read full abstract on PubMed →
Methylorubrum extorquens is an important model methylotroph and has enormous potential for the development of C1-based microbial cell factories. During strain construction, regulat... Read full abstract on PubMed →
<h4>Background</h4>Plants sustain intimate relationships with diverse microbes. It is well-recognized that these plant-associated microbiota shape individual performance and fitnes... Read full abstract on PubMed →
The cytochrome P450 family of monooxygenase enzymes have essential biological roles involving the selective oxidation of carbon-hydrogen bonds. They can also catalyze other importa... Read full abstract on PubMed →
Isolates from essential oil extracted from the flowers and leaves of Ruta graveolens and commercial phenolic analogs were evaluated using fumigant and contact toxicity bioassays ag... Read full abstract on PubMed →
The betaproteobacteria "Aromatoleum aromaticum" pCyN1 and "Thauera" sp. strain pCyN2 anaerobically degrade the plant-derived aromatic hydrocarbon p-cymene (4-isopropyltoluene) unde... Read full abstract on PubMed →
Thymol has antibacterial, antifungal, insecticidal, and antioxidative properties which are the basis for the wide use of this compound in the cosmetic, food, and pharmaceutical ind... Read full abstract on PubMed →
OBJECTIVE: To analyze the chemical constituents of the volatile oil from Viburnm schensianum leaves and investigate their antibacterial activity in vitro. METHODS: The volatile oil... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVES: The potential of essential oils (EOs) and fumaric acid (FA) to modulate ruminal fermentation and mitigate greenhouse gas emissions in dairy cows has attr... Read full abstract on PubMed →
-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but... 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.