Papers mentioning date or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The dried cubeb berries are widely used as medicinal herb and spicy condiment with special flavor. However, there is a significant definition discrepancy for cubeb berries. In this... Read full abstract on PubMed →
The volatile profiles (VOC) and the essential oil (EO) composition from the aerial parts of Salvia broussonetii were analysed. Sesquiterpene hydrocarbons dominate the VOCs from lea... Read full abstract on PubMed →
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China. The ripening process of the cheese is crucial for quality and flavor. The... Read full abstract on PubMed →
Plants produce and release a large array of volatile organic compounds that play many ecological functions. These volatile plant metabolites serve as pollinator attractants, herbiv... Read full abstract on PubMed →
CONTEXT: Despite some studies related to Juniperus phoenicea L. (Cupressaceae), phytochemical and biological investigations of this plant remain unexplored. OBJECTIVE: This work is... Read full abstract on PubMed →
Echinacea is used ethnomedicinally for the treatment of various diseases such as cough, respiratory infections, and bronchitis among other uses in Eastern Cape region of South Afri... Read full abstract on PubMed →
Chemical composition and potent odorants that contribute to the characteristic odor of essential oil from Alismatis Rhizoma (tubers of Alisma orientale) were investigated by gas ch... Read full abstract on PubMed →
Flowers of Nicotiana species emit a characteristic blend including the cineole cassette monoterpenes. This set of terpenes is synthesized by multiproduct enzymes, with either 1,8-c... Read full abstract on PubMed →
The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were signi... Read full abstract on PubMed →
Since antiquity, ginger or Zingiber officinale, has been used by humans for medicinal purposes and as spice condiments to enhance flavor in cooking. Ginger contains many phenolic c... Read full abstract on PubMed →
Black cumin (Nigella sativa L.) seeds and its essential oil have been widely used in functional foods, nutraceuticals and pharmaceutical products. Analysis of Nigella sativa essent... Read full abstract on PubMed →
The sweetpotato whitefly (WF), Bemisia tabaci, is a major pest that damages a wide range of vegetable crops in Malaysia. WF infestation is influenced by a variety of factors, inclu... Read full abstract on PubMed →
Maleic anhydride was reported illegally adulterated into starch to prepare traditional foods for decades in Taiwan. Maleic acid (MA), hydrolyzed from maleic anhydride, could cause... Read full abstract on PubMed →
Active Polyethylene Terephthalate (PET) bottles containing 1 or 3% of oxygen scavenger (named 1osPET and 3osPET) were used to pack rosé wine. Changes in the aromatic profiles were... Read full abstract on PubMed →
A new polymeric material (Patent: P201400535) highly specific for mercury is presented. Its great capability to pre-concentrate and selectively elute inorganic mercury and methylme... Read full abstract on PubMed →
This is an author version of the contribution published on: Questa è la versione dell’autore dell’opera: [Gene expression and metabolite changes during Tuber magnatum fruiting b... Read full abstract on PubMed →
CONTEXT: Flavonoids preservation and release. OBJECTIVE: Synthesis of a polymeric material able to prevent thermal and photo degradation of a flavonoid model compound, such as (+)-... Read full abstract on PubMed →
Volatile organic compounds (VOCs) in fermented honeybush, Cyclopia subternata, were sampled by means of a high-capacity headspace sample enrichment probe (SEP) and analyzed by gas... Read full abstract on PubMed →
Inorganic sulfites such as sodium dithionite (Na2S2O4), sodium metabisulfite (Na2S2O5), and sodium bisulfite (NaHSO3) have been studied as reducing agents for atom transfer radical... Read full abstract on PubMed →
Potato flavour is a complex trait resulting from the presence of a combination of volatile and non-volatile compounds. The aim of this work was to investigate the effect of specifi... 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.