Papers mentioning dill or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study included the nectar of nine standard apple (<i>Malus</i> × <i>domestica</i>) cultivars ('Red Aroma', 'Discovery', 'Summerred', 'Rubinstep', 'Elstar', 'Asfari', 'Eden', '... Read full abstract on PubMed →
INTRODUCTION: Ochratoxin A (OTA) is a toxic secondary metabolite produced by Aspergillus and Penicillium species, posing a significant threat to global food safety. Previous studie... Read full abstract on PubMed →
In this work, 12 apple cultivars grown organically in three regions of Norway (Telemark, Ullensvang, Viken) were analyzed in terms of fruit quality, with the aim of equating differ... Read full abstract on PubMed →
Aesculetin, a coumarin compound present in the sancho tree and chicory, exhibits excellent antioxidant and anti-inflammatory activities in the vascular and immune system. In this s... Read full abstract on PubMed →
Blueberries, which are recognized by their colored fruits and exquisite flavor and taste, are a great source of bioactive substances with potential functional properties. For the p... Read full abstract on PubMed →
Many mites rely on fungi for nutrients, and fungi benefit from them with regard to spore dispersal, or nutrient resources. The interactions among mites and fungi are still not clea... Read full abstract on PubMed →
Redbay ambrosia beetle, Xyleborus glabratus Eichhoff, is a native of Southeast Asia recently established in coastal forests of Georgia, SC and Florida. It vectors a wilt fungus, Ra... Read full abstract on PubMed →
The Maori people were early New Zealand settlers of Polynesian descent. The incidence of non-infectious diseases appears to have been low in these people, perhaps in part due to th... Read full abstract on PubMed →
Alzheimer's disease (AD) is a neurodegenerative condition most often occurring in aged individuals and displaying symptoms of memory impairment, cognitive decline, and behavioral d... Read full abstract on PubMed →
The antifungal activity of essential oil (EO) from the Brazilian epazote (Chenopodium ambrosioides L.) was evaluated by the poison food assay at concentrations of 0.3%, 0.1%, and 0... Read full abstract on PubMed →
Foliage from the pepper tree,Schinus molle L., is traditionally used in Ethiopia to "repel" house flies,Musca domestica L. The volatile extracts of pepper tree leaves were shown to... Read full abstract on PubMed →
Myristicin, or methoxysafrole, is the principal aromatic constituent of the volatile oil of nutmeg, the dried ripe seed of Myristica fragrans. Myristicin is also found in several m... Read full abstract on PubMed →
Glutathione S-transferase (GST) assay-guided fractionation of parsley leaf oil from the edible plant Petroselinum sativum Hoffm. (Umbelliferae) led to the isolation of myristicin.... Read full abstract on PubMed →
Acetate esters, synthesized by alcohol acyltransferase (AATases) encoded primarily by the <i>ATF1</i> gene, are pivotal for the desirable fruity aroma in fermented foods. However,... Read full abstract on PubMed →
OBJECTIVE: The aromatic profile of Rosa canina L. petals hold immense potential for the fragrance and pharmaceutical industries. This study aims to investigate the chemical composi... Read full abstract on PubMed →
SCOPE: The excretion of dietary odorants into urine and milk is evaluated and the impact of possible influencing factors determined. Furthermore, the metabolic relevance of conjuga... Read full abstract on PubMed →
The Middle east and North Africa harbour many native species with pharmaceutical and nutraceutical potential. Since the beginning of history, food and herbal medicinal plants have... Read full abstract on PubMed →
Air-curing is the initial step in the processing of cigar tobacco leaves. However, the dynamics of microbial community and metabolic functions in different parts of tobacco leaves... Read full abstract on PubMed →
The interaction between cuminaldehyde and starch mainly governed the effect of further handling on food applications of cuminaldehyde. However, little information is available abou... Read full abstract on PubMed →
E. coli O157:H7 is one of the most common food-borne pathogens and usually related to contaminated vegetables. This study was to prepare an effective antibacterial agent and applie... 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.