Papers mentioning elderberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Biogenic alkenes, such as isoprene and α-pinene, are the predominant source of volatile organic compounds (VOCs) emitted into the atmosphere. Atmospheric processing of alkenes via... Read full abstract on PubMed →
The color and scent of flowers are vital ornamental attributes influenced by a complex interaction of metabolic and transcriptional mechanisms. Comparative analyses were performed... Read full abstract on PubMed →
The protective effects of L-aspartic acid, L-valine, and L-proline on the stability of mulberry anthocyanins were investigated. Results showed that L-aspartic acid, L-valine, and L... Read full abstract on PubMed →
Obesity has become a major health issue worldwide and obese individuals possess higher levels of adipose tissue when compared with healthy individuals. Obesity is highly associated... Read full abstract on PubMed →
Especially in tropical and subtropical countries, tuber and root crops have developed into important food crops. Due to its use in food preparation, aesthetics, and medicine, taro... Read full abstract on PubMed →
Garcinia indica Choisy (kokum), a plant from Clusiaceae family, is an underexplored fruit tree in the Western Ghats region. Kokum has been studied for its health benefits, associat... Read full abstract on PubMed →
The anthocyanin class of flavonoids, including cyanidin-3-glucoside (C3G) present in berries, blood oranges and pigmented cereal crops, are food bioactives with antioxidant and ant... Read full abstract on PubMed →
Açaí, lychee, mamey, passion fruit and jackfruit are some lesser-consumed tropical fruits due to their low commercial production. In 2018, approximately 6.8 million tons of these f... Read full abstract on PubMed →
Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and b... Read full abstract on PubMed →
The study of the antioxidant properties of six deoxyanthocyanidins (deoxypeonidin, deoxymalvidin, luteolinidin, apigeninidin, guaiacylcatechinpyrylium and syringylcatechinpyrylium)... Read full abstract on PubMed →
The pulp of pitanga (Eugenia uniflora L.) is used to prepare pitanga juice. However, there are no reports on the identification and quantification of the main constituents in pitan... Read full abstract on PubMed →
Per-and Poly-FluoroAlkyl Substances (PFAS) are a class of persistent, toxic, and mobile and chemicals both from industrial sources and from the use and disposal of Consumers produc... Read full abstract on PubMed →
In recent years, the Alzheimer's disease (AD) epidemic has become one of the largest global healthcare crises. Besides, the available systemic therapies for AD are still inadequate... Read full abstract on PubMed →
Normal odd-chain SFA (OCSFA), particularly tridecanoic acid (n-13 : 0), pentadecanoic acid (n-15 : 0) and heptadecanoic acid (n-17 : 0), are normal components of dairy products, be... Read full abstract on PubMed →
The flight orientation response of nonblood-fed and hungry Aedes albopictus females was studied in a Y-tube olfactometer at 10(-6) to 10(-2) g odor plumes of saturated carboxylic a... Read full abstract on PubMed →
This peer-verified method specifies a fast, easy, and reliable quantitative method to determine total fat in foods and feeds in compliance with the new definition of fat from the U... Read full abstract on PubMed →
Dynamic interactions among aroma compounds, especially odorant masking, constitute key determinants of the intricate flavor profiles of thermally processed foods. However, the mole... Read full abstract on PubMed →
Recently, increased attention has been paid to the raw materials of plants as a source of biologically active substances. Black rosehip (Rosa pimpinellifolia L.) fruits could be a... Read full abstract on PubMed →
The aim of the present investigation was to obtain 12 aqueous extracts and 1 oil from Pistacia atlantica Desf. subsp. atlantica specimens. The samples differed for processed plant... Read full abstract on PubMed →
The prevailing climate is an important factor affecting the development of the physical quality and flavor of cacao (Theobroma cacao L.) beans. The influence of harvest seasons on... 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.