Papers mentioning fir or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Context</h4>Silver fir (<i>Abies alba</i>) contains polyphenols and lignans with antioxidant and therapeutic properties. Efficient extraction methods are essential to preserve... Read full abstract on PubMed →
Infrared (IR) technology offers a promising solution for reducing microbiological loads in various food types while preserving their quality traits, such as flavour. However, resea... Read full abstract on PubMed →
The peel and core discarded from the processing of MD2 pineapple have the potential to be valorized. This study evaluated the functional and volatile compounds in the extracts of M... Read full abstract on PubMed →
Norway spruce (<i>Picea abies</i>) is one of the most important commercial conifer species naturally distributed in Europe. In this paper, the composition and abundance of essentia... Read full abstract on PubMed →
<i>Aedes</i> mosquitoes are the major cause of several vector-borne diseases in tropical and subtropical regions. Synthetic pesticides against these mosquitoes have certain limitat... Read full abstract on PubMed →
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The sea... Read full abstract on PubMed →
The sensory profiles of thyme honey from the Greek islands with different thymus pollen grain contents (A: >60%, B: 40–60%, and C: 18–40%) were studied. The results of the physico-... Read full abstract on PubMed →
The significance of wood odors beyond flavoring effects for barbecues and wine aged in barrels has recently been under discussion. Wood has an immense influence on our physical and... Read full abstract on PubMed →
Amilosa dan amilopektin merupakan komponen utama penyusun pati. Komasi, sehingga pengaruh kedua komponen tersebut menarik untuk dipelajamilosa dari tiga varietas padi dalam produks... Read full abstract on PubMed →
Extracts and essential oils from seeds as well as essential oils from cone scales and needles with twigs of the Abies koreana population were studied. An analysis of Korean fir ess... Read full abstract on PubMed →
The essential oils from seeds of nine Abies koreana specimens have been studied using GC-MS-FID and NMR methods, leading to the determination of 96 volatiles, which constituted ove... Read full abstract on PubMed →
Steam-pretreated sweet sorghum bagasse (SSB) and Douglas-fir (DF) were employed for SHF and SSF to evaluate the effects of xylanase supplementation and delignification on ethanol p... Read full abstract on PubMed →
We studied the adult ambulatory response of the predator, Laricobius nigrinus Fender (Coleoptera: Derodontidae), to odors from its prey, Adelges tsugae Annand, the hemlock woolly a... Read full abstract on PubMed →
UNLABELLED: Cumin seeds might be exposed to a high level of natural bacterial contamination, and this could potentially create a public health risk besides leading to problems in e... Read full abstract on PubMed →
Food aromas can be powerful appetitive cues in the natural environment. Although several studies have examined the cerebral responses to food images, none have used naturalistic fo... Read full abstract on PubMed →
NS3 protein is highly conserved among all the four antigenically different serotypes of Dengue virus (DENV) and has an indispensable role in viral replication. Fifty-four molecules... Read full abstract on PubMed →
CONTEXT: Pycnostachys abyssinica Fresen and Pycnostachys eminii Gürke (Lamiaceae) are used in traditional Ethiopian medicine against eye and skin infections, "Mitch disease", and d... Read full abstract on PubMed →
The volatiles obtained separately from the terminal branches (woody and non-woody), cones and roots of Tetraclinis articulata gathered from the area of Zaghouan (Tunisia) have been... Read full abstract on PubMed →
(-)-Bornyl acetate is the main volatile constituent in numerous conifer oils and has a camphoraceous, pine-needle-like odor. It is frequently used as the conifer needle composition... Read full abstract on PubMed →
Within our daily dietary intake, lies an intriguing and frequently overlooked dimension- the realm of dietary xenobiotics. These chemical compounds originate from different food so... 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.