Papers mentioning flour 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 efficiency of biocatalytic reactions involving industrially interesting reactants is often constrained by toxification of the applied biocatalyst. Here, we evaluated the combin... Read full abstract on PubMed →
Limonene is a bioactive food component found in citrus peel oil that has shown chemopreventive and chemotherapeutic activities in preclinical studies. We conducted an open-label pi... Read full abstract on PubMed →
The leaves of the annual plant Perilla frutescens are used widely as a spice and a preservative in Asian food as well as in traditional medicine. The active compounds in the leaves... Read full abstract on PubMed →
Urinary bladder cancer is a historical disease of rubber workers often been associated with exposure to aromatic amines such as 2-naphthylamine. While exposure to these compounds h... Read full abstract on PubMed →
We evaluated the antibacterial activities of selected edible Korean plant seeds against the food-borne pathogens Staphylococcus aureus KCTC1927, Escherichia coli KCTC2593, Salmonel... Read full abstract on PubMed →
We investigated the antibacterial activity of some new 2-aryl-3,5-dimethoxy-1,4-benzoquinone derivatives, previously prepared from 2,6-dimethoxy-1,4-benzoquinone by Suzuki cross-co... Read full abstract on PubMed →
d-Limonene, a monoterpene, is widely distributed as a natural nonnutritive constituent of a variety of foods and volatile oils, particularly citrus oils. d-Limonene and its derived... Read full abstract on PubMed →
OBJECTIVE: Urinary 1-hydroxypyrene (1-OHP) has been used as a biological marker of exposure to polycyclic aromatic hydrocarbons (PAHs), and urinary 2-naphthol is suggested as a new... Read full abstract on PubMed →
We conducted a phase I dose-escalation trial of perillyl alcohol (POH; NSC 641066) given p.o. on a continuous four times a day basis to characterize the maximum tolerated dose, tox... Read full abstract on PubMed →
The monocyclic terpene d-limonene, a major component in many citrus essential oils (1-3), has been used for many years as a flavoring agent, food additive, and fragrance (1, 2). It... Read full abstract on PubMed →
Traditional soy sauce fermentation modernization is crucial, yet soy sauce fermented in a tank (SSFT) exhibits a flavor difference compared to superior soy sauce fermented in a pon... Read full abstract on PubMed →
Rising CO2 and warming are key components of climate change that are reshaping ecosystems by altering trophic interactions. Although a large body of literature describes changes in... Read full abstract on PubMed →
In an ever-changing environment, animals make optimal decisions to ensure their well-being. Faced with limited food sources, they often seek foods that provide the nutrients they r... Read full abstract on PubMed →
This study evaluated the fermentative potential of eight industrial strains of Saccharomyces cerevisiae for producing mead from honeys originating from the Caatinga Biome in the se... Read full abstract on PubMed →
Diabetic nephropathy is a significant microvascular complication of diabetes mellitus. Crude polysaccharides extracted from red kidney beans and small black soybeans (RK, SB) have... Read full abstract on PubMed →
BACKGROUND: Multiple risk factors for asthma severity have been identified by epidemiological studies. Yet, the pathophysiological mechanisms driving the severity of clinical asthm... Read full abstract on PubMed →
The effect of dimethyl sulfoxide (DMSO) on fungal metabolism has not been well studied. This study aimed to evaluate, by metabolomics, the impact of DMSO on the central carbon meta... Read full abstract on PubMed →
Dietary nutritional support for special populations is an effective and feasible method to improve the quality of life of patients and reduce medical pressure. Acer truncatum Bunge... Read full abstract on PubMed →
Effects of light or dark storage condition on the profile changes of volatile and non-volatile compounds were evaluated in dried and baked laver for 60 days. Volatile and non-volat... Read full abstract on PubMed →
Probiotic lactic acid bacteria have been widely studied, but much less was focused on probiotic yeasts in food systems. In this study, probiotic Saccharomyces cerevisiae var. boula... 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.