Papers mentioning ginkgo nuts 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 employed a range of analytical techniques to evaluate the changes in both volatile and non-volatile compounds during different cooking times (30, 60, 90, 120, and 150 mi... Read full abstract on PubMed →
The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in cons... Read full abstract on PubMed →
In recent years, a variety of double protein dairy products have appeared on the market. It is a dairy product made by replacing parts of animal protein with plant protein and then... Read full abstract on PubMed →
Ginkgo (<i>Ginkgo biloba</i> L.) is one of the most distinctive plants, characterized by excellent resistance to various environmental conditions. It is used as an ornamental plant... Read full abstract on PubMed →
This Special Issue contributes to filling knowledge gaps regarding NUS in horticultural and ornamental systems, as well as in landscapes, by collecting original research papers dea... Read full abstract on PubMed →
There have been many studies on the development biodegradable films using starch isolated from various food sources as a substitute for synthetic plastic packaging films. In this s... Read full abstract on PubMed →
In recent years, and even more since its legalization in several jurisdictions, cannabis and the endocannabinoid system have received an increasing amount of interest related to th... Read full abstract on PubMed →
This report describes a case of ginkgo nut intoxication in a 2-year-old male. The patient presented with vomiting and afebrile convulsion 4 hours after eating a large number of roa... Read full abstract on PubMed →
Herbivorous insects utilize intricate olfactory mechanisms to locate food plants. The chemical communication of insect-plant in primitive lineage offers insights into evolutionary... Read full abstract on PubMed →
Phytochemical analysis by GC and GC/MS of the essential oil samples obtained from fresh shoots and flowers of Saponaria officinalis L. allowed the identification of 96 components i... Read full abstract on PubMed →
Dioscorea species is a very important food and drug plant. The tubers of the plant are extensively used in food and drug purposes owing to the presence of steroidal constituent's d... Read full abstract on PubMed →
The epileptogenic network in temporal lobe epilepsy (TLE) contains structures of the primary and secondary olfactory cortex such as the piriform and entorhinal cortex, the amygdala... Read full abstract on PubMed →
Masking unpleasant odors with pleasant-smelling odorants has a long history and is utilized in various industries, including perfumery and consumer products. However, the effective... Read full abstract on PubMed →
Licorice flavonoid (LF) is the main component of Glycyrrhizae Radix et Rhizoma, a "medicine food homology" herbal medicine, which has anti-digestive ulcer activity, but the mechani... Read full abstract on PubMed →
AIMS: To evaluate the associations of dietary indices and quantitative cardiorespiratory fitness (CRF) measures in a large, community-based sample harnessing metabolomic profiling... Read full abstract on PubMed →
Odors are important disease cues, and disgust sensitivity to body odors reflects individual differences in disease avoidance. The body odor disgust sensitivity (BODS) scale provide... Read full abstract on PubMed →
Restrictions on the use of antibiotics in poultry production have increased interest in nonantibiotic alternatives to control necrotic enteritis (NE). Volatile fatty acids, and in... Read full abstract on PubMed →
Gut microbiota and their major metabolites, short-chain fatty acids (SCFAs), are recognized as important players in gut homeostasis and metabolic disease occurance. A convenient an... Read full abstract on PubMed →
OBJECTIVE: To identify in vitro effects of hydrochloric acid, valeric acid, and other volatile fatty acids (VFAs) on the pathogenesis of ulcers in the nonglandular portion of the e... Read full abstract on PubMed →
Off-flavors originating from soybean protein are a major factor limiting the sensory quality of high-moisture extruded plant-based meat products. In this study, a Maillard reaction... 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.