Papers mentioning grape or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives... Read full abstract on PubMed →
The genus of Salix is used in food, medicine and nutraceuticals, and standardized by using the single marker compound Salicin only. Stem bark is the official part used for the prep... Read full abstract on PubMed →
Ultrasound-assisted extraction (UAE) of bioactive compounds from black plum peels was optimized by response surface methodology (RSM). Temperature (35-55°C), time (15-45 min), and... Read full abstract on PubMed →
The flavan-3-ols of 10 primarily plant food byproducts, including Muscat Hamburg grape seed, hawthorn sarcocarp, litchi pericarp, cocoa bean, peanut skin, lotus seedpod, Xinyang Ma... Read full abstract on PubMed →
Chronic kidney disease (CKD) is a global health challenge due to its high prevalence, and it increases the risk of development of end-stage renal disease. Although the pathophysiol... Read full abstract on PubMed →
BACKGROUND: Bioactive compounds, vitamins, phenolic acids, flavonoids of A. tricolor are the sources of natural antioxidant that had a great importance for the food industry as the... Read full abstract on PubMed →
Mugua, fruit of the genus Chaenomeles, is a valuable source of health food and Chinese medicine. To elucidate the bioactive compounds of five wild Chaenomeles species, extracts fro... Read full abstract on PubMed →
Estimation of dietary intake of polyphenols is difficult, due to limited availability of food composition data and bias inherent to dietary assessment methods. The aim of the prese... Read full abstract on PubMed →
Few studies have addressed the effects of package material in the absence of light on contributions to fluid milk flavor. The objective of this study was to compare the sensory and... Read full abstract on PubMed →
Disinfection in water treatments induces microplastics (MPs) to produce various derivative products, among which the volatile organic compounds (VOCs) are still poorly understood.... Read full abstract on PubMed →
The host-seeking activity of hematophagous arthropods is essential for arboviral transmission. Here, we demonstrate that mosquito-transmitted flaviviruses can manipulate host skin... Read full abstract on PubMed →
Using olfactory molecular specificity, we examined the inheritance of parental traumatic exposure, a phenomenon that has been frequently observed, but not understood. We subjected... Read full abstract on PubMed →
Pork flavor has received widespread attention from consumers and producers, but the flavor differences and microbial differences in pigs with different intramuscular fat (IMF) cont... Read full abstract on PubMed →
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volati... Read full abstract on PubMed →
Recent studies show that nocturnal pollinators may be more important to ecosystem function and food production than is currently appreciated. Here, we describe an agricultural fiel... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Nepeta is a multiregional genus of the "Lamiaceae" (Labiatae or Mint) family. Species of Nepeta are a valuable part of traditional medicine and used... Read full abstract on PubMed →
The naturally occurring, volatile sesquiterpene hydrocarbon germacrene D has strong effects on insect behaviour and genes encoding enzymes that produce this compound are of interes... Read full abstract on PubMed →
The biogenetic origin of the isoprenoid building blocks of the sesquiterpene germacrene D was studied in Solidago canadensis. Feeding experiments were carried out with 1-[5,5-D(2)]... Read full abstract on PubMed →
Off-flavor is one of the most frequent and serious causes for the aroma deterioration in Jiang-flavor Baijiu. However, the key compounds and their formation mechanism responsible f... Read full abstract on PubMed →
Dietary restriction extends lifespan in various organisms by reducing the levels of both nutrients and non-nutritional food-derived cues. However, the identity of specific food-der... 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.