Papers mentioning grapefruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cannabis sativa is a high-value plant renowned for its diverse chemical composition and abundant terpene content, contributing to its unique aroma, flavour, and therapeutic effects... Read full abstract on PubMed →
Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limit... Read full abstract on PubMed →
The initial experience of a beverage's flavor after opening the bottle is created by a combination of the gas phase and droplet-bound odorants. However, most studies do not conside... Read full abstract on PubMed →
Aroma is a critical factor influencing consumer acceptability of ripe fruit. When fruit are eaten, the aroma travels retronasally from the mouth into the olfactory receptors locate... Read full abstract on PubMed →
Terpinolene is one of the most abundant monoterpenes used as a food supplement or odorant in cosmetics and the pharmaceutical industry. In this study, we aimed to assess apoptotic,... Read full abstract on PubMed →
Individual leaves of the three most common chemotypes of Melaleuca alternifolia were examined both quantitatively and qualitatively for volatile constituents from the emergence of... Read full abstract on PubMed →
A thymol:4,4'-dipyridyl (2:1) cocrystal (Form I) is reported to suppress thymol sublimation. The cocrystal was prepared via solution-mediated phase transformation and its structure... Read full abstract on PubMed →
This work aimed for the first time to provide detailed insights into thymol and trans-cinnamaldehyde's mechanisms of action on the food-spoilage yeast Zygosaccharomyces rouxii and... Read full abstract on PubMed →
Thymol is a naturally occurring phenol monoterpene derivative of cymene and isomer of carvacrol. Thymol (10-64%) is one of the major constituent of essential oils of thyme (Thymus... Read full abstract on PubMed →
Lippia microphylla Cham. (Verbenaceae) is an endemic underexploited Brazilian vegetal. This work reviewed the biological potentialities of Lippia microphylla, emphasizing the prope... Read full abstract on PubMed →
It is generally believed that there is a great relationship between hangover and the age of Baijiu. However, what factors make Baijiu (stored for a long time) feel better after dri... Read full abstract on PubMed →
A desirable sensory profile is a major consumer driver for wine acceptability and should be considered during the production of reduced-alcohol wines. Although various viticultural... Read full abstract on PubMed →
Preserving the post-harvest quality of fruits by minimizing microbial contamination is essential for ensuring food safety. In this study, a novel composite film was developed using... Read full abstract on PubMed →
The key aroma components and (furan) fatty acids in fresh red goji berries were determined and their variations after hot-air drying were investigated to understand the impacts of... Read full abstract on PubMed →
APX3330 ((2E)-2-[(4,5-dimethoxy-2-methyl-3,6-dioxo-1,4-cyclohexadien-1-yl)methylene]-undecanoic acid), a selective inhibitor of APE1/Ref-1, has been investigated in treatment of he... Read full abstract on PubMed →
Furan fatty acids (FuFAs) are a group of excellent antioxidants in food. Since data in fungi were scarce, 37 commercial or collected edible and meadow fungi were analyzed on FuFA p... Read full abstract on PubMed →
Perfluoroalkyl acids (PFAAs) have been frequently found in blood of pregnant women, but the predictors and potential health risk have not been well studied in China. We recruited 5... Read full abstract on PubMed →
BACKGROUND: Phyllosphere microorganisms play a vital role in plant defense, thereby aiding plants in their adaptation to environmental changes. Plant hormone signals can regulate t... Read full abstract on PubMed →
Water deficit stress exposure frequently constrains plant and agri-food production globally. Biostimulants (BSs) can be considered a new tool in mitigating water deficit stress. Th... Read full abstract on PubMed →
Traditional paocai is a representative Chinese fermented vegetable that is typically produced through successive fermentation cycles. However, the mechanisms underlying flavor diff... 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.