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.
Naringin is the major polyphenol in bitter orange peel with antioxidant property. However, its pH sensitivity, low solubility, and bitter taste limit its application in food. In th... Read full abstract on PubMed →
Reactive oxygen species (ROS) are produced as a result of various environmental factors and cellular metabolism reactions creating oxidative stress. The reversible oxidative modifi... Read full abstract on PubMed →
Type 2 diabetes mellitus (T2DM) is the most widespread form of diabetes, characterized by chronic hyperglycaemia, insulin resistance, and inefficient insulin secretion and action.... Read full abstract on PubMed →
BACKGROUND: Saffron, the dried stigmas of Crocus sativus L., is a highly valued agricultural product that is used mainly as a food coloring and flavoring agent. Three main secondar... Read full abstract on PubMed →
Saffron, the dried red stigmas of Crocus sativus L. plant, is the most expensive spice in the world. It is highly valued not only for the color and flavor that exerts to various fo... Read full abstract on PubMed →
Phytochemical analysis of the rhizome extract of Curcuma ecalcarata, a hitherto uninvestigated south Western Ghats endemic species, resulted in the isolation and identification of... Read full abstract on PubMed →
ORIGINAL ARTICLE Catalytic properties, functional attributes and industrial applications of b-glucosidases Gopal Singh1 • A. K. Verma2 • Vinod Kumar3 Received: 20 April 2015 / Acce... Read full abstract on PubMed →
Saffron (Crocus sativus) is a widely used food additive used for its color and taste. It has been reported that saffron possesses significant in vivo and in vitro anti-tumor activi... Read full abstract on PubMed →
Naringinase, an enzyme complex, is commercially attractive due to its potential usefulness in pharmaceutical and food industries. It is of particular interest in the biotransformat... Read full abstract on PubMed →
The root of Bupleurum scorzonerifolium (BSR) is a commonly used traditional Chinese medicine for treating fever, hepatitis, depression, etc. Currently, cultivated BSR has been wide... Read full abstract on PubMed →
Drying is essential for removing water from fresh goods, ensuring their microbial and enzymatic stability, whereas different drying methods variably influence the chemical compound... Read full abstract on PubMed →
Specialized pollination by flies often involves specific floral mimicry of various food and brood substrates.1,2,3 However, identifying a precise model is challenging due to the ec... Read full abstract on PubMed →
Plants exhibit rapid responses to biotic and abiotic stresses by releasing a range of volatile organic compounds (VOCs). Monitoring changes in these VOCs holds the potential for th... Read full abstract on PubMed →
Plants perceive volatile organic compounds (VOCs) released by mechanically- or herbivore-damaged neighboring plants and induce various defense responses. Such interplant communicat... Read full abstract on PubMed →
Coxsackievirus group B (CVB) is a member of the genus Enterovirus in the family Picornaviridae. CVB infection has been implicated as a major etiologic agent of viral myocarditis, d... Read full abstract on PubMed →
In this study, the volatile and sensory profiles of monovarietal extra-virgin olive oil (EVOO) from two less widespread Algerian autochthonous cultivars (Souidi and Zeletni) were o... Read full abstract on PubMed →
Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to determine the aromatic composition and aroma active components of commercial ba... Read full abstract on PubMed →
Using a behavioral paradigm designed to simulate olfactory-guided foraging, the ability of five squirrel monkeys to distinguish iso-amyl acetate from n- and iso-forms of other acet... Read full abstract on PubMed →
Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oual... Read full abstract on PubMed →
The sesquiterpene (+)-valencene, with its flavor and diverse biological functions, holds promise for applications in the food, fragrance, and pharmaceutical industries. However, th... 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.