Papers mentioning green tea or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Polybrominated diphenyl ethers (PBDEs) have been used worldwide as additive flame retardants in polymeric materials. Commercial products consist predominantly of deca-, octa-, and... Read full abstract on PubMed →
North America consumes over half of the world's production of polybrominated diphenyl ether (PBDE) flame retardants. About 98% of global demand for the Penta-BDE mixture, the const... Read full abstract on PubMed →
BACKGROUND: Unsaturated fatty acids (UFAs) in algal oil are prone to oxidation, which leads to the formation of a fishy odor and may reduce product quality significantly. This stud... Read full abstract on PubMed →
The primary objective of this study was to evaluate the impact of NaCl reduction (2.50 %, 2.25 %, 2.00 %, 1.75 %, and 1.50 %) on the physicochemical characteristics, microbial comm... Read full abstract on PubMed →
Fragrance allergens in consumer products are an emerging public health concern. In this study, 56 fragrance allergens-including 30 newly designated as mandatory labeling substances... Read full abstract on PubMed →
Antibiotic resistance and pathogenic infections underscore the importance and urgency of novel control agent development. Bio-based products represent a rich reservoir of antimicro... Read full abstract on PubMed →
During the storage period after harvest, the presence of volatile esters is essential for European pear aroma. Nevertheless, the specific molecular process underlying the productio... Read full abstract on PubMed →
The application of hydrophobic β-carotene in the food industry are limited due to its susceptibility to light, high temperature, pH value, and other factors, leading to poor stabil... Read full abstract on PubMed →
Fishmeal is widely used in the feed industry as the main protein material. The freshness grade directly affects the quality of the fishmeal. During the storage of fishmeal, the odo... Read full abstract on PubMed →
Actinomycetes have emerged as significant biocontrol resources due to their rich array of bioactive natural products. While much research has historically focused on secondary meta... Read full abstract on PubMed →
Ulcerative colitis (UC) is a chronic inflammatory bowel disease with growing incidence worldwide. Our group reported the compound 5-choro-1-[(2,3-dihydro-1-benzofuran-2-yl)methyl]p... Read full abstract on PubMed →
Abuse of novel arylcyclohexylamines (ACX) poses risks for toxicities, including adverse neurocognitive effects. In vivo effects of ring-substituted analogs of phencyclidine (PCP),... Read full abstract on PubMed →
AIMS: Benzofurans are used recreationally, due their ability to cause psychostimulant and/or entactogenic effects, but unfortunately produce substantial adverse effects, including... Read full abstract on PubMed →
Among the monoterpenoid aroma compounds formed by the basidiomycete Cystostereum murrayi are highly potent bicyclic benzofuran derivatives. In addition to the dill ethers previousl... Read full abstract on PubMed →
Coal tar industry has been reported to discharge 2-methylpyridine (2Mp) in concentrations up to 150 mg L-1. For removal of 2Mp, activated carbon was synthesized from blackboard tre... Read full abstract on PubMed →
Here we studied energy valorization of food waste by hydrothermal carbonization coupled with anaerobic digestion. Hydrothermal treatment was carried out at 200 °C and 230 °C for 1... Read full abstract on PubMed →
Highland barley Monascus has historically been used in solid state fermentation and traditional fermented foods in Tibet. It is possessed of the characteristics of medicine and foo... Read full abstract on PubMed →
The present research aimed to evaluate the antibacterial activity of volatile organic compounds (VOCs) produced by octocoral-associated bacteria Bacillus sp. BO53 and Pseudoalterom... Read full abstract on PubMed →
Elsevier Editorial System(tm) for Food Chemistry Manuscript Draft Manuscript Number: FOODCHEM-D-18-04217R2 Title: Effect of the winemaking proc... Read full abstract on PubMed →
"Let food be thy medicine and thy medicine be thy food" was expressed by Hippocrates and the health benefits of medicinal plants and natural products have been considered by humans... 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.