Papers mentioning guava or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The integration of nanomaterials in the field of (bio)sensors has allowed developing strategies with improved analytical performance. In this work, ultrasmall core-shell Fe3O4@Au m... Read full abstract on PubMed →
In this paper, a FRET (Forster resonance energy transfer) based fluorescence method was developed for the quickly detection of ochratoxin A (OTA) in agricultural products (e.g., fl... Read full abstract on PubMed →
This work describes an aptasensor for the foodborne pathogen Shigella dysenteriae (S. dysenteriae). A glassy carbon electrode (GCE) was modified with gold nanoparticles (AuNPs) by... Read full abstract on PubMed →
To improve the efficiency of traditional boiling process, a new high-pressure decocting method was developed for the production of Radix Angelica sinensis (RAS) decoction with high... Read full abstract on PubMed →
Seventeen aroma-active volatiles, previously identified with high flavor dilution factors in fresh, pink Colombian guavas (Psidium guajava L.), were quantified by stable isotope di... Read full abstract on PubMed →
An electrochemical genosensor for the detection of specific sequences of DNA has been developed using disposable screen-printed gold electrodes. Screen-printed gold electrodes were... Read full abstract on PubMed →
Volatile compounds were isolated from Costa Rican guava fruit by simultaneous steam distillation-solvent extraction according to the Likens-Nickerson method. Compounds were identif... Read full abstract on PubMed →
Gas-solid chromatography was used to obtain values of the second gas-solid virial coefficient, B(2s), in the temperature range from 392 to 511 K for 10 volatile, malodorous organic... Read full abstract on PubMed →
Expression of the yeast Delta9 desaturase gene in tomato (Lycopersicon esculentum Mill.) resulted in changes in the profiles of fatty acids in tomato leaves. Transgenic leaves disp... Read full abstract on PubMed →
< 0.05). GL-CDs had a negligible impact on film microstructure, while GL-CDs interacted with gelatin or chitosan, as determined by FTIR. The release of GL-CDs from blend films was... Read full abstract on PubMed →
Guava, pitanga and acerola are known for their vitamin content and high levels of bioactive compounds. Thus, the preparation of combinations of these fruits comprises a blend with... Read full abstract on PubMed →
Terpenoids are essential for plant growth, development, defense, and adaptation mechanisms. Psidium cattleyanum (Myrtaceae) is a fleshy fruit tree species endemics from Atlantic Fo... Read full abstract on PubMed →
The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols... Read full abstract on PubMed →
Fruit peels comprise several biologically active compounds, but their nutritional composition and antioxidant potential of different fruit varieties are limited. This study aimed t... Read full abstract on PubMed →
Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and... Read full abstract on PubMed →
Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredi... Read full abstract on PubMed →
L. Osbeck). Real-time determination using a proton-transfer-reaction mass spectrometer (PTR-MS) showed that guava plants continuously release methanethiol, dimethyl sulfide (DMS),... Read full abstract on PubMed →
, 2 h) was identified, which effectively delayed fruit softening and reduced the incidence of anthracnose on guava fruit. Melatonin effectively enhanced the antioxidant capacity an... Read full abstract on PubMed →
RESEARCH BACKGROUND: The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic... Read full abstract on PubMed →
Post-harvest diseases of fruit and vegetables have to be controlled because of the high added value of commodities and the great economic loss related to spoilage. Synthetic fungic... 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.