Papers mentioning hazelnut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
INTRODUCTION: A US Food and Drug Administration-approved new bromodomain (BRD) and extraterminal (BET) bromine domain antagonist called apabetalone, which targets BRD4, has been sh... Read full abstract on PubMed →
Zinc-bromine batteries (ZBBs) have recently gained significant attention as inexpensive and safer alternatives to potentially flammable lithium-ion batteries. Zn metal is relativel... Read full abstract on PubMed →
New particle formation (NPF) is considered a major source of aerosol particles and cloud condensation nuclei (CCN); however, our understanding of NPF and the subsequent particle gr... Read full abstract on PubMed →
A strategy for determining the bioaccessibility of bromine and iodine from edible seaweeds was proposed for the first time using microwave-induced combustion (MIC) and ion chromato... Read full abstract on PubMed →
Iodine is a naturally-occurring halogen in natural waters generally present in concentrations between 0.5 and 100 µg L-1. During oxidative drinking water treatment, iodine-containi... Read full abstract on PubMed →
Polybrominated dibenzo-p-dioxins and dibenzofurans (PBDD/Fs) have been recognised as environmental pollutants for decades but their occurrence in food has only recently been report... Read full abstract on PubMed →
To remove disinfection by-product (DBP) precursors and mitigate odor compounds, peroxide (peroxymonosulfate and persulfate)/Fe(II)-based process was applied as a combination of coa... Read full abstract on PubMed →
Volatile element delivery and retention played a fundamental part in Earth's formation and subsequent chemical differentiation. The heavy halogens-chlorine (Cl), bromine (Br) and i... Read full abstract on PubMed →
Trace concentrations of bromine and iodine in food samples and certified reference materials (CRMs) were determined by an inductively coupled plasma-mass spectrometry (ICP-MS) tech... Read full abstract on PubMed →
Pine bark extract (PBE) is a material used as a health food. Its functionality is attributed to the antioxidant effect of its contained procyanidins, and quantification of the proc... Read full abstract on PubMed →
This study investigates the effects of hawthorn leaves treatment and preheating on the physicochemical properties, aromatic profiles, and nutritional components of hawthorn wine. T... Read full abstract on PubMed →
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical... Read full abstract on PubMed →
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 →
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 →
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 →
Chlorine dioxide (ClO2) is a strong oxidizing agent and an efficient disinfectant. Due to its broad-spectrum bactericidal properties, good inactivation effect on the vast majority... Read full abstract on PubMed →
The growing concerns regarding foodborne illnesses related to fresh produce accentuate the necessity for innovative material solutions, particularly on surfaces that come into clos... Read full abstract on PubMed →
Food preservation is a critical issue in ensuring food safety and quality. Growing concern around industrial pollution of food and demand for environmentally sustainable food has l... 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.