Papers mentioning hogplum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Plants produce a wide spectrum of biogenic volatile organic compounds (BVOCs) in various tissues above and below ground to communicate with other plants and organisms. However, BVO... Read full abstract on PubMed →
The peroxidation of unsaturated fatty acids is a widely recognized metabolic process that creates a complex mixture of volatile organic compounds including aldehydes. Elevated leve... Read full abstract on PubMed →
High inspired oxygen during mechanical ventilation may influence the exhalation of the previously proposed breath biomarkers pentanal and hexanal, and additionally induce systemic... Read full abstract on PubMed →
Plant pyruvate decarboxylases (PDC) catalyze the decarboxylation of pyruvate to form acetaldehyde and CO2 and are well known to play a key role in energy supply via fermentative me... Read full abstract on PubMed →
Menthone is rich in Mentha × Piperita L. essential oil and it has anti-inflammatory properties; research shows that it is useful, via percutaneous absorption, in treating inflammat... Read full abstract on PubMed →
Suspension particle assisted solvent sublation was designed for the first time. The volatile monoterpenes in Mentha haplocalyx Briq were extracted using this method from a solution... Read full abstract on PubMed →
The last step in the biosynthetic route to the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is catalyzed by Fragaria x ananassa enone oxidoreductase... Read full abstract on PubMed →
<b>Background</b>: Hydroxyl and amino compounds play a significant role in defining the flavor and quality of sauce-flavor Baijiu, yet their comprehensive analysis remains challeng... Read full abstract on PubMed →
BACKGROUND: Chronic respiratory diseases (CRDs) are the third leading cause of death worldwide. Data of the associations between specific volatile organic compounds (VOCs), a major... Read full abstract on PubMed →
While electronic nicotine delivery systems or ENDS are often marketed as a safer alternative to traditional cigarettes, emissions generated during the operation of these devices co... Read full abstract on PubMed →
<i>Clerodendrum trichotomum</i> Thunb. (<i>C</i>. <i>trichotomum</i>) is a shrub or tree of the genus <i>Clerodendrum</i>, family Lamiaceae, which is widely distributed in China, K... Read full abstract on PubMed →
Acrolein is a widespread contaminant found in both diet and environment, entering the human body through food, alcohol, smoking, and exposure to fuel combustion fumes. While prior... Read full abstract on PubMed →
2-Acetyl-1-pyrroline (2-AP) is a key volatile organic compound in fragrant rice aroma. However, the effects of temperature on 2-AP biosynthesis in fragrant rice and its regulation... Read full abstract on PubMed →
Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the... Read full abstract on PubMed →
Neurodegenerative diseases are characterized by a massive loss of specific neurons, which can be fatal. Acrolein, an omnipresent environmental pollutant, is classified as a priorit... Read full abstract on PubMed →
Acrylamide, acrolein, and 5-hydroxymethylfurfural (HMF) are food-borne toxicants produced during the thermal processing of food. The α,β-unsaturated carbonyl group or aldehyde grou... Read full abstract on PubMed →
Heterocyclic aromatic amines, acrylamide, 5-hydroxymethylfurfural, furan, polycyclic aromatic hydrocarbons, nitrosamines, acrolein, chloropropanols and chloroesters are generated t... Read full abstract on PubMed →
Aseptic-packaged cooked rice (APCR) is a rice-based food product with a rapidly increasing market size, and APCR made of fragrant rice (FR) has recently appeared on the market. The... Read full abstract on PubMed →
Escherichia coli was metabolically engineered by expanding the shikimate pathway to generate strains capable of producing six kinds of aromatic compounds, phenyllactic acid, 4-hydr... Read full abstract on PubMed →
Acrolein is an α,β-unsaturated aldehyde formed by thermal treatment of animal and vegetable fats, carbohydrates and amino acids. In addition it is generated endogenously. As an ele... 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.