Papers mentioning honey or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Fragrance is a very important economic trait for rice cultivars. To identify the aroma genes in rice, we performed a proteomics analysis of aroma-related proteins between Tainung 6... Read full abstract on PubMed →
Root-knot nematodes (Meloidogyne spp.) are highly destructive pests that cause significant yield losses annually. Biological control of nematodes has emerged as a potential alterna... Read full abstract on PubMed →
The forensic toxicologist is challenged to provide scientific evidence to distinguish the source of ethanol (antemortem ingestion or microbial production) determined in the postmor... Read full abstract on PubMed →
The aim of this study was to evaluate the performance of volatile organic compounds (VOCs) for evolution monitoring and early detection of Aspergillus flavus (A. flavus) contaminat... Read full abstract on PubMed →
Lactic acid bacteria, such as Lactococcus lactis, are attractive hosts for the production of plant-bioactive compounds because of their food grade status, efficient expression, and... Read full abstract on PubMed →
Stachybotrys chartarum (atra) is a toxigenic fungus frequently found in water-damaged buildings. Although microbial volatile organic compounds (MVOCs) produced by Aspergillus, Peni... Read full abstract on PubMed →
Dynamic interactions among aroma compounds, especially odorant masking, constitute key determinants of the intricate flavor profiles of thermally processed foods. However, the mole... Read full abstract on PubMed →
This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties.... Read full abstract on PubMed →
L-menthol-containing food products generally show the flavor loss during storage due to their high volatility. The hydrophobicity of L-menthol also causes the inadequate flavor rel... Read full abstract on PubMed →
Fragrances have been widely used in many customer products to improve the sensory quality and cover flavor defects. The key to the successful application of fragrance is to realize... Read full abstract on PubMed →
Various essential oils from plants and fragrance components such as monoterpenes have been discovered to reduce spontaneous movements in mice; thus, it has been made clear that the... Read full abstract on PubMed →
l-Menthyl α-D-glucopyranoside (α-MenG) is a glycoside derivative of l-menthol with improved water-solubility and new flavor property as a food additive. α-MenG can be synthesized t... Read full abstract on PubMed →
Breath analysis offers a non-invasive and rapid diagnostic method for detecting various volatile organic compounds that could be indicators for different diseases, particularly met... Read full abstract on PubMed →
INTRODUCTION: Despite the longstanding use and popularity of menthol as a flavorant in tobacco products, its sensory interactions with inhaled nicotine have never been measured ind... Read full abstract on PubMed →
The influence of flavor compound-compound interactions on flavor release properties and flavor perception in hard candy was investigated. Hard candies made with two different modes... Read full abstract on PubMed →
BACKGROUND: Menthol is widely used in a variety of commercial products and foods, but its clinical pharmacology is not well studied. To determine the disposition kinetics and to ex... Read full abstract on PubMed →
In this study, a syringaldehyde-based fluorescent probe HTYF was successfully synthesized, and HTYF exhibited colorimetric and fluorescent responses to HSO3- and various biogenic a... Read full abstract on PubMed →
Antioxidants play a crucial role in preventing oxidative damage and are therefore integral to various sectors, including healthcare, food preservation, cosmetics, and industrial ap... Read full abstract on PubMed →
The impact of the distillation method on the flavor characteristics of traditional <i>Soju</i> was investigated. Partial least squares-discrimination analysis (PLS-DA) was performe... Read full abstract on PubMed →
The phenolic aldehyde syringaldehyde (SA) has been shown to have an antihyperglycemic effect in diabetic rats due to increased glucose utilization and insulin sensitivity. To under... 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.