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.
It is unresolved as to whether fungi that share a common skin habitat might in principal interact. In in vitro screening tests with Candida albicans, Trichophytum rubrum and other... Read full abstract on PubMed →
Pollen spectrum, physicochemical parameters and volatile fraction of Corsican "spring" honeys were investigated with the aim of developing a multidisciplinary method for the qualif... Read full abstract on PubMed →
Transient receptor potential channel ankryn 1 (TRPA1) expressed in the gastrointestinal tract is associated with gastric motility, gastric emptying, and food intake. In this study,... Read full abstract on PubMed →
The volatile profiles of rare Malus domestica Borkh. honey were investigated for the first time. Two representative samples from Poland (sample I) and Spain (sample II) were select... Read full abstract on PubMed →
A headspace (HS)/solid phase microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) method was developed to determine the profiles of volatile compounds from three Cub... Read full abstract on PubMed →
The volatile secretion emanating from the cephalic part of the paired labial gland in male bumblebees of three North American species, viz. Bombus sonorus Say, Bombus huntii Greene... Read full abstract on PubMed →
An enzyme catalyzing the O-methylation of acetovanillone (3-methoxy-4-hydroxyacetophenone) by S-adeno-sylmethionine was isolated from Phanerochaete chrysosporium and purified 270-f... Read full abstract on PubMed →
Chloromethane, a gaseous natural product implicated in methylation processes in Phellinus pomaceus, has been shown to act as methyl donor in veratryl alcohol biosynthesis in the li... Read full abstract on PubMed →
J. Braz. Chem. Soc., Vol. 16, No. 3B, 654-656, 2005.Printed in Brazil - ©2005 Sociedade Brasileira de Química0103 - 5053 $6.00+0.00Short Report* e-mail: [email protected]... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
The bee products, whose rich bioactive and nutritional properties are supported by substantial scientific research, present significant and safe alternatives for today's consumers'... Read full abstract on PubMed →
), pH values (3.30-4.95), free acidity (4.0-9.0 mmol/kg), total content of phenolic (76.5-145.9 μg GAE/g dry weight (d.w.)) and flavonoids (48.7-307.0 μg QE/g d.w.), antioxidant po... Read full abstract on PubMed →
Varroa destructor is one of the greatest threats to Apis mellifera worldwide and if left untreated will kill a colony in less than three years. A Varroa-resistant population from G... Read full abstract on PubMed →
genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related... Read full abstract on PubMed →
Norfloxacin (NOR) is a common antibiotic used in humans and animals, and its high levels can cause intolerance or poisoning. Therefore, NOR levels in animal-derived foods must be m... Read full abstract on PubMed →
Eucalyptus globulus is a plant widely used by the world population, including Morocco, in the treatment of several pathologies. The aim of this work is to evaluate the antioxidant,... Read full abstract on PubMed →
Animals use odors in many natural contexts, for example, for finding mates or food, or signaling danger. Most analyses of natural odors search for either the most meaningful compon... Read full abstract on PubMed →
The addition of honey to mixed beverages is interesting due to its contribution to the sweet taste, as well as because it is a dietary source of bioactive compounds. In this study,... Read full abstract on PubMed →
Strawberry tree honey is a high-value honey from the Mediterranean area and it is characterised by a typical bitter taste. To possibly identify the secondary metabolites responsibl... Read full abstract on PubMed →
Sugarcane honey (SCH) is a syrup produced on Madeira Island and recognized by its unique aroma, a complex attribute of quality with an important influence on the final consumer's a... 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.