Papers mentioning hyacinth or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cicada black tea is made from <i>Empoasca onukii</i>-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in vol... Read full abstract on PubMed →
So far, the occurrence of the flavor constituent 1-phenylethyl acetate in a natural source has not been unambiguously confirmed. The present work provides the detailed identificati... Read full abstract on PubMed →
Four monovarietal red wines from three wine regions in Romania were analysed (Cabernet Sauvignon, Fetească neagră and Pinot noir from two areas in Satu Mare and Fetească neagră and... Read full abstract on PubMed →
SCOPE: The esoteric anti-obesity effects of hyacinth bean (Dolichos lablab L) have largely remained unexplored. Herein, we investigated the anti-obesity mechanisms of hyacinth bean... Read full abstract on PubMed →
Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during... Read full abstract on PubMed →
The analysis of derivatised iminosugars and other bioactive low molecular weight carbohydrates present at low concentrations in different vegetable extracts (hyacinth, mulberry and... Read full abstract on PubMed →
The production of volatile organic compounds (VOCs) acting against plant-parasitic nematodes has been characterized in different fungi; however, the role of VOCs emitted by Pochoni... Read full abstract on PubMed →
The strawberry blossom weevil (SBW), Anthonomus rubi, is a major pest in strawberry fields throughout Europe. Traps baited with aggregation pheromone are used for pest monitoring.... Read full abstract on PubMed →
Iris species can adopt different pollination strategies to attract their pollinators, generalized shelter-mimicking, specialized deceptive sexual-mimicking or food-rewarding. As at... Read full abstract on PubMed →
BACKGROUND AND AIMS: Many plant-pollinator interactions are mediated by floral scents that can vary among species, among populations within species and even among individuals withi... Read full abstract on PubMed →
BACKGROUND AND AIMS: A comparative investigation was made of floral scent variation in the closely related, food-rewarding Anacamptis coriophora and the food-deceptive Anacamptis m... Read full abstract on PubMed →
PREMISE: Plants generate a wide array of signals such as olfactory cues to attract and manipulate the response of pollinators. The present study addresses the temporal patterns of... Read full abstract on PubMed →
Odorant-binding proteins (OBPs) play important roles in the insect olfactory system since they bind external odor molecules to trigger insect olfactory responses. Previous studies... Read full abstract on PubMed →
Multicomponent heterogeneous systems containing volatile amphiphiles are relevant to the fields ranging from drug delivery to atmospheric science. Research presented here discloses... Read full abstract on PubMed →
Benzyl acetate, which has a crucial role in the industry as a flavor and fragrance component, is important for human health to be obtained with a green and clean process. For this... Read full abstract on PubMed →
Many aromatic plant volatile compounds contain methyleugenol, which is an attractant for insect pollination and has antibacterial, antioxidant, and other properties. The essential... Read full abstract on PubMed →
Liver cancer is one of the most frequent tumor entities worldwide, which is causally linked to viral infection, fatty liver disease, life-style factors and food-borne carcinogens,... Read full abstract on PubMed →
Carrot (Daucus carota subsp. sativus) is a widely cultivated root vegetable of high economic importance. The aroma of carrot roots and aboveground organs is mainly defined by terpe... Read full abstract on PubMed →
Previously the food carcinogen methyleugenol was found to be cytotoxic and genotoxic in multiple cell lines and in primary hepatocytes. In this study, the question addressed was wh... Read full abstract on PubMed →
Methyleugenol is a substituted alkenylbenzene found in several herbs and spices. It is classified by the European Union's Scientific Committee on Food as a genotoxic carcinogen. We... 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.