Papers mentioning kiwifruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the effects of steaming, citric acid washing, and microbial fermentation on heavy metal content and flavor in Sargassum fusiforme. The optimal processing co... Read full abstract on PubMed →
Cocoa pod husk (CPH), the principal by-product of cocoa processing, represents an abundant and underutilized source of bioactive phenolics with potential applications in the food a... Read full abstract on PubMed →
Citrate-based biodegradable polymers have emerged as a distinctive biomaterial platform with tremendous potential for diverse medical applications. By harnessing their versatile ch... Read full abstract on PubMed →
UNLABELLED: Citric acid possesses high economic value and is considered as the world's largest consumed organic acid in numerous industries. Citric acid applications range from foo... Read full abstract on PubMed →
In this work, a nontoxic crosslinking agent, citric acid (CA), was used to crosslink glycerol-plasticized SSPS films via a heat activated reaction. Fourier transform infrared spect... Read full abstract on PubMed →
Procyanidin B2 (Pac B2) has attracted much attention due to its strong antioxidant activity, but poor in vivo stability limits its wide application in food and medicine. In this pa... Read full abstract on PubMed →
Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses vario... Read full abstract on PubMed →
The apricot (Prunus armeniaca L.) is a fruit that belongs to the Rosaceae family; it has a unique flavor and is of important economic and nutritional value. The composition and con... Read full abstract on PubMed →
Natural edible pigments play a paramount part in the food industry. Procyanidin B2 (PB2), one of the most representative naturally occurring edible pigments, is usually isolated fr... Read full abstract on PubMed →
The food sector's interest in sustainability and the demand for novel bioactive compounds are increasing. Many fruits are wasted every year before ripening due to various climatic... Read full abstract on PubMed →
Preeclampsia is a severe complication of pregnancy characterised by variable degrees of placental malperfusion. A growing body of evidence indicates that soluble endoglin and solub... Read full abstract on PubMed →
Since 2008, baobab-fruit dried pulp is listed as an ingredient on the European Union's Novel Food Catalogue. By pulp production, 80% of the baobab fruit is discarded, forming side... Read full abstract on PubMed →
Citric acid is the world's largest consumed organic acid and is widely used in beverage, food and pharmaceutical industries. Aspergillus niger is the main industrial workhorse for... Read full abstract on PubMed →
BACKGROUND: Procyanidins have beneficial effects on metabolic syndrome and antimicrobial activity, but the mechanisms underlying these effects are unclear. AIM: To investigate the... Read full abstract on PubMed →
SCOPE: Disruption of the blood-brain barrier (BBB) is a major pathogenic mechanism of neurological dysfunction and death after ischemic stroke. The aim of our study was to investig... Read full abstract on PubMed →
Organic acids and their derivatives are frequently used in beverage, food, and feed production. Acidic additives may act as buffers to regulate acidity, antioxidants, preservatives... Read full abstract on PubMed →
This work provides a review about the biotechnological production of citric acid starting from the physicochemical properties and industrial applications, mainly in the food and ph... Read full abstract on PubMed →
Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and per... Read full abstract on PubMed →
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range... Read full abstract on PubMed →
One of the main interests in the food industry is the preservation of food from spoilage by microorganisms or lipid oxidation. A novel alternative is the development of additives o... 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.