Papers mentioning leek or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cancer, a fatal disease, is also one of the main causes of death worldwide. Despite various developments to prevent and treat cancer, the side effects of anticancer drugs remain a... Read full abstract on PubMed →
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and hea... Read full abstract on PubMed →
In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challe... Read full abstract on PubMed →
Extensive reviews of research are available on the use of ascorbic acid, and its consequent degradation pathways, in physiological conditions or food matrices. However, very little... Read full abstract on PubMed →
The bioavailability of ascorbic acid from food has been assumed to be high, but little quantitative information has been available to substantiate this assumption because of the li... 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 →
Whole-brain calcium imaging combined with multicolor cell identification is a revolutionary technique for elucidating structure-function relationships in the neural network of the... Read full abstract on PubMed →
OBJECTIVES: Olfactory function deteriorates with age, and definitive mechanisms by which this decline occurs are likely multifactorial. The present study, conducted on a large coho... Read full abstract on PubMed →
Volatile organic compounds (VOCs) released from bacterial species have been reported as plant growth inducers. In this sense, Lactuca sativa was used as model vegetable to prospect... Read full abstract on PubMed →
In the nematode Caenorhabditis elegans, the odorant diacetyl is sensed by AWA sensory neurons in the amphid sensory organ and elicits an attractive response, whereas 2-nonanone is... Read full abstract on PubMed →
Interactions of the model flavor compound 2-nonanone with individual milk proteins, whey protein isolate (WPI), and sodium caseinate in aqueous solutions were investigated. A metho... Read full abstract on PubMed →
Beehives are populated by bacterial species with a protective role against honey bee pathogens thanks to the production of bioactive metabolites. These compounds are largely unexpl... Read full abstract on PubMed →
Migratory locusts (Locusta migratoria) frequently aggregate into huge swarms that cause serious economic losses for the agricultural sector. Differential behaviors of male and fema... Read full abstract on PubMed →
Purslane, as a traditional edible and medicinal herb, has been proven to have good anti-inflammatory activity. In this study, it was clarified that stearic acid was the main anti-i... Read full abstract on PubMed →
Obesity is a major global health challenge, significantly elevating the risk of cardiovascular disease and type II diabetes. In this study, we identified that self-assembled steari... Read full abstract on PubMed →
Starch modifications using chemicals are widely used to improve the desirable properties of native starch. Starch modified with steric acid characterized the starch properties due... Read full abstract on PubMed →
Hydroxy fatty acids (HFAs) are fatty acids with hydroxyl functional groups attached to the main chain. HFAs are used in widely diverse industrial applications, healthy functional f... Read full abstract on PubMed →
BACKGROUND: The development of lipid-lowering products has become the focus of the food industry due to increasing consumer awareness of the relationship between diet and health. R... 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.