Papers mentioning lemon or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
We perceive our environment via different sensory channels in a multisensory fashion. During multisensory integration, these channels can enhance or hinder each other depending on... Read full abstract on PubMed →
This paper presents a novel thermal desorption probe integrated with the corona-discharged assisted paper-spray mass spectrometry (PS-MS) for rapid detecting the residual pesticide... Read full abstract on PubMed →
Condiments such as spreads, dressings, or sauces are usually consumed together with carrier foods such as breads or vegetables. Dynamic interactions between condiments and carriers... Read full abstract on PubMed →
This study focussed on the formulation, characterisation of lemon myrtle (LM) and anise myrtle (AM) essential oil (EO) in water nanoemulsion and their antibacterial activity. The r... Read full abstract on PubMed →
Citrus genus is the most important fruit tree crop in the world and lemon is the third most important Citrus species. Several studies highlighted lemon as an important health-promo... Read full abstract on PubMed →
We report two experiments designed to investigate the nature of any cross-modal interactions between olfactory and tactile information processing. In Experiment 1, we assessed the... Read full abstract on PubMed →
Fresh lemon juice and lemon-flavored beverages were analyzed by using comprehensive 2-D GC (GC x GC) with flame-ionization detection, with a nonpolar-polar column combination. A lo... Read full abstract on PubMed →
BACKGROUND: Skin disorders are a collection of prevalent and frequent illnesses that have significant impacts on daily life. Currently, a limited number of effective therapeutic dr... Read full abstract on PubMed →
The curing process regulates metabolite transformations of leaves and significantly influences the formation of tobacco quality. This study investigated the major physicochemical c... Read full abstract on PubMed →
Fermented foods are part of the staple diet in many different countries and populations and contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is... Read full abstract on PubMed →
Despite the large number of studies indicating that Angelica dahurica has strong antioxidant capacity, there are no clear details on the specific antioxidant components involved. I... Read full abstract on PubMed →
Essential oil products are increasingly used in indoor environments and have been found to negatively contribute to indoor air quality. Moreover, the chemicals and fragrances emitt... Read full abstract on PubMed →
Aromatherapy is regularly used in the University Hospital Krems's palliative care unit. In a retrospective analysis, we investigated whether there were improvements in nausea and v... Read full abstract on PubMed →
Algal oil is an aquatic plant source of polyunsaturated fatty acids, especially docosahexaenoic acid (DHA), which may exhibit health benefits when consumed in sufficiently high qua... Read full abstract on PubMed →
Olfactory perception, and especially affective responses of odors, is highly flexible, but some mechanisms involved in this flexibility remain to be elucidated. This study investig... Read full abstract on PubMed →
The aim of this study was to analyze the non-volatile composition and antioxidant differences of lemon essential oils (LEOs) obtained by cold-pressing vs. hydrodistillation. Pathol... Read full abstract on PubMed →
Official regulations concerning the maximum number of substances in food are introduced as a consequence of possible adverse effects, after oral administration. In this regard, ana... Read full abstract on PubMed →
Ultrasonic essential oil diffusers (EODs) are a popular type of indoor scenting source. We performed a chamber study in which we measured the emissions from EODs used with lemon, l... Read full abstract on PubMed →
Angelicae Pubescentis Radix (AP), as a traditional Chinese medicine (TCM), has been used for thousands of years in China. In this paper, the botany, traditional use, phytochemistry... Read full abstract on PubMed →
This manuscript elaborates on the establishment of a chemotaxonomic classification strategy for closely-related <i>Citrus</i> fruits in Traditional Chinese Medicines (TCMs). UPLC-Q... 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.