Papers mentioning lettuce or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Trace concentrations of bromine and iodine in food samples and certified reference materials (CRMs) were determined by an inductively coupled plasma-mass spectrometry (ICP-MS) tech... Read full abstract on PubMed →
The chemical and optical properties of secondary organic aerosols (SOA) have been widely studied through environmental chamber experiments, and some of the results have been parame... Read full abstract on PubMed →
Correct identification of the substance basis of Pseudostellariae Radix (PR) odor is important not only for the quality control of the products, but also for the safety of the cons... Read full abstract on PubMed →
OBJECTIVES: This paper reports on the trend of the stressogenic stimulus caused by a repeated exposure to 1-methylnaphthalene (1-MN) vapors at the nominal concentrations of 0 mg/m3... Read full abstract on PubMed →
Tracers of secondary organic aerosols (SOA) from thirteen aromatic hydrocarbons were quantified in laboratory smog chamber experiments. Class-specific SOA tracers emerged, includin... Read full abstract on PubMed →
Epidemiological studies have suggested that following long-term, low-dose daily aspirin (LTLDA) administration for more than 5 years at 75-100 mg/day, 20-30% of patients (50-80 yea... Read full abstract on PubMed →
OBJECTIVE: To evaluate the influence of an extract of Genista tinctoria L. herba (GT) or methylparaben (MP) on histopathological changes and 2 biomarkers of oxidative stress in rat... Read full abstract on PubMed →
OBJECTIVE: During off-pump coronary artery bypass (OPCAB) surgery, the heart is subjected to ischemia and reperfusion. The authors hypothesized that the volatile anesthetics are as... Read full abstract on PubMed →
We examined the antioxidant activity of the following natural phenolic compounds present in food: 3-OH-benzoic acid (3-OH-BA); 4-OH-benzoic acid (4-OH-BA); 2,3-dihydroxybenzoic aci... Read full abstract on PubMed →
2-3-Dihydroxybenzoic acid was evaluated as a potentially useful, orally effective iron-chelating drug by performing iron balance studies in patients with beta-thalassaemia major. T... Read full abstract on PubMed →
Lactiplantibacillus plantarum NCU0011259 was employed to ferment lychee pulp, with a systematic investigation of the flavor and bioactivities of the resulting product in this study... Read full abstract on PubMed →
Supercritical CO2 modified by polar solvents can extract a wide variety of polar and non-polar chemical components compared to conventional methods. The current study aims to extra... Read full abstract on PubMed →
The application of UV-B and UV-C radiation may enhance the post-harvest quality of crops by delaying the ripening or aging of fruits, preventing declines in firmness, maintaining s... Read full abstract on PubMed →
Pine bark extract (PBE) is a material used as a health food. Its functionality is attributed to the antioxidant effect of its contained procyanidins, and quantification of the proc... Read full abstract on PubMed →
This study investigates the effects of hawthorn leaves treatment and preheating on the physicochemical properties, aromatic profiles, and nutritional components of hawthorn wine. T... Read full abstract on PubMed →
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical... Read full abstract on PubMed →
Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives... Read full abstract on PubMed →
The genus of Salix is used in food, medicine and nutraceuticals, and standardized by using the single marker compound Salicin only. Stem bark is the official part used for the prep... Read full abstract on PubMed →
Ultrasound-assisted extraction (UAE) of bioactive compounds from black plum peels was optimized by response surface methodology (RSM). Temperature (35-55°C), time (15-45 min), and... Read full abstract on PubMed →
The flavan-3-ols of 10 primarily plant food byproducts, including Muscat Hamburg grape seed, hawthorn sarcocarp, litchi pericarp, cocoa bean, peanut skin, lotus seedpod, Xinyang Ma... 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.