Papers mentioning linden or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Honey has been successfully used in wound care and cosmetics because of its effective biological properties, including antibacterial, antioxidant, and anti-inflammatory... Read full abstract on PubMed →
Honeydew honey (HH) is a distinctive type of honey known for its dark colour, high mineral and polyphenol content, and pronounced biological activity. This study continues previous... Read full abstract on PubMed →
This study investigated the potential of yeast polysaccharides (YPs) as an SO<sub>2</sub> substitute by adding varying concentrations (0-250 mg/L) prior to wine fermentation. The a... Read full abstract on PubMed →
During harvesting and transportation, sweetpotatoes often suffer from mechanical damage like extrusion and collision, which affects their marketability and revenue. This study foun... Read full abstract on PubMed →
This study investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heati... Read full abstract on PubMed →
The aim of this study was to analyse contents of phytosterols, carotenoids, tocochromanols and fatty acid composition in oil from nutlets of linden. Standard determination methods... Read full abstract on PubMed →
The enantiomer ratios of chiral volatile organic compounds in rapeseed, chestnut, orange, acacia, sunflower and linden honeys were determined by multi-dimensional gas chromatograph... Read full abstract on PubMed →
MS with GC-RI evidence was found for the presence of linden ether in cooked carrot (Daucus carota). Evaluation of the GC effluent from cooked carrot volatiles using aroma extract d... Read full abstract on PubMed →
The aim of this work was to establish an analytical method for identifying the botanical origin of honey, as an alternative to conventional melissopalynological, organoleptic and i... Read full abstract on PubMed →
Changes in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses.... Read full abstract on PubMed →
The presence of two unusual, recently identified terpene acids, i.e., 4-(1-hydroxy-1-methylethyl)cyclohexa-1,3-diene-1-carboxylic acid (1) and 4-(1-methylethenyl)cyclohexa-1,3-dien... Read full abstract on PubMed →
Natural phenethyl acetate (PEA), phenylacetic acid (PAA), ethyl phenylacetate (Et-PA), and phenethyl phenylacetate (PE-PA) are highly desirable aroma chemicals, but with limited av... Read full abstract on PubMed →
Thirty eight bottles of red wine (Carbanet Sauvignon) were randomly selected based on vintage, region, price, and age (number of months in a barrel). The total phenolic content of... Read full abstract on PubMed →
Sargassum fusiforme, a plant used as a medicine and food, is regarded as a marine vegetable and health supplement to improve life expectancy. Here, we demonstrate that S. fusiforme... Read full abstract on PubMed →
To overcome the economic losses associated with fungi and their toxic metabolites, environmentally safe and efficient approaches are needed. To this end, biological control using y... Read full abstract on PubMed →
Satureja avromanica is an indigenous plant which is frequently used as a spice in Avraman-Kurdistan region of Iran. The present study aimed to investigate the chemical composition,... Read full abstract on PubMed →
The chemical composition of the Tamarix boveana volatile oils obtained from the whole aerial part, flowers, leaves and stems by steam distillation was analysed using gas chromatogr... Read full abstract on PubMed →
The present study investigated the essential oil constituents of medicinal plant used in traditional medicine, specifically those growing in the Bashar region of Algeria. Essential... Read full abstract on PubMed →
The most notable effects of climate change on wine production are higher alcohol levels, lower acidity and changes to the regions suitable for growing grapes. One solution to acidi... Read full abstract on PubMed →
This study evaluates the impact of two non-<i>Saccharomyces</i> yeasts, <i>Lachancea thermotolerans</i> and <i>Metschnikowia pulcherrima</i>, on the oenological and sensory charact... 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.