Papers mentioning liver or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Here is examined the colour development from common anthocyanins (i.e., cyanidin, delphinidin, malvidin, and pelargonidin glycosides) and from anthocyanins-rich extracts (i.e., bil... Read full abstract on PubMed →
The manufacturing of ready-to-drink black tea was through a long process, up to 14-18 hours. There was an alternative way to produce RTD black tea directly on the farm to reduce ti... Read full abstract on PubMed →
The chemical complexity of coffee influences the sensory evaluation of the beverage, the main method used to define the quality of the coffee. In view of the subjectivity that meth... Read full abstract on PubMed →
Hydrogels are three-dimensional crosslinked hydrophilic polymer networks with great potential in drug delivery, tissue engineering, wound dressing, agrochemicals application, food... Read full abstract on PubMed →
With increased consumer knowledge of food safety and quality, there is a strong demand for preservative (synthetic)-free food and the use of natural products as preservatives. Natu... Read full abstract on PubMed →
The thermal degradation behavior of cyanidin-3-O-gluoside (Cy3G) in nitrogen and air was studied using thermogravimetric analysis (TGA), thermogravimetry-Fourier transform infrared... Read full abstract on PubMed →
Methylfurans are methylated aromatic heterocyclic volatile organic compounds and primary or secondary pollutants in the atmosphere due to their capability to form secondary organic... Read full abstract on PubMed →
Antioxidant interactions of γ-terpinene with α-tocopherol mimic 2,2,5,7,8-pentamethyl-6-chromanol (PMHC) and caffeic acid phenethyl ester (CAPE), used as models, respectively, of m... Read full abstract on PubMed →
The stress response in the brain is not fully understood, although stress is one of the risk factors for developing mental disorders. On the other hand, the stimulation of the olfa... Read full abstract on PubMed →
α-Pinene represents a member of the monoterpene class and is highly distributed in higher plants like conifers, Juniper ssp. and Cannabis ssp. α-Pinene has been used to treat respi... Read full abstract on PubMed →
Red bayberry is a sweet, tart fruit native to China and grown widely in the south. The key organic compounds forming the distinctive aroma in red bayberry, are terpenoids, mainly β... Read full abstract on PubMed →
β-caryophyllene (BCP), an essential oil component of many herbs and spices, has various biological activities as a functional food factor. A distinct feature of BCP is its volatile... Read full abstract on PubMed →
In 2019, the Dutch Food and Consumer Product Safety Authority performed a market surveillance for toy-slime (23 samples) and putty (16 samples). For 35% of the toy-slimes and 13% o... Read full abstract on PubMed →
Aromatic plants had been used since ancient times for their preservative and medicinal properties, and to impart aroma and flavor to food. Also their secondary metabolites are econ... Read full abstract on PubMed →
Dyssodia decipiens is one of the seven recognized species within the Dyssodia genus, which has economic and social relevance in Mexico. Herein, we report on the volatile characteri... Read full abstract on PubMed →
Nuts are fruits composed of two parts: an inedible hard shell and an edible seed. Nuts are known as an energy-dense and nutrient-rich food source. In general, nuts are recognized a... Read full abstract on PubMed →
The Panel on Food Additives and Flavourings added to food (FAF) provided a scientific opinion re-evaluating the safety of hydrogenated poly-1-decene (E 907) when used as a food add... Read full abstract on PubMed →
Next to furan, other alkylfurans such as 2- and 3-methylfuran, 2-ethylfuran, 2,5-dimethylfuran, and 2-pentylfuran have been found concurrently in thermal processed food and fruit j... Read full abstract on PubMed →
The results of the study of the composition of volatile compounds of rennet cheeses are presented. Sample preparation was performed using Supelco’s solid-phase microextractor, incl... Read full abstract on PubMed →
Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabol... 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.