Papers mentioning loganberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aims to investigate the potential regulatory network responsible for the meat quality using multi-omics to help developing better varieties. Slaughter performance and me... Read full abstract on PubMed →
Odorant receptors (ORs) are key specialized units for mate and host finding in moths of the Ditrysia clade, to which 98% of the lepidopteran species belong. Moth ORs have evolved t... Read full abstract on PubMed →
This study investigated the effects of probiotics on growth performance, meat quality, muscle fiber characteristics, volatile compounds, and antioxidant capacity in lambs. A total... Read full abstract on PubMed →
The perceived quality of a binary mixture will, as a rule of thumb, be dominated by the quality of the stronger unmixed component. On the other hand, there are mechanisms that, in... Read full abstract on PubMed →
Proteolysis occurs extensively during postmortem aging, enzymatic tenderization and fermentation of meat products, whereas less is understood regarding how proteolysis affects meat... Read full abstract on PubMed →
This study adopted headspace-gas chromatography-mass spectrometry(HS-GC-MS) and electronic nose to detect volatile components from Myristicae Semen samples with varying degrees of... Read full abstract on PubMed →
Volatile compounds produced during ripening of strawberry are key determinants of fruit quality and consumer preference. Strawberry volatiles are largely esters which are synthesiz... Read full abstract on PubMed →
Among the factors that have made flowering plants the most species-rich lineage of land plants is the interaction between flower and insect pollinators, for which floral scent play... Read full abstract on PubMed →
Flavor and taste attributes of fruits varied by different preservatives treatments. Changes in sugars, organic acids, amino acids as well as volatiles of strawberries treated with... Read full abstract on PubMed →
Nerol, a linear monoterpenoid, is naturally found in essential oils of various plants and is widely used in the fragrance, food, and cosmetic industries. Nerol synthase, essential... Read full abstract on PubMed →
In order to improve the antibacterial activity of chitosan and change its solubility, a novel water-soluble chitosan (CS)-nerol (N) derivative (CS-N) was prepared via Schiff base r... Read full abstract on PubMed →
Globally, new classes of synthetic and natural antibiotics and antivirulents have continuously been validated for their potential broad-spectrum antagonistic activity with the aim... Read full abstract on PubMed →
The contamination of food with Aspergillus flavus and subsequent aflatoxins is one of the most serious safety problems in the world. In this study of nerol (NEL)'s antifungal mecha... 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 →
BACKGROUND: Hypoxic conditions and Pseudomonas aeruginosa (P. aeruginosa) infection are significant factors influencing the prognosis and treatment of patients with bronchiectasis.... Read full abstract on PubMed →
Direct bioconversion of high concentration of volatile fatty acids (VFAs) into microbial lipid is challenging due to the aggravated cytotoxicity of VFAs at high loadings. Herein, a... Read full abstract on PubMed →
OBJECTIVES: Industrially produced trans fatty acid (iTFA) have adverse health effects and thus their consumption should be limited. The aim of this study was to determine and compa... Read full abstract on PubMed →
Dairy fat is rich in SFA such as palmitic acid (16:0) but low in linoleic acid (18:2n-6). The natural carbon 13 enrichment (δ13C) of 16:0 is higher in dairy fat than in most of the... Read full abstract on PubMed →
In the food industry, most fatty acid-rich oils are primarily composed of saturated even-chain fatty acids. However, saturated odd-chain fatty acids are potentially a beneficial al... 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.