Papers mentioning longan or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In this study, the effects of different monochromatic (red, blue, and yellow light) and composite (red-blue and red-yellow) LED light withering on the aroma of black tea was invest... Read full abstract on PubMed →
Aroma is a crucial factor influencing the flavor quality and economic value of longan fruits. This study employed a mapping population consisting of 98 F<sub>1</sub> progeny of 'Sh... Read full abstract on PubMed →
Cheese whey, as a by product of cheese processing, contains high levels of protein and lactose, which can be utilized as a substitute medium for the growth of lactic acid bacteria... Read full abstract on PubMed →
In this work, the stability of antioxidant compounds in malting barley seeds before and after the production of the final products is reported. In this reflection, the findings rev... Read full abstract on PubMed →
The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds. In this study, we developed longan wine by incorporating its seeds du... Read full abstract on PubMed →
In this study, the effects on the sensory quality and flavor profile of dried longan resulting from smoking it for 104 h were investigated. The results showed that, in terms of the... Read full abstract on PubMed →
The Duality of Smell hypothesis suggests odorants delivered orthonasally elicit different sensations compared with those delivered retronasally despite activating the same receptor... Read full abstract on PubMed →
The aim of this study was to find alternatives to conventional synthetic fungicides to control postharvest decay of longan fruit. The antifungal potential of thymol, carvacrol and... Read full abstract on PubMed →
Conopomorpha sinensis Bradley is a host-specific pest of Litchi chinensis and Euphoria longan. Here, we demonstrated that C. sinensis has evolved special physical and chemical mech... Read full abstract on PubMed →
Based on single factor and orthogonal experiments, optimal fermentation conditions for longan wine were Saccharomyces cerevisiae strain of Lalvin KD, juice content of 70% and alcoh... Read full abstract on PubMed →
This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee p... Read full abstract on PubMed →
The volatile organic compounds (VOCs) of four monofloral and one multifloral of Thai honeys produced by Apis cerana, Apis dorsata and Apis mellifera were analyzed by headspace soli... Read full abstract on PubMed →
In litchi and longan fruits, a specialised pericarp controls water loss by a protective system consisting of two resistances in series and two water reservoirs separated by a barri... Read full abstract on PubMed →
Ultrasonic assisted extraction was employed to extract oligosaccharides from longan fruit pericarp (OLFP). A Box-Behnken design was applied to investigate the effects of ultrasonic... Read full abstract on PubMed →
. (also called as longan) is a subtropical and tropical evergreen tree belonging to the Sapindaceae family and is widely distributed in China, Southeast Asia and South Asia. The pu... Read full abstract on PubMed →
/100 g dry basis, respectively. This study demonstrated a practical approach of Maillard reaction for the development of dried longan fruit with high antioxidative properties. Read full abstract on PubMed →
methodologies, we discovered that BSLGT could significantly improve the mitochondrial activity, antioxidant capacity, lipid content, and inflammatory response in human hepatocytes.... Read full abstract on PubMed →
Post-harvest diseases of fruit and vegetables have to be controlled because of the high added value of commodities and the great economic loss related to spoilage. Synthetic fungic... Read full abstract on PubMed →
on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL juice were analyzed. Thermal processing... Read full abstract on PubMed →
< 0.05). LPPMs dry-heated for three days obtained relatively strong inhibitory activity against HepG2 cells and SGC7901 cells, as well as strong immunostimulating effects on the ni... 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.