Papers mentioning lotus 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 investigated the effects of three thermal processing methods (microwave, MW; sous-vide, SV; and air frying, AF) on the texture, color, volatile, and nonvolatile componen... Read full abstract on PubMed →
To investigate the dynamic changes in flavor characteristics of lotus root whole powder (LRWP) during combined hot-air drying and baking, and the effect of lysine supplementation b... Read full abstract on PubMed →
Lotus seed drill core powder starch (LCPS)-based active packaging films incorporated with cellulose nanocrystals (CNC) and grapefruit essential oil-corn nanostarch Pickering emulsi... Read full abstract on PubMed →
Water lilies, members of the Nymphaeaceae family, are globally cultivated aquatic plants known for their diverse colors and significant ornamental, economic, beverage, medicinal, a... Read full abstract on PubMed →
A range of natural products have been extensively studied for their chemopreventive potential for cancer, including those that inhibit growth and induce apoptosis. Sidr honey deriv... Read full abstract on PubMed →
The lotus (Nelumbo nucifera Gaertn.) is the largest aquatic vegetable in Asia. The lotus seedpod (LS) is an inedible part of the mature flower receptacle of the lotus plant. Howeve... Read full abstract on PubMed →
Flavor is the most important sensory quality in food [... Read full abstract on PubMed →
This study aimed to determine the best using of combination processes in the manufacture of lotus tempeh and determine the dominant acid profile in lotus seeds tempeh. This study w... Read full abstract on PubMed →
Marinated vegetables are traditional cold dishes with a long history and special flavor in the Chinese deli market. However, the traditional thermal-and-soaking (TS) procedure ofte... Read full abstract on PubMed →
Both free and glycosidically bound volatile compounds of Ziziphus jujube cv. Huizao were comprehensively investigated in this study. There were 43 and 17 volatile compounds identif... Read full abstract on PubMed →
The skin microbiome, especially the axillary microbiome, consists of odor-causing bacteria that decompose odorless sweat into malodor compounds, which contributes to the formation... Read full abstract on PubMed →
The antifungal properties of Illicium verum essential oil (IV-EO) against a toxigenic strain of Aspergillus flavus (A. flavus) were analyzed in order to determine its use in the pr... Read full abstract on PubMed →
Wild jujube "Ziziphus lotus (L.) Desf." belongs to the Rhamnaceae family and is a traditionally herbaceous medicinal plant. It is very common in arid and semi-arid regions and is c... Read full abstract on PubMed →
The present study has been undertaken in order to highlight the healing effect of Zizyphus lotus vegetable oil. The seeds of this plant contain an oil rate of 30%. The obtained res... Read full abstract on PubMed →
The differences in cell wall polysaccharides are considered as a major influencing factor on the texture of plant-based food after cooking. Here, 18 varieties of lotus rhizomes wer... Read full abstract on PubMed →
Greater human consumption of Australian sweet lupin (Lupinus angustifolius) and other legume products such as soybean (Glycine max) is often limited due to undesirable beany flavor... Read full abstract on PubMed →
Lotus seeds were identified by the Ministry of Public Health of China as both food and medicine. One general function of lotus seeds is to improve intestinal health. However, to da... Read full abstract on PubMed →
<h4>Background</h4>Used motor oil (UMO) is a dangerous environmental pollutant that needs to be treated effectively. This work introduces a novel approach for producing bioelectric... Read full abstract on PubMed →
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brow... Read full abstract on PubMed →
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for m... 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.