Papers mentioning marjoram or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromat... Read full abstract on PubMed →
The objective of this study was to evaluate the antioxidant activity of rosemary essential oil fractions obtained by molecular distillation (MD) and investigate their effect on the... Read full abstract on PubMed →
Humic acid is natural biological organic, which has a high effect on plant growth and quality. However, the mechanisms of the promoting effect of humic acid on the volatile composi... Read full abstract on PubMed →
Ethanolic atmospheric pressure chemical ionization mass spectrometry (APCI-MS) was used to analyze the headspace concentrations of a test set of 14 whisky volatile compounds above... Read full abstract on PubMed →
High-amylose Lueang Patew Chumphon (LPC) rice, a geographical indication variety from Thailand, represents an underutilized resource for functional food development. This study com... Read full abstract on PubMed →
BACKGROUND: Xanthohumol is an isopentadienyl flavonoid in hops, which have several pharmacological effects. However, due to the poor bioavailability of xanthohumol, it cannot be wi... Read full abstract on PubMed →
Corosolic acid (CA), a pentacyclic triterpenoid, exhibits remarkably low hydrophilicity, restricting its application in aqueous systems. To enhance its hydrophilicity, we optimised... Read full abstract on PubMed →
Many mites rely on fungi for nutrients, and fungi benefit from them with regard to spore dispersal, or nutrient resources. The interactions among mites and fungi are still not clea... Read full abstract on PubMed →
The sensory properties of musts from Pedro Ximenez grapes chamber-dried at 40 or 50°C, with or withouta dipping treatment, are compared to musts from grapes subjected to the tradit... Read full abstract on PubMed →
Microbial-enzyme co-fermentation effectively enhances the quality of low-grade tobacco leaves quality, but the underlying mechanisms of flavor formation remain unclear. This study... Read full abstract on PubMed →
Alzheimer's disease (AD) is a neurodegenerative condition most often occurring in aged individuals and displaying symptoms of memory impairment, cognitive decline, and behavioral d... Read full abstract on PubMed →
Baijiu plays a key role in Sichuan paocai, yet its specific effects remain unclear. This study investigated how different baijiu aroma types influence the physicochemical propertie... Read full abstract on PubMed →
Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting th... Read full abstract on PubMed →
High-resolution mass spectrometry (HRMS) based non-target screening (NTS) is a powerful approach for the simultaneous determination of multiple environmental contaminant classes in... Read full abstract on PubMed →
The aim of the present study was to investigate the changes in the content of phytochemical compounds and in vitro antioxidant, antibacterial, and anti-inflammatory activities of T... Read full abstract on PubMed →
Plants have developed a plethora of signals to interact with other organisms, finally building up a sophisticate language for communication. In this context, we investigated Salvia... Read full abstract on PubMed →
The antifungal activity of essential oil (EO) from the Brazilian epazote (Chenopodium ambrosioides L.) was evaluated by the poison food assay at concentrations of 0.3%, 0.1%, and 0... Read full abstract on PubMed →
Foliage from the pepper tree,Schinus molle L., is traditionally used in Ethiopia to "repel" house flies,Musca domestica L. The volatile extracts of pepper tree leaves were shown to... Read full abstract on PubMed →
Phenylpropenes are a class of natural products that are synthesised by a vast range of plant species and hold considerable promise in the flavour and fragrance industries. Many in... Read full abstract on PubMed →
UNLABELLED: The Zingiberaceae family serves as a diverse repository of bioactive phytochemicals, comprising approximately 52 genera and 1300 species of aromatic perennial herbs dis... 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.