Papers mentioning milk or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND AND OBJECTIVES: Surgical smoke contains various malodorous and hazardous combustion byproducts. We aimed to analyze hydrocarbons accumulated in the abdominal cavity duri... Read full abstract on PubMed →
Oxygen-derived free radicals (ROS) have been identified to contribute significantly to ischemia-reperfusion (I/R) injury by initiating chain reactions with polyunsaturated membrane... Read full abstract on PubMed →
Eugenol, a phenylpropanoid compound, is found in various dietary resources and medicinal plants. From a historical perspective, eugenol is widely employed as a flavoring agent in t... Read full abstract on PubMed →
Shigella flexneri (Sh. flexneri), which can be found in food and the environment, is a widespread food-borne pathogen that causes human diarrhea termed "shigellosis". In this study... Read full abstract on PubMed →
Conventional cancer treatments have shown several unfavourable adverse effects, as well as an increase in anticancer drug resistance, which worsens the impending cancer therapy. Th... Read full abstract on PubMed →
Eugenol is a hydroxyphenyl propene, naturally occurring in the essential oils of several plants belonging to the Lamiaceae, Lauraceae, Myrtaceae, and Myristicaceae families. It is... Read full abstract on PubMed →
Eugenol is a volatile phenolic constituent of clove essential oil obtained from Eugenia caryophyllata buds and leaves. It is a functional ingredient of numerous products which have... Read full abstract on PubMed →
BACKGROUND: Acetone, isoprene, and other volatile organic compounds (VOCs) in exhaled breath have been shown to be biomarkers for many medical conditions. Researchers use different... Read full abstract on PubMed →
Valorization and utilization of industrial food processing waste as value added products, platform chemicals and biofuels, are needed to improve sustainability and reduce waste man... Read full abstract on PubMed →
Acetone, which is exhaled with breath, is a by-product of lipolysis and could be used as a simple, useful indicator of lipolysis in the body because, unlike blood sampling, it can... Read full abstract on PubMed →
Tsalafouti is a fermented dairy product produced from 'boiled', naturally acidified sheep milk during summer (end of lactation period) as a farmhouse product. As consumer's demand... Read full abstract on PubMed →
Alkenes and ketones are two classes of ubiquitous, toxic organic compounds in natural environments produced in several biological and anthropogenic processes. In spite of their tox... Read full abstract on PubMed →
The antioxidant and antifungal activities of (Lavandula stoechas) L. stoechas aqueous extract were studied to examine their potential application against food and crop spoilage. To... Read full abstract on PubMed →
Brettanomyces bruxellensis is a significant spoilage yeast in wine, known for producing volatile phenols that alter wine aroma and quality. These compounds are formed from hydroxyc... Read full abstract on PubMed →
P-coumaric acid (p-CA), a pant metabolite with antioxidant and anti-inflammatory activity, is extensively utilized in biomedicine, food, and cosmetics industry. In this study, a sy... Read full abstract on PubMed →
Limoncella of Mattinata, a rare and ancient Mediterranean citrus fruit, was investigated by sequence analysis of the ribosomal internal transcribed spacer regions, which assigns it... Read full abstract on PubMed →
Phenylalanine ammonia-lyase (PAL) plays a pivotal role in the biosynthesis of phenylalanine. PAL from Zea mays (ZmPAL2) exhibits a bi-function of direct deamination of L-phenylalan... Read full abstract on PubMed →
Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy... Read full abstract on PubMed →
p-Coumaric acid (PC), a naturally occurring phytochemical, possesses antioxidant and anti-inflammatory properties; however, the mechanisms underlying its protective effects against... Read full abstract on PubMed →
(2S)-Naringenin, a (2S)-flavanone, is widely used in the food, chemical, and pharmaceutical industries because of its diverse physiological activities. The production of (2S)-narin... 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.