Papers mentioning mountain papaya 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 esters are key flavor components in most plants, including <i>Lavandula x intermedia</i> (lavandin). The final step in ester biosynthesis is catalyzed by <i>Lavandula x in... Read full abstract on PubMed →
In this study, the volatile organic compounds from Spondias tuberosa fruits of 16 accessions with different origins were extracted by solid-phase microextraction in headspace mode... Read full abstract on PubMed →
The chemical composition of volatile compounds from Spondias tuberosa fruits were investigated at four days of maturity and from two accessions. These days were characterized throu... Read full abstract on PubMed →
The aroma of peach fruit is predominantly determined by the accumulation of γ-decalactone and ester compounds. A previous study showed that the biosynthesis of these aroma compound... Read full abstract on PubMed →
Plant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased... Read full abstract on PubMed →
<h4>Background</h4>The BAHD acyltransferase superfamily exhibits various biological roles in plants, including regulating fruit quality, catalytic synthesizing of terpene, phenolic... Read full abstract on PubMed →
Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of c... Read full abstract on PubMed →
Civet coffee has been known as the most expensive coffee in the world. Its high prices are mainly contributed by its uncommon production method. Civet coffee is produced from the c... Read full abstract on PubMed →
Aroma and flavor are important factors of fruit quality and consumer preference. The specific pattern of aroma is generated during ripening by the accumulation of volatiles compoun... Read full abstract on PubMed →
The aroma in fruits is an important attribute of quality that influences consumer's acceptance. This attribute is a complex character determined by a set of low molecular weight vo... Read full abstract on PubMed →
Mountain papaya ( Vasconcellea pubescens ) is a climacteric fruit that develops a strong and characteristic aroma during ripening. Esters are the main volatile compounds produced b... Read full abstract on PubMed →
A sustainable, efficient, and cost-effective iron-catalyzed olefin epoxidation is achieved by coordinating iron ions with silk fibroin (SF), a biocompatible protein derived from Bo... Read full abstract on PubMed →
In situ product recovery is an efficient way to intensify bioprocesses as it can perform adsorption of the desired natural products in the cultivation. However, it is common to use... Read full abstract on PubMed →
Jasmine tea is widely loved by the public because of its unique and pleasant aroma and taste. The new scenting process is different from the traditional scenting process, because t... Read full abstract on PubMed →
Bryophytes have a variety of bioactive compounds that can be used in biotechnological processes. The objective of this study was to know the volatile chemical composition of Octobl... Read full abstract on PubMed →
Volatile compounds of healthy and insect-damaged stems of Hippophae rhamnoides sinensis were analysed using dynamic headspace and thermal-desorption cold-trap injector gas chromato... Read full abstract on PubMed →
Fermentation has been demonstrated to alter the gustatory, olfactory and spicy characteristics of chili pastes. However, the application of controlled fermentation remains an area... Read full abstract on PubMed →
<h4>Background</h4>The cytochrome P450 superfamily comprises a large group of enzymes crucial for the biosynthesis and metabolism of diverse endogenous and exogenous secondary meta... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: The species Siparuna guianensis Aublet (family Siparunaceae) is traditionally used by indigenous peoples and riverine communities in Central and Sou... Read full abstract on PubMed →
Fishy odor, as an offensive and unpleasant odor, could occur in drinking water source with poor nutrition, it is usually considered to be associated with odor-producing microalgae.... 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.