Papers mentioning musk melon or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>Biohydrogen production from agricultural waste is a promising strategy to address climate change and energy challenges. This study aimed to optimize the process... Read full abstract on PubMed →
Perfume notes are a sophisticated blend of essential or fragrance oils that give perfumes a distinct scent. Melon notes are highly favored aromatic elements in perfumes. Melon (Cuc... Read full abstract on PubMed →
The utilization of phytoconstituents in skin care products has emerged as a notable trend due to their recognized safety and therapeutic efficacy. However, the challenge lies in im... Read full abstract on PubMed →
In this work, Trujillo melons were harvested across three years (2011-2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid pha... Read full abstract on PubMed →
Less-known melons belonging to the genus Cucumis melo L. were studied for the Indian region. A total of 39 accessions of distinct types in less-known melons, C. melo subsp. agresti... Read full abstract on PubMed →
<h4>Background</h4>Daqu, the saccharification, fermentation, and aroma-producing agents for Baijiu brewing, is prepared using a complex process. Aging is important for improving th... Read full abstract on PubMed →
The headspace aroma volatiles of Chardonnay wines from 6 consecutive· vintages were analysed by capillary gas chromatography and gas chromatography-mass spectrometry, some 150 comp... Read full abstract on PubMed →
The current study reports the preparation and stabilization of novel functional drinks based on fruit and vegetable juices incorporating bacterial cellulose from Acetobacter xylinu... Read full abstract on PubMed →
<h4>Background</h4>In plants, carotenoids serve as the precursors to C13-norisoprenoids, a group of apocarotenoid compounds with diverse biological functions. Enzymatic cleavage of... Read full abstract on PubMed →
<i>Anastrepha ludens</i> is a polyphagous frugivorous tephritid that infests citrus and mango. Here, we report the establishment of a laboratory colony of <i>A. ludens</i> reared o... Read full abstract on PubMed →
<i>Salicornia ramosissima</i> J. Woods is a halophyte plant recognized as a promising natural ingredient and will eventually be recognized a salt substitute (NaCl). However, its sh... Read full abstract on PubMed →
Abstract The present study investigated the wound-healing potential of 3-phenylpropyl acetate, a fragrance and flavor compound commonly used in food, perfumes, and cosmetics. An ex... Read full abstract on PubMed →
3-Phenylpropionic acid (3PPA) and its derivative 3-phenylpropyl acetate (3PPAAc) are important aromatic compounds with broad applications in the cosmetics and food industries. In t... Read full abstract on PubMed →
The volatile compounds of guava wine were isolated by continuous solvent extraction and analyzed by GC-FID and GC-MS. A total of 124 volatile constituents were detected, and 102 of... Read full abstract on PubMed →
This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analys... Read full abstract on PubMed →
BACKGROUND: Volatile fatty acids (VFAs) are produced by fermentation of various bio-sources and human wastes at minimal cost; sometimes, even sources having a prepaid processing fe... Read full abstract on PubMed →
BACKGROUND: Fusarium verticillioides is a maize fungal phytopathogen and a producer of volatile organic compounds (VOCs) and fumonisin B1 (FB1). Our aim was to study the volatilome... Read full abstract on PubMed →
Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters are produced by fermenting yeast cells in an en... Read full abstract on PubMed →
Thresholds responses of odor, nasal pungency (irritation), and eye irritation were measured for single chemicals (1-propanol, 1-hexanol, ethyl acetate, heptyl acetate, 2-pentanone,... Read full abstract on PubMed →
Lactic acid bacteria, such as Lactococcus lactis, are attractive hosts for the production of plant-bioactive compounds because of their food grade status, efficient expression, and... 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.