Papers mentioning nanking cherry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The bacterial derived osmolyte ectoine has been shown to stabilize cell structure and function, a property that may help to extend the shelf life of broccoli. The impact of ectoine... Read full abstract on PubMed →
Terpenes are important volatile organic compounds (VOCs) impacting fruit aroma and flavor quality. Terpene synthases (TPSs) are the key enzymes responsible for the biosynthesis of... Read full abstract on PubMed →
In the face of escalating salinity stress challenges in agricultural systems, this review article delves into the harmonious partnership between hydrogen sulfide (H2S) and nitric o... Read full abstract on PubMed →
Hydrogen sulfide (H2S), traditionally recognized as a noxious gas with a pungent odor, has emerged as a fascinating metabolite originating from proteinaceous foods. This review pro... Read full abstract on PubMed →
This study was focused on the analysis of the emission of volatile compounds as an indicator of changes in the quality degradation of corn groats with 14% and 17% moisture content... Read full abstract on PubMed →
The efficient conversion of CO2 is considered to be an important step toward carbon emissions peak and carbon neutrality. Presently, great efforts have been devoted to the study of... Read full abstract on PubMed →
INTRODUCTIONS: Ethylene regulates ripening by activating various metabolic pathways that controlcolor, aroma, flavor, texture, and consequently, the quality of fruits. However, the... Read full abstract on PubMed →
The olfactory system uses hundreds of odorant receptors (ORs), the largest group of the G-protein-coupled receptor (GPCR) superfamily, to detect a vast array of odorants. Each OR i... Read full abstract on PubMed →
As the top grocery list priorities, the primary challenge when purchasing fruits and vegetables from supermarkets is obtaining fresh, minimally processed perishable goods. This sou... Read full abstract on PubMed →
Plants produce the volatile hormone ethylene to regulate many developmental processes and to deal with (a)biotic stressors. In seed plants, ethylene is synthesized from 1-aminocycl... Read full abstract on PubMed →
Fruits have different aromatic profiles according to their stage of ripeness, therefore, volatile compounds profile is an important quality attribute, which also determines flavor... Read full abstract on PubMed →
The growing increases in the global life expectancy and the incidence of chronic diseases as a direct consequence have highlighted a demand to develop effective strategies for prom... Read full abstract on PubMed →
Microbial biochemistry contributes to a dynamic environment in the gut. Yet, how bacterial metabolites such as hydrogen sulfide (H2S) mechanistically alter the gut chemical landsca... Read full abstract on PubMed →
The phytohormone ethylene is the main cause of postharvest spoilage of fruit and vegetables (F&V). To address the global challenge of reducing postharvest losses of F&V, effective... Read full abstract on PubMed →
Composting is a biological decomposition process that occurs from microbial progression, which brings about the degradation and stabilization of various organic waste into compost.... Read full abstract on PubMed →
The volatile plant hormone ethylene regulates many plant developmental processes and stress responses. It is therefore crucial that plants can precisely control their ethylene prod... Read full abstract on PubMed →
Hydrogen sulfide (H2 S), the gas with the odor of rotten eggs, was formally discovered in 1777, over 239 years ago. For many years, it was considered an environmental pollutant and... Read full abstract on PubMed →
INTRODUCTION: Embryo implantation is a tightly regulated process, critical for a successful pregnancy. After attachment of the blastocyst to the surface epithelium of the endometri... Read full abstract on PubMed →
Standardised bomb calorimetry methods are essential to accurately quantify the gross energy within food and beverages, yet no accepted protocols exist. The objective of this review... Read full abstract on PubMed →
World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of o... 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.