Papers mentioning okra or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Maintaining microbial safety and quality of fresh fruits and vegetables are a global concern. Harmful microbes can contaminate fresh produce at any stage from farm to fork. Microbi... Read full abstract on PubMed →
INTRODUCTION: Halogen pulmonary irritants (HPIs) are volatile liquids that directly damage the respiratory mucosa. Chlorine is readily available in large volumes as an industrial c... Read full abstract on PubMed →
Pesticides are one of the major inputs used for increasing agricultural productivity of crops. The pesticide residues, left to variable extent in the food materials after harvestin... Read full abstract on PubMed →
Isoamyl alcohol is a precursor of isoamyl acetate, an aromatic compound that imparts the ginjo aroma to sake. The isoamyl alcohol biosynthesis pathway in yeasts involves the genes... Read full abstract on PubMed →
Nowadays, isoamyl acetate production is carried out by chemical synthesis with a recent interest in developing biological producing processes, mainly based on microorganisms in sub... Read full abstract on PubMed →
The dipharmacophore compound 3-cyclopropyl-5-(3-methyl-[1,2,4]triazolo[4,3-a]pyridin-7-yl)-1,2,4-oxadiazole, C12H11N5O, was studied on the assumption of its potential biological ac... Read full abstract on PubMed →
In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant-based foods, has led researchers to concentrate on examining the prese... Read full abstract on PubMed →
Intracellular hyperaccumulation of phycocyanin (PC) and its high susceptibility to degradation at higher temperatures are major challenging problems associated with its production... Read full abstract on PubMed →
Characterized by strong acidity, chelating ability, and reducing ability, oxalic acid, a low molecular weight dicarboxylic organic acid, plays important roles in the regulation of... Read full abstract on PubMed →
Perfluorooctanoic acid (PFOA) is bioaccumulative in crops. PFOA bioaccumulation potential varies largely among crop varieties. Root exudates are found to be associated with such va... Read full abstract on PubMed →
Oxalic acid is a naturally occurring metabolite in plants and a common constituent of all plant-derived human diets. Oxalic acid has diverse unrelated roles in plant metabolism, in... Read full abstract on PubMed →
The Mediterranean basin is a biodiversity hotspot of wild edible species, and their therapeutic and culinary uses have long been documented. Owing to the growing demand for wild ed... Read full abstract on PubMed →
Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →
Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maill... Read full abstract on PubMed →
BACKGROUND: Lipids and carbohydrates perform essential functions in foods. In recent decades, food scientists have studied the effects of carbohydrate-lipid interactions on the fun... Read full abstract on PubMed →
In order to provide the qualitative data for the 20 commercially available krill oil supplementary products, the levels of omega-3 polyunsaturated fatty acids (PUFA) such as docosa... Read full abstract on PubMed →
BACKGROUND: The relationship between dietary fat quality (DFQ) indices and pre-diabetes has not been well studied. This study aimed to determine the association of DFQ indices and... Read full abstract on PubMed →
Listeria monocytogenes (L. monocytogenes), an important food-borne pathogenic microorganism, has resistance immune function to many commonly used drugs. Myristic acid is a traditio... Read full abstract on PubMed →
The antioxidant activities in vitro and hepatoprotective effects against carbon tetrachloride (CCl4) induced acute liver injury in vivo of myristic acid acylated derivative of phlo... Read full abstract on PubMed →
Myristic acid is used in the food industry as a flavor ingredient. It is found widely distributed in fats throughout the plant and animal kingdom, including common human foodstuffs... 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.