Papers mentioning olive or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Uveira-da-serra (Vaccinium padifolium Sm) is a native blueberry from Madeira Island (Portugal). In this study, the free low-molecular weight phenolic composition of Vaccinium padif... Read full abstract on PubMed →
Abstract Momordica charantia L. has been consumed as a vegetable for thousands of years, and its fruit has various bioactive compounds. The aim of this study was to investigate the... Read full abstract on PubMed →
This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely random... Read full abstract on PubMed →
BACKGROUND: The aim of this paper was to assess the inhibitory properties of salts of phenolic acids against Escherichia coli O157:H7 ATCC 8739. Escherichia coli O157:H7 is a patho... Read full abstract on PubMed →
Aerial parts (leaves and stem) of Raphanus sativus, which are usually discarded were found to possess potent antioxidant and radical scavenging activity, as measured by standard an... Read full abstract on PubMed →
Based on volatile components, the dilution ratio of yellow rice wine to water in wine-processed Rhei Radix et Rhizoma was optimized, and the types and relative content changes of v... Read full abstract on PubMed →
Insight investigation on both edible pulps and inedible parts involving inflorescence axis and shreds of Artocarpus heterophyllus Lam were carried out, a total of 98 VOCs and 201 m... Read full abstract on PubMed →
Bacterial adhesion and evolution at the oil-water interface are important for a broad range of applications such as food manufacturing and microbial-enhanced oil recovery, etc. How... Read full abstract on PubMed →
Bacillus volatiles to control plant nematodes is a topic of great interest among researchers due to its safe and environmentally friendly nature. Bacillus strain GBSC56 isolated fr... Read full abstract on PubMed →
Consumers consistently note that there is room for improvement in the flavor of commercial strawberries. Fruit flavor and aroma are affected by both genetics and environment. This... Read full abstract on PubMed →
Controlling aflatoxigenic Aspergillus flavus and aflatoxins (AFs) in grains and food during storage is a great challenge to humans worldwide. Alcaligenes faecalis N1-4 isolated fro... Read full abstract on PubMed →
BACKGROUND: The tea green leafhopper (TLH, Empoasca onukii Matsuda) poses a major economic threat to the tea industry, and current practice on using synthetic insecticides raises e... Read full abstract on PubMed →
The green leaf volatiles (GLVs) (Z)-3-hexenal, (Z)-3-hexenol, and (Z)-3-hexenyl acetate play important roles in plant defense, deterring insect herbivores and attracting their natu... Read full abstract on PubMed →
Plant-produced volatile compounds play important roles in plant signaling and in the communication of plants with other organisms. Many plants emit green leaf volatiles (GLVs) in r... Read full abstract on PubMed →
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at th... Read full abstract on PubMed →
Terpenoids are a class of compounds found in hops which are responsible for the distinctive hop aromas in beer. Changes in terpenoid composition during fermentation as a result of... Read full abstract on PubMed →
Bark beetles vector symbiotic fungal species into their host trees during mass attacks. The symbiotic relationship with blue stain fungi of the Ascomycetes, including genera of End... Read full abstract on PubMed →
Citronellyl acetate as an important flavor, can be effectively synthesized by lipase catalysis in nonaqueous system. But lipases usually behave low catalytic activity due to aggreg... Read full abstract on PubMed →
This study focused on the impact of esters on the perception of floral aroma in rose essential oil. Various aromatic reconstitutions were prepared, consisting of 10 alcohols and 9... Read full abstract on PubMed →
Rosa rugosa is an important ornamental and economical plant. In this paper, four genes encoding 1-deoxy-D-xylulose-5-phosphate synthase (DXS), 1-deoxy-d-xylulose-5-phosphate reduct... 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.