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.
Botrytis cinerea, a highly destructive phytopathogenic fungi, infects the plant and fruit of many economically important crops, causing severe economic losses. Here, we obtained an... Read full abstract on PubMed →
Methylglyoxal (MG) is a highly reactive alpha-oxoaldehyde formed endogenously in numerous enzymatic and nonenzymatic reactions. It modifies arginine and lysine residues in proteins... Read full abstract on PubMed →
<h4>Background</h4>Reverse osmosis (RO) is a promising non-thermal dealcoholization technology, yet substantial volatile losses during processing and storage limit its potential fo... Read full abstract on PubMed →
The airing process of sauce-flavor Baijiu is a critical operation that serves the functions of cooling, homogenizing, and facilitating microbial proliferation and metabolism. Compr... Read full abstract on PubMed →
Phosphine (PH3) has been widely used as a fumigant in food storage, but increasing PH3 resistance in major pests makes finding alternative fumigants urgent. Methyl benzoate (MBe),... Read full abstract on PubMed →
Autoimmune bullous diseases (AIBDs) are a group of conditions marked by the formation of blisters and erosions on the skin and mucous membranes. It occurs in all age groups, slight... Read full abstract on PubMed →
Excess free radicals can have some negative effects on human health. In this paper, a nanozyme was successfully constructed by the coordination of copper ions and tannic acid, and... Read full abstract on PubMed →
In recent years, increasing attention has been paid to the pharmacological efficacy of tannins. Tannic acid (TA), the simplest hydrolysable tannin that has been approved by the FDA... Read full abstract on PubMed →
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documente... Read full abstract on PubMed →
Citral is one of the most important aromatic ingredients in foods and beverages for its distinct lemon-like odor. However, the fast evaporation and oxidation limit these applicatio... Read full abstract on PubMed →
A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO2) as a reinforcing agent was developed with a solution casting t... Read full abstract on PubMed →
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoa... Read full abstract on PubMed →
Methyl benzoate (MB) is a small, hydrophobic organic compound that is isolated from the freshwater fern, Salvinia molesta. Because of its pleasant odor, it has been used as a fragr... Read full abstract on PubMed →
The surface area is the most important aspect when considering the interactions between a material and the surrounding environment. Chitosan (CTS) and tannic acid (TA) were previou... Read full abstract on PubMed →
Fruits and vegetables contain highly volatile hydrophobic small molecules responsible for their aroma, taste, and pungency. Empirically, we understand that these compounds can evok... Read full abstract on PubMed →
Investigation into plant-fungal pathogen interactions is one of the most interesting fields in plant sciences. However, the roles of plant volatile organic compounds in the arms ra... Read full abstract on PubMed →
Fermentation affects ginseng wine flavors. In this study, the kinetic profiles of volatile and non-volatile flavor compounds generated during the fermentation of ginseng wine were... Read full abstract on PubMed →
Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range... Read full abstract on PubMed →
One of the main interests in the food industry is the preservation of food from spoilage by microorganisms or lipid oxidation. A novel alternative is the development of additives o... Read full abstract on PubMed →
Coffee leaf tea is prepared as an infusion of dried leaves of Coffea spp. in hot water. It is a traditional beverage in some coffee-producing countries and has been authorized in 2... 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.