Papers mentioning onion or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In Ethiopia, onion is one of the most important vegetables/spices produced as a source of cash income and for flavoring foods. However, postharvest loss during storage remains a ma... Read full abstract on PubMed →
Several vegetables and vegetable residues were used as sources of enzymes capable to discolor indigo carmine (IC), completely or partially. Complete discoloration was achieved with... Read full abstract on PubMed →
Benzoic acids, which are commonly found in food, are also produced by human microbiota from other dietary phenolics. The aim was to investigate the interactions of 8 food-related b... Read full abstract on PubMed →
Microbial strain selection dictates the functional and sensory attributes of fermented fruit products. Here, we investigated <i>Lactobacillus</i>-mediated fermentation of red pitay... Read full abstract on PubMed →
Coffee is among the most consumed beverages worldwide and is recognized for its bioactive compounds, which exert diverse physiological effects. This study evaluated the impact of r... Read full abstract on PubMed →
The ripening-dependent changes in antioxidant activities and phytochemical content of mango (<i>Mangifera indica</i> L.) cultivar Safaid Chonsa at various ripening stages were eval... Read full abstract on PubMed →
The National Institutes of Health of the United States stated that over 80% of microbial infections in the body are due to biofilms, many of which are resilient to traditional anti... Read full abstract on PubMed →
We report the engagement of the 2,6-difluorophenyl substituent in tetradehydro-Diels-Alder (TDDA) reactions. The use of fluorine was guided by DFT computations. Acceleration of TDD... Read full abstract on PubMed →
The detection of pesticide residues in food is crucial for ensuring food safety, safeguarding public health, and promoting sustainable development. Overusing pesticides on agricult... Read full abstract on PubMed →
The bitter and astringent taste and miscellaneous smell of vine tea prevent its further development. In this study, we used a processing technology that mimics yellow tea to improv... Read full abstract on PubMed →
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This stud... Read full abstract on PubMed →
<h4>Background</h4>People with metabolically healthy (MHO) and metabolically unhealthy obesity (MUO) differ for the presence or absence of cardio-metabolic complications, respectiv... Read full abstract on PubMed →
Oil-bearing sandstone samples were collected from the Lower Cretaceous sequence in the Kharir-2 exploration well, Kharir oilfields (Eastern Yemen). The current study integrates bio... Read full abstract on PubMed →
Organic rich sedimentary rocks of the Late Cretaceous Muwaqqar Formation from the Lajjun outcrop in the Lajjun Sub-basin, Western Central Jordan were geochemically analyzed. This s... Read full abstract on PubMed →
The direct conversion of low alkane such as ethane into high-value-added chemicals has remained a great challenge since the development of natural gas utilization. Herein, we achie... Read full abstract on PubMed →
The objective of this study was to explore the microbial diversity, volatile flavor substances, and their potential correlations in inner and surface Chinese Qingcheng Mountain tra... Read full abstract on PubMed →
The unexpected potential of micellar medium to achieve challenging β-selective direct arylation of (oligo)thiophenes is reported. Thanks to the use of a water/surfactant solution i... Read full abstract on PubMed →
Quercetin is one of most important flavonoids in foods with multi-benefits for human health. The thermal processing is the main food processing approach. Here, the stability of que... Read full abstract on PubMed →
Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spani... Read full abstract on PubMed →
This work aimed to evaluate the chemical composition of the essential oils (EOs) of two cultivars of <i>Allium sativum</i> and their antibiofilm activity against the food pathogens... 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.