Papers mentioning orange or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
We report the synthesis of cobalt nanoparticles (Co NPs) via a DMF-protecting method and their use as catalysts in hydrosilylation reactions. Various types of cobalt nanoparticles... Read full abstract on PubMed →
Vigna radiate also known as mung beans, contains various bioactive compounds like polyphenols, flavonoids, and saponins. V. radiata therapeutic potential is enhanced by preparation... Read full abstract on PubMed →
Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain)... Read full abstract on PubMed →
Sinensetin is a multimethoxy flavonoid that exhibits biological activities and can reduce lipopolysaccharide (LPS) induced liver injury, but it is unknown if it acts via the gut-li... Read full abstract on PubMed →
The extraction of active aromatic components from tangerine peel is a key challenge due to the limitations of traditional methods in terms of yield, selectivity, and efficiency. Th... Read full abstract on PubMed →
Acute pulmonary inflammation is a severe lower respiratory tract infection. Sinensetin (SIN), a polymethoxyflavone with strong anti-inflammatory properties, is known to ameliorate... Read full abstract on PubMed →
Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analy... Read full abstract on PubMed →
Changes to the microbial community during pickled cucumber fermentation were studied using the 16S rDNA technique. The changes of volatile organic compounds (VOCs) during pickled c... Read full abstract on PubMed →
By taking advantage of a sequence of oxidative addition/reductive elimination reactions, Pt(II) cyclometalated derivatives are able to promote a rare C(sp<sup>2</sup>)-C(sp<sup>3</... Read full abstract on PubMed →
The rare-earth metal dialkyl complexes (κ<sup>2</sup>-L<sup>1</sup>)RE(CH<sub>2</sub>SiMe<sub>3</sub>)<sub>2</sub>·(THF)<sub>2</sub> [RE = Lu(1a), Yb(1b), Er(1c), Y(1d), Dy(1e)] (L... Read full abstract on PubMed →
Iron porphyrins are known to provide CH<sub>4</sub> as an eight-electron reduction product of CO<sub>2</sub> in a photochemical reaction. However, there are still some aspects of t... Read full abstract on PubMed →
A protein hydrolysate of goat viscera added with xylose, cysteine, and thiamine under different pH was used to prepare a meat flavoring. Goat viscera hydrolysate and flavoring were... Read full abstract on PubMed →
Chrysin, a flavonoid, has been found to have been widely used in the health food field. But at present, chrysin production is hindered by the low availability of precursors and the... Read full abstract on PubMed →
Multidrug and toxin extrusion protein 1 (MATE1), an efflux transporter mainly expressed in renal proximal tubules, mediates the renal secretion of organic cationic drugs. The inhib... Read full abstract on PubMed →
In Indonesia, there are many types of citrus where parts of the fruit, leaves, and peel can be utilized as food, drinks, spices, and medicine. This research aims to determine the p... Read full abstract on PubMed →
This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With grow... Read full abstract on PubMed →
The use of crystalline metal-organic complexes with definite structures as multilevel memories can enable explicit structure-property correlations, which is significant for designi... Read full abstract on PubMed →
The greenhouse gas SF<sub>5</sub>CF<sub>3</sub> was photochemically activated with SIMes (1,3-Bis(2,4,6-trimethylphenyl)-4,5-dihydroimidazol-2-ylidene) to give 1,3-dimesityl-2,2-di... Read full abstract on PubMed →
Remote C-H functionalization of heterocyclic biaryls will be of great importance in synthesis and medicinal chemistry. Through adjusting the geometric relationship of the directing... Read full abstract on PubMed →
One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty... 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.