Papers mentioning oregano or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Naringinase, an enzyme complex, is commercially attractive due to its potential usefulness in pharmaceutical and food industries. It is of particular interest in the biotransformat... Read full abstract on PubMed →
Plant in vitro culture is a feasible system for the testing influence of an environmental factor on the accumulation and chemodiversity of specialized metabolites, especially in me... Read full abstract on PubMed →
Upon damage by herbivores, plants induce an array of volatile organic compounds (VOCs) that mediate ecological interactions involving communication with organisms of the second and... Read full abstract on PubMed →
Muscodor yucatanensis, an endophytic fungus, was isolated from the leaves of Bursera simaruba (Burseraceae) in a dry, semideciduous tropical forest in the Ecological Reserve El Ede... Read full abstract on PubMed →
The only known natural source of the volatile bioactive compounds bullatenone 1 and 4-methyl-1-phenylpentane-1,3-dione 2 is the New Zealand endemic shrub Lophomyrtus bullata (Myrta... Read full abstract on PubMed →
The sesquiterpene (+)-valencene, with its flavor and diverse biological functions, holds promise for applications in the food, fragrance, and pharmaceutical industries. However, th... Read full abstract on PubMed →
Yarrowia lipolytica is a kind of unconventional yeast, which is widely used in food industry because of its safety. (+)-Nootkatone, the ketone derivatives of (+)-valencene, possess... Read full abstract on PubMed →
Cyanobacteria can grow photoautotrophically, producing a range of substances by absorbing sunlight and utilizing carbon dioxide, and can potentially be used as industrial microbes... Read full abstract on PubMed →
BACKGROUND: The biological synthesis of high value compounds in industry through metabolically engineered microorganism factories has received increasing attention in recent years.... Read full abstract on PubMed →
The sesquiterpene (+)-valencene is an aroma compound of citrus fruits and is used to flavor foods and drinks. Biosynthesis of (+)-valencene starts from farnesyl pyrophosphate, an i... Read full abstract on PubMed →
This research aimed to prepare nanoemulsions based on <i>Annona squamosa</i> seed oil (ASSO) for encapsulation of carvacrol (CARV) and subsequent evaluation of its cytotoxicity and... Read full abstract on PubMed →
Neem oil nanoemulsions (NO NEs) have gained attention as natural antibacterial agents due to toxicity concerns surrounding synthetic preservatives. This study aimed to prepare a re... Read full abstract on PubMed →
The generation of chemically engineered essential oils (CEEOs) prepared from bi-heteroatomic reactions using ammonium thiocyanate as a source of bioactive compounds is described. T... Read full abstract on PubMed →
<i>Pericarpium Citri Reticulatae</i> (PCR) is a natural citrus by-product with beneficial health and nutritive properties that is used widely in food and is an ingredient in tradit... Read full abstract on PubMed →
Application of the molecular sensory science concept including aroma extract dilution analysis (AEDA) on the basis of gas chromatography-olfactometry combined with gas chromatograp... Read full abstract on PubMed →
Synthetic pesticides pose a risk to the environment and human health by contaminating soil, water, and food chains. Natural plant-based alternatives offer a safer and more sustaina... Read full abstract on PubMed →
The purpose of this study was to determine the antioxidant properties and the composition of phenolic compounds, trace elements, vitamins, and fatty acids in the edible mushrooms <... Read full abstract on PubMed →
Fragrances are volatile organic compounds widely used in our daily life. Unfortunately, the high volatility required to reach human receptors reduces their persistency in the air.... Read full abstract on PubMed →
BACKGROUND: Food grains' ability to promote health is widely recognized as a result of their rich nutritional profile and presence of antioxidants. AIM: The present study aimed to... Read full abstract on PubMed →
The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated i... 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.