Papers mentioning peanut or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Cyclophosphamide (CP) is very well-known anticancer drug and commonly used against various cancers. CP therapy is related to female ovarian cancer and causes female infertility. Th... Read full abstract on PubMed →
INTRODUCTION: Lung cancer is one of the most aggressive forms of cancer that leads to a high mortality rate amongst several cancer types and it is a widely recurrent cancer globall... Read full abstract on PubMed →
The physical mechanics and structural properties of composite films based on chitosan and syringic acid (SA) were studied in this study. The results indicated that the addition of... Read full abstract on PubMed →
In recent years, the number of patients with osteoporosis has risen with the increase in average longevity. Therefore, the chemoprevention of osteoporosis using food materials or f... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is an important flavor compound in food and a valuable intermediate in pharmaceutical synthesis. Conventional chemical synthesis of 2,5-DMP requires... Read full abstract on PubMed →
Pixian broad bean paste is a traditional Chinese fermented condiment and it is widely acclaimed for the distinctive flavor. Bacillus amyloliquefaciens (B. amyloliquefaciens) SCPC-R... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is a high-value-added alkylpyrazine compound with important applications in both the food and pharmaceutical fields. In response to the increasing co... Read full abstract on PubMed →
2,5-dimethylpyrazine (2,5-DMP) is of important economic value in food industry and pharmaceutical industry, and is now commonly produced by chemical synthesis. In this study, a rec... Read full abstract on PubMed →
2,5-Dimethylpyrazine (2,5-DMP) is an indispensable additive for flavoring in the food industry and an important substrate for producing hypoglycemic and antilipolytic drugs. Howeve... Read full abstract on PubMed →
BACKGROUND: Lipids and carbohydrates perform essential functions in foods. In recent decades, food scientists have studied the effects of carbohydrate-lipid interactions on the fun... Read full abstract on PubMed →
In order to provide the qualitative data for the 20 commercially available krill oil supplementary products, the levels of omega-3 polyunsaturated fatty acids (PUFA) such as docosa... Read full abstract on PubMed →
BACKGROUND: The relationship between dietary fat quality (DFQ) indices and pre-diabetes has not been well studied. This study aimed to determine the association of DFQ indices and... Read full abstract on PubMed →
Listeria monocytogenes (L. monocytogenes), an important food-borne pathogenic microorganism, has resistance immune function to many commonly used drugs. Myristic acid is a traditio... Read full abstract on PubMed →
The antioxidant activities in vitro and hepatoprotective effects against carbon tetrachloride (CCl4) induced acute liver injury in vivo of myristic acid acylated derivative of phlo... Read full abstract on PubMed →
Myristic acid is used in the food industry as a flavor ingredient. It is found widely distributed in fats throughout the plant and animal kingdom, including common human foodstuffs... Read full abstract on PubMed →
To investigate the effects of fungal volatile organic compounds (FVOCs) on the mycelial growth of Ganoderma lucidum, and to elucidate the molecular mechanisms underlying the growth... Read full abstract on PubMed →
The brown garden snail (Cornu aspersum) is a major agricultural pest, causing damage to a wide range of economically important crops. Withdrawal or restricted use of pollutant moll... Read full abstract on PubMed →
Plant parasitic nematodes are a serious threat to crop production worldwide and their control is extremely challenging. Fungal volatile organic compounds (VOCs) provide an ecofrien... Read full abstract on PubMed →
This study investigated the effect of various roasting conditions on regular and decaffeinated green beans. Regular and decaffeinated green beans from Guatemala, Brazil, Ethiopia,... Read full abstract on PubMed →
The adsorbents used to remove taint compounds from wine can also remove constituents that impart desirable color, aroma, and flavor attributes, whereas molecularly imprinted polyme... 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.