Papers mentioning peas or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The genus Aristolochia is renowned for its kettle-like trap flowers that temporarily retain visiting insects, primarily using trapping trichomes. Most Aristolochia species attract... Read full abstract on PubMed →
Garlic (Allium sativum L.) is not only appreciated for its flavour and taste, but it is also recognized for various health properties. The European Commission, through the attribut... Read full abstract on PubMed →
Chloropropanols, one of the major contaminants in food, and the corresponding esters or glycidyl esters (GEs) are of great concern in terms of product safety due to their potential... Read full abstract on PubMed →
The development of portable volatile organic compound (VOC) sensors is essential for home healthcare and workplace safety because VOCs are environmental pollutants that may critica... Read full abstract on PubMed →
The quantitative analysis method for volatile impurities in diallyldimethylammonium chloride (DADMAC) monomer solution was established in this paper. The volatile impurities were q... Read full abstract on PubMed →
Conidia of Trichoderma harzianum and T. pseudokoningii (Rifai) were formulated to make alginate pellets with or without 10% cellulose as a food-base material. The formulations were... Read full abstract on PubMed →
Groups of 15 male and 15 female rats were give 0 (control), 50, 100, 200 or 800 ppm allyl alcohol in the drinking water for 15 weeks. There were no effects attributable to allyl al... Read full abstract on PubMed →
Volatile organic compounds (VOCs) can prime plants for enhanced stress tolerance, yet how a brief volatile exposure is converted into sustained cold protection remains unclear. We... Read full abstract on PubMed →
BACKGROUND: Ethyl vanillin, a key flavoring agent in tobacco, but its impact on nicotine pharmacokinetics and neurotransmitters relearse remains poorly understood. RESULTS: Nicotin... Read full abstract on PubMed →
In May 2020, New York State restricted the sale of flavored e-liquids, excluding tobacco flavor. We conducted a Web-based survey to assess support and changes in use behavior betwe... Read full abstract on PubMed →
Despite considerable evidence suggesting that sweet foods are a substitute for nicotine in humans, no formal behavioral economic analysis of this interrelationship has been conduct... Read full abstract on PubMed →
INTRODUCTION: Ingestion of nicotine by smoking, vaping, or other means elicits various effects including reward, antinociception, and aversion due to irritation, bitter taste, and... Read full abstract on PubMed →
The chemosensory experiences evoked by flavors encompass a number of unique sensations that include olfactory stimuli (smell), gustatory stimuli (taste, i.e., salty, sweet, sour, b... Read full abstract on PubMed →
Each electronic cigarette (e-cigarette) is a battery-powered system which converts electronic cigarette liquids (e-liquids) into the inhalable phase by heating the solution when it... Read full abstract on PubMed →
The gustatory system detects and informs us about the nature of various chemicals we put in our mouth. Some of these have nutritive value (sugars, amino acids, salts, and fats) and... Read full abstract on PubMed →
Chronic tobacco use leads to nicotine addiction that is characterized by exaggerated urges to use the drug despite the accompanying negative health and socioeconomic burdens. Inter... Read full abstract on PubMed →
Nicotine dependence is characterized by periods of relapse and remission. Health care workers can have a pivotal role in the treatment of nicotine dependence. Smokers should be ide... Read full abstract on PubMed →
Sinapic acid (SA), a hydroxycinnamic acid, is known to confer protection against oxidative stress, inflammation, diabetes, and liver disease. However, the effectiveness of SA in im... Read full abstract on PubMed →
Increasing interest has been shown in phenolic compounds for enhancing food quality, but their hydrophilicity restricts application in lipophilic systems. Therefore, in this study,... Read full abstract on PubMed →
A wide range of phenolic compounds participate in oilseed growth, regulate oxidative stability of corresponding vegetable oil, and serve as important minor food components with hea... 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.