Papers mentioning pepper or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
By headspace solid-phase microextraction/gas chromatography-mass spectrometry, the effects of 1% (w/v) alcohol denatured soybean protein isolates (L-SPI), native soybean protein is... Read full abstract on PubMed →
This study aims to generate predictive models based on mid-infrared and Raman spectral fingerprints to characterize unique compositional traits of traditional and bourbon barrel (B... Read full abstract on PubMed →
We postulated that disinfection of viable Trichophyton species in shoes would help reduce the number of patients with tinea pedis in Japan and that this might be accomplished safel... Read full abstract on PubMed →
The effect of ripening on the evolution of the volatomic pattern from endemic Vaccinium padifolium L. (Uveira) berries was investigated using headspace-solid phase microextraction... Read full abstract on PubMed →
Biological activity of Habanero pepper is principally due to capsaicinoids, flavonoids, carotenoids and peptides. However, the volatile fraction of this fruit has not been analysed... Read full abstract on PubMed →
The coccidicidal efficacy of volatile oils (curzerene, furanoeudesma-1, 3-diene and lindestrene) against unsporulated and sporulated chicken Eimeria species oocysts was tested in t... Read full abstract on PubMed →
BACKGROUND: Allergic contact dermatitis prevalence is reported as equal in atopic and nonatopic dermatitis. Atopic dermatitis is under-represented in those with allergic contact de... Read full abstract on PubMed →
The performances of the GC-MS determination of suspected allergens in fragrance concentrates have been investigated. The limit of quantification was experimentally determined (10 m... Read full abstract on PubMed →
BACKGROUND: The incidence of allergy induced by fragrances, leading mostly to the development of contact dermatitis and urticaria chronica, has been growing in a large number of co... Read full abstract on PubMed →
Under alkaline conditions, amino acids or proteins catalyze the deacetylation of citral, a major aroma component, resulting in methylheptenone and acetaldehyde formation. 3-Hydroxy... Read full abstract on PubMed →
No systematic electrophysiological study on differences in odor intensity and quality between optical isomers has been carried out. In the present study, we measured the turtle olf... Read full abstract on PubMed →
<h4>Background/objectives</h4>In the context of increasing consumer demand for high-quality meat, this study aimed to evaluate the effects of 4% fermented goji berry residue supple... Read full abstract on PubMed →
Parkinson's disease (PD) is a progressive neurodegenerative disorder shaped by genetic factors such as LRRK2 and GBA1 mutations, as well as dietary and metabolic influences. Food-d... Read full abstract on PubMed →
BACKGROUND: As a biologically intricate process, aging entails functional impairment and predisposes individuals to chronic conditions. Medicine-food homology (MFH) plants, deeply... Read full abstract on PubMed →
This study comprehensively evaluated the changes in flavor and quality of four pepper varieties (White Dapo, Black Dapo, White Kampot, Black Kampot) under roasting and boiling cond... Read full abstract on PubMed →
The capacity of indoor plants including green walls to capture, deposit and remediate individual volatile organic compounds (VOCs) has been well documented. However, in realistic s... Read full abstract on PubMed →
Microorganisms within insects play a vital role in maintaining the basal physiological functions of the insects, with olfactory signals as critical components of insect survival st... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Piper longum L., a medicinal and food homologous herb, has a traditional history of use in treating gastrointestinal and neurological disorders. Pip... Read full abstract on PubMed →
The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains unce... Read full abstract on PubMed →
Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food indus... 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.