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.
Ascorbyl palmitate is a fatty acid ester endowed with antioxidant properties, used as a food additive and cosmetic ingredient, which is presently produced by chemical synthesis. As... Read full abstract on PubMed →
Ochratoxin A (OTA) contamination in grape production is an important problem worldwide. Microbial volatile organic compounds (MVOCs) have been demonstrated as useful tools to ident... Read full abstract on PubMed →
OBJECTIVES: The aim of the study was to investigate whether specific volatile organic compounds (VOCs) can be detected in oral candidiasis patients using breath analysis in order t... Read full abstract on PubMed →
Bixin is one of the most used yellow-orange food colorants in the food industry. The polyene chain of bixin makes it highly hydrophobic and less suitable for water-based food formu... Read full abstract on PubMed →
To increase the functionality and broaden the potential application of neokestose, neokestose laurate was biosynthesized using Candida antarctica lipase B as biocatalyst, for which... Read full abstract on PubMed →
Sugar fatty acid esters (SFAEs) are biocompatible nonionic surfactants with broad applications in food, cosmetic, and pharmaceutical industries. They can be synthesized enzymatical... Read full abstract on PubMed →
The edible mushroom Flammulina velutipes was cultivated on cooked rice. Six new cuparene sesquiterpenes, enokipodins E-J (1-6), and two new sterpurane sesquiterpenes, sterpurols A... Read full abstract on PubMed →
The present research is a comprehensive investigation of Dasycladus vermicularis (Scopoli) Krasser 1898 from the Adriatic Sea (Croatia) regarding volatilome-volatile organic compou... Read full abstract on PubMed →
Arbuscular mycorrhizal fungi (AMF) have been used to promote numerous benefits to plants. In this study, we evaluated the symbiosis between AMF species (Rhizophagus clarus, Claroid... Read full abstract on PubMed →
During growth on fully deuterated medium the volatile terpene [(2)H26]-1-epi-cubenol was released by the actinomycete Streptomyces griseus. This compound represents the first compl... Read full abstract on PubMed →
The essential oil and methanol extract of northwestern Argentina medicinal plant Xenophyllum poposum, collected in Catamarca province, were investigated. GC and GC-MS analyses of t... Read full abstract on PubMed →
N-pentylamine is a toxic, harmful, and flammable volatile organic compound (VOC), and its real-time and effective detection is essential to ensure production and life safety. Never... Read full abstract on PubMed →
Insects house humidity-sensing neurons in the antenna, which is presumed to be important for a variety of behaviors and survival since water is a crucial component of the environme... Read full abstract on PubMed →
Mousy off-flavor is an insidious and economically disastrous microbiologically derived spoilage characteristic of wine and other fermented beverages. Tainted wines are rendered unp... Read full abstract on PubMed →
Volatile aroma is a crucial indicator that evaluate the flavor attribute and harvest standards of Zingiber officinale. To explore the synergistic relationship between fragrance qua... Read full abstract on PubMed →
In the current findings, the essential oils (EOs) from Boswellia sacra (Burseraceae) plant's stem (BSS) and leaves (BSL) are analyzed via gas chromatography-mass spectrometry (GC-M... Read full abstract on PubMed →
Microorganisms play a critical role in determining the quality of fermented chili paste. However, spoilage microorganisms residing on the surface of chili peppers can compromise se... Read full abstract on PubMed →
PURPOSE OF REVIEW: Diabetic neuropathy is a common complication of diabetes mellitus (DM) and can affect up to 50% of DM patients during their lifetime. Patients typically present... Read full abstract on PubMed →
Diabetic peripheral neuropathy (DPN) is one of the most prevalent chronic complications of diabetes. The lifetime prevalence of DPN is thought to be >50%, and 15%-25% of patients w... Read full abstract on PubMed →
As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besid... 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.