Papers mentioning pepper c. baccatum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commer... Read full abstract on PubMed →
Fried pepper sauce (FPS) is renowned among consumers for its distinct aroma profile and rich nutritional composition. However, the primary aroma components of FPSs, crucial for qua... Read full abstract on PubMed →
305Adv. Hort. Sci., 2021 35(3): 305318 DOI: 10.36253/ahsc10630(*) Corresponding... Read full abstract on PubMed →
Cucumber mosaic virus (CMV) is a prevalent virus affecting the quality and yield of pepper, resulting in yield losses of greater than 80% during severe local epidemics. Cultural pr... Read full abstract on PubMed →
Pepper originated from the <i>Capsicum</i> genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus... Read full abstract on PubMed →
Menthone is rich in Mentha × Piperita L. essential oil and it has anti-inflammatory properties; research shows that it is useful, via percutaneous absorption, in treating inflammat... Read full abstract on PubMed →
Suspension particle assisted solvent sublation was designed for the first time. The volatile monoterpenes in Mentha haplocalyx Briq were extracted using this method from a solution... Read full abstract on PubMed →
The last step in the biosynthetic route to the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is catalyzed by Fragaria x ananassa enone oxidoreductase... Read full abstract on PubMed →
<b>Background</b>: Hydroxyl and amino compounds play a significant role in defining the flavor and quality of sauce-flavor Baijiu, yet their comprehensive analysis remains challeng... Read full abstract on PubMed →
BACKGROUND: Chronic respiratory diseases (CRDs) are the third leading cause of death worldwide. Data of the associations between specific volatile organic compounds (VOCs), a major... Read full abstract on PubMed →
While electronic nicotine delivery systems or ENDS are often marketed as a safer alternative to traditional cigarettes, emissions generated during the operation of these devices co... Read full abstract on PubMed →
<i>Clerodendrum trichotomum</i> Thunb. (<i>C</i>. <i>trichotomum</i>) is a shrub or tree of the genus <i>Clerodendrum</i>, family Lamiaceae, which is widely distributed in China, K... Read full abstract on PubMed →
Acrolein is a widespread contaminant found in both diet and environment, entering the human body through food, alcohol, smoking, and exposure to fuel combustion fumes. While prior... Read full abstract on PubMed →
2-Acetyl-1-pyrroline (2-AP) is a key volatile organic compound in fragrant rice aroma. However, the effects of temperature on 2-AP biosynthesis in fragrant rice and its regulation... Read full abstract on PubMed →
Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the... Read full abstract on PubMed →
Neurodegenerative diseases are characterized by a massive loss of specific neurons, which can be fatal. Acrolein, an omnipresent environmental pollutant, is classified as a priorit... Read full abstract on PubMed →
Acrylamide, acrolein, and 5-hydroxymethylfurfural (HMF) are food-borne toxicants produced during the thermal processing of food. The α,β-unsaturated carbonyl group or aldehyde grou... Read full abstract on PubMed →
Heterocyclic aromatic amines, acrylamide, 5-hydroxymethylfurfural, furan, polycyclic aromatic hydrocarbons, nitrosamines, acrolein, chloropropanols and chloroesters are generated t... Read full abstract on PubMed →
Aseptic-packaged cooked rice (APCR) is a rice-based food product with a rapidly increasing market size, and APCR made of fragrant rice (FR) has recently appeared on the market. The... Read full abstract on PubMed →
Escherichia coli was metabolically engineered by expanding the shikimate pathway to generate strains capable of producing six kinds of aromatic compounds, phenyllactic acid, 4-hydr... 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.