Papers mentioning peppermint or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
6 páginas, 4 tablas.[ES] En estudios previos se llevó a cabo la deteoeion de oempuestos de interacción a través de sus propiedades fluorescentes a distintos máximos de excitación... Read full abstract on PubMed →
A-Acetyl-L-methionine and N-acetyl-D-methionine were compared with L-methionine and D-methionine as sources of methionine. These derivatives were added to a sulfer amino acid-limit... Read full abstract on PubMed →
As an essential precursor for numerous high-value chemicals, l-tyrosine is in high demand across the food, medical, and chemical sectors. While microbial cell factories offer a gre... Read full abstract on PubMed →
L -Tyrosine derivatives are widely applied in the pharmaceutical, food, and chemical industries. Their production is mainly confined to chemical synthesis and plant extract. Microo... Read full abstract on PubMed →
L-Tyrosine is an aromatic, polar, non-essential amino acid that contains a highly reactive α-amino, α-carboxyl, and phenolic hydroxyl group. Derivatization of these functional grou... Read full abstract on PubMed →
L-tyrosine is an amino acid that has been widely used in the food, agriculture and pharmaceutical industries. In order to screen a tyrosine phenol-lyase (TPL) with excellent cataly... Read full abstract on PubMed →
High sodium intake poses health risks, highlighting the necessity for effective sodium reduction in meat processing. This study investigated the impact of basic amino acids (l-lysi... Read full abstract on PubMed →
Ergothioneine (EGT) is a derivative of the amino acid L-histidine that is well known for its strong antioxidant properties. Recent studies on the functional characterization of EGT... Read full abstract on PubMed →
l-Histidine plays significant roles in the food and pharmaceutical industries, and its demand has been steadily increasing recently. As demand for l-histidine continues, the develo... Read full abstract on PubMed →
Jujube (Ziziphus jujuba Mill. cv. Junzao) has attracted a large number of consumers because it is rich in nutrients, such as carbohydrates, organic acids, and amino acids. Dried ju... Read full abstract on PubMed →
This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical and molecular ice-cream... Read full abstract on PubMed →
BACKGROUND: Public complaints concerning odor emissions from intensive livestock and poultry farms continue to grow, as nauseous odorous compounds have adverse impacts on the envir... Read full abstract on PubMed →
The occurrence of tigecycline (TGC), a new first glycylcycline antibiotic residues in food products harmfully influences potential human consumers health. Therefore, analysts are f... Read full abstract on PubMed →
l-Histidine is an essential proteinogenic amino acid in food with extensive applications in the pharmaceutical field. Herein, we constructed a Corynebacterium glutamicum recombinan... Read full abstract on PubMed →
Histamine intoxications result when histamine-metabolizing enzymes are compromised or overwhelmed by dietary histamine in the human body. This can occur either due to metabolic enz... Read full abstract on PubMed →
The oral bioavailability of entecavir (EV), an anti-viral agent commonly prescribed to treat hepatitis B infections, is drastically reduced under a post-prandial state. This is pri... Read full abstract on PubMed →
Obesity, type 2 diabetes (T2DM) and cardiovascular disease (CVD) are the most common preventable causes of morbidity and mortality worldwide. They represent major public health thr... Read full abstract on PubMed →
Mate finding and courtship involve complex interactions that require close coordination between individuals of the opposite gender. Well-organized signalling systems, sometimes inv... Read full abstract on PubMed →
Qu is an indispensable saccharifying and fermenting starter for the turbid rice wine (TRW) brewing. Commercial Qu (CQ) employs controlled fermentation of standardized strains to en... Read full abstract on PubMed →
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxid... 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.