Papers mentioning pine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
) entrapped yeast cells as a promoter. Read full abstract on PubMed →
spp.) releases volatile organic compounds (VOCs) into the environment during use. To better understand variations in the contents of VOCs in southern yellow pine before and after h... Read full abstract on PubMed →
Use of oleaginous microorganisms as "micro-factories" for accumulation of single cell oils for biofuel production has increased significantly to mitigate growing energy demands, re... Read full abstract on PubMed →
BACKGROUND: Pretreatment is a vital step upon biochemical conversion of lignocellulose materials into biofuels. An acid catalyzed thermochemical treatment is the most commonly empl... Read full abstract on PubMed →
Pollinophagy is widely documented in the order Thysanoptera, with representative individuals from six of the nine divergent families known to feed on pollen. Various pollens of the... Read full abstract on PubMed →
BACKGROUND: Softwoods are the dominant source of lignocellulosic biomass in the northern hemisphere, and have been investigated worldwide as a renewable substrate for cellulosic et... Read full abstract on PubMed →
An ancient organic residue was collected from the bottom of a Greco-Italian amphora found in the Adriatic Sea and investigated by direct GC and GC-MS analysis. The headspace compos... Read full abstract on PubMed →
Plant-derived glycoproteins and arabinogalactan proteins (AGPs) are increasingly recognized for their multifunctional bioactivity and relevance to food, health, and biotechnology.... Read full abstract on PubMed →
Spent coffee grounds (SCG) are generated in large quantities by the coffee industry and contain underutilized biomolecules with potential for sustainable food applications. This st... Read full abstract on PubMed →
Nardostachyos Radix et Rhizoma (NR) is a traditional Asian herb with a long history of therapeutic use and has demonstrated pharmacological efficacy in digestive regulation, sedati... Read full abstract on PubMed →
Sambucus williamsii Hance (Viburnaceae), the Korean elderberry, is widely used in herbal medicine and in the food industry. It is known to have various pharmacological effects, inc... Read full abstract on PubMed →
In order to understand the dynamic interaction process among species, enzymes, and metabolites during the fermentation process of Baobaoqu, which is a representative Daqu starter f... Read full abstract on PubMed →
This study aims to structurally characterize a polysaccharide extracted from Cenostigma nordestinum gum (AGCn) and evaluate its prebiotic potential in human gut microbiota. AGCn, o... Read full abstract on PubMed →
Pectic oligosaccharides have become novel bioactive components. However, the comprehensive preparation methods, structural features, bioactivities and application of them lack a sy... Read full abstract on PubMed →
Peach gum polysaccharides (PGPs) have attracted increasing attention for their potential biological properties and application in the food and cosmetic industries. This study aimed... Read full abstract on PubMed →
Polysaccharides from Codonopsis pilosula are widely recognized for their therapeutic potential, yet the structural and mechanistic basis of their hematopoietic activity remains lar... Read full abstract on PubMed →
Pereskia aculeata Miller is an edible plant species belonging to the Cactaceae family. It has the potential to be used in the food and pharmaceutical industries due to its nutritio... Read full abstract on PubMed →
Asthma and allergies are major health problems and exert an enormous socioeconomic burden. Besides genetic predisposition, environmental factors play a crucial role in the developm... Read full abstract on PubMed →
Polygonatum sibiricum has been used as food and medicine for thousands of years, and P. sibiricum polysaccharides (PSPs) have become the hot research spot due to their various heal... Read full abstract on PubMed →
Pectins are nutrient components of plants and are widely used in the food industry. In this study, one major pectin fraction (WLJP-A0.2b) with Mw of 40.6 kDa was purified from Loni... 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.