Papers mentioning plum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The olfactory characteristics of flowers have diverse biological and industrial applications. The physicochemical properties of odorants can reveal information about the molecules... Read full abstract on PubMed →
This study characterizes Montenegrin artisanal Sudžuk sausage by examining its composition, microbiota, and safety-related features using culture-dependent methods and amplicon seq... Read full abstract on PubMed →
Gray mold disease, caused by Botrytis cinerea is a major postharvest disease impacting fruits such as strawberries and tomatoes. This study explores the use of volatile organic com... Read full abstract on PubMed →
This study aimed to verify the presence of biogenic amines (BAs) and evaluate the microbiological activity of some food samples collected from retail stores in the Kingdom of Saudi... Read full abstract on PubMed →
The microalgae Haematococcus pluvialis is a commercial source of natural astaxanthin. However, mature cells develop rigid three-layer wall structures and a repulsive odor. This stu... Read full abstract on PubMed →
Food-drug interactions should be suspected when a patient is taking their medications as directed and doses are optimized yet therapy is still not optimal (increased adverse effect... Read full abstract on PubMed →
BACKGROUND: Nutrigenomics explores the intricate interplay between single nucleotide polymorphisms (SNPs), food preferences, and susceptibilities. METHODS: This study delves into t... Read full abstract on PubMed →
BACKGROUND: Despite increasing worldwide incidence of Parkinson's disease, the therapy is still suboptimal due to the diversified clinical manifestations, lack of sufficient treatm... Read full abstract on PubMed →
In addition to pathogenic bacteria and viruses, some bioactive compounds and natural toxins such as biogenic amines (BAs) can be responsible for food poisoning. These compounds, pr... Read full abstract on PubMed →
Tyramine is a biogenic trace amine that is generated via the decarboxylation of the amino acid tyrosine. At pico- to nanomolar concentrations, it can influence a multitude of physi... Read full abstract on PubMed →
The biogenic amine octopamine and to some extent its precursor tyramine function as an alerting signal in insects. Octopaminergic/tyraminergic neurons arborize in most parts of the... Read full abstract on PubMed →
RESEARCH ARTICLE Open Access Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit Daniela D’Esposito1, Francesca Ferriello1,... Read full abstract on PubMed →
Histamine intolerance (HIT) is a pathological process that results from a disbalance between levels of released histamine and the ability of the body to metabolize it. Accumulated... Read full abstract on PubMed →
Tyramine poisoning is caused by the ingestion of food containing high levels of tyramine, a biogenic amine. Any foods containing free tyrosine are subject to tyramine formation if... Read full abstract on PubMed →
Odor similarity to the odor of 4-mercapto-4-methyl-2-pentanone (I) was measured on eight rats by generalization of a conditioned avoidance response tocis- andtrans-8-mercapto-p-men... Read full abstract on PubMed →
<i>Erica spiculifolia</i> Salisb. (formerly <i>Bruckenthalia spiculifolia</i> Benth.) (Balkan heath) is renowned for its traditional usage as a diuretic, anti-inflammatory and anti... Read full abstract on PubMed →
Polyphenols are important functional components that have anti-cancer and anti-inflammatory effects. Apple fruit is rich in polyphenols and is one of the dietary sources of polyphe... Read full abstract on PubMed →
In this study, a two-stage cascade extraction process utilizing pulsed electric fields (PEF) (3 kV/cm, 10 kJ/kg) for initial extraction, followed by ultrasound (US) (200 W, 20 min)... Read full abstract on PubMed →
Unconventional parts of vegetables represent a rich source of health-promoting phytochemicals. The phenolic profile of cabbage-stalk flour (CSF), pineapple-crown flour (PCF), and t... Read full abstract on PubMed →
BACKGROUND: Volatile fatty acids (VFAs) are produced by fermentation of various bio-sources and human wastes at minimal cost; sometimes, even sources having a prepaid processing fe... 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.