Papers mentioning rabbit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Glucose oxidase, which uses molecular oxygen as an electron acceptor to specifically catalyze the conversion of β-d-glucose to gluconic acid and hydrogen peroxide (H2O2), has been... Read full abstract on PubMed →
d-Allulose is a desirable sucrose substitute with potential applications in food and health care. d-Allulose can be synthesized using d-glucose as a substrate through coupling gluc... Read full abstract on PubMed →
D-Mannose is an epimer of glucose at the C-2 position and exists in nature as a component of mannan. It has 60 and 86% sweetness than that of sucrose and D-glucose, respectively. B... Read full abstract on PubMed →
β-Glucans are a class of polysaccharides consisting of D-glucose units that are polymerized primarily via the β-1,3 glycosidic bonds, in addition to the β-1,4 and/or β-1,6 bonds. T... Read full abstract on PubMed →
Glucose oxidase (beta-D-glucose:oxygen 1-oxidoreductase; EC 1.1.2.3.4) catalyzes the oxidation of beta-D-glucose to gluconic acid, by utilizing molecular oxygen as an electron acce... Read full abstract on PubMed →
Glucose oxidase (GOX) from Aspergillus niger is a well-characterised glycoprotein consisting of two identical 80-kDa subunits with two FAD co-enzymes bound. Both the DNA sequence a... Read full abstract on PubMed →
Pentadecanoic acid (C15:0, PDA) is an odd and minor fatty acid that has been neglected in the literature until the last decade. Indeed, as a specific fatty acid of dairy fat, PDA w... Read full abstract on PubMed →
BACKGROUND: The worldwide reduction in food production due to pests and diseases is still an important challenge facing today. Validoxylamine A (VAA) is a natural polyhydroxyl comp... Read full abstract on PubMed →
Saturated fatty acids possess few health benefits compared to unsaturated fatty acids. However, increasing experimental evidence demonstrates the nutritionally beneficial role of o... Read full abstract on PubMed →
OBJECTIVE: To investigate the associations of organic food consumption with maternal pre-pregnancy BMI, hypertension and diabetes in pregnancy, and several blood biomarkers of preg... Read full abstract on PubMed →
<h4>Introduction</h4>Ethylene glycol intoxication can be life-threatening, but clinical signs lack sensitivity and specificity. Hence, the diagnosis relies on the detection of this... Read full abstract on PubMed →
Photocatalytic C-N coupling offers a promising approach for the sustainable production of amino acids, but the uncontrolled coupling pathway of reaction intermediates limits yield... Read full abstract on PubMed →
In this study, the morphological properties, antioxidant activities, and phytochemical content of <i>Spiranthes spiralis</i> L. seed methanol extracts were characterized and analyz... Read full abstract on PubMed →
Two strains of <i>Bacillus subtilis</i> designated YY-10 and BY-2, were isolated from the surface of tobacco and found to be capable of significant lignin degradation. The predomin... Read full abstract on PubMed →
Olfaction mediated by the antennae is a vital sensory modality for arthropods and could be applied as a tool in pest control. The ectoparasitic mite <i>Varroa destructor</i> poses... Read full abstract on PubMed →
The underlying causes fof major mental illnesses, including anxiety disorders (ADs), depression, and bipolar disorder (BD), remain insufficiently understood, limiting the availabil... Read full abstract on PubMed →
This review ascertains amaranth grains as a potent crop for food security and sustainable food systems by highlighting its agricultural advantages, health benefits and applications... Read full abstract on PubMed →
Squalene is a linear polyunsaturated triterpene which has multiple physiological functions including anticancer, antioxidant, and skin-care. It has been widely used in the food, me... Read full abstract on PubMed →
Fructose occurs in foods and as a metabolite in vivo. It can be degraded, leading to the formation of reactive carbonyl compounds, which may influence food properties and have an i... Read full abstract on PubMed →
Hazelnut is one of the most widely consumed nuts around the world. Considering the nutritional value of hazelnuts, a wide range of hazelnut-based food products are available in the... 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.