Papers mentioning radish 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 organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven a... Read full abstract on PubMed →
Carotenoids are used in wide-ranging food applications, but they are susceptible to degradation by many factors including light. We examined the photodegradation of five kinds of c... Read full abstract on PubMed →
The effect of cysteine on the ability of smear cheese-ripening bacteria (Brevibacterium linens and Arthrobacter spp) to produce volatile sulphur compounds (VSC) from methionine was... Read full abstract on PubMed →
Discarded tea stems possess unique flavor profiles yet remain an underutilized resource. This study aimed to evaluate their potential by investigating the dynamic changes in sensor... Read full abstract on PubMed →
White tea (WT) develops unique aged quality during long-term storage, characterized by progressive changes in sensory properties and chemical composition. However, integrated insig... Read full abstract on PubMed →
To elucidate the significant influence of microorganisms on geographically dependent flavor formation by analyzing microbial communities and volatile flavor compounds (VFCs) in cig... Read full abstract on PubMed →
Osteoporosis is a prevalent bone metabolic disease in menopause, and long-term medication is accompanied by serious side effects. Ginger, a food spice and traditional medicine with... Read full abstract on PubMed →
A sesquiterpene synthase gene was identified from the transcriptome of Euphorbia fischeriana Steud, and the function of its product EfTPS12 was characterized by in vitro biochemica... Read full abstract on PubMed →
Topical use of cedrol ethanol has been reported to have a beneficial effect on hair loss. However, the use of cedrol has been limited by application-related issues, such as poor wa... Read full abstract on PubMed →
Heartwood samples from Juniperus virginiana L. were extracted with liquid carbon dioxide, and the bioactivity of carbon dioxide-derived cedarwood oil (CWO) toward several species o... Read full abstract on PubMed →
This study examined the antimicrobial efficacy of allyl isothiocyanate (AITC) vapor against three Salmonella enterica serotypes (Salmonella Agona, Salmonella Cubana, and Salmonella... Read full abstract on PubMed →
This study investigates the inhibitory effects of dietary isothiocyanates (ITCs) on the enzymatic activity of salivary aldehyde dehydrogenase ALDH3A1, a key enzyme involved in the... Read full abstract on PubMed →
Transient receptor potential ankyrin 1 (TRPA1) is a sensory channel expressed in vagal afferent nerves that detect noxious stimuli. Trpa1 knockout accelerates age-related cardiac f... Read full abstract on PubMed →
Candida albicans is a fungus that is predominantly detected in the oral cavity and causes opportunistic infections. Among the elderly, a decline in the host's resistance to pathoge... Read full abstract on PubMed →
The aim of this paper was to prevent the development of microorganisms in the refrigerated storage of tench by releasing allyl isothiocyanate (AITC) produced by black mustard seeds... Read full abstract on PubMed →
Allyl isothiocyanate (AITC) is the pungent ingredient of brassica species, used as a food additive and flavoring agent, including condiments such as wasabi, horseradish, and mustar... Read full abstract on PubMed →
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discus... Read full abstract on PubMed →
SCOPE: Malaria remains one of the most important infectious diseases in the world. Allyl isothiocyanate (AITC) is a main ingredient of traditional spice Wasabia japonica, which is... Read full abstract on PubMed →
The recovery of biomass energy from food waste through anaerobic digestion as an alternative to fossil energy is of great significance for the development of environmental sustaina... Read full abstract on PubMed →
Phenethylamine (PEA) and alkylamine (AA) analogues are frequently present in pre-workout food supplements and share structural similarity with amphetamine and the endogenous catech... 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.