Papers mentioning rhubarb 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 drying process is a critical step in determining the quality of safflower (Carthamus tinctorius L.). This study aims to systematically evaluate the effects of different drying... Read full abstract on PubMed →
Ischemic stroke is a significant public health problem worldwide. Growing evidence has shown gut microbiota served a vital function in ischemic stroke. Rhubarb, always used after p... Read full abstract on PubMed →
Rhubarb (Rheum ribes L.) is used globally as both a food supplement and a vegetable. The lipophilic fingerprints of wild rhubarb of Turkiye origin were investigated by gas chromato... Read full abstract on PubMed →
Beer aroma is a critical quality attribute shaped by volatile compounds from malt, hops, and yeast metabolism; however, the appearance of off-flavours can compromise it. This revie... Read full abstract on PubMed →
<h4>Background</h4>Rhubarb (RH) is a commonly used traditional Chinese medicine (TCM) for treating digestive system diseases. However, long-term or excessive use of RH can cause ga... Read full abstract on PubMed →
White turmeric (<i>Curcuma zedoaria</i>) of the family <i>Zingiberaceae</i> is a medicinal plant used in Ayurveda to treat various ailments. Despite having immense therapeutic prop... Read full abstract on PubMed →
<h4>Background</h4>Rhubarb product is the crude drug derived from the root or rhizome of <i>Rheum</i> or other related plants, and has been used since ancient times in Asian and Eu... Read full abstract on PubMed →
With a millennium-long history, traditional Chinese cereal vinegar (CCV) is a significant part of China's cultural heritage. The unique flavor of CCV is derived from the use of cer... Read full abstract on PubMed →
Many common herbs and spices are claimed to have blood sugar lowering properties that make them useful for people with or at high risk of diabetes. The main of compounds of kiwifru... Read full abstract on PubMed →
The utility of packaging films consisting of cast polypropylene/polyvinyl alcohol with rhubarb ethanolic extracts (REE) and cinnamon essential oil (CEO) in maintaining fresh beef q... Read full abstract on PubMed →
Nelson Sauvin (NS) is a unique hop cultivar that was bred and grown in New Zealand. This hop gives a specific flavor (exotic fruit-like, white wine-like) to finished beers. However... Read full abstract on PubMed →
With the view to investigate the presence of thiols in cheese, the use of different methods of preparation and extraction with an organomercuric compound ( p-hydroxymercuribenzoate... Read full abstract on PubMed →
Volatiles of rhubarb (Rheum rhabarbarum L.) stalks were isolated by means of vacuum headspace method and analyzed by capillary gas chromatography-mass spectrometry. Fifty-nine comp... Read full abstract on PubMed →
The enantiomeric compositions of 2-methylbutanol (1), 4-methylhexanol (2), 2-methylbutanoic acid (3), and 4-methylhexanoic acid (4) present in rhubarb (Rheum rhabarbarum L.) stalks... Read full abstract on PubMed →
<i>Artocarpus chama</i> is a rare member of the Moraceae family that is found in some Asian countries. This plant has some therapeutic uses in folk medicine. This project was carri... Read full abstract on PubMed →
Branched-chain fatty acids (BCFAs) are mostly saturated fatty acids with one or more methyl, seldom ethyl, branches in the alkyl chain. They are derived from branched-chain amino a... Read full abstract on PubMed →
Cocoa pulp occurs as a by-product of cocoa bean production and can be repurposed to different food applications, such as jams, fruit preparations and beverages, improving the susta... Read full abstract on PubMed →
Short chain 4-alkyl-branched fatty acids are character impact compounds of the flavor of sheep and goat milk and meat. Due to their methyl or ethyl branches these volatile fatty ac... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
Introduction: Rhubarb is a popular food that relieves constipation and aids with weight loss. The traditional method of preparation, includes steaming and sun-drying rhubarb nine t... 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.