Papers mentioning saffron or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
We analyzed the aroma of aged garlic extract (AGE) using a sensomics approach to elucidate the effect of the aging process on AGE aroma. Sensory analysis showed a high intensity of... Read full abstract on PubMed →
Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important flavour compounds with aroma threshold values as low... Read full abstract on PubMed →
Saffron has been used in Chinese medicine for a very long time, dating back to 1979, when it was first brought inside of China. According to Traditional Chinese medicine, saffron h... Read full abstract on PubMed →
Among various herbal plants, saffron has been the subject of study in various medical and food fields. Among the compounds of saffron, safranal is one of them. Safranal is a monote... Read full abstract on PubMed →
Safranal (a monoterpene aldehyde) is the major volatile component of saffron which is responsible for the saffron unique odor. Several studies have shown the pharmacological activi... Read full abstract on PubMed →
Reactive oxygen species (ROS) are produced as a result of various environmental factors and cellular metabolism reactions creating oxidative stress. The reversible oxidative modifi... Read full abstract on PubMed →
BACKGROUND: Saffron, the dried stigmas of Crocus sativus L., is a highly valued agricultural product that is used mainly as a food coloring and flavoring agent. Three main secondar... Read full abstract on PubMed →
Saffron, the dried red stigmas of Crocus sativus L. plant, is the most expensive spice in the world. It is highly valued not only for the color and flavor that exerts to various fo... Read full abstract on PubMed →
Saffron (Crocus sativus) is a widely used food additive used for its color and taste. It has been reported that saffron possesses significant in vivo and in vitro anti-tumor activi... Read full abstract on PubMed →
The oriental fruit fly, Bactrocera dorsalis (Hendel), causes tremendous damage to commercially important fruits and vegetables. Chemical pesticides are ineffective with issues of r... Read full abstract on PubMed →
The olfactory response of insect vectors such as phlebotomine sand flies is a key facet for investigating their interactions with vertebrate hosts and associated vector-borne patho... Read full abstract on PubMed →
The sweet potato whitefly Bemisia tabaci Genn (Hemiptera: Aleyrodidae) has been recorded to differentially prefer rosemary (Rosmarinus officinalis) varieties in commercial fields i... Read full abstract on PubMed →
New herbicides based on natural products are claimed to address weed resistance and environmental concerns related to synthetic herbicides. In our previous studies, certain volatil... Read full abstract on PubMed →
The phytotoxic potential of the legume shrubs Ulex europaeus L. (gorse) and Cytisus scoparius (L.) Link. (Scotch broom) is studied in this work for the first time. On the basis of... Read full abstract on PubMed →
To identify the best biotypes, an extensive survey of Sicilian wild rosemary was carried out by collecting 57 samples from various sites, followed by taxonomic characterization fro... Read full abstract on PubMed →
The landscape plant, Cinnamomum camphora, is a broad-spectrum insect-repelling tree species, mainly due to a diversity of terpenoids, such as camphor. Despite its formidable chemic... Read full abstract on PubMed →
This study explores the impact of natural flower extracts from <i>Prunus persica</i>, <i>Rosa chinensis</i>, and <i>Lilium bulbiferum</i> to enhance the aroma of dealcoholized Char... Read full abstract on PubMed →
When we are trying to decrease caloric intake by reducing fat content, aroma perception of the food is changed as well. Since previous studies indicated that foaming changes the ar... Read full abstract on PubMed →
Artemisiae Argyi Folium, the dried leaves of Artemisia argyi, has been widely used in traditional Chinese and folk medicines for a long time. Qiai is one of the top-geoherb of Arte... Read full abstract on PubMed →
Acid protease is essential for degradation of proteins during soy sauce fermentation. To breed more suitable koji molds with high activity of acid protease, interspecific genome re... 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.