Papers mentioning seaweed or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lung cancer (LC) is the leading cause of cancer death in men and the second leading cause in women worldwide. The use of low-dose computed tomography in early diagnosis was shown t... Read full abstract on PubMed →
Standardised bomb calorimetry methods are essential to accurately quantify the gross energy within food and beverages, yet no accepted protocols exist. The objective of this review... Read full abstract on PubMed →
To evaluate the dietary exposure to benzoic acid of Korean consumers, the daily intake of benzoic acid was estimated using benzoic acid concentrations from processed food survey da... Read full abstract on PubMed →
Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivative... 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 →
A volatile organic substance produced from jasmonic acid, methyl jasmonate (MJ/MeJA), is an important plant hormone involved in stress responses and plant defense. Apart from its r... Read full abstract on PubMed →
OBJECTIVES: Active plant ingredients have been successfully used in modern medicine to control appetite and energy hemostasis. This study was designed to evaluate the efficacy of t... Read full abstract on PubMed →
Methyl jasmonate (MeJA) induces various defence responses in seed plants, but for early plant lineages, information on the potential of jasmonates to elicit stress signalling and t... Read full abstract on PubMed →
Plants are continuously threatened by a plethora of biotic stresses caused by microbes, pathogens, and pests, which often act as the major constraint in crop productivity. To overc... Read full abstract on PubMed →
Cannabis sativa is a multi-use and chemically complex plant which is utilized for food, fiber, and medicine. Plants produce a class of psychoactive and medicinally important specia... Read full abstract on PubMed →
Frequency, intensity and duration heat-related events have profound implications for future food supply through effects on plant growth and development. This concern needs effectiv... Read full abstract on PubMed →
The plant hormone, methyl jasmonate (MeJA), is an orthodox elicitor of secondary metabolites, including terpenoids. Lavandula angustifolia is an important aromatic plant generating... Read full abstract on PubMed →
Methyl jasmonate (MeJA) is a volatile hormone involved in a number of plant processes, acting as a signal in response to external stresses and modulating the biosynthesis of other... Read full abstract on PubMed →
Cold storage is widely used for delaying ripening and senescence; however, fruit aroma diminishes noticeably after long-term cold storage. The esters synthesized by the lipoxygenas... Read full abstract on PubMed →
Plant stress hormones (Phytohormones/PTH) are abundantly present in numerous vascular plants. Several classes of plant stress hormones like auxins (AU) & gibberellins (GA), cytokin... Read full abstract on PubMed →
Flavour release and emulsion stability depend on volatile organic compounds' environmental conditions, food microstructure, and physicochemical properties. The effect of pH (3.5 vs... Read full abstract on PubMed →
Flavors play crucial role in food industry. Ethyl acetate, as probably one of the most used of all flavor chemicals by volume, is used widely in many industries. However, ethyl ace... 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.