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.
) powders addition, 2% f.b. of guar gum and 1.8% f.b. of salt with different water absorption were used to test the proposed protocol. The ranges of temperatures corresponding to s... Read full abstract on PubMed →
The experiment was conducted during two consecutive seasons (years 2016 and 2017) in an organic apple orchard of the cultivar Jonathan. Several biostimulants were tested (10 in tot... Read full abstract on PubMed →
Foodborne illness and disease caused by foodborne pathogenic bacteria is continuing to increase day by day and it has become an important topic of concern among various food indust... Read full abstract on PubMed →
As part of a proactive approach to environmental protection, emerging issues with potential impact on the environment is the subject of ongoing investigation. One emerging area of... Read full abstract on PubMed →
Among the problems caused by water eutrophication, the issue of odor compounds has attracted notable attention. β-Cyclocitral, a widely distributed and versatile odor compound, is... Read full abstract on PubMed →
In recent years, due to global warming and water eutrophication, cyanobacterial blooms have occurred frequently worldwide, resulting in a series of water quality problems, among wh... Read full abstract on PubMed →
Cyanobacteria commonly form large blooms in waterbodies; they can produce cyanotoxins, with toxic effects on humans and animals, and volatile compounds, causing bad tastes and odor... Read full abstract on PubMed →
BACKGROUND: Cyanobacteria blooms have become a major environmental problem and concern because of secondary metabolites produced by cyanobacteria released into the water. Cyanobact... Read full abstract on PubMed →
The volatile chemicals in the leaves of six Garcinia species viz; G. assamica, G. dulcis, G. lanceifolia, G. morella var. mucrona, G. pedunculata and G. xanthochymus, collected fro... Read full abstract on PubMed →
Sensory properties are an essential quality aspect when the consumption of fresh tomato is under consideration. The flavor of tomato is defined as a combination of taste sensations... Read full abstract on PubMed →
β-cyclocitral is a volatile short-chain apocarotenoid generated by enzymatic or non-enzymatic oxidation of the carotenoid β-carotene. β-cyclocitral has recently emerged as a new bi... Read full abstract on PubMed →
Eucalyptol and β-cyclocitral are 2 main compounds in cyanobacterial volatile organic compounds and can poison other algae. To uncover the toxic mechanism of the 2 compounds, the ce... Read full abstract on PubMed →
Tyromyces floriformis, a potent fungal sesquiterpene producer, was grown Cerrena unicolor, as a model organism in submerged culture to search for chemicals affecting sesquiterpene... Read full abstract on PubMed →
Carotenoids are isoprenoid pigments synthesized by all photosynthetic organisms and many heterotrophic microorganisms. They are equipped with a conjugated double-bond system that b... Read full abstract on PubMed →
Rotundone is an attractive wine aroma compound, especially important for cool climate Shiraz. Its presence in wine is mainly from the grape skin, but can also be found in non-grape... Read full abstract on PubMed →
The chemical compositions of volatile components from Magnolia biondii Pamp were determined by steam distillation (SD) and headspace solid phase micro-extraction (HS-SPME) followed... Read full abstract on PubMed →
The chemical composition of the essential oils obtained by hydrodistillation from the aerial parts of the Tunisian Hypericum perforatum and H. ericoides ssp. roberti was elucidated... Read full abstract on PubMed →
A combined chemical, biochemical and molecular study was conducted to understand the differential accumulation of volatile sesquiterpenes in melon fruits. Sesquiterpenes were prese... Read full abstract on PubMed →
The aim of this study was to evaluate composition of the essential oils in the needles of Pinus sylvestris growing in the areas affected by a cement factory (CF), and an oil refine... Read full abstract on PubMed →
'Black pepper' aroma and flavor is important to some Australian Shiraz red wine styles but the aroma compounds involved have yet to be identified, and no objective analytical metho... 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.