Papers mentioning soursop or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND HCW, also known as subcritical water (SCW), refers to high-temperature compressed water in a special physical and chemical state. It is an emerging technology for natura... Read full abstract on PubMed →
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in... Read full abstract on PubMed →
The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable nutrient and plays a key role in retaining the physiological process of humans and animals.... Read full abstract on PubMed →
Cleome gynandra (Syn. Gynandropsis gynandra) is fast emerging as one of the most widely consumed leafy vegetables due to its nutrition and health-promoting properties. In addition... Read full abstract on PubMed →
Ascorbic acid (AsA) also known as vitamin C is considered as an essential micronutrient in the diet of humans. The human body is unable to synthesize AsA, thus solely dependent on... Read full abstract on PubMed →
Cancer, a fatal disease, is also one of the main causes of death worldwide. Despite various developments to prevent and treat cancer, the side effects of anticancer drugs remain a... Read full abstract on PubMed →
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and hea... Read full abstract on PubMed →
In the fruit juice industry, high pressure (HP) processing has become a commercial success. However, enzymatic browning, cloud loss, and flavor changes during storage remain challe... Read full abstract on PubMed →
Extensive reviews of research are available on the use of ascorbic acid, and its consequent degradation pathways, in physiological conditions or food matrices. However, very little... Read full abstract on PubMed →
The bioavailability of ascorbic acid from food has been assumed to be high, but little quantitative information has been available to substantiate this assumption because of the li... Read full abstract on PubMed →
Purslane, as a traditional edible and medicinal herb, has been proven to have good anti-inflammatory activity. In this study, it was clarified that stearic acid was the main anti-i... Read full abstract on PubMed →
Obesity is a major global health challenge, significantly elevating the risk of cardiovascular disease and type II diabetes. In this study, we identified that self-assembled steari... Read full abstract on PubMed →
Starch modifications using chemicals are widely used to improve the desirable properties of native starch. Starch modified with steric acid characterized the starch properties due... Read full abstract on PubMed →
Hydroxy fatty acids (HFAs) are fatty acids with hydroxyl functional groups attached to the main chain. HFAs are used in widely diverse industrial applications, healthy functional f... Read full abstract on PubMed →
BACKGROUND: The development of lipid-lowering products has become the focus of the food industry due to increasing consumer awareness of the relationship between diet and health. R... Read full abstract on PubMed →
The position of the fatty acids (sn-1, sn-2 and sn-3) (stereospecific numbering (sn)) in triacylglycerol (TAG) molecules produces a characteristic stereospecificity that defines th... Read full abstract on PubMed →
Because of public health concerns about the amount of fat in the American diet, the Food and Drug Administration and the US Department of Agriculture have emphasized use of the rec... Read full abstract on PubMed →
Before 1974 the only regulations involving stearic acid were for its use as a food additive. In 1974 the regulation for fat, fatty acid, and cholesterol contents was finalized; thi... Read full abstract on PubMed →
UNLABELLED: Brown planthopper (BPH) is a serious rice pest that threatens global food security by causing yield losses of up to 80%. Conventional methods for assessing BPH infestat... Read full abstract on PubMed →
Plant growth-promoting bacteria (PGPB) produce volatile organic compounds (VOCs) that can enhance plant development without requiring physical contact. Gluconacetobacter diazotroph... 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.