Papers mentioning spinach or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
New particle formation (NPF) is considered a major source of aerosol particles and cloud condensation nuclei (CCN); however, our understanding of NPF and the subsequent particle gr... Read full abstract on PubMed →
A strategy for determining the bioaccessibility of bromine and iodine from edible seaweeds was proposed for the first time using microwave-induced combustion (MIC) and ion chromato... Read full abstract on PubMed →
Iodine is a naturally-occurring halogen in natural waters generally present in concentrations between 0.5 and 100 µg L-1. During oxidative drinking water treatment, iodine-containi... Read full abstract on PubMed →
Polybrominated dibenzo-p-dioxins and dibenzofurans (PBDD/Fs) have been recognised as environmental pollutants for decades but their occurrence in food has only recently been report... Read full abstract on PubMed →
To remove disinfection by-product (DBP) precursors and mitigate odor compounds, peroxide (peroxymonosulfate and persulfate)/Fe(II)-based process was applied as a combination of coa... Read full abstract on PubMed →
Volatile element delivery and retention played a fundamental part in Earth's formation and subsequent chemical differentiation. The heavy halogens-chlorine (Cl), bromine (Br) and i... Read full abstract on PubMed →
Trace concentrations of bromine and iodine in food samples and certified reference materials (CRMs) were determined by an inductively coupled plasma-mass spectrometry (ICP-MS) tech... Read full abstract on PubMed →
Monosodium glutamate (MSG) is a widely used food additive with conflicting evidence regarding its potential effects on human health, with proposed relevance for obesity and metabol... Read full abstract on PubMed →
In this work, we reported a chromogenic and near infrared (NIR) region fluorogenic dual-channel probe NRB, which could visually detect gaseous amines with high sensitivity (eg. 50... Read full abstract on PubMed →
Monitoring food quality throughout the food supply chain is critical to ensuring global food safety and minimizing food losses. Here we find that simply by mixing an aqueous soluti... Read full abstract on PubMed →
Osmolytes are naturally occurring small molecular weight organic molecules, which are accumulated in large amounts in all life forms to maintain the stability of cellular proteins... Read full abstract on PubMed →
The growing world needs commodity amino acids such as L-glutamate and L-lysine for use as food and feed, and specialty amino acids for dedicated applications. To meet the supply a... Read full abstract on PubMed →
The aim of the current study was to determine effects of intracerebroventricular (ICV) and intraperitoneal (i.p.) administration of Methylamine (MET) and possible interactions with... Read full abstract on PubMed →
Catalytically active nanomaterials have several advantages over their natural analogues when used as artificial enzymes (nanozymes), namely, higher stability and lower cost. Nanozy... Read full abstract on PubMed →
BACKGROUND AND PURPOSE: Methylamine is an endogenous aliphatic amine exhibiting anorexigenic properties in mice. The aim of this work was to show whether methylamine also modifies... Read full abstract on PubMed →
Lactiplantibacillus plantarum NCU0011259 was employed to ferment lychee pulp, with a systematic investigation of the flavor and bioactivities of the resulting product in this study... Read full abstract on PubMed →
Supercritical CO2 modified by polar solvents can extract a wide variety of polar and non-polar chemical components compared to conventional methods. The current study aims to extra... Read full abstract on PubMed →
The application of UV-B and UV-C radiation may enhance the post-harvest quality of crops by delaying the ripening or aging of fruits, preventing declines in firmness, maintaining s... Read full abstract on PubMed →
Ultrasound-assisted extraction (UAE) of bioactive compounds from black plum peels was optimized by response surface methodology (RSM). Temperature (35-55°C), time (15-45 min), and... Read full abstract on PubMed →
BACKGROUND: Bioactive compounds, vitamins, phenolic acids, flavonoids of A. tricolor are the sources of natural antioxidant that had a great importance for the food industry as the... 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.