Papers mentioning spirit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple-step ap... Read full abstract on PubMed →
Tibetan medicinal preparations are mainly composed of crude medicinal powder, which are susceptible to microbial contamination. Due to its high efficiency and low-treatment charact... Read full abstract on PubMed →
In this study, phytochemical fingerprint and biological activities of Punica granatum L. seed extract (Pugex) were investigated. The phytochemical constituents were determined by L... Read full abstract on PubMed →
Phyllanthi Fructus, known as Yuganzi (YGZ), is a unique medicine and food homologous fruit with both medicinal and nutritional properties. Its historical use in treating hyperurice... Read full abstract on PubMed →
BACKGROUND/OBJECTIVES: Circadian clocks are endogenous systems that regulate numerous biological, physiological, and behavioral events in living organisms. Aging attenuates the pre... Read full abstract on PubMed →
Ellagic acid (EA) is present at relatively high concentrations in many berries and has many beneficial health effects, including anticancer properties. To improve the development a... Read full abstract on PubMed →
Pomegranate peel (PP) is a by-product in the processing of pomegranate products, which is usually discarded as a waste. However, a large number of researches have shown that pomegr... Read full abstract on PubMed →
Interest in ellagitannins and ellagic acid has increased over the past few years due to its properties as a micronutrient. Ellagitannins are complex plant polyphenols composed of h... Read full abstract on PubMed →
Epidemiological studies show a link between the consumption of plant-derived foods and a range of health benefits. These benefits have been associated, at least partially, to some... Read full abstract on PubMed →
In this study, a syringaldehyde-based fluorescent probe HTYF was successfully synthesized, and HTYF exhibited colorimetric and fluorescent responses to HSO3- and various biogenic a... Read full abstract on PubMed →
Antioxidants play a crucial role in preventing oxidative damage and are therefore integral to various sectors, including healthcare, food preservation, cosmetics, and industrial ap... Read full abstract on PubMed →
The impact of the distillation method on the flavor characteristics of traditional <i>Soju</i> was investigated. Partial least squares-discrimination analysis (PLS-DA) was performe... Read full abstract on PubMed →
The phenolic aldehyde syringaldehyde (SA) has been shown to have an antihyperglycemic effect in diabetic rats due to increased glucose utilization and insulin sensitivity. To under... Read full abstract on PubMed →
We aimed to identify the characteristic phytochemicals of safflower, Chinese sumac, and bauhinia honeys to assess their authenticity. We discovered syringaldehyde, riboflavin, lumi... Read full abstract on PubMed →
Research into bio-based epoxy resins has intensified in recent decades. Here, it is of great importance to use raw materials whose use does not compete with food production. In add... Read full abstract on PubMed →
Valorization of lignocellulosic biomass (LB) has the potential to secure sustainable energy production without impacting food insecurity, whist relieving over reliance on finite fo... Read full abstract on PubMed →
Vanillin and syringaldehyde are widely used as flavoring and fragrance agents in the food products. The potential of a macro-mesoporous adsorption resin was assessed for separation... Read full abstract on PubMed →
Baijiu is popular with a long history and balanced flavor. Flavor type is the most widely used classification mode for Baijiu. However, the evolutionary relationships of Baijiu fla... Read full abstract on PubMed →
Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains... Read full abstract on PubMed →
Two analytical methods based on gas chromatography with direct injection are described for the quantitative analysis of volatile compounds (acetals, aldehydes, esters, alcohols, an... 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.