Papers mentioning strawberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Species of kalanchoe are rich in bioactive compounds and are widely used in folk medicine; however, these plants are not well known from the point of view of aroma. Two species, Ka... Read full abstract on PubMed →
A traditional sweet dessert wine from Saracena (Italy), made with nonmacerated local white grapes (Guarnaccia, Malvasia and Moscato), was analyzed for phenolics and aroma profile a... Read full abstract on PubMed →
In this contribution are presented the fermentations of the main substrates present in a decaying corpse, namely carbohydrates, amino acids, glycerol and fatty acids, generating th... Read full abstract on PubMed →
Since a number of food and food products contain 2,4-hexadienal (HX), an unsaturated aldehyde, human exposure to HX is likely. Long term HX feeding to rodents induces forestomach c... Read full abstract on PubMed →
In certain social circles a variety of volatile nitrites are being used extensively to expand creativity, stimulate music appreciation, promote a sense of abandon in dancing, and i... Read full abstract on PubMed →
PREMISE: Plants generate a wide array of signals such as olfactory cues to attract and manipulate the response of pollinators. The present study addresses the temporal patterns of... Read full abstract on PubMed →
Odorant-binding proteins (OBPs) play important roles in the insect olfactory system since they bind external odor molecules to trigger insect olfactory responses. Previous studies... Read full abstract on PubMed →
Multicomponent heterogeneous systems containing volatile amphiphiles are relevant to the fields ranging from drug delivery to atmospheric science. Research presented here discloses... Read full abstract on PubMed →
Benzyl acetate, which has a crucial role in the industry as a flavor and fragrance component, is important for human health to be obtained with a green and clean process. For this... 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 →
Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures... 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 →
Pentadecane is an organic compound that is made up of primarily carbon and hydrogen atoms. Pentadecane is a floral volatile found in many different plants and essential oils and al... 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 →
OBJECTIVE: To analysis the changes of chemical compounds in fried Foeniculum vulgare. METHOD: Cleaned F. vulgare were fried with honey, Pharbitis nil, salt solution, vinegar, wine... 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.