Papers mentioning strawberry jam or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Jam samples from the Slovenian market, originating from Austria, Belgium, Croatia, France, Germany, Italy, Serbia, and Slovenia, were analysed for the presence of 40 active substan... Read full abstract on PubMed →
The temporal dominance of sensations (TDS) and temporal liking (TL) methods offer complementary insights into the evolution of sensory and hedonic responses during food consumption... Read full abstract on PubMed →
Despite growing interest in insect consumption, consumers' acceptance of insects as a food source remains low due to strong negative emotions like fear and disgust. Incorporating i... Read full abstract on PubMed →
The trend of global population aging is becoming increasingly evident, with the proportion of the elderly population continuously rising, making it one of the most profound demogra... Read full abstract on PubMed →
Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade... Read full abstract on PubMed →
The flavour and mouthfeel of peaches are crucial qualities of peach germplasm resources that significantly influence consumer preferences. In this study, we utilized 212 peach germ... Read full abstract on PubMed →
Environmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries. Even un... Read full abstract on PubMed →
Food safety and diversification of agri-food products are increasingly important. A new spirit drink produced from the arbutus fruit (strawberry tree fruit) and honey was designed... Read full abstract on PubMed →
The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimis... Read full abstract on PubMed →
This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectivene... Read full abstract on PubMed →
The effects of sweetening agents on the quality of low sweetened jams were compared with respect to blackcurrant, raspberry, sour cherry, strawberry, and bilberry jams. The sweeten... Read full abstract on PubMed →
<h4>Background</h4>Biomass prehydrolysates from dilute acid pretreatment contain a considerable amount of fermentable sugars for biofuels production. However, carbonyl degradation... Read full abstract on PubMed →
Many bacterial pathogens naturally form cellular inclusions. Here the immunogenicity of polyhydroxyalkanoate (PHA) inclusions and their use as particulate vaccines delivering a ran... Read full abstract on PubMed →
Polyhydroxyalkanoates (PHAs), of which polyhydroxybutyrate (PHB) is the most abundant, are bacterial carbon and energy reserve materials of widespread occurrence. They are composed... Read full abstract on PubMed →
Egg yolk phospholipids (PLs) extracted by organic solvent are prone to oxidation, while they are quite stable in egg yolk. This study was to verify the decisive role of lutein (nat... Read full abstract on PubMed →
Methyl cinnamate with a fruity balsamic odor is an important fragrance ingredient in perfumes and cosmetics. Chemical processes are currently the only means of producing methyl cin... Read full abstract on PubMed →
Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurr... Read full abstract on PubMed →
CONTEXT: Some studies reported the chemical content and antimicrobial properties of Ocimum basilicum L. (Lamiaceae), relevant to the ecological variations in some areas of Egypt an... Read full abstract on PubMed →
Various studies proved spinal AMPA receptors were involved in the formation of neuropathic pain. In this study, we investigated the effect of methyl cinnamate (MC), a flavoring age... Read full abstract on PubMed →
Cinnamic acid (CA) and methyl cinnamate (MC) have attracted interest of researchers because of their broad therapeutic functions. Here, we investigated the interaction of CA and MC... 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.