Papers mentioning sunflower or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
INTRODUCTION: Despite the longstanding use and popularity of menthol as a flavorant in tobacco products, its sensory interactions with inhaled nicotine have never been measured ind... Read full abstract on PubMed →
The influence of flavor compound-compound interactions on flavor release properties and flavor perception in hard candy was investigated. Hard candies made with two different modes... Read full abstract on PubMed →
BACKGROUND: Menthol is widely used in a variety of commercial products and foods, but its clinical pharmacology is not well studied. To determine the disposition kinetics and to ex... Read full abstract on PubMed →
The landscape plant, Cinnamomum camphora, is a broad-spectrum insect-repelling tree species, mainly due to a diversity of terpenoids, such as camphor. Despite its formidable chemic... Read full abstract on PubMed →
This study explores the impact of natural flower extracts from <i>Prunus persica</i>, <i>Rosa chinensis</i>, and <i>Lilium bulbiferum</i> to enhance the aroma of dealcoholized Char... Read full abstract on PubMed →
When we are trying to decrease caloric intake by reducing fat content, aroma perception of the food is changed as well. Since previous studies indicated that foaming changes the ar... Read full abstract on PubMed →
Artemisiae Argyi Folium, the dried leaves of Artemisia argyi, has been widely used in traditional Chinese and folk medicines for a long time. Qiai is one of the top-geoherb of Arte... Read full abstract on PubMed →
Acid protease is essential for degradation of proteins during soy sauce fermentation. To breed more suitable koji molds with high activity of acid protease, interspecific genome re... Read full abstract on PubMed →
Wumei (WM), a historical food and medicine homology fruit in China, is reported to have anti-allergic effect, yet its active components and mechanisms remain unclear. Here, a novel... Read full abstract on PubMed →
BACKGROUND AND AIMS: Moderate wine consumption has been associated with lower cardiovascular disease (CVD) risk in older populations. However, wine consumption information through... Read full abstract on PubMed →
Eosinophils are granulocytes involved in the effector phase of type 2 T cell immune responses, which are elevated in inflammatory conditions like ulcerative colitis (UC) and other... Read full abstract on PubMed →
This review comprehensively explores the multifunctional applications of pectins derived from food waste and by-products, emphasizing their role as versatile biomaterials in the me... Read full abstract on PubMed →
Global efforts toward establishing a circular carbon economy have guided research interests towards exploring renewable technologies that can replace environmentally harmful fossil... Read full abstract on PubMed →
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) an... Read full abstract on PubMed →
Crataegus, is a genus within the Rosaceae family. It is recognized as a valuable plant with both medicinal and edible qualities, earning it the epithet of the "nutritious fruit" ow... Read full abstract on PubMed →
With the increase in demand of fruit wine year by year, it is necessary to develop novel fruit wine with high functional activities. Prunus salicina Lindl. (named as Niuxin plum) i... Read full abstract on PubMed →
Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and suga... Read full abstract on PubMed →
In order to overcome the challenge of synchronously strengthening and toughening polypropylene (PP) with a low-cost and environmental technology, CaCO3 (CC) nanoparticles are modif... Read full abstract on PubMed →
Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars br... Read full abstract on PubMed →
Pectins are polysaccharides present commonly in dicotyledonous and non-grass monocotyledonous plants. Depending on the source, pectins may vary in molecular size, degrees of acetyl... 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.