Papers mentioning sweet grass or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Background</h4>Roasting conditions significantly influence the sensory profile of Hubei strip-shaped green tea (HSSGT).<h4>Methods</h4>This study examined the effects of roast... Read full abstract on PubMed →
Gannan yak meat is a natural green organic food with rich nutritional value. However, the slaughter age of Gannan yak in the market is older and has lower meat quality. In this stu... Read full abstract on PubMed →
The aim of this study was to evaluate the effect of five varieties on the quality of herbaceous peony tea by physicochemical analysis, sensory evaluation, antimicrobial capacity an... Read full abstract on PubMed →
Variations in industrial fermentation techniques have a significant impact on the fermentation of cigar tobacco leaves (CTLs), consequently influencing the aromatic attributes of t... Read full abstract on PubMed →
The purpose of this study was to investigate the chemical composition and biological activity of the volatile oils (VOs) from the flowers of three buckwheat species, Fagopyrum escu... Read full abstract on PubMed →
UvA-DARE is a service provided by the library of the University of Amsterdam (https://dare.uva.nl)UvA-DARE (Digital Academic Repository)My WayNoncanonical Biosynthesis Pathways for... Read full abstract on PubMed →
The biosynthetic processes leading to many of the isoprenoid volatiles released by tomato fruits are still unknown, though previous reports suggested a clear correlation with the c... Read full abstract on PubMed →
Fresh leaves of Actephila excelsa (Dazl.) Muell. from Vietnam were steam distilled to produce an oil in a yield of 0.15% (v/w). The essential oil was analyzed by a combination of c... Read full abstract on PubMed →
Carotenoids are isoprenoid pigments that upon oxidative cleavage lead to the production of norisoprenoids that have profound effect on flavor and aromas of agricultural products. T... Read full abstract on PubMed →
After the qualitative and quantitative investigation of the flavor compounds of tomatoes, the flavor compositions of tomato juices treated by different technological methods were d... Read full abstract on PubMed →
Saffron has been used in Chinese medicine for a very long time, dating back to 1979, when it was first brought inside of China. According to Traditional Chinese medicine, saffron h... Read full abstract on PubMed →
Among various herbal plants, saffron has been the subject of study in various medical and food fields. Among the compounds of saffron, safranal is one of them. Safranal is a monote... Read full abstract on PubMed →
Safranal (a monoterpene aldehyde) is the major volatile component of saffron which is responsible for the saffron unique odor. Several studies have shown the pharmacological activi... Read full abstract on PubMed →
Reactive oxygen species (ROS) are produced as a result of various environmental factors and cellular metabolism reactions creating oxidative stress. The reversible oxidative modifi... Read full abstract on PubMed →
BACKGROUND: Saffron, the dried stigmas of Crocus sativus L., is a highly valued agricultural product that is used mainly as a food coloring and flavoring agent. Three main secondar... Read full abstract on PubMed →
Saffron, the dried red stigmas of Crocus sativus L. plant, is the most expensive spice in the world. It is highly valued not only for the color and flavor that exerts to various fo... Read full abstract on PubMed →
Saffron (Crocus sativus) is a widely used food additive used for its color and taste. It has been reported that saffron possesses significant in vivo and in vitro anti-tumor activi... Read full abstract on PubMed →
Hexanol is a volatile alcohol and a major component of plant essential oils (EOs). However, the antibacterial activity of hexanol vapor has not been well studied. This study aimed... Read full abstract on PubMed →
A striking feature of plant ecology is the ability of plants to detect and respond to environmental cues such as herbivore-induced plant volatiles (HIPVs) by priming or directly ac... Read full abstract on PubMed →
Volatile organic compounds are important for herbivorous insects in locating their host plants. The rice leaf folder, Cnaphalocrocis medinalis (Guenée), is a devastating migratory... 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.