Papers mentioning tamarind or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Studies evaluating the mechanisms underpinning the biomagnification of polychlorinated biphenyls (PCBs), a globally prevalent group of regulated persistent organic pollutants, comm... Read full abstract on PubMed →
The determination of cocoa shell content (Theobroma cacao L.) in cocoa products using a metabolomics approach was accomplished via high performance liquid chromatography quadrupole... Read full abstract on PubMed →
As a traditional medicinal herb and valuable natural spice in China, Aquilaria sinensis (Lour.) Gilg has many significant pharmacological effects. Agarwood is the resinous heartwoo... Read full abstract on PubMed →
The sphingolipid composition of food as well as of physiological samples has received considerable interest due to their positive biological activities. This study quantified the t... Read full abstract on PubMed →
PURPOSE OF REVIEW: Although environmental levels of polychlorinated biphenyls and certain organochlorine pesticides--hexachlorobenzene, dichlorodiphenyl trichloroethane and its pri... Read full abstract on PubMed →
Data on two classes of brominated polyaromatic flame retardants are reviewed with emphasis on analytical aspects, occurrence, fate, and toxicity in the environment. Concentrations... Read full abstract on PubMed →
Chemical analyses of pheromone-gland extracts and volatiles released by maleGalleria mellonella (L.), the greater wax moth, resulted in the identification and quantification of the... Read full abstract on PubMed →
In rhesus macaques (Macaca mulatta), consumption of food containing commercial polychlorinated biphenyl (PCB) mixtures, some pure polychlorobiphenyl congeners, 2,3,7,8- tetrachloro... Read full abstract on PubMed →
Five gas chromatographic liquid phases (25% Carbowax 20 M plus 4% H(3)PO(4), 17.5% dioctyl sebacate plus 7.5% sebacic acid, 17.5% dioctyl sebacate plus 7.5% docosanoic acid, 5% Twe... Read full abstract on PubMed →
Aspergillus flavus infects important crops and produces carcinogenic aflatoxins, posing a serious threat to food safety and human health. Biochemical analysis and RNA-seq were perf... Read full abstract on PubMed →
Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers' purchasing preferences... Read full abstract on PubMed →
The sedative effects of volatile components in the essential oil of Artemisia montana ("Yomogi") were investigated and measured using gas chromatography-mass spectrometry (GC-MS).... Read full abstract on PubMed →
Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a geographical origin effect was d... Read full abstract on PubMed →
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 →
This research aimed to prepare nanoemulsions based on <i>Annona squamosa</i> seed oil (ASSO) for encapsulation of carvacrol (CARV) and subsequent evaluation of its cytotoxicity and... Read full abstract on PubMed →
Neem oil nanoemulsions (NO NEs) have gained attention as natural antibacterial agents due to toxicity concerns surrounding synthetic preservatives. This study aimed to prepare a re... Read full abstract on PubMed →
The generation of chemically engineered essential oils (CEEOs) prepared from bi-heteroatomic reactions using ammonium thiocyanate as a source of bioactive compounds is described. T... Read full abstract on PubMed →
Safrole, a 162.2 Da natural compound belonging to the alkenylbenzenes class, is classified as a possible carcinogen to humans by IARC (group IIB) and has proven to be genotoxic and... Read full abstract on PubMed →
<i>Pericarpium Citri Reticulatae</i> (PCR) is a natural citrus by-product with beneficial health and nutritive properties that is used widely in food and is an ingredient in tradit... Read full abstract on PubMed →
The purpose of this review is to highlight current research on the benefits of supplementation with foods with a diverse polyphenol composition, including fruits, vegetables, nuts,... 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.