Papers mentioning tea or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This paper studied the influence of storage duration on the flavor profile of white tea in detail, with samples produced between 2020 and 2023. Sensory evaluation was performed by... Read full abstract on PubMed →
Actinomycetes have emerged as significant biocontrol resources due to their rich array of bioactive natural products. While much research has historically focused on secondary meta... Read full abstract on PubMed →
Ulcerative colitis (UC) is a chronic inflammatory bowel disease with growing incidence worldwide. Our group reported the compound 5-choro-1-[(2,3-dihydro-1-benzofuran-2-yl)methyl]p... Read full abstract on PubMed →
Abuse of novel arylcyclohexylamines (ACX) poses risks for toxicities, including adverse neurocognitive effects. In vivo effects of ring-substituted analogs of phencyclidine (PCP),... Read full abstract on PubMed →
AIMS: Benzofurans are used recreationally, due their ability to cause psychostimulant and/or entactogenic effects, but unfortunately produce substantial adverse effects, including... Read full abstract on PubMed →
Among the monoterpenoid aroma compounds formed by the basidiomycete Cystostereum murrayi are highly potent bicyclic benzofuran derivatives. In addition to the dill ethers previousl... Read full abstract on PubMed →
Coal tar industry has been reported to discharge 2-methylpyridine (2Mp) in concentrations up to 150 mg L-1. For removal of 2Mp, activated carbon was synthesized from blackboard tre... Read full abstract on PubMed →
Here we studied energy valorization of food waste by hydrothermal carbonization coupled with anaerobic digestion. Hydrothermal treatment was carried out at 200 °C and 230 °C for 1... Read full abstract on PubMed →
The capture and safe storage of radioactive iodine (129I or 131I) are of a compelling significance in the generation of nuclear energy and waste storage. Because of their physioche... Read full abstract on PubMed →
Gel properties of threadfin bream surimi gels with squid fin protein hydrolysate (SFPH) at various concentrations (0, 1, 2, 3, and 4%; w/w) were determined. The gel without SFPH (C... Read full abstract on PubMed →
Highland barley Monascus has historically been used in solid state fermentation and traditional fermented foods in Tibet. It is possessed of the characteristics of medicine and foo... Read full abstract on PubMed →
The present research aimed to evaluate the antibacterial activity of volatile organic compounds (VOCs) produced by octocoral-associated bacteria Bacillus sp. BO53 and Pseudoalterom... Read full abstract on PubMed →
Elsevier Editorial System(tm) for Food Chemistry Manuscript Draft Manuscript Number: FOODCHEM-D-18-04217R2 Title: Effect of the winemaking proc... Read full abstract on PubMed →
"Let food be thy medicine and thy medicine be thy food" was expressed by Hippocrates and the health benefits of medicinal plants and natural products have been considered by humans... Read full abstract on PubMed →
A series of conjugated microporous polymers containing thiophene-moieties (SCMP-COOH@1-3) was obtained by a homo-coupling polymerization reaction. Then the SCMP-COOH@1-3 were direc... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: Ligularia przewalskii (Maxim.) Diels (LP) (called zhangyetuowu in Chinese), is generally found in moist forest areas in the western regions of China... Read full abstract on PubMed →
This article describes for the first time the combination of electrophoretic focusing on inverse electromigration dispersion (EMD) gradient, a new separation principle described in... Read full abstract on PubMed →
A simple, reliable, selective and sensitive method for the determination of volatile thiols at trace levels in lipid matrices was developed. The method consisted of a single-step d... Read full abstract on PubMed →
Dronedarone is a benzofuran derivative approved by the Food and Drug Administration to decrease the risk of cardiovascular hospitalization in patients with paroxysmal or persistent... Read full abstract on PubMed →
The volatile compounds in Parmigiano-Reggiano cheese were isolated by solvent extraction/high vacuum distillation, followed by separation into acidic, basic, water-soluble, and neu... 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.