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.
Sclareol (1) is a natural fragrance compound used widely in the cosmetic and food industries. Lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages and the λ-carrageenan-induced... Read full abstract on PubMed →
The premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent of prunes. The compounds responsible for this deteri... Read full abstract on PubMed →
Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosin... Read full abstract on PubMed →
We present data on the levels of both volatile and nonvolatile N-nitroso compounds in various smoked meats, including bacon, and in food contact materials (e.g., baby bottle rubber... Read full abstract on PubMed →
BACKGROUND: Safer, plant-derived alternatives to hydroquinone are needed for managing hyperpigmentation. Steam-distilled oils of Periploca sepium (China) and Periploca angustifolia... Read full abstract on PubMed →
This research focused on synthesizing a Schiff base (L) and its Co(II) and Pd(II) complexes under appropriate conditions to contribute to enhancing antioxidant activity. The ligand... Read full abstract on PubMed →
This study elucidated the succession of microbial community structures and their influence on the physicochemical parameters and volatile compounds in fermented grains (FG) of <i>F... Read full abstract on PubMed →
The distinctive fragrance of Wuyi Rock Tea (WRT) has garnered high attention in recent years. Herein, we conducted a comprehensive comparison of the sensory attributes and odor-act... Read full abstract on PubMed →
The development of antibiotic resistant microbial pathogens has become a global health threat and a major concern in modern medicine. The problem of antimicrobial resistance (AMR)... Read full abstract on PubMed →
Over-fired drying, a crucial process in the production of Lu'an Guapian (LAGP) tea, greatly enriches the tea's aroma. In this study, the aroma compounds of LAGP tea processed throu... Read full abstract on PubMed →
Woody biomass comprising cellulose, hemicellulose, and lignin has been the focus of considerable attention as an alternative energy source to fossil fuel for various applications.... Read full abstract on PubMed →
Herbivore-induced plant volatiles (HIPVs) are widely recognized as an ecologically important defensive response of plants against herbivory. Although the induction of this 'cry for... Read full abstract on PubMed →
Black cherry is an ecologically important high-value wood. A decline of its regeneration has been reported in the USA, which could be associated with a lack of pollination. This st... Read full abstract on PubMed →
The complexity of determining the composition of animal tissue lipids is greatly increased by the presence of plasmalogens in which the alkyl chain is linked to glycerol by an enol... Read full abstract on PubMed →
Subarctic vegetation is composed of mountain birch [Betula pubescens ssp. czerepanovii (MB)] forests with shrubs and other species growing in the understorey. The effects of the pr... Read full abstract on PubMed →
The substance group of very volatile organic compounds (VVOCs) is moving into the focus of indoor air analysis, facing ongoing regulations at international and European levels targ... Read full abstract on PubMed →
Eryngium campestre and E. amethystinum are thorny herbs belonging to the Apiaceae family and spontaneously growing in stony pastures and dry meadows, preferentially on calcareous s... Read full abstract on PubMed →
The first visible light-induced Pd-catalyzed Heck reaction of α-heteroatom substituted alkyl iodides and -bromides with vinyl arenes/heteroarenes has been developed. This transform... Read full abstract on PubMed →
Labrador tea is a name for the dried leaves of Rhododendron groenlandicum, R. tomentosum or R. neoglandulosum (family Ericaceae, previously genus Ledum) as well as for the beverage... Read full abstract on PubMed →
The components responsible for the typical burnt smell that occurs after accidental fires (e.g. in buildings) were identified. For this purpose, samples of odorous materials were t... 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.