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.
The synthesis of 2-phenylbenzoxazole fluorosulfate derivatives was carried out using the SuFEx reaction. To study the anticancer properties of the obtained compounds, the cell line... Read full abstract on PubMed →
<h4>Purpose</h4>Metabolic characterization of primary angiitis of the central nervous system (PACNS) is crucial for understanding the disease pathogenesis and progression mechanism... Read full abstract on PubMed →
N-Heterocyclic carbenes (NHCs) are among the most versatile ligands in transition metal catalysis with their steric and electronic properties playing a critical role in governing r... Read full abstract on PubMed →
Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a chal... Read full abstract on PubMed →
Global warming, climate change, and drought are global issues. Thus, drought-tolerant and water-efficient plant species must be chosen. Selection helps maintain crop productivity.... Read full abstract on PubMed →
The improvement of the extra virgin olive oil (EVOO) extraction process involves the proper management of endogenous enzymes of the olive fruit and all the technological conditions... Read full abstract on PubMed →
By taking advantage of a sequence of oxidative addition/reductive elimination reactions, Pt(II) cyclometalated derivatives are able to promote a rare C(sp<sup>2</sup>)-C(sp<sup>3</... Read full abstract on PubMed →
The rare-earth metal dialkyl complexes (κ<sup>2</sup>-L<sup>1</sup>)RE(CH<sub>2</sub>SiMe<sub>3</sub>)<sub>2</sub>·(THF)<sub>2</sub> [RE = Lu(1a), Yb(1b), Er(1c), Y(1d), Dy(1e)] (L... Read full abstract on PubMed →
Iron porphyrins are known to provide CH<sub>4</sub> as an eight-electron reduction product of CO<sub>2</sub> in a photochemical reaction. However, there are still some aspects of t... Read full abstract on PubMed →
A protein hydrolysate of goat viscera added with xylose, cysteine, and thiamine under different pH was used to prepare a meat flavoring. Goat viscera hydrolysate and flavoring were... Read full abstract on PubMed →
The present study aimed to explore the key volatile compounds (VCs) that lead to the formation of characteristic flavors in ripe Pu-erh tea (RIPT) fermented by Monascus purpureus (... Read full abstract on PubMed →
This study investigates agro-industrial by-products as sources of bioactive compounds, particularly focusing on phenolic compounds known for their antioxidant properties. With grow... Read full abstract on PubMed →
Biosynthesis is the safest method for preparing GABA; however, there are not enough GABA-producing strains to provide an effective resource. The purpose of this study was to determ... Read full abstract on PubMed →
The use of crystalline metal-organic complexes with definite structures as multilevel memories can enable explicit structure-property correlations, which is significant for designi... Read full abstract on PubMed →
The greenhouse gas SF<sub>5</sub>CF<sub>3</sub> was photochemically activated with SIMes (1,3-Bis(2,4,6-trimethylphenyl)-4,5-dihydroimidazol-2-ylidene) to give 1,3-dimesityl-2,2-di... Read full abstract on PubMed →
Remote C-H functionalization of heterocyclic biaryls will be of great importance in synthesis and medicinal chemistry. Through adjusting the geometric relationship of the directing... Read full abstract on PubMed →
One of the main reasons for consumer rejection of plant-based meat alternatives is the lack of meaty flavor after cooking. In this study, a platform was developed to generate meaty... Read full abstract on PubMed →
The pickle-like odor, which was caused by the excess volatile sulfur compounds (VSCs), is an undesirable odor in soy sauce flavor Baijiu (SSB). The aim of this study was to explore... Read full abstract on PubMed →
Common wheat (<i>Triticum aestivum</i>) is one of the most consumed staple foods used for bakery products. Outer layers of grain present a great diversity of bioactive compounds, e... Read full abstract on PubMed →
Bee pollen is a hive product made up of flower pollen grains, nectar, and bee salivary secretions that beekeepers can collect without damaging the hive. Bee pollen, also called bee... 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.