Papers mentioning thyme or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<b>Background:</b><i>Myrtus communis</i> L. is a typical aromatic species of the Mediterranean basin, whose leaves are rich in essential oil known for its biological properties. <b... Read full abstract on PubMed →
Microbial endophytes are known as versatile producers of useful metabolites, which have extensive applications in pharmacy, fragrance, agriculture and food. This study aims to scre... Read full abstract on PubMed →
Sclareol, a diterpene alcohol isolated from the herbal and flavor plant clary sage (Salvia sclarea L.), is far-famed as the predominant ingredient in the refined oil of Salvia scla... Read full abstract on PubMed →
Nowadays, the combination of molecules influences their biological effects, and interesting outcomes can be obtained from different component interactions. Using a mixture design m... Read full abstract on PubMed →
A collection of nine Myrtus communis samples from different localities of Sicily was evaluated. Morphological traits and production characteristics have been chosen as parameters t... Read full abstract on PubMed →
The chemical composition and allelopathic, phytotoxic and pesticidal activities of Atriplex cana Ledeb. (Amaranthaceae) essential oil were investigated. Nineteen compounds were ide... Read full abstract on PubMed →
Sclareol is a natural fragrance compound that is used widely in the cosmetic and food industries. This study examined the effect of sclareol on lipopolysaccharide (LPS)-induced acu... Read full abstract on PubMed →
Plants produce thousands of diterpenoid natural products; some of which are of significant industrial value as biobased pharmaceuticals (taxol), fragrances (sclareol), food additiv... Read full abstract on PubMed →
Myrtus communis is a typical plant of the Mediterranean area, which is mainly used as animal and human food and, in folk medicine, for treating some disorders. In the present study... Read full abstract on PubMed →
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 blends of flavor compounds produced by fruits serve as biological perfumes used to attract living creatures, including humans. They include hundreds of metabolites and vary in... Read full abstract on PubMed →
This study investigated the preservative potential of four essential oils (EOs): citronella (Ci), Litsea cubeba (Lc), Coleus amboinicus (Ca), and kaffir lime (Kl) for minced chicke... Read full abstract on PubMed →
Oregano (Origanum vulgare, Lamiaceae plant family) is a well-known aromatic herb with great commercial value, thoroughly utilized by food and pharmaceutical industries. The present... Read full abstract on PubMed →
A high-temperature diaphragm valve-based comprehensive two-dimensional gas chromatography (GC×GC) instrument is demonstrated which readily allows separations up to 325°C. Previousl... Read full abstract on PubMed →
Supercritical fluid extraction (SFE) of the volatile oil from Santolina chamaecyparissus L. flower heads was performed under different conditions of pressure, temperature, mean par... Read full abstract on PubMed →
The present study aimed to investigate the effects of cognitive/emotional bias on central nervous odor processing. Forty-five female participants were divided into three groups and... Read full abstract on PubMed →
Volatile organic compound (VOC) emissions from one electrical plug-in type of pine-scented air freshener and their reactions with O3 were investigated in the U.S. Environmental Pro... Read full abstract on PubMed →
Dihydrocarvone is extensively utilized in food, pharmaceutical, and cosmetic fields because of its pleasant odor, high economic value, and diverse pharmacological properties. In th... Read full abstract on PubMed →
The changes of volatile compounds in soy sauce during long-term fermentation (12 months) were investigated using solid-phase microextraction (SPME) and stir bar sorptive extraction... Read full abstract on PubMed →
The genetic variability of the major essential oil constituents in a germplasm collection of dill (Anethum graveolens L.) from the National Plant Germplasm System was characterized... 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.