Papers mentioning tomato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The se... Read full abstract on PubMed →
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. T... Read full abstract on PubMed →
The textural, rheological and flavor reconstitution behaviors of rehydrated instant Tremella fuciformis soup, treated by combined freeze drying + vacuum drying (FD-VD), freeze dryi... Read full abstract on PubMed →
Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant ac... Read full abstract on PubMed →
Panax ginseng (Meyer) and Panax notoginseng (Burkill), belonging to the family Araliaceae, are used worldwide as medicinal and functional herbs. Numerous publications over the past... Read full abstract on PubMed →
Unlike polyphenols, which are widely available in the diet, polyacetylenes are available only from the Apiaceae family vegetables, including carrot, parsnip, fennel, celery, and ma... Read full abstract on PubMed →
Syzygium paniculatum Gaertn of the family Myrtaceae is a medicinal and aromatic plant. The hydrodistilled volatile oil (VO) from the aerial parts was characterised by GC-MS and Kov... Read full abstract on PubMed →
Four pilot-scale conductive dryers, namely a vacuum drum dryer (VDD), a drum dryer (DD), an agitated thin film dryer (ATFD) and a refractance window dryer (RWD), were used to dry to... Read full abstract on PubMed →
The behavior of the greenhouse whitefly, Trialeurodes vaporariorum Westwood (Hemiptera: Aleyrodidae), is known to be affected by plant volatile cues, but its attraction or repellen... Read full abstract on PubMed →
Falcarinol (FaOH) and falcarindiol (FaDOH) are found in many food plants of the Apiaceae family. Carrots are a major dietary source of these polyacetylenes. Feeding azoxymethane (A... 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 →
Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. Wh... Read full abstract on PubMed →
Polyacetylenes of the falcarinol type are present in vegetables such as carrots and parsley. They display interesting bioactivities and hold potential as health-promoting and thera... Read full abstract on PubMed →
Many epidemiological studies have provided evidence that a high intake of fruits and vegetables is associated with a reduced risk for the development of cancer and cardiovascular d... 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 →
Six-year-old Levisticum officinale (lovage) hairy root cultures were used to study the effect of eight different NH(4) (+):NO(3) (-) ratios on their growth and volatile components.... Read full abstract on PubMed →
Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extrac... Read full abstract on PubMed →
Vanillin is a naturally occurring compound and food-flavoring agent with antioxidant and antimutagenic activities. In present study, we explored the radioprotective effect of a nov... Read full abstract on PubMed →
Membrane introduction mass spectrometry (MIMS) coupled to a miniature mass spectrometer equipped with a cylindrical ion trap (CIT) analyzer was used to monitor the flavor component... Read full abstract on PubMed →
The main factor responsible for the sensory aging of beer is the increase in off-flavor aldehydes during beer storage. In pilot brews (200 L) of pale lager beer with different hopp... 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.