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.
Epidemiological studies show a link between the consumption of plant-derived foods and a range of health benefits. These benefits have been associated, at least partially, to some... Read full abstract on PubMed →
In this study, a syringaldehyde-based fluorescent probe HTYF was successfully synthesized, and HTYF exhibited colorimetric and fluorescent responses to HSO3- and various biogenic a... Read full abstract on PubMed →
Antioxidants play a crucial role in preventing oxidative damage and are therefore integral to various sectors, including healthcare, food preservation, cosmetics, and industrial ap... Read full abstract on PubMed →
The impact of the distillation method on the flavor characteristics of traditional <i>Soju</i> was investigated. Partial least squares-discrimination analysis (PLS-DA) was performe... Read full abstract on PubMed →
The phenolic aldehyde syringaldehyde (SA) has been shown to have an antihyperglycemic effect in diabetic rats due to increased glucose utilization and insulin sensitivity. To under... Read full abstract on PubMed →
We aimed to identify the characteristic phytochemicals of safflower, Chinese sumac, and bauhinia honeys to assess their authenticity. We discovered syringaldehyde, riboflavin, lumi... Read full abstract on PubMed →
Research into bio-based epoxy resins has intensified in recent decades. Here, it is of great importance to use raw materials whose use does not compete with food production. In add... Read full abstract on PubMed →
Valorization of lignocellulosic biomass (LB) has the potential to secure sustainable energy production without impacting food insecurity, whist relieving over reliance on finite fo... Read full abstract on PubMed →
Vanillin and syringaldehyde are widely used as flavoring and fragrance agents in the food products. The potential of a macro-mesoporous adsorption resin was assessed for separation... Read full abstract on PubMed →
BACKGROUND AND OBJECTIVES: Consumption of low- and no-calorie sweeteners (LNCSs) has been associated with adverse health outcomes. However, little is known about the association be... Read full abstract on PubMed →
Hyperglycaemia harms vascular health and promotes platelet aggregation. Reducing glucose concentration is crucial, and sugar alcohols may aid this effort. Used for over 50 years in... Read full abstract on PubMed →
BACKGROUND: Sweeteners have been widely added to food and beverages due to their low-calorie and sweetening properties. However, the role of sweeteners in cancer risk has been a su... Read full abstract on PubMed →
The consumption of artificial sweeteners has significantly increased globally, particularly as a substitute for sugar for the management of conditions such as diabetes and obesity,... Read full abstract on PubMed →
Different strains play crucial roles in achieving the desired diversification of Huangjiu products. Yarrowia lipolytica strains with high (F4) and low (167) erythritol production a... Read full abstract on PubMed →
BACKGROUND: The use of sugar substitutes in food products has recently increased. Limited information regarding the role of various sugar substitutes in caries prevention was found... Read full abstract on PubMed →
The sugar alcohol erythritol is a relatively new food ingredient. It is naturally occurring in plants, however, produced commercially by fermentation. It is also produced endogenou... Read full abstract on PubMed →
Xylitol and erythritol are widely used in a variety of food and oral care products as sugar substitutes. Although a number of studies have been conducted on the health benefits of... Read full abstract on PubMed →
Dietary habits that include an excess of added sugars have been strongly associated with an increased risk of obesity, heart disease, diabetes, and tooth decay. With this associati... Read full abstract on PubMed →
Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies,... Read full abstract on PubMed →
In-depth knowledge bases on physiological properties of microbes are required to design a better microbial system at a gene level and to develop an industrially viable process in a... 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.