Papers mentioning topping or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Medicinal plants such as Centella asiatica, Conyza sumatrensis, and Justicia betonica are widely used in Uganda for traditional wound healing. However, the impact of cultivation co... Read full abstract on PubMed →
This study investigates the physiological basis for the inferior curing quality of low-quality flue-cured tobacco leaves. Using 'Yunyan 300' tobacco, we compared normal (CK), multi... Read full abstract on PubMed →
Tobacco is a significant industrial crop, serving as a model for plant science and a promising specie for the production of proteins and small molecules. However, system biology st... Read full abstract on PubMed →
<h4>Introduction</h4>Tobacco flower buds play a crucial role in enhancing the aroma quality of cigar tobacco leaves (CTLs). By incorporating tobacco flower bud extract into the fer... Read full abstract on PubMed →
The effects of ceramic pot on the sensory characteristics and chemical composition of aging Chardonnay and Cabernet Sauvignon wine were compared with stainless steel tanks and oak... Read full abstract on PubMed →
This study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels wit... Read full abstract on PubMed →
<h4>Introduction</h4>During tobacco growth and development, variations in environmental conditions and cultivation practices can lead to the emergence of low-quality tobacco leaves... Read full abstract on PubMed →
BACKGROUND: Mushroom possesses desirable aroma, taste, texture, health-promoting and disease-preventing dietary components, making it an ideal ingredient, especially for animal-bas... Read full abstract on PubMed →
<i>Coffea arabica</i> (Rubiaceae) is a basic drink for all Gulf societies, especially Saudi Arabia, it is the main part of the Saudi tradition. This investigation was carried out t... Read full abstract on PubMed →
Apples have distinctive quality attributes that may be defined by environmental conditions of the geographical regions where fruits are cultivated, such as temperature, solar radia... Read full abstract on PubMed →
Fatty acid compositions of frequently consumed foods in Turkey were analyzed by capillary gas chromatography with particular emphasis on trans fatty acids. The survey was carried o... Read full abstract on PubMed →
L. A total of seven different samples were prepared and eight alkaloids were studied, three tropane (atropine, scopolamine, and anisodamine) and five opium (morphine, codeine, theb... Read full abstract on PubMed →
BACKGROUND: The influence of sugar intake on the risk of colorectal cancer (CRC) remains controversial, and there is a need to investigate the heterogeneity of effects among racial... Read full abstract on PubMed →
α-amylase is an endonucleoside hydrolase that hydrolyzes the α-1, 4-glycosidic bonds inside polysaccharides, such as starch, to generate oligosaccharides, dextrins, maltotriose, ma... Read full abstract on PubMed →
Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well... Read full abstract on PubMed →
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a h... Read full abstract on PubMed →
Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rins... Read full abstract on PubMed →
BACKGROUND/OBJECTIVES: Women with premenstrual syndrome (PMS) are encouraged to reduce sugar and increase fiber intake to reduce symptoms. However, research supporting these recomm... Read full abstract on PubMed →
Nanoparticles (NPs) have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability... Read full abstract on PubMed →
Trehalose, a nonreducing disaccharide, has been extensively applied to food, cosmetics, and pharmaceutical goods. The resultant solution of trehalose prepared by enzymatic methods... 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.