Papers mentioning water or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Conventional plastics have become a major environmental concern due to their persistence and accumulation in marine ecosystems. The development of potential degradable polymers (PB... Read full abstract on PubMed →
The development of simple, rapid, and sensitive methods for detecting pesticide in environmental and food samples holds significant importance. Electrochemiluminescence (ECL) sensi... Read full abstract on PubMed →
Lavandula stoechas L. (LS) is an aromatic evergreen herb used broadly in the food, pharmaceutical, and perfume industries. However, the inducer effect of elicitors on secondary met... Read full abstract on PubMed →
The phenolic compound trichlorophenol (TCP) is an ingredient in fungicides and herbicides. This compound's high stability, bioaccumulation, toxicity, and poor biodegradability resu... Read full abstract on PubMed →
In this study, a chlorophenol (CP) 3D-QSAR model with a double activity (bioaccumulation and degradation) combination was established. 19 CPs were divided into a training set and t... Read full abstract on PubMed →
2,4,6-Trichlorophenol (TCP) is the most widely used pesticide in the world and has a devastating effect on the environment and human health. As a result of the use of pyrochlore ty... Read full abstract on PubMed →
Contamination with 2,4,6-trichloroanisole (TCA) often causes taste and odor (T&O) problems in drinking water due to its low odor threshold concentration. Microbial <i>O</i>-methyla... Read full abstract on PubMed →
Honey has a distinct flavor characterized by various volatiles and non-volatiles from diverse origins. In this study, metabolomics combined with sensory analysis was performed to i... Read full abstract on PubMed →
Musty or moldy off-odor in sake severely reduces its quality. Such off-odor is caused by 2,4,6-trichloroanisole (TCA), a compound that is produced by Aspergillus oryzae during sake... Read full abstract on PubMed →
The frequent detection of phenols and indoles in source water gives rise to concern about the taste and odor problems mainly caused by some chemicals. Exploration for the efficient... Read full abstract on PubMed →
The Rio defect is a coffee off-flavor associated to unpleasant medicinal, phenolic, and iodine-like notes. 2,4,6-Trichloroanisole (TCA) is the main marker of this alteration. A new... Read full abstract on PubMed →
In recent years, increasing eutrophication in large freshwater lakes, which are an important drinking water source for cities in China, have been resulted in substantial cyanobacte... Read full abstract on PubMed →
Genetic diversity is essential for survival and adaptation of high altitude plants such as those of Tanacetum genus, which are constantly exposed to environmental stress. We collec... Read full abstract on PubMed →
In this study, occurrence of the haloanisoles odorous compounds in tap water of Chinese cities, were investigated by solid-phase microextraction (SPME)-GC/MS analysis. This study r... Read full abstract on PubMed →
Three approaches in determination of six haloanisoles (2,4,6-trichloroanisole, 2,3,4-trichloroanisole, 2,3,6-trichloroanisole, tetrachloroanisole, pentachloroanisole and 2,4,6-trib... Read full abstract on PubMed →
Taste and odor (T&O) problems in drinking water frequently occur because of many compounds present in the water, of which trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methyl... Read full abstract on PubMed →
Analogs of aliphatic monoterpene dienols (geraniol, nerol, linalool, and lavandulol) and non-branched alcohols (norleaf alcohol, matsutake alcohol, etc.) bearing a cyclopropane rin... Read full abstract on PubMed →
"Earthy-musty" off-flavor problem in water samples are due to organic compounds present at the sub-part-per-trillion level. Most of the developments in the analysis of tastes and o... Read full abstract on PubMed →
Both enantiomers of lavandulol (1), an important constituent of lavender oil, were prepared by enzymatic optical resolution, and the odor quality of the single antipodes were evalu... Read full abstract on PubMed →
"Earthy-musty" off-flavor problem in water samples are due to organic compounds present at the sub-part-per-trillion level. Most of the developments in the analysis of tastes and o... 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.