Papers mentioning wattle or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study investigated the production of activated carbon from <i>Vitis labrusca</i> grape pomace through chemical activation with ZnCl<sub>2</sub> and subsequent carbonization at... Read full abstract on PubMed →
Eight juxtaposed structures dating to the Middle Bronze Age (1650-1550 cal BCE) were exposed during rescue archaeological work in Oppeano (Veneto region, NE Italy). The site, named... Read full abstract on PubMed →
The exploitation of the pequi (<i>Caryocar brasiliense</i>) fruit generates underutilized agro-industrial residues, such as endocarps and almonds, which are rich in value-added com... Read full abstract on PubMed →
Plants have long been used to treat serious illnesses in both humans and animals. A significant underappreciated medicinal tree, <i>Peltophorum africanum</i> Sond is utilized by ma... Read full abstract on PubMed →
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluat... Read full abstract on PubMed →
This study reports on the physicochemical and antioxidant properties of propolis samples from various regions across Western Australia and identifies some phenolic constituents usi... Read full abstract on PubMed →
Plants are a promising source of bioactive compounds that can be used to tackle many emerging diseases both infectious and non-infectious. Among different plants, <i>Acacia</i> is... Read full abstract on PubMed →
For thousands of years, the unique physicochemical properties of plant exudates have defined uses in material culture and practical applications. Native Australian plant exudates,... Read full abstract on PubMed →
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume wit... Read full abstract on PubMed →
Wattle seed <i>(Acacia</i> spp.<i>)</i> is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory prof... Read full abstract on PubMed →
Raw and processed (soaked, soaked/boiled, roasted) wattle, Acacia saligna subspecies (subsp.) saligna, pruinescens, stolonifera and lindleyi, seeds were analysed for nutritional an... Read full abstract on PubMed →
BACKGROUND: The invasion of Spodoptera frugiperda into China has caused serious losses to the food industry and has developed varying degrees of resistance to various chemical pest... Read full abstract on PubMed →
Soy whey is becoming a worldwide issue as a liquid waste stream that is often discarded after tofu, soy protein, and soy-based dairy alternative manufacturing. This study establish... Read full abstract on PubMed →
Reproduction of flowering dogwood trees occurs via obligate out-crossing, and U.S. native bees have been suggested to be primary pollinators of this ecologically and economically i... Read full abstract on PubMed →
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on t... Read full abstract on PubMed →
Epidemiological studies have found 2 significant factors associated with the increased incidence of autism spectrum disorder (ASD): the increased use of acetaminophen in the 1970s... Read full abstract on PubMed →
The research focused on the distinctive empty cup aroma, with the aim of identifying the key aroma compounds and the formation mechanism of empty cup aroma in soy sauce aroma type... Read full abstract on PubMed →
Clostridioides difficile (C. difficile) is an opportunistic pathogen that leads to antibiotic-associated diarrhoea and is a leading cause of morbidity and mortality worldwide. Anti... Read full abstract on PubMed →
Macroalgae stand out for their high content of dietary fiber (30-75%) that include soluble, sulfated (fucoidan, agaran, carrageenan, and ulvan) and non-sulfated (laminaran and algi... Read full abstract on PubMed →
p-Cresol has been identified as a flavouring compound in cheeses; however, scientific studies have already identified p-cresol as a potential chemical contaminant in environmental... 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.