Papers mentioning white currant or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The review article critically evaluates the application of edible plant extracts as natural preservatives in food systems, with a particular focus on environmentally sustainable ex... Read full abstract on PubMed →
To explore the influence of tea trichomes on the quality of white tea, liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS), and headspace solid phase mi... Read full abstract on PubMed →
Mulberries are the "essence of the past", the so-called Proust effect, for the inhabitants of the sericultural regions who enthusiastically remember feeding silkworms with mulberry... Read full abstract on PubMed →
The aim of this work was analyzing the use of olive leaf extracts (OLE) obtained from two local Tunisian olive tree cultivars 'Chemlali' and 'Sayali' to reduce the acrylamide in Ca... Read full abstract on PubMed →
Nature is a valuable source of anti-oxidants that have a health-promoting effect by inhibiting various undesirable changes leading to cell degradation and, consequently, potential... Read full abstract on PubMed →
Black fruits, especially blackberries and black currants, are highly appreciated by consumers due to their nutraceutical properties, which have reported health benefits. This study... Read full abstract on PubMed →
Phenolic compounds are an important group of organic molecules with high radical scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging interest in... Read full abstract on PubMed →
Sulfur compounds play an important role in the sensory characteristics of wine. These molecules can derive from the grape, in which the non-volatile forms are usually present as gl... Read full abstract on PubMed →
Colon cancer is one of the most prevalent diseases across the world. Numerous epidemiological studies indicate that diets rich in fruit, such as berries, provide significant health... Read full abstract on PubMed →
Currant seeds, a by-product of juice production, are recognized as a valuable source of oil rich in polyunsaturated fatty acids. We have evaluated 28 currant varieties for their oi... Read full abstract on PubMed →
The objectives of this study were to develop an ammonolysis-based microencapsulation technique using a nonhalogenated isopropyl formate and to evaluate its feasibility in preparing... Read full abstract on PubMed →
Identifying key volatile organic compounds (VOCs) that help slugs locate host plants can enhance eco-friendly slug management. We used sequential solvent extraction of Ginkgo bilob... Read full abstract on PubMed →
New strategies of control need to be developed with the aim of economic and environmental sustainability in plant and crop protection. Metabolomics is an excellent platform for bot... Read full abstract on PubMed →
Numerous flavoring chemicals are added to e-cigarette liquids to create various flavors. Flavorings provide sensory experience to users and increase product appeal; however, concer... Read full abstract on PubMed →
Topical formulations are medications applied locally on the skin to treat ailment. They are made up of complex mixtures of active ingredients and excipients. Till date, no analytic... Read full abstract on PubMed →
Capsaicinoids, salicylic acid, methyl and ethyl salicylate, glycol monosalicylate, camphor and l-menthol are widely used in topical formulations to relieve local pain. For each sep... Read full abstract on PubMed →
2-Methylfuran (2-MF) is a process-related contaminant found primarily in heat-treated foods, such as coffee or canned food. The oxidative metabolic activation of 2-MF is supposed t... Read full abstract on PubMed →
2-Methylfuran (2-MF) is a well-known industrial chemical and also formed via thermal treatment of food. One main source of 2-MF in the human diet is coffee. 2-MF is known to form 3... Read full abstract on PubMed →
This work compared the flavor evolution of normal-fat (NF) with that of low-fat (LF) Chinese sausage during natural fermentation. Higher degree of lipid oxidation occurred in NF sa... Read full abstract on PubMed →
Furan, a significant food contaminant, was found in many cooked foods. In most cooked foods, furan has been found to be coexisted with some alkylated derivatives such as 2-methylfu... 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.