Papers mentioning wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Understanding how nanonutrients influence the growth and physiological processes of cultivable fish can boost fish production efficiency with less management, advancing aquaculture... Read full abstract on PubMed →
Among various herbal plants, saffron has been the subject of study in various medical and food fields. Among the compounds of saffron, safranal is one of them. Safranal is a monote... Read full abstract on PubMed →
"The development and deployment of a practical and portable technology for on-site chiral identification of enantiomers hold immense significance in the fields of medical and biolo... Read full abstract on PubMed →
Safranal (a monoterpene aldehyde) is the major volatile component of saffron which is responsible for the saffron unique odor. Several studies have shown the pharmacological activi... Read full abstract on PubMed →
AIMS: Naringin, a flavonoid present in citrus fruits, has been known for the capacity to reduce lipid synthesis and anti-inflammatory. In this study, we investigated whether naring... Read full abstract on PubMed →
Osteoporosis is considered an age-related disorder of the skeletal system, characterized primarily by decreased bone mineral density (BMD), microstructural quality and an elevated... Read full abstract on PubMed →
Naringin is the major polyphenol in bitter orange peel with antioxidant property. However, its pH sensitivity, low solubility, and bitter taste limit its application in food. In th... Read full abstract on PubMed →
Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use... Read full abstract on PubMed →
Reactive oxygen species (ROS) are produced as a result of various environmental factors and cellular metabolism reactions creating oxidative stress. The reversible oxidative modifi... Read full abstract on PubMed →
Type 2 diabetes mellitus (T2DM) is the most widespread form of diabetes, characterized by chronic hyperglycaemia, insulin resistance, and inefficient insulin secretion and action.... Read full abstract on PubMed →
4-Ethylguaiacol, a common aroma compound of baijiu (a traditional Chinese alcoholic beverage), was assessed for its potential anti-inflammatory effects in an LPS-induced THP-1 cell... Read full abstract on PubMed →
The presence of 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines affect negatively their aroma conferring horsy, barnyard, smoky and medicinal aromatic notes. These... Read full abstract on PubMed →
An efficient and rapid fluorescent nanoprobe is described for the determination of the aroma compound 4-ethylguaiacol (4-EG). A molecularly imprinted polymer was doped with a coval... Read full abstract on PubMed →
BACKGROUND: Saffron, the dried stigmas of Crocus sativus L., is a highly valued agricultural product that is used mainly as a food coloring and flavoring agent. Three main secondar... Read full abstract on PubMed →
Saffron, the dried red stigmas of Crocus sativus L. plant, is the most expensive spice in the world. It is highly valued not only for the color and flavor that exerts to various fo... Read full abstract on PubMed →
D-alanine is widely used in medicine, food, additives, cosmetics, and other consumer items. Esterase derived from Bacillus cereus WZZ001 exhibits high hydrolytic activity and stere... Read full abstract on PubMed →
Cork shows an active role in the sorption of volatile phenols from wine. The sorption properties of 4-ethylphenol and 4-ethylguaiacol phenols in hydro-alcoholic medium placed in co... Read full abstract on PubMed →
ORIGINAL ARTICLE Catalytic properties, functional attributes and industrial applications of b-glucosidases Gopal Singh1 • A. K. Verma2 • Vinod Kumar3 Received: 20 April 2015 / Acce... Read full abstract on PubMed →
Saffron (Crocus sativus) is a widely used food additive used for its color and taste. It has been reported that saffron possesses significant in vivo and in vitro anti-tumor activi... Read full abstract on PubMed →
Tetrapyrroles are essential to basic biochemical processes such as electron transfer and photosynthesis. However, it is not known whether these evolutionary old molecules have a pr... 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.