Papers mentioning yellow zucchini 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 food environments that people have access to shape their food choices. The purpose of this study was to use mixed methods to characterize the external food environment in infor... Read full abstract on PubMed →
Pine bark extract (PBE) is a material used as a health food. Its functionality is attributed to the antioxidant effect of its contained procyanidins, and quantification of the proc... Read full abstract on PubMed →
This study investigates the effects of hawthorn leaves treatment and preheating on the physicochemical properties, aromatic profiles, and nutritional components of hawthorn wine. T... Read full abstract on PubMed →
Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical... Read full abstract on PubMed →
Californian-style black olives can undergo different chemical changes during the sterilization process that can affect their sensory and phenol characteristics. Thus, these olives... Read full abstract on PubMed →
The genus of Salix is used in food, medicine and nutraceuticals, and standardized by using the single marker compound Salicin only. Stem bark is the official part used for the prep... Read full abstract on PubMed →
The flavan-3-ols of 10 primarily plant food byproducts, including Muscat Hamburg grape seed, hawthorn sarcocarp, litchi pericarp, cocoa bean, peanut skin, lotus seedpod, Xinyang Ma... Read full abstract on PubMed →
Chronic kidney disease (CKD) is a global health challenge due to its high prevalence, and it increases the risk of development of end-stage renal disease. Although the pathophysiol... Read full abstract on PubMed →
Mugua, fruit of the genus Chaenomeles, is a valuable source of health food and Chinese medicine. To elucidate the bioactive compounds of five wild Chaenomeles species, extracts fro... Read full abstract on PubMed →
Taurine, the most abundant sulfonic amino acid in humans is largely obtained from diets rich in animal proteins. However, taurine is dietary non-essential because it can be synthes... Read full abstract on PubMed →
Taurine is a conditionally essential micronutrient and one of the most abundant amino acids in humans1-3. In endogenous taurine metabolism, dedicated enzymes are involved in the bi... Read full abstract on PubMed →
Domestic dogs and cats have evolved differentially in some aspects of nutrition, metabolism, chemical sensing, and feeding behavior. The dogs have adapted to omnivorous diets conta... Read full abstract on PubMed →
Raw meat-based diets for pet nutrition are becoming increasingly popular. The percentage of meat content, composition of nutrients, and amount of additives started to play an impor... Read full abstract on PubMed →
BACKGROUND: Oral supplementation with some amino acids (like methionine, taurine, and cysteine) could be useful in subjects with hair loss conditions such as androgenic alopecia (A... Read full abstract on PubMed →
Mammals can obtain taurine from food and synthesize it from sulfur-containing amino acids. Mammalian fetuses and infants have little ability to synthesize taurine. Therefore, they... Read full abstract on PubMed →
Taurine, a cysteine-derived zwitterionic sulfonic acid, is a common ingredient in energy drinks and is naturally found in fish and other seafood. In humans, taurine is produced mai... Read full abstract on PubMed →
BACKGROUND: Taurine has become a popular supplement among athletes attempting to improve performance. While the effectiveness of taurine as an ergogenic aid remains controversial,... Read full abstract on PubMed →
An electrophoretic method (on-line coupled capillary isotachophoresis and capillary zone electrophoresis) with conductometric detection for the determination of free taurine in sel... Read full abstract on PubMed →
Citation: Aldrich, G. C., & Koppel, K. (2015). Pet food palatability evaluation: A review of standard assay techniques and interpretation of results with a primary focus on limitat... Read full abstract on PubMed →
Active people energy demands are usually fulfilled by the consumption of confectionery products. However, even if confectionery products are well known as having high energy conten... 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.