Papers mentioning za'atar or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Despite herbal medicine being popular across the Mediterranean basin, there is no evidence in favor of COVID-19 infection. This study investigates the utilization and effects of me... Read full abstract on PubMed →
Interest in plant-based diets has been on the rise in recent years owing to the potential health benefits of their individual components and the notion that plant-based diets might... Read full abstract on PubMed →
There is growing interest in Origanum syriacum due to attractive culinary applications and functional properties. Solar drying is the most common conventional method for drying Ori... Read full abstract on PubMed →
<h4>Background</h4><i>Origanum syriacum</i> (<i>O. syriacum</i>) is a very popular edible and medicinal plant in the East Mediterranean countries. The aims of the current study wer... Read full abstract on PubMed →
The yield of Za'atar (<i>Thymbra spicata</i>) essential oils were found to be 2.5-3.4% at extraction process temperatures of 100-175 °C. The essential oils contained 79.5-86.2% car... Read full abstract on PubMed →
Many Lamiaceae species are consumed in the Lebanese cuisine as food or condiment and are largely used in the traditional medicine of Lebanon to treat various diseases, including mi... Read full abstract on PubMed →
ABSTRACT Lipid and protein oxidations are most important factors that can cause quality deterioration in fresh and cooked poultry meat during storage because many secondary compoun... Read full abstract on PubMed →
AIM: This research concerns the patentability of carvacrol; it could be helpful for researchers to easily identify any innovation in the biotechnological application of this monote... Read full abstract on PubMed →
The present study aimed to comprehensively characterize the volatile compounds from the aerial parts of Origanum grosii and evaluate their potential as antioxidants and enzyme inhi... Read full abstract on PubMed →
Carvacrol and thymol are broad-spectrum natural antimicrobial agents. To reduce their volatility and improve their antimicrobial performance, synergistic systems were prepared load... Read full abstract on PubMed →
BACKGROUND: Plant-derived compounds can be used as antimicrobial agents in medicines and as food preservatives. These compounds can be applied along with other antimicrobial agents... Read full abstract on PubMed →
The research of starch as a matrix material for manufacturing biodegradable films has been gaining popularity in recent years, indicating its potential and possible limitations. To... Read full abstract on PubMed →
The current demand for new antimicrobial systems has stimulated research for the development of poly(lactic acid)/carvacrol (PLA/CAR)-based materials able to hinder the growth and... Read full abstract on PubMed →
Carvacrol, a plant-derived volatile small molecule, is effective against various agents that can cause damage to humans, the food processing industry, and plants, and is considered... Read full abstract on PubMed →
Carvacrol (CV) is a phenolic monoterpenoid found in essential oils of oregano (Origanum vulgare), thyme (Thymus vulgaris), pepperwort (Lepidium flavum), wild bergamot (Citrus auran... Read full abstract on PubMed →
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alte... Read full abstract on PubMed →
Carvacrol is a monoterpenic phenol produced by an abundant number of aromatic plants, including thyme and oregano. Presently, carvacrol is used in low concentrations as a food flav... Read full abstract on PubMed →
During the last few years the scientific community has shown a considerable interest in the study of plant materials as sources of new compounds to be processed into antimicrobial... Read full abstract on PubMed →
Feruloyl esterase (FAE)-producing lactobacillus strains were selected from the citrus whole-fruit pulp after 48 h of fermentation. Among them, Lactiplantibacillus plantarum K33 sho... Read full abstract on PubMed →
Potassium (K) is recognized as a crucial element affecting fruit flavor quality and influences the accumulation of citric acid (CA). To gain deeper insights into how K regulates CA... 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.