Results 81 to 90 of about 15,040 (164)

Integrated Evaluation of the Multifunctional Bioactivity of Curcuma zedoaria (Christm.) Roscoe Essential Oil: Antimicrobial, Insecticidal, and Postharvest Effects on Fresh Ginger

eFood, Volume 7, Issue 4, August 2026.
Multifunctional bioactivity of Curcuma zedoaria essential oil. ABSTRACT Plant‐derived essential oils are increasingly investigated as sustainable alternatives for food preservation and crop protection; however, their multifunctional applicability under postharvest conditions remains insufficiently explored.
Miroslava Kačániová, Minhang Qiao, Joel Horacio Elizondo‐Luevano, Zhaojun Ban, Li Li, Yizhou Gao, Anis Ben Hsouna, Rania Ben Saad, Maciej Ireneusz Kluz, Stefania Garzoli   +9 more
wiley   +1 more source

Identification of Attractants from Three Host Plants and How to Improve Attractiveness of Plant Volatiles for Monochamus saltuarius

Plants
As a new vector insect of pine wood nematodes in China, the Monochamus saltuarius (Coleoptera: Cerambycidae) vectors pine wilt nematodes into healthy pine trees through feeding and oviposition, resulting in huge economic losses to forestry.
Yifan Dong, Dongping Chen, Siye Zhou, Zhengyi Mao, Jianting Fan   +4 more
doaj   +1 more source

Single-factor analysis of Ni-B-AC-catalyzed β-pinene hydrogenation based on hierarchical analysis. [PDF]

RSC Adv, 2022
Deng Q, Jiang L, Yang Y, Yu Y.
europepmc   +1 more source

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

Selective Catalytic Isomerization of β-Pinene Oxide to Perillyl Alcohol Enhanced by Protic Tetraimidazolium Nitrate. [PDF]

ChemistryOpen, 2021
Li H, Liu J, Zhao J, He H, Jiang D, Kirk SR, Xu Q, Liu X, Yin D.   +8 more
europepmc   +1 more source

Metabolite Variations in Lepidium sativum Seeds Among Different Germplasms: Unraveling the Link Between Environment and Chemical Compounds

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Comparative phytochemical analysis of Lepidium sativum seed populations revealed environmentally driven variation in essential oil composition, while fatty acid profiles remained largely stable across populations. Benzyl nitrile was the dominant essential oil constituent, α‐linolenic acid was the major fatty acid, and all populations exhibited weak ...
Seyed Mehdi Talebi, Majid Mahdieh, Ghassan Mohammad, Mansour Ghorbanpour   +3 more
wiley   +1 more source

Rates and Yields of Unimolecular Reactions Producing Highly Oxidized Peroxy Radicals in the OH-Induced Autoxidation of α-Pinene, β-Pinene, and Limonene. [PDF]

J Phys Chem A, 2022
Piletic IR, Kleindienst TE.
europepmc   +1 more source

Enhancing Ground Beef Shelf Life Using Psidium guajava Leaf and Oliveria decumbens Essential Oils: Antimicrobial, Antioxidant, and Quality Preservation Effects Under Refrigeration

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Guava leaf essential oil (GL‐EO) and Oliveria decumbens essential oil (Od‐EO) improved the microbial and oxidative stability of refrigerated ground beef and helped extend its shelf life. GL‐EO better preserved odor and color, while the combined GL‐EO + Od‐EO treatment provided the best texture preservation and highest overall acceptability.
Porandokht Barkhordari, Siavash Maktabi, Maryam Ghaderi Ghahfarokhi, Ali Heshmati   +3 more
wiley   +1 more source

Adsorption and Dilational Viscoelasticity of Saponin at the β-Pinene/Water and Air/Water Interfaces

Colloids and Interfaces
Understanding adsorption and interfacial properties of surface-active agents at interfaces is crucial to the formation and stability of colloidal systems such as emulsions and foams. In this work, interfacial tension and viscoelasticity of saponin at the
Feng Lin
doaj   +1 more source

Comparative Analysis of Chemical Composition and Bioactivities of Volatile Oils From Wurfbainia villosa Fruit and Stem

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Volatile oils were extracted from the fruit and stem of Wurfbainia villosa by steam distillation, with yields of 1.87% for the fruit and 0.13% for the stem. GC–MS analysis identified 46 compounds in the fruit oil and 59 compounds in the stem oil, with 27 common components, 19 unique to the fruit, and 32 unique to the stem.
Yuancong Gu, Bangyu Lv, Xingrui Nian, Xinrui Xie, Xinhe Yang   +4 more
wiley   +1 more source