Results 111 to 120 of about 4,505 (215)

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2190-2199, 15 March 2026.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

Bench to Any Side—The Pharmacology and Applications of Natural and Synthetic Alkylated Hydroxy Cinnamates and Cinnamides

Compounds
Natural alkylated hydroxy cinnamates (AHCs) isolated from medicinal plants and the thereby designed and synthesized cinnamides are derivatives of hydroxy cinnamic acids such as p-coumaric, sinapic, ferulic, and caffeic acids, which are naturally derived ...
José C. J. M. D. S. Menezes, Vinícius R. Campos   +1 more
doaj   +1 more source

Extracts From Hypericum hircinum subsp. majus Exert Antifungal Activity Against a Panel of Sensitive and Drug-Resistant Clinical Strains.

Frontiers in Pharmacology, 2018
During the last two decades incidences of fungal infections dramatically increased and the often accompanying failure of available antifungal therapies represents a substantial clinical problem.
Noemi Tocci, Daniele Perenzoni, Duilio Iamonico, Francesca Fava, Tobias Weil, Fulvio Mattivi, Fulvio Mattivi   +6 more
doaj   +1 more source

Un nouvel indicateur intégré d’évaluation des dégâts occasionnés aux grappes par des bioagresseurs majeurs au vignoble [PDF]

, 2013
Communication faite au cours du colloque DinABio2013, 13 et 14 novembre 2013; Tours, FranceAn original and integrative evaluation indicator has been developed to quantify the cumulated damage from major pests and diseases affecting grape bunches: downy ...
Constant, N., Delbac, Lionel, Fermaud, Marc, Laveau, E., Merot, Anne, Roudet, Jean, Smits, Nathalie, Thiery, Denis, Wéry, Jacques   +8 more
core   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source

Natural bioactive compounds from winery by-products as health promoters: A review [PDF]

, 2016
The relevance of food composition for human health has increased consumers’ interest in the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds and nutraceuticals.
Baenas, Nieves, Barros, Ana, Domínguez-Perles, Raúl, García-Viguera, Cristina, Moreno, Diego A., Rosa, Eduardo, Teixeira, Ana   +6 more
core   +1 more source

1,3-Dien-5-ynes: Versatile Building Blocks for the Synthesis of Carbo- and Heterocycles [PDF]

, 2016
1,3-Dien-5-ynes have been extensively used as starting materials for the synthesis of a wide number of different carbo- and heterocycles. The aim of this review is to give an overview of their utility in organic synthesis, highlighting the variety of ...
Aguilar, Enrique, Fernández Rodríguez, Manuel A., García García, Patricia, Sanz Díez, Roberto   +3 more
core   +1 more source

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants [PDF]

, 2008
Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Kerry, J.P. (J. P.), O'Grady, M.N. (M.N.), Valencia, I. (Idoia)   +4 more
core   +1 more source

TAMARINDUS INDICA L. OR "ASAM JAWA" : The sour but Sweet and useful [PDF]

, 2008
この論文は国立情報学研究所の学術雑誌公開支援事業により電子化されまし
Soemardji AndreanusA.
core   +1 more source

A Rare Case of Hair Dye Induced Oral Lichenoid Reaction

International Medical Case Reports Journal, 2023
Ali Aboalela1– 3 1Maxillofacial Surgery and Diagnostic Sciences Department, College of Dentistry, King Saud bin Abdulaziz University for Health Sciences (KSAU- HS), Riyadh, Saudi Arabia; 2King Abdullah International Medical Research Center, Riyadh, Saudi
Aboalela A
doaj