Results 121 to 130 of about 13,136 (213)

The Peels of Fruits and Vegetables: An Increasingly Recognized Source of Bioactive Compounds for Biomedical Applications. [PDF]

Plants (Basel)
Favela-Hernández JM, Delgadillo-Ruiz L, Guerrero-Manriquez GG.   +2 more
europepmc   +1 more source

Extraction, isolation and utilization of bioactive compounds from fruit juice industry waste [PDF]

, 2017
Chockchaisawasdee, Suwimol, Stathopoulos, Costas E.   +1 more
core  

Characterization of Aroma-Active Compounds and Antioxidant Activity of Cold-Pressed Safflower (Carthamus tinctorius) Seed Oils from cvs. Balci and Dincer. [PDF]

Plant Foods Hum Nutr
Kilic-Buyukkurt O.
europepmc   +1 more source

Characterization of key aroma-active terpenes in Brazilian seasonings using eco-friendly DI-SPME with GC×GC-MS and odor activity value workflow. [PDF]

NPJ Sci Food
Oliveira JB, Menezes HC, Souza PP, Lourdes Cardeal Z.   +3 more
europepmc   +1 more source

Rapid classification and quality assessment of citrus essential oils via machine-learning-assisted Raman spectroscopy. [PDF]

Curr Res Food Sci
Hong YX, Tang JW, Chen J, Xie YY, Ma ZW, Liu QH, Wang L.   +6 more
europepmc   +1 more source

Beyond potency: A proposed lexicon for sensory differentiation of Cannabis sativa L. aroma. [PDF]

PLoS One
Isaacson SE, Wilson-Poe AR, Ye T, Qian YL, Shellhammer TH.   +4 more
europepmc   +1 more source

A small peptide APP3-14 disrupts pathogen-insect mutualism by modulating plant MYC2-mediated olfactory defense. [PDF]

Plant Commun
Zhao P, Sun Y, Chen X, Zhang J, Yang H, Hao X, Fang R, Ye J.   +7 more
europepmc   +1 more source

Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry. [PDF]

J Food Sci
Realini CE, Deb-Choudhury S, Subbaraj AK, Guerrero L, Torrico DD, Ham EE, Hutchings SC.   +6 more
europepmc   +1 more source

Stabilization of liquid-liquid interface in membrane contactors: application to the selective extraction of oxygenated terpenes from citrus essential oils

, 2010
Les huiles essentielles d'agrumes sont une source abondante et peu chère de terpènes oxygénés, molécules à haute valeur ajoutée pour l'industrie des arômes et des parfums notamment. Le procédé industriel employé pour leur extraction, de type liquide-liquide peut potentiellement être intensifié par l'utilisation de contacteurs membranaires, qui ...
openaire   +1 more source

Influence of Drying Methods on Volatile Aroma Compounds and Sensory Properties of Olive Leaf Herbal Tea. [PDF]

Foods
Tripodi G, Torre M, Verzera A, Cincotta F.   +3 more
europepmc   +1 more source