Results 1 to 10 of about 2,292 (169)
The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi +3 more
wiley +1 more source
The arylmethylidene derivatives of furan-2(3H)-ones are important building blocks for the synthesis of various heterocyclic compounds containing pyrimidine and pyridazine structural fragments, analogues of nitrogen-containing bases of pyrimidine series ...
Tatyana Aniskova +2 more
doaj +1 more source
ABSTRACT The overuse of synthetic pesticides in agriculture has raised significant environmental and health concerns. Biopesticides have emerged as viable, environmentally compatible alternatives. However, recent comprehensive reviews integrating all biopesticide categories and emphasizing their contribution to synthetic‐pesticide‐free and health‐safe ...
Molalign Assefa +5 more
wiley +1 more source
ABSTRACT This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis ...
Tack Hyun Park, Jisun Hwang, Mina K. Kim
wiley +1 more source
Photochemically excited levoglucosenone (LGO) efficiently undergoes Norrish type I reactions yielding particularly functionalized alkenes. In the presence of tertiary amines, this reaction is quenched by an intermolecular electron transfer. This process leads to addition products with high stereoselectivity.
Mario Andrés Gomez Fernandez +6 more
wiley +1 more source
ABSTRACT The maize pericarp serves not only as a physical protective barrier of the seed but also as a critical functional interface involved in environmental response and physiological regulation. Systematic analysis of the metabolic basis of nutritional components and related metabolites in the maize pericarp is of great importance for quality ...
Yanru Wang +10 more
wiley +1 more source
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of EFSA was requested to evaluate three flavouring substances, 2,5‐dimethyl‐4‐ethoxyfuran‐3(2H)‐one [FL‐no: 13.117], 2,5‐dimethylfuran‐3(2H)‐one [FL‐no: 13.119] and 4‐Acetyl‐2 ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Background Cell to cell signaling systems in Gram-negative bacteria rely on small diffusible molecules such as the N-acylhomoserine lactones (AHL). These compounds are involved in the production of antibiotics, exoenzymes, virulence factors and biofilm ...
Brandl Helmut +4 more
doaj +1 more source
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang +7 more
wiley +1 more source

