Results 71 to 80 of about 56,359 (272)

Proteomics reveals energy limitation and amino acid consumption as antibacterial mechanism of linalool against Shigella sonnei and its application in fresh beef preservation

Food Chemistry: X, 2023
Meat is often contaminated by food-borne pathogens, resulting in significant economic losses. Linalool from plant essential oils (EOs) has been reported to have excellent antibacterial properties.
Rongrong He, Haiming Chen, Hao Wu, Jicai Liu, Weijun Chen, Ming Zhang, Wenxue Chen, Qiuping Zhong   +7 more
doaj   +1 more source

Linalool exhibit antimicrobial ability against Elizabethkingia miricola by disrupting cellular and metabolic functions

Current Research in Microbial Sciences
Elizabethkingia miricola is a gram-negative bacillus, a life-threatening pathogen in humans and animals. Linalool, a naturally occurring monoterpene alcohol found in plant volatile oils, exhibits highly effective antibacterial properties.
Mingwang He, Weiming Zhong, Rongsi Dai, Su Long, Ying Zhou, Tongping Zhang, Boyang Zhou, Tao Tang, Linlin Yang, Sifan Jiang, Wenbin Xiao, YanJiao Fu, Jiajing Guo, Zhipeng Gao   +13 more
doaj   +1 more source

Volatile linalool activates grapevine resistance against downy mildew with changes in the leaf metabolome

Current Plant Biology, 2023
Volatile organic compounds (VOCs) are produced by plants in response to biotic and abiotic stimuli. In grapevine, volatile terpenoids are triggered by downy mildew infection (caused by Plasmopara viticola), suggesting their involvement in plant defense ...
Sara Avesani, Valentina Lazazzara, Peter Robatscher, Michael Oberhuber, Michele Perazzolli   +4 more
doaj   +1 more source

Effect of Fruit Maturation Stage on the Chemical Composition and Antioxidant and Cytotoxic Activities of Piper nigrum Essential Oil

Flavour and Fragrance Journal, EarlyView.
The essential oils of Piper nigrum show marked chemical and biological variation across fruit maturation stages. Ripe fruits yield oils with the strongest antioxidant and cytotoxic activities, demonstrating that maturation directly modulates volatile composition and enhances the bioactive potential of this aromatic species.
Marcio Marcelo da Siva Pessoa, Jorddy Neves Cruz, Ingryd Nayara de Farias Ramos, André Salim Khayat, Eloisa Helena de Aguiar Andrade, José de Arimatéia Rodrigues do Rego, Davi do Socorro Barros Brasil   +6 more
wiley   +1 more source

Linalool combats Saprolegnia parasitica infections through direct killing of microbes and modulation of host immune system

eLife
Saprolegnia parasitica is one of the most virulent oomycete species in freshwater aquatic environments, causing severe saprolegniasis and leading to significant economic losses in the aquaculture industry.
Tao Tang, Weiming Zhong, Puyu Tang, Rongsi Dai, Jiajing Guo, Zhipeng Gao   +5 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Exploration of the Phytochemical and Antidiabetic Properties of Teucrium polium: A Natural Asset for Type 2 Diabetes Management

ChemistryOpen, EarlyView.
Teucrium polium shows antidiabetic activity with its phytochemical composition and biological activities. The essential oil is rich in carvacrol, thymol, γ‐terpinene, and o‐cymene, while the aqueous and hydroethanolic extracts are characterized by poliumoside, verbascoside, isorhamnetin‐3‐O‐rutinoside, and apigenin‐7‐rutinoside. Antioxidant activity is
Hajar El Ouadni, Aziz Drioiche, Fadoua El Makhoukhi, Omkulthom Al kamaly, Hannou Zerkani, Smail Amalich, Imane Tagnaout, Mohamed Radi, Yahya Cherrah, Touriya Zair, Katim Alaoui   +10 more
wiley   +1 more source

Induced volatiles in the interaction between soybean (Glycine max) and the Mexican soybean weevil (Rhyssomatus nigerrimus) [PDF]

Brazilian Journal of Biology, 2020
The present study analyzed the volatile compounds emitted by Glycine max (cv. FT-Cristalina-RCH) soybean plants: healthy plants and plants damaged mechanically or by the Mexican soybean weevil Rhyssomatus nigerrimus.
K. Espadas-Pinacho, G. López-Guillén, J. Gómez-Ruiz, L. Cruz-López   +3 more
doaj   +1 more source

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters. [PDF]

, 2019
Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the food that interact with olfactory receptors and produce a perceptual response in the brain.
Ebeler, Susan E, Heymann, Hildegarde, Hjelmeland, Anna K, Johnson, Arielle J   +3 more
core  

Mushroom flavour [PDF]

, 2014
Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g.
Moliszewska, Ewa
core   +1 more source