cymene/atrophy

Flavor deterioration is a serious problem in dried carrots during storage and is frequently accompanied by water absorption and bacterial growth. To explore the underlying mechanism of flavor deterioration, relationship among water status, exogenous bacterial composition and flavor changes in dried

RuII-(η6-p-cymene) complexes of anthraimidazoldione (PAIDH) based ligand bearing the formula [RuII(η6-p-cymene)(PAIDH)(X)]+ (where, X = Cl, Br and I) showed excellent in vitro antiproliferative activity (IC50 range 1-2 μM) against hepatocellular carcinoma (HepG2), human pancreatic carcinoma (MIA

New ruthenium(II) complexes were synthesised and characterized by various spectro analytical techniques. The structure of the complexes 3 and 4 has been confirmed by X-ray crystallography. The complexes were subjected to study their anti-oxidant profile and were exhibited significantly greater in

Citral and limonene are the major flavor components of citrus oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could

BACKGROUND Patients using tea tree oil (TTO) topically may become sensitized to this natural remedy. More than 30 cases have been documented in the literature since 1991. OBJECTIVE Freshly distilled, as well as oxidized TTO, some fractions, and single constituents were used for experimental