Pectin oligosaccharides ameliorate colon cancer by regulating oxidative stress-and inflammation-activated signaling pathways
Colon cancer (CC) is the third common neoplasm worldwide, and it is still a big challenge for
exploring new effective medicine for treating CC. Natural product promoting human health …
exploring new effective medicine for treating CC. Natural product promoting human health …
Effects of dietary irritants on intestinal homeostasis and the intervention strategies
Abundant diet components are unexplored as vital factors in intestinal homeostasis. Dietary
irritants stimulate the nervous system and provoke somatosensory responses, further …
irritants stimulate the nervous system and provoke somatosensory responses, further …
Evaluation of trigeminal pungency perception of allyl isothiocyanate–A time intensity (TI) study
S Eib, DJ Schneider, O Hensel, I Seuß-Baum - Food Quality and …, 2021 - Elsevier
Allyl isothiocyanate, the primary pungent substance within mustard, horseradish, and
wasabi, causes a burning sensation and a lachrymatory effect during consumption. In this …
wasabi, causes a burning sensation and a lachrymatory effect during consumption. In this …
Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐and oil‐based matrices
S Eib, S Ramos Gajek, DJ Schneider… - Journal of Sensory …, 2020 - Wiley Online Library
In the present study, sensory detection thresholds for sinigrin in a water‐based matrix and
allyl isothiocyanate (AITC) in water‐and oil‐based matrices were determined using a three …
allyl isothiocyanate (AITC) in water‐and oil‐based matrices were determined using a three …
Analysis of key pungent compounds in mustard products: a comparison of sensory and chemical–analytical determinations
S Eib - 2020 - kobra.uni-kassel.de
The consumption of mustard, horseradish and wasabi is characterized by a pungent
sensation and lachrymatory effect primarily induced by allyl isothiocyanate (AITC). This …
sensation and lachrymatory effect primarily induced by allyl isothiocyanate (AITC). This …
[引用][C] Analysis of key pungent compounds in mustard products: A comparison of sensory and chemical–analytical determinations
S Eib