Amygdalin (d-Mandelonitrile 6-O-β-d-glucosido-β-d-glucoside) is a natural cyanogenic
glycoside occurring in the seeds of some edible plants, such as bitter almonds and peaches …

Compounds that confer a bitter taste on fruits and vegetables (FAVs) play crucial roles in
both plant defense and health promotion. This review details the current knowledge of the …

Phytochemical composition, in vitro antioxidant and antiproliferative activity against HepG2
cells were studied in the kernels of apricot cultivars grown in the northern areas of Pakistan …

The present study aims to investigate some physical attributes, total phenolics content, total
flavonoids content, mineral composition, bioluminescence toxicity assay and antioxidant …

Amygdalin is a plant-based cyanogenic glycoside that has been the subject of both scientific
interest and controversy for decades. Traditionally used in alternative medicine for its …

The search for a sustainable food system represents a major scientific challenge, as the food
products and especially the waste/residues generated, in the various stages of the food …

Turanose is a potential candidate for use as a functional sweetener because of its gentle
taste, low calorie, and non-cariogenicity. The aim of this study was to replace sucrose with …

This study investigated the changes in the cyanogenic glycoside (CN-Glc) content of maesil
chung (MC) prepared according to its preparation conditions (ie, maesil part, sugar type …

Almonds (Prunus dulcis), are characterized into three flavor phenotypes: bitter, semi-bitter
and sweet. Amygdalin is a cyanogenic diglucoside responsible for bitterness in almonds …

Bu çalışmada, bademin ekonomik anlamda yetiştiriciliği için uygun ekolojik koşullara ve
tohumdan doğal olarak yetişen badem populasyonu açısından büyük bir zenginliğe sahip …