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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Overall aqueous decoction of black pepper was the most bacterial-toxic exhibited 75% antibacterial activity as compared to aqueous decoction of bay leaf (53.4%) and aqueous decoction of aniseed (18.1%), at the concentration of 10 ml/disc.”
aqueous decoction of bay leaf → inhibits → bacterial isolates
“An eighth NFC, an oleoresin of West Indian bay leaf, was affirmed based on its estimated intake, which is below the TTC of 0.15 μg/person per day for compounds with structural alerts for genotoxicity.”
oleoresin of West Indian bay leaf → is GRAS → under estimated intake
“The EO was able to reduce the population of total coliforms (2.8 log CFU/g) and to extend the product shelf life for two days.”
bay leaf essential oil (EO) → reduced the population of → total coliforms
“The EO was able to reduce the population of total coliforms (2.8 log CFU/g) and to extend the product shelf life for two days.”
bay leaf essential oil (EO) → extended the shelf life of → fresh Tuscan sausage
“Although the presence of the EO affected the sensory characteristics of the sausage, it was considered acceptable by consumers at both concentrations tested.”
bay leaf essential oil (EO) → affected the sensory characteristics of → fresh Tuscan sausage
oleoresin of West Indian bay leaf → is GRAS → under estimated intake
“An eighth NFC, an oleoresin of West Indian bay leaf, was affirmed based on its estimated intake, which is below the TTC of 0.15 μg/person per day for compounds with structural alerts for genotoxicity.”