Papers mentioning apple or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Non-Saccharomyces yeasts have been shown to enhance and diversify the aroma profile of cider. This study aimed to elucidate the regulatory role of inorganic nitrogen and to improve... Read full abstract on PubMed →
This study assessed the feasibility of incorporating cupuassu pulp and the commercial protease Aspergillus niger prolyl endopeptidase (AN-PEP) in the production of fruit beer. To p... Read full abstract on PubMed →
To evaluate the fermentation potential of diluted concentrated apple juice (CAJ) and identify suitable strains, seven lactic acid bacteria (LAB) strains, including Lactiplantibacil... Read full abstract on PubMed →
Given that olive oil produced in the Ionian islands has not been extensively studied, forty-seven olive oil samples of the Koroneiki olive cultivar were collected from Zakynthos, K... Read full abstract on PubMed →
The acetic acid fermentation stage is a key determinant of fruit vinegar's aroma profile. Therefore, this study employed GC-MS, HPLC, E-nose and E-tongue techniques, in conjunction... Read full abstract on PubMed →
This study aims at investigating the phytochemistry and biological effects of three different flavored black teas from Sweden. Analyses were conducted using gas and liquid chromato... Read full abstract on PubMed →
Pomelo flowers (PFs) enhance the flavor diversity of green tea (GT) and reduce resource wastage, but the aroma-enhancing mechanism was unclear. In this study, electronic-nose and e... Read full abstract on PubMed →
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main group... Read full abstract on PubMed →
Keeving is the removal of nutrients from apple musts due to their binding to pectin, resulting in a slower fermentation and spontaneous arrest. The aim of this study was to determi... Read full abstract on PubMed →
Human olfaction can be extraordinarily sensitive, and its most common assessment method is odor identification (OID), where everyday odors are matched to word labels in a multiple-... Read full abstract on PubMed →
The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refr... Read full abstract on PubMed →
Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrins... Read full abstract on PubMed →
In this study; quality characteristics and volatile compounds of Starking Delicious, Amasya, Granny Smith, and Golden Delicious apple cultivars were determined. Granny Smith has th... Read full abstract on PubMed →
Odor hedonic perception (pleasant/unpleasant character) is considered as the first and one of the most prominent dimensions in olfaction and is known to depend on several parameter... Read full abstract on PubMed →
To investigate the impact of inorganic and organic nitrogen on volatile compounds of cider, various levels (60, 150 and 240 mg N/L) of diammonium hydrogen phosphate (DAP) and amino... Read full abstract on PubMed →
Apple flowers of most varieties require pollinator-mediated cross-pollination. However, little is known about the cues used by pollinators to find the flowers. We used bioassays to... Read full abstract on PubMed →
We developed an on-packaging colorimetric sensor label that can detect the aldehyde emission of apples based on Methyl Red. The sensor label was constructed using printable inks on... Read full abstract on PubMed →
The first article of a two-article series presents pervaporation (PV) of volatile aroma compounds from fruit juice hydrolates (plum, apple, blackcurrant and cherry). The purpose of... Read full abstract on PubMed →
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil... Read full abstract on PubMed →
In this study, antifungal activity of some essential oils, extracted from Syzygium aromoticum, Foeniculum vulgare, Cuminum cyminum and Mentha piperita were investigated against gre... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.