Peer-Reviewed Research Database

Apple — 2,213 papers

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.

Top Contributing Institutions

Where the apple research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

State Key Laboratory of Food Science and Technology

Northwest A&F University

China Agricultural University

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2025 Food chemistry unrelated

Rapid ion pair-based surfactant-assisted liquid-liquid microextraction with solidification of floating organic drop for simultaneous spectrophotometric determination of selected anionic dyes in food samples.

Ion pair-based surfactant-assisted liquid-liquid microextraction with solidification of floating organic drops has been developed to extract Allura red (AR), tartrazine (TAR), and... Read full abstract on PubMed →

PMID: 39241421 DOI: 10.1016/j.foodchem.2024.141060

2024 Journal of chromatographic science unrelated

Development of a Liquid-Phase Microextraction Method Prior to HPLC Analysis of Quercetin in Food Samples.

In this research, an efficient, fast, low-cost and easy-to-use liquid-phase microextraction method was established to measure quercetin in onion and tomato before analysis by HPLC... Read full abstract on PubMed →

PMID: 37039288 DOI: 10.1093/chromsci/bmad028

2024 Scientific reports other

Exploring the rhizosphere of perennial wheat: potential for plant growth promotion and biocontrol applications.

Perennial grains, which remain productive for multiple years, rather than growing for only one season before harvest, have deep, dense root systems that can support a richness of b... Read full abstract on PubMed →

PMID: 39354104 DOI: 10.1038/s41598-024-73818-6 Full text on PMC

2023 Comprehensive reviews in food science and food safety other

α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control.

α-Dicarbonyl compounds (α-DCs) are readily produced during the heating and storage of foods, mainly through the Maillard reaction, caramelization, lipid-peroxidation, and enzymatic... Read full abstract on PubMed →

PMID: 36789800 DOI: 10.1111/1541-4337.13115

2023 Food chemistry aeda

Identification, quantitation and organoleptic contributions of furan compounds in brandy.

Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different... Read full abstract on PubMed →

PMID: 36724717 DOI: 10.1016/j.foodchem.2023.135543

2023 Molecules (Basel, Switzerland) gc ms

Analysis of Furan and Its Derivatives in Food Matrices Using Solid Phase Extraction Coupled with Gas Chromatography-Tandem Mass Spectrometry.

The objective of this study was to develop a simultaneous analysis method of furan and its 10 derivatives in different food commodities. The results indicated that furan and its 10... Read full abstract on PubMed →

PMID: 36838626 DOI: 10.3390/molecules28041639 Full text on PMC

2022 Journal of chemical ecology other

Chemical Cues From Honeydew and Cuticular Extracts of Trialeurodes Vaporariorum Serve as Kairomones for The Parasitoid Encarsia Formosa.

Kairomones are semiochemicals that are emitted by an organism and which mediate interspecific interaction that is of benefit to an organism of another species that receives these c... Read full abstract on PubMed →

PMID: 35257255 DOI: 10.1007/s10886-022-01354-6 Full text on PMC

2021 Frontiers in bioengineering and biotechnology other

An Integrated Enzymatic Approach to Produce Pentyl Xylosides and Glucose/Xylose Laurate Esters From Wheat Bran.

Alkyl glycosides and sugars esters are non-ionic surfactants of interest for various applications (cosmetics, food, detergency,…). In the present study, xylans and cellulose from w... Read full abstract on PubMed →

PMID: 33898404 DOI: 10.3389/fbioe.2021.647442 Full text on PMC

2021 Comprehensive reviews in food science and food safety gc ms

Formation of furan in baby food products: Identification and technical challenges.

Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared f... Read full abstract on PubMed →

PMID: 33719191 DOI: 10.1111/1541-4337.12732

2021 Critical reviews in food science and nutrition other

A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods.

Furan (C4H4O) is a volatile, heterocyclic and carcinogenic heterocyclic chemical compound occurring in a wide range of thermally processed foods. Several studies have been conducte... Read full abstract on PubMed →

PMID: 32146825 DOI: 10.1080/10408398.2020.1734532

2020 Antibiotics (Basel, Switzerland) gc ms

A Comparative Study of the in Vitro Antimicrobial and Synergistic Effect of Essential Oils from Laurus nobilis L. and Prunus armeniaca L. from Morocco with Antimicrobial Drugs: New Approach for Health Promoting Products.

Laurus nobilis L. (laurel, Lauraceae) and Prunus armeniaca L. (apricot, Rosaceae) are important industrial crops and display significant biological properties, including antimicrob... Read full abstract on PubMed →

PMID: 32218155 DOI: 10.3390/antibiotics9040140 Full text on PMC

2018 Roczniki Panstwowego Zakladu Higieny aroma analysis

Furan in roasted, ground and brewed coffee.

Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 co... Read full abstract on PubMed →

PMID: 29766689

2016 Journal of microbiology and biotechnology other

Antibacterial Effect of Fructose Laurate Synthesized by Candida antarctica B Lipase-Mediated Transesterification.

Sugar esters are valuable compounds composed of various sugars and fatty acids that can be used as antibacterial agents and emulsifiers in toothpaste and canned foods. For example,... Read full abstract on PubMed →

PMID: 27291679 DOI: 10.4014/jmb.1601.01045

2013 Journal of agricultural and food chemistry other

Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food.

Acrylamide and furanic compounds, such as furan and 5-hydroxymethylfurfural (HMF), are formed in a variety of heat-treated commercial foods. They are known to be toxic and, accordi... Read full abstract on PubMed →

PMID: 23627283 DOI: 10.1021/jf305085r

2011 Natural product communications gc ms

Volatile components from aerial parts of Centaurea gracilenta and C. ovina ssp. besserana growing wild in Bulgaria.

The essential oils of Centaurea gracilenta Velen. (CG) and C. ovina Pall. ex Willd. ssp. besserana (DC.) Dostál (COB) growing wild in Bulgaria, were studied by GC and GC-MS. Forty-... Read full abstract on PubMed →

PMID: 21941910

2010 Natural product communications gc ms

Volatile components of Centaurea bracteata and C. pannonica subsp. pannonica growing wild in Croatia.

This paper reports on the volatile components of oils from the aerial parts (CBA) and roots (CBR) of Centaurea bracteata Scop. and aerial parts of C. pannonica (Heuffel) Simonkai s... Read full abstract on PubMed →

PMID: 21121266

1992 Journal of chemical ecology other

Qualitative and quantitative analyses of volatiles and pheromone gland extracts collected fromGalleria mellonella (L.) (Lepidoptera: Pyralidae).

Chemical analyses of pheromone-gland extracts and volatiles released by maleGalleria mellonella (L.), the greater wax moth, resulted in the identification and quantification of the... Read full abstract on PubMed →

PMID: 24254163 DOI: 10.1007/BF00980078

2025 Pest management science other

Volatilome of the maize phytopathogenic fungus Fusarium verticillioides: potential applications in diagnosis and biocontrol.

BACKGROUND: Fusarium verticillioides is a maize fungal phytopathogen and a producer of volatile organic compounds (VOCs) and fumonisin B1 (FB1). Our aim was to study the volatilome... Read full abstract on PubMed →

PMID: 39354900 DOI: 10.1002/ps.8439

2024 Food chemistry gc ms

Metabolomics study on the main volatile components of Thai colored rice cultivars from different agricultural locations.

This study investigated the main volatile components in ten Thai colored rice varieties cultivated in two agricultural locations of Thailand (Central and Northern region) using a s... Read full abstract on PubMed →

PMID: 37734150 DOI: 10.1016/j.foodchem.2023.137424

2023 Food research international (Ottawa, Ont.) aroma analysis

Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper).

Chili paste, is a popular traditional product derived from chili pepper, and its fermentation system is affected by the variable concentration of capsaicin, which originates from t... Read full abstract on PubMed →

PMID: 37120214 DOI: 10.1016/j.foodres.2023.112763

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.