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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2019 Food research international (Ottawa, Ont.) aroma analysis

Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines.

Aspergillus carbonarius can produce a possibly carcinogenic mycotoxin named ochratoxin A (OTA). The metabolism of this fungus can also impact grape and wine quality as it influence... Read full abstract on PubMed →

PMID: 31732020 DOI: 10.1016/j.foodres.2019.108687

2019 BioMed research international gc ms

Ester-Producing Mechanism of Ethanol O-acyltransferase EHT1 Gene in Pichia pastoris from Shanxi Aged Vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1... Read full abstract on PubMed →

PMID: 30719444 DOI: 10.1155/2019/4862647 Full text on PMC

2016 Phytochemistry other

Natural variability in acyl moieties of sugar esters produced by certain tobacco and other Solanaceae species.

A unique feature of glandular trichomes of plants in the botanical family Solanaceae is that they produce sugar esters (SE), chemicals that have been shown to possess insecticidal,... Read full abstract on PubMed →

PMID: 27262877 DOI: 10.1016/j.phytochem.2016.05.008

2011 Food science and technology international = Ciencia y tecnologia de los alimentos internacional aroma analysis

Key aroma components of a dry-cured sausage with high fat content (sobrassada).

The key aroma components and the lipolysis in a dry cured sausage 'Sobrassada of Mallorca from black pig' were studied. Sobrassada was characterized by a fatty acid profile with a... Read full abstract on PubMed →

PMID: 21364047 DOI: 10.1177/1082013210368557

2003 Applied and environmental microbiology gc ms

Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.

Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters are produced by fermenting yeast cells in an en... Read full abstract on PubMed →

PMID: 12957907 DOI: 10.1128/AEM.69.9.5228-5237.2003 Full text on PMC

1997 Perception & psychophysics other

Agonistic sensory effects of airborne chemicals in mixtures: odor, nasal pungency, and eye irritation.

Thresholds responses of odor, nasal pungency (irritation), and eye irritation were measured for single chemicals (1-propanol, 1-hexanol, ethyl acetate, heptyl acetate, 2-pentanone,... Read full abstract on PubMed →

PMID: 9259635 DOI: 10.3758/bf03206014

2025 Food research international (Ottawa, Ont.) aroma analysis

Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans.

In order to study the changes in physicochemical properties, microbial diversity, and flavour substances during the industrial fermentation of split red sour soup (RSS) inoculated... Read full abstract on PubMed →

PMID: 40022371 DOI: 10.1016/j.foodres.2025.115850

2025 unrelated

Antifeedant activity of invasive Prunus serotina leaves methanolic extract against Sitophilus granarius, a pest of stored products.

Synthetic pesticides pose a risk to the environment and human health by contaminating soil, water, and food chains. Natural plant-based alternatives offer a safer and more sustaina... Read full abstract on PubMed →

PMID: 40664742 DOI: 10.1038/s41598-025-10326-1 Full text on PMC

2025 gc ms

Comparison of Xanthine Oxidase Inhibitory Activities and Phenolic, Fatty Acid, Element, and Vitamin Levels of Four Mushroom Species.

The purpose of this study was to determine the antioxidant properties and the composition of phenolic compounds, trace elements, vitamins, and fatty acids in the edible mushrooms <... Read full abstract on PubMed →

PMID: 40264684 DOI: 10.1002/fsn3.70203 Full text on PMC

2023 Sheng wu gong cheng xue bao = Chinese journal of biotechnology other

[Biomarkers for early screening and diagnosis of breast cancer: a review].

The estimated new cases of breast cancer (BC) patients were 2.26 million in 2020, which accounted for 11.7% of all cancer patients, making it the most prevalent cancer worldwide. E... Read full abstract on PubMed →

PMID: 37154315 DOI: 10.13345/j.cjb.220699

2023 Gels (Basel, Switzerland) other

Controlled Lactonization of o-Coumaric Esters Mediated by Supramolecular Gels.

Fragrances are volatile organic compounds widely used in our daily life. Unfortunately, the high volatility required to reach human receptors reduces their persistency in the air.... Read full abstract on PubMed →

PMID: 37102962 DOI: 10.3390/gels9040350 Full text on PMC

2023 Current topics in medicinal chemistry pharmacology

Profiling of Polyphenolic Compounds, Antioxidant, Antidyslipidemic and Cardiac Risk Preventive Effect of Keteki Joha and Kola Joha Rice Cultivars Grown in Assam, India: A Comparative Study.

BACKGROUND: Food grains' ability to promote health is widely recognized as a result of their rich nutritional profile and presence of antioxidants. AIM: The present study aimed to... Read full abstract on PubMed →

PMID: 37469158 DOI: 10.2174/1568026623666230719113121

2022 Frontiers in nutrition sensory panel

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup.

The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whit... Read full abstract on PubMed →

PMID: 36458169 DOI: 10.3389/fnut.2022.1048352 Full text on PMC

2022 Food chemistry aroma analysis

Influence of different rootstocks on quality and volatile constituents of cantaloupe and honeydew melons (Cucumis melo. L) grown in high tunnels.

Two rootstock crosses of sweet melon and watermelon (Cucurbita moschata × Cucurbita maxima hybrids), 'Kickstart' and 'Carnivor', grafted onto four melon cultivars (cantaloups; 'Maj... Read full abstract on PubMed →

PMID: 35671659 DOI: 10.1016/j.foodchem.2022.133388

2022 Foods (Basel, Switzerland) pharmacology

Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat.

The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated i... Read full abstract on PubMed →

PMID: 36010514 DOI: 10.3390/foods11162515 Full text on PMC

2022 Food science & nutrition pharmacology

Nutritional composition and phytochemical screening in different parts of Hibiscus syriacus L.

As the national flower of Korea, the Hibiscus syriacus L. (Rose of Sharon) is symbolic in its abundance and is a prominent feature of Korean culture. H. syriacus has played an impo... Read full abstract on PubMed →

PMID: 36171791 DOI: 10.1002/fsn3.2899 Full text on PMC

2021 Food research international (Ottawa, Ont.) pharmacology

Free low-molecular weight phenolics composition and bioactivity of Vaccinium padifolium Sm fruits.

Uveira-da-serra (Vaccinium padifolium Sm) is a native blueberry from Madeira Island (Portugal). In this study, the free low-molecular weight phenolic composition of Vaccinium padif... Read full abstract on PubMed →

PMID: 34507727 DOI: 10.1016/j.foodres.2021.110580

2020 Food research international (Ottawa, Ont.) aroma analysis

Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds.

Rice-acid is a unique Chinese traditional fermented acid rice soup and its microbial community plays an important role in the formation of flavour compounds. In the study, rice-aci... Read full abstract on PubMed →

PMID: 33233249 DOI: 10.1016/j.foodres.2020.109672

2019 aroma analysis

Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

Abstract Momordica charantia L. has been consumed as a vegetable for thousands of years, and its fruit has various bioactive compounds. The aim of this study was to investigate the... Read full abstract on PubMed →

PMID: doi:10.1016/j.fbio.2019.03.007 DOI: 10.1016/J.FBIO.2019.03.007

2018 Frontiers in microbiology gc ms

Direct Growth of Bacteria in Headspace Vials Allows for Screening of Volatiles by Gas Chromatography Mass Spectrometry.

Bacterially produced volatile organic compounds (VOCs) can modify growth patterns of eukaryotic hosts and competing/cohabiting microbes. These compounds have been implicated in ski... Read full abstract on PubMed →

PMID: 29662472 DOI: 10.3389/fmicb.2018.00491 Full text on PMC

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.