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.
through the priming of defense responses in apple fruit, and the PR-8 gene of apple may play a key role in the mechanism by which thyme essential oil effectively inhibits gray mold... Read full abstract on PubMed →
The experiment was conducted during two consecutive seasons (years 2016 and 2017) in an organic apple orchard of the cultivar Jonathan. Several biostimulants were tested (10 in tot... Read full abstract on PubMed →
Fruit quality represents a fundamental factor guiding consumers' preferences. Among apple quality traits, volatile organic compounds and texture features play a major role. Proton... Read full abstract on PubMed →
BACKGROUND: Superficial scald is a physiological disorder of apple fruit characterized by sunken, necrotic lesions appearing after prolonged cold storage, although initial injury o... Read full abstract on PubMed →
Surface-Enhanced Raman Spectroscopy (SERS) enables the investigation of samples with weak specific Raman signals, such as opaque samples, including fruit juices and pulp. In this p... Read full abstract on PubMed →
Cuticular waxes of plant and organ surfaces play an important role in protecting plants from biotic and abiotic stress and extending the freshness, storage time and shelf life in t... Read full abstract on PubMed →
The ripening physiology of detached fruit is altered by low oxygen conditions with profound effects on quality parameters. To study hypoxia-related processes and regulatory mechani... Read full abstract on PubMed →
This study focused on the possibility of improving fermentative hydrogen and methane production from an inhibitory fruit-flavored medium using polyvinylidene fluoride (PVDF) membra... Read full abstract on PubMed →
Many biotic and abiotic parameters affect the metabolites involved in the organoleptic and health value of fruits. It is therefore important to understand how the growers' decision... Read full abstract on PubMed →
OBJECTIVE: Antioxidants are considered as the main factors in the inhibition of unwanted oxidation reactions. MATERIALS AND METHODS: In this research the antioxidant potential of t... Read full abstract on PubMed →
<i>Flaveria trinervia</i> (Spreng) C. Mohr is a plant traditionally used in Mexican medicine. In this study, gas chromatography-mass spectrometry (GC-MS) combined with network phar... Read full abstract on PubMed →
Huangjiu is a traditional Chinese fermented beverage whose aroma perception is affected by the release of volatile organic compounds (VOCs) from its matrix. This study is the first... Read full abstract on PubMed →
The vagus nerve is proposed to enable communication between the gut microbiome and the brain, but activity-based evidence is lacking. We find that mice reared germ-free exhibit dec... Read full abstract on PubMed →
Vinegar is a natural product derived from fruits or grains after being subjected to food fermentation processes. Vinegar is a beneficial food additive, preservative, and condiment.... Read full abstract on PubMed →
Plums (Prunus salicina and Prunus domestica) are prevalent in southwestern China, and have attracted interest owing to their delectable taste and exceptional nutritional properties... Read full abstract on PubMed →
A screening of 24 Chuncho cacao postharvest processes was carried out and three treatments were identified with the best levels of functional non-volatile metabolites and the best... Read full abstract on PubMed →
This work aimed to evaluate the chemical composition, insecticidal and acaricidal potential of the essential oil (EO) obtained from the resurrection plant <i>Myrothamnus moschatus<... Read full abstract on PubMed →
<i>Heracleum persicum</i> Desf. ex Fischer seeds are a rich source of essential oils (EOs) with high antimicrobial and antioxidant effects. In order to determine the phytochemical... Read full abstract on PubMed →
The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compou... Read full abstract on PubMed →
In Tartary buckwheat (Fagopyrum tataricum), the edible parts are mainly grain and sprouts. Tartary buckwheat contains protecting substances, which make it possible for plants to su... Read full abstract on PubMed →
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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.