Papers mentioning bayberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Bayberry (<i>Morella rubra</i> Lour.; syn. <i>Myrica rubra</i> (Lour.) Siebold & Zucc.) leaves are rich in bioactive compounds but remain underutilized. This study investigated the... Read full abstract on PubMed →
Recently, unconventional techniques like induced electric field (IEF) for continuous pasteurization of liquid food have received great attention. In this study, the effect of IEF o... Read full abstract on PubMed →
The significant demand for medicinal plants with special efficacy has prompted us to adopt appropriate processing methods to enhance the nutritional quality and flavor of raw mater... Read full abstract on PubMed →
The fruit microbiome is crucial for fruit quality and postharvest characteristic. This study characterized the microbiome and metabolome of two bayberry cultivars (<i>Myrica rubra<... Read full abstract on PubMed →
The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing... Read full abstract on PubMed →
Freezing is employed to preserve the quality of pomegranate juice (PJ) for producing nutritious ready-to-drink beverages. However, the aroma compounds of PJ undergo significant alt... Read full abstract on PubMed →
The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in le... Read full abstract on PubMed →
Ammonia accumulation in aquaculture systems affects the sensory quality of <i>Eriocheir sinensis</i>, and mechanisms linking ammonia to aroma changes remain unclear. This study inv... Read full abstract on PubMed →
Chinese bayberry (Morella rubra) is a fruit tree with a remarkable variation in fruit color, ranging from white to dark red as determined by anthocyanin content. In dark red "Biqi"... Read full abstract on PubMed →
Chinese bayberry residue (CBR) is a by-product of processing, which can be used as an auxiliary material during the processing of quinoa rice wine. In this study, the effects of CB... Read full abstract on PubMed →
Abstract Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in differe... Read full abstract on PubMed →
BACKGROUND: Chinese bayberry (Myrica rubra Sieb. & Zucc.) is an economically important fruit tree characterized by its juicy fruits rich in antioxidant compounds. Elucidating the g... Read full abstract on PubMed →
The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the... Read full abstract on PubMed →
This study developed a proteome reference map of Myrica rubra fruits at the green, pink and red stages during ripening using two-dimensional gel electrophoresis (2-DE). Forty-six d... Read full abstract on PubMed →
The traditional method of chemical extraction (i.e., extracts), combined with chemical antioxidant activity assays cannot assess the real antioxidant activity. In vitro digestion (... Read full abstract on PubMed →
Chinese bayberry (Myrica rubra) is a fruit crop with cultivars producing fruit ranging from white (Shuijing, SJ) to red (Dongkui, DK) and dark red-purple (Biqi, BQ), as a result of... Read full abstract on PubMed →
The influence of high O(2) atmosphere on postharvest decay, quality, total phenolic, total anthocyanin contents, antioxidant enzymes activity, and antioxidant activity of Chinese b... Read full abstract on PubMed →
Intact seeds from freshly harvested fruits of Myrica rubra (Sieb et Zucc.) were dormant and required 8 weeks of warm stratification followed by 12 weeks of cold stratification for... Read full abstract on PubMed →
Fresh bayberries (Myrica rubra Sieb. et Zucc.) were processed into juice at an industrialized scale with four treatments: control, SO2 addition, pasteurization of the crushed pulp,... Read full abstract on PubMed →
The intake of carcinogenic and chemopreventive compounds are important nutritional factors related to the development of malignant tumorous diseases. Repetitive long interspersed e... 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.