Papers mentioning berry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Terpenoids play a crucial role in determining grape fruit quality, yet a comprehensive evaluation of their metabolic dynamics remains lacking. This study examined 'Shine Muscat' gr... Read full abstract on PubMed →
Bumblebees are important pollinating insects in crop pollination. Chemical attractants can effectively improve the flower-visiting efficiency of bumblebees, thereby increasing blue... Read full abstract on PubMed →
PURPOSE OF REVIEW: The miracle fruit contains the glycoprotein miraculin which can modify the taste perception of food and beverages at low pH conditions, altering the consumers' f... Read full abstract on PubMed →
This paper studied the effect of conventional pre-fermentative techniques (direct pressing "CP" and cold maceration "CM") and an innovate technique (high power ultrasounds "S"), ap... Read full abstract on PubMed →
Anthocyanins are flavonoids that contribute to the color of grape berries and are an essential component of grape berry and wine quality. Anthocyanin accumulation in grape berries... Read full abstract on PubMed →
The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds. However, the qualitative determination of trace... Read full abstract on PubMed →
Hutai-8 (Vitis vinifera × Vitis labrusca) is a table grape widely cultivated in China. In order to determine the changes in volatile profile and aroma potential during berry ripeni... Read full abstract on PubMed →
BACKGROUND 'Gold Finger' is a grape cultivar with a finger-like shape and milk flavor. The evolution process of its aroma profile during ripening is unclear. Thus, changes in the f... Read full abstract on PubMed →
The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at... Read full abstract on PubMed →
Small berry fruit products are gaining an expanded market due to their high nutrition value. However, the authenticity of products is challenged by adulteration and mislabeling. To... Read full abstract on PubMed →
BACKGROUND: Grape berry composition is influenced by several factors including grapevine and soil properties and their interactions. Understanding how these factors interact to det... Read full abstract on PubMed →
More than a century of observations has established that climate influences grape berry composition. Accordingly, the projected global climate change is expected to impact on grape... Read full abstract on PubMed →
Botrytized wines are natural sweet wines, produced from grapes that are affected by Botrytis cinerea under particular conditions. This rare and special form of fungal infection, ca... Read full abstract on PubMed →
AIMS: To determine the metabolic and functional properties of lactobacilli isolated from caper fermentation. METHODS AND RESULTS: A collection of 58 lactobacilli from fermentation... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
BACKGROUND: As environmental awareness grows, interest in sustainable agriculture is increasing. A promising alternative is the use of plant-beneficial microorganisms such as Trich... Read full abstract on PubMed →
. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications. Read full abstract on PubMed →
L., covering the nutritional composition of the fruit and the phytochemical profiles and in vitro bioactive properties of berry and calyx extracts. The fresh fruit stood out as a s... Read full abstract on PubMed →
Fruit and vegetables as kind of foods, are characterized by the presence of health beneficial components like dietary fibers, antioxidants, vitamins, minerals, and bioactive compou... Read full abstract on PubMed →
trees. In this study, quality properties of herbal coffee samples obtained from juniper berries roasted at three different temperatures (120, 160, and 200 °C) and four different du... 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.