Papers mentioning bilberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The peach puree was fermented by 4 selected <i>Lactobacillus</i> strains, the changes in sugars, acids, phenolics, carotenoids, and volatile composition after fermentation and subs... Read full abstract on PubMed →
Fruit-based natural products have significant health and commercial benefits. Liquid chromatography-high-resolution mass spectrometry (LC-HRMS) is a powerful technique to profile c... Read full abstract on PubMed →
Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve <i>Saccharomyces</i> and non-<i>Saccharomyces</i> yeasts were evaluat... Read full abstract on PubMed →
The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while re... Read full abstract on PubMed →
Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum... Read full abstract on PubMed →
: The study explores the effect of pre-fermentation heat treatment (PFHT) on the flavor and metabolomic profiles of kiwi wine (KW) derived from three kiwifruit cultivars. Six KW gr... Read full abstract on PubMed →
The influence on and biotransformation of volatile compounds (VOCs) during fermentation of <i>Elaeagnus moorcroftii</i> Wall.<i>ex Schlecht</i>. juice (EWSJ) through single inocula... Read full abstract on PubMed →
Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the... Read full abstract on PubMed →
Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar, and the influence of yeast strains on the non-volatile and volatile compound co... Read full abstract on PubMed →
Wild lingonberries are a traditional source of food in the Nordic countries and an important contributor to economic activity of non-wood forest products in the region. Lingonberri... Read full abstract on PubMed →
The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the economic losses linked to fruits imperfections, spoilage, over production and seasonality.... Read full abstract on PubMed →
The aim of this study was to determine the variability of several chemical compounds and the antioxidant and antimicrobial activities of eight types of berries harvested from two d... Read full abstract on PubMed →
High-fat diets are associated with neuronal and memory dysfunction. Berries may be useful in improving age-related memory deficits in humans, as well as in mice receiving high-fat... Read full abstract on PubMed →
BACKGROUND/AIM: The outlook for patients with high grade glioma (HGG) remains dismal. Hence, attention has focused on numerous innovative treatments. Our group has proposed a strat... Read full abstract on PubMed →
Cold plasma is a new technology of promising potential to use as a part of technological extraction lines constructed to implement green chemistry solutions or simply to reduce res... Read full abstract on PubMed →
The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) during bilberry jui... Read full abstract on PubMed →
Oxidative-stress-induced senescence constitutes a great risk factor for chronic diseases. Therefore, ameliorating oxidative-stress-induced senescence is expected to prevent chronic... Read full abstract on PubMed →
Bilberry (Vaccinium myrtillus L.) juice was fermented with Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572) in pure fermentation as we... Read full abstract on PubMed →
Research advancing current scientific understanding of the health benefits of berries continues to increase. The Berry Health Benefits Symposium (BHBS) is a biennial meeting highli... Read full abstract on PubMed →
A comprehensive study on essential oil and different solvent extracts of Sideritis romana L. subsp. purpurea (Tal. ex Benth.) Heywood (Lamiaceae) from Montenegro is reported. The g... 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.