Papers mentioning black mulberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lactic acid bacteria fermentation enhances plant beverage quality, yet storage-related mechanisms of fermented pumpkin juice remain unclear. This study investigated effects of ferm... Read full abstract on PubMed →
The potential of lactic acid bacteria (LAB) to enhance fruit juice is well known; however, the optimal fermentation strategy for wampee juice (WJ), considering its physicochemical... Read full abstract on PubMed →
Bulgarian botanical gardens harbor more than 3600 plant species from across the world. Some of them are well-known plants widely used by humans, others are underutilized crops or l... Read full abstract on PubMed →
A bright future lies ahead for the application of natural biocomposites in the food industry. In this research, edible biocomposite films were created using sodium caseinate (SC)-g... Read full abstract on PubMed →
This study aimed to investigate metabolic differences between mixed- and single-culture fermentation in black mulberry juice (BMJ). Using E-nose, E-tongue, and metabolomics, we ana... Read full abstract on PubMed →
This study investigated the metabolic characteristics of mulberry wine produced by co-fermentation with Saccharomyces cerevisiae (SC) and two different Pichia kluyveri (PK). Althou... Read full abstract on PubMed →
To improve the delightful flavor of mulberry wine through semi-artificial inoculation fermentation with <i>Saccharomyces cerevisiae</i>, we studied the dynamics change of microbiot... Read full abstract on PubMed →
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and fla... Read full abstract on PubMed →
Blue honeysuckle seeds are often overlooked by the processing industry, but they are a good source of healthy oil. The composition, volatiles, and antioxidant capacity of blue hone... Read full abstract on PubMed →
In Asia, mulberry has long been used to treat various infectious and internal ailments as a traditional medication. The compounds found in it have the potential to improve human he... Read full abstract on PubMed →
Copigmentation effect of flavonoids on black mulberry juice and its main anthocyanin, cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect of fl... Read full abstract on PubMed →
The objective was to determine the effects of different concentrations of lyophilized black mulberry water extract (BMWE) on lipid oxidation, metmyoglobin (MMb) formation, color st... Read full abstract on PubMed →
The aim of this study was to compare certain important fruit quality parameters such as sugars, organic acids, total phenolic content, antioxidant capacity, and volatile compounds... Read full abstract on PubMed →
β‐Ionone is a natural plant volatile compound, and it is the 9,10 and 9’,10’ cleavage prod-uct of β‐carotene by the carotenoid cleavage dioxygenase. β‐Ionone is widely distributed... Read full abstract on PubMed →
Changes in sensorial, chemical and microbiological qualities of kefirs fortified with black carrot (KBCJ), black mulberry (KBMJ), pomegranate (KPJ), and strawberry (KSJ) juices at... Read full abstract on PubMed →
In the present work, pasta enriched in different formulations by black mulberry extract in order to inhibit enzymes related to starch hydrolyzation. Total phenol content (TPC), ant... Read full abstract on PubMed →
BACKGROUND: Black mulberries (Morus nigra) were processed into jam on an industrialised scale, including the major steps of: selection of frozen black mulberries, adding glucose-fr... Read full abstract on PubMed →
Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000 psi. Primary liposomes were coated wit... Read full abstract on PubMed →
Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using sample... Read full abstract on PubMed →
UNLABELLED: Sugars, organic acids, and total phenolic content in fruit of 25 wild and cultivated berry species were identified and quantified with high-performance liquid chromatog... 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.