Peer-Reviewed Research Database

Blackberry — 1,628 papers

Papers mentioning blackberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the blackberry research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Chinese Academy of Sciences

State Key Laboratory of Food Science and Technology

China Agricultural University

Ministry of Agriculture and Rural Affairs

Inserm

Beijing Technology and Business University

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2023 Food research international (Ottawa, Ont.) aroma analysis

Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper).

Chili paste, is a popular traditional product derived from chili pepper, and its fermentation system is affected by the variable concentration of capsaicin, which originates from t... Read full abstract on PubMed →

PMID: 37120214 DOI: 10.1016/j.foodres.2023.112763

2021 Foods (Basel, Switzerland) gc ms

Transcriptome and Metabolome Dynamics Explain Aroma Differences between Green and Red Prickly Ash Fruit.

Green prickly ash (Zanthoxylum armatum) and red prickly ash (Zanthoxylum bungeanum) fruit have unique flavor and aroma characteristics that affect consumers' purchasing preferences... Read full abstract on PubMed →

PMID: 33579038 DOI: 10.3390/foods10020391 Full text on PMC

2019 Food research international (Ottawa, Ont.) aroma analysis

Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines.

Aspergillus carbonarius can produce a possibly carcinogenic mycotoxin named ochratoxin A (OTA). The metabolism of this fungus can also impact grape and wine quality as it influence... Read full abstract on PubMed →

PMID: 31732020 DOI: 10.1016/j.foodres.2019.108687

2019 BioMed research international gc ms

Ester-Producing Mechanism of Ethanol O-acyltransferase EHT1 Gene in Pichia pastoris from Shanxi Aged Vinegar.

The ethanol O-acyltransferase EHT1 is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression of EHT1... Read full abstract on PubMed →

PMID: 30719444 DOI: 10.1155/2019/4862647 Full text on PMC

2017 Journal of oleo science aeda

Volatile Components of the Essential Oil of Artemisia montana and Their Sedative Effects.

The sedative effects of volatile components in the essential oil of Artemisia montana ("Yomogi") were investigated and measured using gas chromatography-mass spectrometry (GC-MS).... Read full abstract on PubMed →

PMID: 28381767 DOI: 10.5650/jos.ess16006

2016 Journal of agricultural and food chemistry gc ms

Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution.

Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a geographical origin effect was d... Read full abstract on PubMed →

PMID: 27689433 DOI: 10.1021/acs.jafc.6b02835

2016 Journal of agricultural and food chemistry sensory panel

Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines.

Although a sensory definition of the aging bouquet of red Bordeaux wines was recently established, its chemical transcription has only partially been elucidated. A multiple-step ap... Read full abstract on PubMed →

PMID: 26735409 DOI: 10.1021/acs.jafc.5b04869

2016 Phytochemistry other

Natural variability in acyl moieties of sugar esters produced by certain tobacco and other Solanaceae species.

A unique feature of glandular trichomes of plants in the botanical family Solanaceae is that they produce sugar esters (SE), chemicals that have been shown to possess insecticidal,... Read full abstract on PubMed →

PMID: 27262877 DOI: 10.1016/j.phytochem.2016.05.008

2011 Food science and technology international = Ciencia y tecnologia de los alimentos internacional aroma analysis

Key aroma components of a dry-cured sausage with high fat content (sobrassada).

The key aroma components and the lipolysis in a dry cured sausage 'Sobrassada of Mallorca from black pig' were studied. Sobrassada was characterized by a fatty acid profile with a... Read full abstract on PubMed →

PMID: 21364047 DOI: 10.1177/1082013210368557

2026 Journal of agricultural and food chemistry aroma analysis

Development of Ginkgo biloba Seed Exocarp Volatile-Based Attractants for Slugs.

Identifying key volatile organic compounds (VOCs) that help slugs locate host plants can enhance eco-friendly slug management. We used sequential solvent extraction of Ginkgo bilob... Read full abstract on PubMed →

PMID: 41657038 DOI: 10.1021/acs.jafc.5c08531

2021 Molecules (Basel, Switzerland) gc ms

Signaling in the Tomato Immunity against Fusarium oxysporum.

New strategies of control need to be developed with the aim of economic and environmental sustainability in plant and crop protection. Metabolomics is an excellent platform for bot... Read full abstract on PubMed →

PMID: 33804901 DOI: 10.3390/molecules26071818 Full text on PMC

2021 Frontiers in chemistry other

New Analytical Method for Quantifying Flavoring Chemicals of Potential Respiratory Health Risk Concerns in e-Cigarette Liquids.

Numerous flavoring chemicals are added to e-cigarette liquids to create various flavors. Flavorings provide sensory experience to users and increase product appeal; however, concer... Read full abstract on PubMed →

PMID: 34778213 DOI: 10.3389/fchem.2021.763940 Full text on PMC

2019 Journal of pharmaceutical and biomedical analysis gc ms

Simultaneous analysis of volatile and semi-volatile components in a topical formulation by gas chromatography using a programmed temperature vaporization inlet and flame ionization detection.

Topical formulations are medications applied locally on the skin to treat ailment. They are made up of complex mixtures of active ingredients and excipients. Till date, no analytic... Read full abstract on PubMed →

PMID: 30974410 DOI: 10.1016/j.jpba.2019.03.057

2012 Journal of pharmaceutical and biomedical analysis gc ms

Optimization and validation of liquid chromatography and headspace-gas chromatography based methods for the quantitative determination of capsaicinoids, salicylic acid, glycol monosalicylate, methyl salicylate, ethyl salicylate, camphor and l-menthol in a topical formulation.

Capsaicinoids, salicylic acid, methyl and ethyl salicylate, glycol monosalicylate, camphor and l-menthol are widely used in topical formulations to relieve local pain. For each sep... Read full abstract on PubMed →

PMID: 22094014 DOI: 10.1016/j.jpba.2011.10.024

2025 Analytical methods : advancing methods and applications pharmacology

Rapid identification of high-viscosity rice soup quality using neutral desorption extractive electrospray ionization mass spectrometry.

High-viscosity rice soup is not only a popular food item but also a traditional Chinese medicinal remedy. Herein, we developed a high-throughput characterization platform for high-... Read full abstract on PubMed →

PMID: 40758120 DOI: 10.1039/d5ay00420a

2024 Chemical research in toxicology unrelated

Metabolic Activation of 2-Methylfuran to Acetylacrolein and Its Reactivity toward Cellular Proteins.

2-Methylfuran (2-MF) is a process-related contaminant found primarily in heat-treated foods, such as coffee or canned food. The oxidative metabolic activation of 2-MF is supposed t... Read full abstract on PubMed →

PMID: 39240537 DOI: 10.1021/acs.chemrestox.4c00083 Full text on PMC

2024 Journal of agricultural and food chemistry unrelated

Reactivity of the 2-Methylfuran Phase I Metabolite 3-Acetylacrolein Toward DNA.

2-Methylfuran (2-MF) is a well-known industrial chemical and also formed via thermal treatment of food. One main source of 2-MF in the human diet is coffee. 2-MF is known to form 3... Read full abstract on PubMed →

PMID: 39494867 DOI: 10.1021/acs.jafc.4c07280 Full text on PMC

2024 Journal of agricultural and food chemistry other

Coupling the Isopentenol Utilization Pathway and Prenyltransferase for the Biosynthesis of Licoflavanone in Recombinant Escherichia coli.

Prenylflavonoids are promising candidates for food additives and functional foods due to their diverse biological activities and potential health benefits. However, natural prenylf... Read full abstract on PubMed →

PMID: 38957132 DOI: 10.1021/acs.jafc.4c03655

2023 Food research international (Ottawa, Ont.) other

Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation.

This work compared the flavor evolution of normal-fat (NF) with that of low-fat (LF) Chinese sausage during natural fermentation. Higher degree of lipid oxidation occurred in NF sa... Read full abstract on PubMed →

PMID: 37254361 DOI: 10.1016/j.foodres.2023.112937

2023 Food chemistry sensory panel

Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt.

The effects of binary probiotics (Lacticaseibacillus casei CGMCC1.5956 and Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953) in conjunction with wolfberry dietary fiber... Read full abstract on PubMed →

PMID: 36446277 DOI: 10.1016/j.foodchem.2022.135020

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.