Papers mentioning blueberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study, conducted under laboratory conditions, was designed to determine the repellent activity of 10 naturally occurring volatile alcohol constituents against adults of the fu... Read full abstract on PubMed →
Rust fungi are obligate biotrophic pathogens that differentiate a series of specialized cells to establish infection. One of these cells, the haustorium, which serves to absorb nut... Read full abstract on PubMed →
The volatile components of Hyuganatsu (Citrus tamurana Hort. ex Tanaka) peel oil, isolated by cold-pressing, were investigated by chemical and sensory analyses. According to chemic... Read full abstract on PubMed →
The phenolic profile of Isabella grape (Vitis labrusca) offers beneficial properties to human health and makes it a functional food product. In order to better understand the pheno... Read full abstract on PubMed →
UNLABELLED: Anthocyanins are important compounds in grapes and wine and significantly influence their characteristics. Ultraviolet light-C (UV-C) can be used as a tool to induce se... Read full abstract on PubMed →
Blueberries are rich in bioactive anthocyanins, with a high level of malvidin, which is associated with antioxidant benefits that contribute to reducing the risk of diabetes. The o... Read full abstract on PubMed →
This work describes the lipophilization reactions of malvidin 3-glucoside with different saturated fatty acid chain lengths using an enzymatic synthesis and the study of their phys... Read full abstract on PubMed →
The objective of this research was to survey the antioxidant functional role of the main anthocyanins of blueberries in endothelial cells. Changes on the reactive oxygen species (R... Read full abstract on PubMed →
In this study, the gastric transport efficiency of malvidin-3-glucoside and several derivatives was assayed on the MKN-28 cell model. The transport efficiency was found to increase... Read full abstract on PubMed →
A Shiraz must with low yeast assimilable nitrogen (YAN) was supplemented with two concentrations of diammonium phosphate (DAP) and then fermented with maceration on grape skins. Th... Read full abstract on PubMed →
This study aimed to evaluate the volatile component profiles and antioxidant activities of propolis samples collected from eight regions of Türkiye. The total phenolic content of p... Read full abstract on PubMed →
Background and Aims Esters are the most important class of volatile compounds contributing to fruity and berry-like aroma notes in wine. In this study, we identified aroma-activ... Read full abstract on PubMed →
Most strawberry flavor studies have examined berries grown in temperate regions with long summer days. Few studies have examined berries harvested in winter months from subtropical... Read full abstract on PubMed →
BACKGROUND: A comparative analysis by using static headspace (HS) and steam distillation (SD) GC-MS of the volatile and the semi-volatile secondary metabolites from leaves of culti... Read full abstract on PubMed →
The compound 3-phenyl-1-propanol is an important fragrance ingredient widely used in various industries, including food, beverages, cosmetics, and pharmaceuticals. However, its pro... Read full abstract on PubMed →
AIMS: The biotransformation of L-phenylalanine into benzaldehyde (bitter almond aroma) was studied in the strain Trametes suaveolens CBS 334.85. METHODS AND RESULTS: Cultures of th... Read full abstract on PubMed →
Long-term storage Baijiu has an appealing sensory property, yet the chemical makeup is rarely reported. This study investigated a 30-year-old Jiangxiangxing (JXX) Baijiu and recogn... Read full abstract on PubMed →
The interactions between flavors (hexyl acetate [HxAc], heptyl acetate [HpAc], linalyl formate [LiFo], linalyl acetate [LiAc], geraniol, linalool, limonene and myrcene) and soy pro... Read full abstract on PubMed →
Interactions of the flavoring compounds hexyl acetate (HxAc), heptyl acetate (HpAc), linalyl formate (LiFo), linalyl acetate (LiAc), geraniol, linalool, limonene, and myrcene with... Read full abstract on PubMed →
The problem of odor caused by solid wood and its lacquer finish is increasingly serious. In this study, gas chromatography-mass spectrometry/olfactometry is used to analyze the vol... 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.