Papers mentioning cherimoya or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Melatonin (MEL), also known as <i>N</i>-acetyl-5-methoxytryptamine, has been reported in plants as a secondary messenger involved in regulating abiotic stress responses. MEL treatm... Read full abstract on PubMed →
Fruit from the North American pawpaw (Asimina triloba) is unfamiliar to many as a food crop and botanically unusual because it is the northernmost genus and only temperate member o... Read full abstract on PubMed →
Functional beverages enhance the nutritional value of their ingredients by increasing the levels of bioactive components, such as probiotics. To achieve consumer acceptance, functi... Read full abstract on PubMed →
Custard apples (Annona spp.) are among the most important horticultural crops in the world, including Australia. The genus Annona comprises several economically and nutritionally s... Read full abstract on PubMed →
The packaging of perishable products, such as fruits, contributes to their preservation during storage and safe transportation. The use of suitable packaging materials contributes... Read full abstract on PubMed →
<b>Background:</b> In Siberian folk medicine, Sagan-Dalya (<i>Rhododendron adamsii</i> Rehder) of the <i>Ericaceae</i> family is used as a tonic and restorative in the form of infu... Read full abstract on PubMed →
Pyrazines impart a pronounced burnt flavour and are essential components in many processed foods. While certain microorganisms, notably bacteria within the genera <i>Bacillus</i> a... Read full abstract on PubMed →
Trees of the <i>Annona</i> species that grow in the tropics and subtropics contain compounds that are highly valuable for pharmacological research and medication development and ha... Read full abstract on PubMed →
Spain is the world's leading producer of cherimoya, a climacteric fruit highly appreciated by consumers. However, this fruit species is very sensitive to chilling injury (CI), whic... Read full abstract on PubMed →
Soursop possesses the largest fruit size of the <i>Annona</i> genus. However, this species is threatened by the Annonaceae fruit weevil (<i>Optatus palmaris</i>), which can cause t... Read full abstract on PubMed →
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds... Read full abstract on PubMed →
BACKGROUND: Oriental melon is one of the most popular crops for its nutritional and flavour quality. Components that determine melon quality, such as sugar, colour, texture, flavou... Read full abstract on PubMed →
The lipophilic and phenolic extractives of the ripe mesocarp of four cherimoya cultivars ('Perry Vidal', 'Mateus I', 'Mateus III' and 'Funchal') from Madeira Island, were studied f... Read full abstract on PubMed →
Cherimoyas (Annona cherimola), like other subtropical/tropical fruits, are susceptible to damage from exposure to temperatures between 0 and 5 °C (chilling injury, CI), which may a... Read full abstract on PubMed →
Data on the reproductive biology of the Annonaceae are rather fragmentary, particularly for paleotropical species. The pollination ecology and breeding system of the Sri Lankan end... Read full abstract on PubMed →
Cherimoya ripening with and without prior storage at 8 degrees C was studied in fruit harvested on early- (EH), mid- (MH), and late-season (LH) dates. Most of the differences in th... Read full abstract on PubMed →
Reversed-phase high-performance liquid chromatography with photodiode array and fluorescence detection was applied to the systematic screening of chlorophylls and derivative pigmen... Read full abstract on PubMed →
Plastic degradation by biological systems with re-utilization of the by-products could be a future solution to the global threat of plastic waste accumulation. Here, we report that... Read full abstract on PubMed →
The present investigation is focused on the study of chemical composition of a bioactive compound derived from a rumen isolate <i>Paracoccus pantotrophus</i> FMR19 using GC-MS and... Read full abstract on PubMed →
Mixed fermentation using saccharomyces cerevisiae and non-<i>saccharomyces cerevisiae</i> has become one of the main research strategies to improve wine aroma. Hence, this study ap... 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.