Papers mentioning cherry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
4-Chlorophenoxyacetic acid (4-CPA) is an auxin-type plant growth regulator widely used in fruit and vegetable production. However, its influence on the nutritional and sensory qual... Read full abstract on PubMed →
BACKGROUND: Our previous studies demonstrated that sour cherry anthocyanins (AC) reduce the salivary count of Streptococcus mutans and inhibit salivary amylase activity within 30 m... Read full abstract on PubMed →
Driven by the modern lifestyle, the consumers are interested in healthier and balanced diets, including both probiotics and natural antioxidants. The beneficial health effects of p... Read full abstract on PubMed →
Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins... Read full abstract on PubMed →
Anthocyanins have several beneficial effects, especially on inflammatory and oxidative conditions. The pro-inflammatory cytokines, tumor necrosis factor-α (TNF-α) and i... Read full abstract on PubMed →
Anthocyanins, the naturally occurring pigments responsible for most red to blue colours of flowers, fruits and vegetables, have also attracted interest because of their potential h... Read full abstract on PubMed →
Tomato volatiles, mainly derived from essential nutrients and health-promoting precursors, affect tomato flavor. Taste volatiles present a major challenge for flavor improvement an... Read full abstract on PubMed →
The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries wer... Read full abstract on PubMed →
Processing of fruits and vegetables affects their phytochemical and nutrient content. Tart cherries are commercially promoted to possess antioxidant and anti-inflammatory activity.... Read full abstract on PubMed →
Olive fruits at three stages of ripening (green, cherry, and black) have been studied. After cell wall isolation, the compositions of the cell wall and that of the phosphate-solubl... Read full abstract on PubMed →
The effects of different freezing temperatures (−20, −40 and −80 ℃) and freeze-thaw cycles (FTC; 1, 2 and 3) on the nutritional components, flavor compounds and enzyme activities o... Read full abstract on PubMed →
As one of the volatile organic compounds (VOCs) in the environment, 1,2,4,5-tetramethylbenzene (1,2,4,5-TeMB) present in oily wastewater, and it can occur substitution, abstraction... Read full abstract on PubMed →
Submerged fermentation offers a controlled environment for coffee processing, ensuring a consistent temperature and aerobic-anaerobic conditions, making it a superior alternative t... Read full abstract on PubMed →
). After synaptosomal treatment with plum wine, the highest activities were observed for SOD (5.57 U/mg protein) and GPx (0.015 U/mg protein). Strawberry wine induced the highest C... Read full abstract on PubMed →
Carvacrol, a natural plant compound with antibacterial, antioxidant, and various biological activities, serves as the basis for developing a micro-emulsion fruit and vegetable clea... Read full abstract on PubMed →
The aim of this work was to analyse the influence of the application of apple, sour cherry and peach pomace on the content of bioactive compounds and antioxidant activity in bakery... Read full abstract on PubMed →
), respectively. As a result, it was concluded that exogenous application of spermidine can be used as a postharvest tool in preserving the quality and storage life of sweet cherry... Read full abstract on PubMed →
-THCVA was about 1:20 (w/w). Besides, cannabidivarinic acid (CBDVA) was only observed in the secretory cavity content. Read full abstract on PubMed →
The valorization of coffee cherry waste through hydrothermal carbonization (HTC) was investigated using various organic and inorganic acid catalysts to produce platform chemicals.... Read full abstract on PubMed →
< 0.01) increased biofilm formation, while all strains increased antioxidant capacity and antimicrobial activity. After preliminary tests, we developed three bifunctional dairy pro... Read full abstract on PubMed →
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.