Papers mentioning cider or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In Italy, the apple cider market is experiencing significant growth, driven by numerous small-scale artisanal producers who combine local apple varieties with traditional processes... Read full abstract on PubMed →
Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quali... Read full abstract on PubMed →
This study aimed to valorize unqualified, unsold, and too mature melon fruit through cider and wine fermentation. <i>Saccharomyces cerevisiae</i> was immobilized on melon rind peel... Read full abstract on PubMed →
PurposeThe main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands (Spain).Design/methodology/approachCommercial sa... Read full abstract on PubMed →
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis... Read full abstract on PubMed →
The evaluation of aroma properties of beverages, both analytically as well as with human sensory studies, is a challenging task and most often related to time- and cost-intensive a... Read full abstract on PubMed →
The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions... Read full abstract on PubMed →
<i>Actinidia arguta</i> wine is a low-alcoholic beverage brewed from <i>A. arguta</i> with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, col... Read full abstract on PubMed →
BACKGROUND: The aim of the present study was to evaluate the fermentation efficiency of freeze-dried immobilized kefir culture on natural supports (apple pieces, delignified cellul... Read full abstract on PubMed →
The aim of this study was to characterize the flavor profiles of 14 commercial apple ciders from the United Kingdom and Scandinavian region. The flavor properties were established... Read full abstract on PubMed →
Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine stra... Read full abstract on PubMed →
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extr... Read full abstract on PubMed →
), 100% methanol and aqueous; while the agave bagasse showed a significant presence of phenolic compounds and flavonoids only in the aqueous extract. In conclusion, the presence of... Read full abstract on PubMed →
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted wi... Read full abstract on PubMed →
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the... Read full abstract on PubMed →
Butyl butyrate has shown wide applications in food, cosmetic, and biofuel sectors. Currently, biosynthesis of butyl butyrate still requires exogenous addition of precursors and lip... Read full abstract on PubMed →
The alpha-hydroxy esters are increasingly employed in cosmetic, food, and pharmaceutical formulations as they determine reduced skin-irritant effects in comparison with the respect... Read full abstract on PubMed →
Wine fermentation and flavour formation are the result of complex biochemical reactions driven by the microbial activity at the influences of multiple scales, of which the regional... Read full abstract on PubMed →
Delayed treatment of insomnia-related symptoms can harm physical health and increase the psychological burden. In addition to oral medications and some physical therapies, aromathe... Read full abstract on PubMed →
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wi... 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.