Papers mentioning elderberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Apple aroma is an important factor influencing consumers' preferences. To understand the overall flavor characteristics of apples (Ruixue, Liangzhi, Grystal Fuji, and Guifei), vola... Read full abstract on PubMed →
<h4>Background</h4>Elderberry (Sambucus nigra L.) has been traditionally implemented in diverse preparations such as herbal teas, syrups or juices as remedies for respiratory, febr... Read full abstract on PubMed →
The increasing consumption of highly processed foods has resulted in a reduced intake of essential vitamins, minerals, and bioactive compounds, thereby intensifying interest in the... Read full abstract on PubMed →
Fresh apple pulp from the Granny Smith variety was used at different levels (5-15% <i>w</i>/<i>w</i>) for yogurt production. Color, texture, microstructure, aroma, and sensory anal... Read full abstract on PubMed →
In response to the growing need for functional beverages, this study aimed to harness yeast metabolism to optimize elderberry juice fermentation, targeting sugar reduction and enri... Read full abstract on PubMed →
In this work, a multifunctional bilayer film was prepared by solvent casting method. Elderberry anthocyanins (EA) were incorporated into konjac glucomannan (KGM) film as the inner... Read full abstract on PubMed →
OENO One | By the International Viticulture and Enology Society 2023 | volume 57–2 | 115*correspondence:[email protected] editor:Stamatina KallithrakaReceived: 28 Ja... Read full abstract on PubMed →
Aroma plays important part in cider acceptability to the consumer. In this study, techniques such as headspace solid-phase microextraction (HS-SPME), which has been coupled with ga... Read full abstract on PubMed →
BACKGROUND: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In t... Read full abstract on PubMed →
In this study we explored, for the first time, the lactic acid fermentation of elderberry juice (EJ). A total of 15 strains isolated from dairy and plant matrices, belonging to L.... Read full abstract on PubMed →
Plant secondary metabolites are synthesized for their protection and regulation purposes. Quite often, due to their properties, these metabolites have relevant organoleptic and bio... Read full abstract on PubMed →
In this study, four strains of Lactobacillus casei, as viable cells or cell-free extracts (CFE), were added to elderberry juice in order to evaluate their effect on phenolic and ar... Read full abstract on PubMed →
Increased tissue status of the long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) is associated with cardiovascular and... Read full abstract on PubMed →
BACKGROUND: In Serbia, delicatessen fruit alcoholic drinks are produced from autochthonous fruit-bearing species such as cornelian cherry, blackberry, elderberry, wild strawberry,... Read full abstract on PubMed →
A main challenge in food safety research is to demonstrate that processing of foodstuffs does not lead to the formation of substances for which the safety upon consumption might be... Read full abstract on PubMed →
A method has been established and validated for identification and quantification of individual, as well as total, anthocyanins by HPLC and LC/ES-MS in botanical raw materials used... Read full abstract on PubMed →
Lac, cochineal, safflower, gardenia, Monascus and elderberry pigments are used as food color additives in Japan. These natural pigments can be analyzed by capillary electrophoresis... Read full abstract on PubMed →
How conflict-prone brood-site pollination mutualisms persist remains a central question in evolutionary ecology.1,2,3,4 We demonstrate that a single, stereochemically specific vola... Read full abstract on PubMed →
Bee pollen is a natural nutrient substance collected by bees from plants. Its metabolites have been extensively studied, yet the characteristic metabolites of bee pollen from diffe... Read full abstract on PubMed →
Norisoprenoids are important aromatic volatiles contributing to the pleasant floral/fruity odor in grapes and wine. They are produced from carotenoids through the cleavage of carot... 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.