Papers mentioning jujube or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Jujube, a nutrient-rich fruit high in fructose and glucose, presents a valuable substrate for fermentation by Lactiplantibacillus plantarum. However, the specific metabolic mechani... Read full abstract on PubMed →
Fermentation can significantly change the chemical composition and aroma profile of beverage. In this study, a strain of Zygosaccharomyces rouxii was isolated from naturally fermen... Read full abstract on PubMed →
This study demonstrates that the jujube maturity significantly affects the physicochemical properties, antioxidant capacities, and volatile profiles of jujube wine. The semi-red ju... Read full abstract on PubMed →
This study investigated the effects of Lactobacillus helveticus fermentation on the phytochemicals, functional properties and volatile compounds in both clear and cloudy kiwi juice... Read full abstract on PubMed →
Jujube is susceptible to biotic and abiotic adversity stresses resulting in abnormal phenotypic defects. Therefore, abnormal phenotype fruits should be removed during postharvest s... Read full abstract on PubMed →
Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics... Read full abstract on PubMed →
The fruit of the jujube tree is high in nutrients and has various health benefits. China is a major producer of jujube, and it is now cultivated all around the world. Numerous stud... Read full abstract on PubMed →
To extend shelf life of fermented spicy Chinese cabbage sauce at room temperature, the effects of electron beam irradiation (EBI), high pressure processing (HPP), pasteurization (P... Read full abstract on PubMed →
BACKGROUND Honey aroma is one of its most important properties and it depends on the qualitative and quantitative composition of the volatile compounds. The volatile profile of hon... Read full abstract on PubMed →
Jujube is a crop highly resistant to drought and salinity, making it one of the main fruit trees in Xinjiang. The present study evaluated the changes in the physicochemical and ant... Read full abstract on PubMed →
To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed... Read full abstract on PubMed →
Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Cha... Read full abstract on PubMed →
A combined untargeted and targeted approach was established for fingerprinting volatile organic compounds in winter jujubes from eight regions of China. Volatiles, including alcoho... Read full abstract on PubMed →
Abstract In this study, headspace solid‐phase microextraction coupled with gas chromatography‐mass spectrometry (HS‐SPME‐GC/MS) was used to identify individual volatile compounds i... Read full abstract on PubMed →
Conventional analysis, electronic senses and HS-SPME-GC-MS were applied to evaluate the effects of pretreatment methods and leaching methods on jujube wine quality. Significant dif... Read full abstract on PubMed →
Effect of jujube gum (JG; 4, 8 and 12% wt)-based nanoemulsions (NEs) containing nettle essential oil (NEO; 2, 3.5 and 5% wt) as new edible coatings was investigated to preserve Bel... Read full abstract on PubMed →
BACKGROUND: Pectin is related to fruit maturation and loss of flesh firmness. In this research, changes in pectin characteristics, including pectin content, neutral sugar compositi... Read full abstract on PubMed →
Effects of chitosan coating with cinnamon oil on the physiological attributes and preservation quality of China jujube fruits during storage at 4°C for 60 days were investigated. R... Read full abstract on PubMed →
BACKGROUND: The effect of storage temperature on physiological responses in Indian jujube (Ziziphus mauritiana Lamk. cv. Gola) fruit was investigated. Freshly harvested fruits at p... Read full abstract on PubMed →
This study was designed to reveal the relationship among browning, polyphenol degradation, Maillard reaction (MR) and flavor variation in jujube fruit (JF) during air-impingement j... 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.