Papers mentioning mulberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study presents an innovative exploration of non‐Saccharomyces yeast strains isolated from fragrant flowers for use in mulberry juice fermentation, aiming to develop nonalcohol... Read full abstract on PubMed →
pH-sensitive films based on collagen, chitosan, ZnO-nanoparticles and mulberry extract (CC/ZnO/ME) were developed to monitor pork freshness. Fourier transform infrared analysis rev... Read full abstract on PubMed →
Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-res... Read full abstract on PubMed →
Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) were used as protective agents for mulberry anthocyanin extracts (MAEs) to inhibit its color fading... Read full abstract on PubMed →
Mulberry fruits are rich sources of anthocyanins that exhibit beneficial biological activity. These anthocyanins become instable in an aqueous media, leading to their low bioavaila... Read full abstract on PubMed →
Mulberry and chokeberry are rich sources of anthocyanins. In this study, the effect of the anthocyanin composition on the anthocyanin profile changes during in vitro digestion (mim... Read full abstract on PubMed →
Chronic low-grade inflammation plays a pivotal role in the pathogenesis of obesity, due to its associated chronic diseases such as type II diabetes, cardiovascular diseases, pulmon... Read full abstract on PubMed →
This study evaluated the capacity of mulberry anthocyanin extract (MAE) on insulin resistance amelioration in HepG2 cells induced by high glucose and palmitic acid and diabetes-rel... Read full abstract on PubMed →
Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically boun... Read full abstract on PubMed →
BACKGROUND: Mulberry juice is an excellent source of phytochemicals with medicinal properties. The effects of four independent variables (temperature, heating time, pressure, and p... Read full abstract on PubMed →
In the present study, the contents of nutritional elements such as Na, K, Ca, Mg, Fe, Zn, Se, Mn and Mo and heavy elements such as Cu, Cd, Pb, Cr and Co of mulberry fruits in three... Read full abstract on PubMed →
The development of ultraconcentrated biobased formulations is one of the latest frontiers in sustainable product design. This study demonstrates that biosurfactants are well suited... Read full abstract on PubMed →
<h4>Ethnopharmacological relevance</h4>Calotropis gigantea (L.) is traditionally used in South Asian folk medicine for inflammatory disorders, joint pain, and rheumatic conditions.... Read full abstract on PubMed →
(R)-3-hydroxyalkanoic acids (R-3HAs) play a crucial role as essential chemicals serving as precursors or intermediates in the synthesis of a wide range of valuable compounds, such... Read full abstract on PubMed →
Halophilic bacteria are remarkable microorganisms that excel in hypersaline environments. Their significant potential in various fields, such as industry and agriculture, positions... Read full abstract on PubMed →
<h4>Background</h4>This study investigated the ameliorative effects of combined 1-DNJ and TFs on IR in mice through gut microbiota modulation.<h4>Methods</h4>An HFD-induced IR mode... Read full abstract on PubMed →
Cocoa beans (<i>Theobroma cacao</i> L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evalu... Read full abstract on PubMed →
The combined impact of high-hydrostatic pressure (HHP) and ultrasound (US) on the cyanidin-3-O-rutinoside (C3R), quercetin-3-O-rutinoside (Q3R), and volatile compounds from fig (<i... Read full abstract on PubMed →
Metal halide perovskites show promise for next-generation light-emitting diodes, particularly in the near-infrared range, where they outperform organic and quantum-dot counterparts... Read full abstract on PubMed →
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However,... 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.