Papers mentioning plum wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The physicochemical properties and volatile composition of fruits are critical determinants of fruit quality and processing performance. This study evaluated major green plum culti... Read full abstract on PubMed →
Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were us... Read full abstract on PubMed →
Zinc is an essential micronutrient that serves as a vital cofactor in multiple metabolic pathways, including the mechanism mediated by <i>IZH</i> (Implicated in Zinc Homeostasis) g... Read full abstract on PubMed →
Mixed fermentation can enhance the flavor and aroma of fruit wine, but the mechanisms driving this enhancement remain unclear. This study used non-targeted metabolomics to analyze... Read full abstract on PubMed →
Buddha's hand, citron, and galangal are widely used in the food and pharmaceutical fields. In this study, the type of yeast, <i>Saccharomyces cerevisiae</i> addition, pH, extract c... Read full abstract on PubMed →
Traditional plum wine brewing mostly relies on experience, with problems such as lack of standardized production parameters and easy formation of sediment after fermentation. This... Read full abstract on PubMed →
Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plu... Read full abstract on PubMed →
For fresh fruits to be consumed and relished, they have to stimulate the senses of taste and smell as well as have good visual properties. In terms of the consumption of a fruit, i... Read full abstract on PubMed →
Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefor... Read full abstract on PubMed →
The aim of this study was to assess and compare fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of different s... 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 →
Flor velum yeast growth activators during biological aging are currently unknown. In this sense, this research focuses on the use of bee pollen as a flor velum activator. Bee poll... Read full abstract on PubMed →
[EN] The sorption and transport properties of gliadin and chitosan films with respect to four representative food aroma components (ethyl caproate, 1-hexanol, 2-nonanone and α-pine... Read full abstract on PubMed →
Sorbic acid has a system of conjugated double bonds which makes it able to undergo nucleophilic addition reactions with certain functions. The interactions between sorbic acid and... Read full abstract on PubMed →
Sorbic acid has a system of conjugated double bonds which makes it able to undergo nucleophilic addition reactions with certain functions. The interactions between sorbic acid and... Read full abstract on PubMed →
Understanding how nanonutrients influence the growth and physiological processes of cultivable fish can boost fish production efficiency with less management, advancing aquaculture... Read full abstract on PubMed →
"The development and deployment of a practical and portable technology for on-site chiral identification of enantiomers hold immense significance in the fields of medical and biolo... Read full abstract on PubMed →
D-alanine is widely used in medicine, food, additives, cosmetics, and other consumer items. Esterase derived from Bacillus cereus WZZ001 exhibits high hydrolytic activity and stere... Read full abstract on PubMed →
Tetrapyrroles are essential to basic biochemical processes such as electron transfer and photosynthesis. However, it is not known whether these evolutionary old molecules have a pr... Read full abstract on PubMed →
D-amino acid oxidase (DAAO) is biotechnologically relevant enzyme that is used in various food and pharmaceutical industries. DAAO from the yeast Trigonopsis variabilis is an impor... 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.