Papers mentioning raisin or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Raisins come from dried <i>Vitis vinifera</i> L. grapes. They are consumed worldwide, and their shape, color, texture, and taste largely determine consumer preference and market su... Read full abstract on PubMed →
Jerez vinegar is a high-quality wine vinegar produced in the Vinagre de Jerez denomination of origin (Spain) and is traditionally aged in wood barrels for over 10 years. Considerin... Read full abstract on PubMed →
This study proposed to investigate the generation mechanism of raisins-derived volatile compounds during unsaturated fatty acids oxidation (UFAO) using a mixture of fatty acids (FA... Read full abstract on PubMed →
Brassinosteroid (BR) is an important endogenous phytohormone that plays a significant role in fruit quality regulation. The regulation of BR biosynthesis and its physiological effe... Read full abstract on PubMed →
In this study, the volatile fingerprints of GC-IMS showed great differences on the volatile profiles of Molixiang grapes collected from three different regions of China, which sugg... Read full abstract on PubMed →
It is now well established that β-glucosidases (BGLs) from non-Saccharomyces yeasts are key enzymes that hydrolyze grape-derived aroma precursors enhancing the flavour of wines. Th... Read full abstract on PubMed →
Grapevine is a well-known host plant of the invasive pest Drosophila suzukii, but its susceptibility to pest oviposition and development greatly depends on the cultivar. To address... Read full abstract on PubMed →
Coffee berry borer, Hypothenemus hampei Ferrari (Coleoptera: Curculionidae: Scolytinae), is the most damaging insect pest of coffee worldwide. Old coffee berries (raisins) are wide... Read full abstract on PubMed →
The inorganic arsenic (i-As) in grape products, in particular juice, wine and raisins, collected from the Japanese market was investigated. The concentrations of total As in nine g... Read full abstract on PubMed →
The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may b... Read full abstract on PubMed →
A multi-residue method has been developed and validated for the simultaneous quantification and confirmation of around 130 multiclass pesticides in orange, nectarine and spinach sa... Read full abstract on PubMed →
Red wine making using yeast cells immobilized in two types of raisin berries, at various temperatures (6-30 degrees C), was studied. A modification of the batch bioreactor was used... Read full abstract on PubMed →
Partial least squares regression (PLSR) models able to predict some of the wine aroma nuances from its chemical composition have been developed. The aromatic sensory characteristic... Read full abstract on PubMed →
/g), crystallinity index (CI) (from 72 to 60-70%), and crystallite size (from 78 to 72-76%). These values (except CI and CS), slightly increased after the use of the BC films as an... Read full abstract on PubMed →
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavo... Read full abstract on PubMed →
Currently, there are no commercially available plant-based products that replicate the flavor profile of roasted fish. As the increasing demand of plant-based meat in the recent ye... Read full abstract on PubMed →
Raw milk from 13 cows fed TMR supplemented with native pasture and from 13 cows fed only TMR on one farm was collected separately 4 times with an interval of 15 d between collectio... Read full abstract on PubMed →
To determine sources of desirable deep-fried flavor in frying oils, degradation products from heated triolein and trilinolein with 5-31% polar compounds representing low to high de... Read full abstract on PubMed →
This study investigated the metabolic differences of 'Zicui' raisins produced at different drying temperatures (30 °C, 40 °C and 50 °C). Glucose, fructose, malic acid, shikimic aci... Read full abstract on PubMed →
Juvenile idiopathic arthritis (JIA) is the most common rheumatic disease in children. Herein, we evaluated the relationship between the gut microbiome (GM) and disease phenotype by... 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.