Papers mentioning strawberry or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
L.) based on the content of individual and total sugars and organic acids in fruit was investigated. The fruits were picked in fully ripened condition within the period from 2014 t... Read full abstract on PubMed →
-based products exerts a positive impact on strawberry, integrating well with previous observations on the molecular mechanisms activated in roots and leaves of other tested plant... Read full abstract on PubMed →
BACKGROUND: Fruit pomaces are by-products rich in polyphenol compounds and dietary fiber. They seem to play an important role in regulating the gut microbiota, morphology and physi... Read full abstract on PubMed →
increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g of dry SCW was recorded, which was approximately 1.39-fold high... Read full abstract on PubMed →
Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hier... Read full abstract on PubMed →
Chemical analyses carried out in 2011-2013 aimed at evaluating the contents of flavonoids, free phenolic acids, tannins, anthocyanins, and antioxidant activity (%) by means of DPPH... Read full abstract on PubMed →
This study focused on the possibility of improving fermentative hydrogen and methane production from an inhibitory fruit-flavored medium using polyvinylidene fluoride (PVDF) membra... Read full abstract on PubMed →
BACKGROUND: Understanding the basis for volatile organic compound (VOC) biosynthesis and regulation is of great importance for the genetic improvement of fruit flavor. Lactones con... Read full abstract on PubMed →
An attempt was made to understand the changes in physicochemical quality (total soluble solids, titratable acidity, ascorbic acid, total sugars, total phenolics, anthocyanin conten... Read full abstract on PubMed →
The fruit of the strawberry Fragaria×ananassa has traditionally been classified as non-climacteric because its ripening process is not governed by ethylene. However, previous studi... Read full abstract on PubMed →
Tomato, melon, grape, peach, and strawberry primarily accumulate soluble sugars during fruit development. In contrast, kiwifruit (Actinidia Lindl. spp.) and banana store a large am... Read full abstract on PubMed →
<h4>Introduction</h4>Traditional Chinese starters have unclear microbial complexity and community functions.<h4>Methods</h4>To screen functional yeasts for flavor enhancement of Ch... Read full abstract on PubMed →
The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In... Read full abstract on PubMed →
The genus <i>Vaccinium</i> is represented by shrubs growing in a temperate climate that have been used for ages as traditional remedies in the treatment of digestive problems, in d... Read full abstract on PubMed →
<h4>Background</h4>The fragrance and aroma of <i>Rosaceae</i> plants are complex traits influenced by a multitude of factors, with genetic variation standing out as a key determina... Read full abstract on PubMed →
Many wood-boring insects use aggregation pheromones during mass colonization of host trees. Bark beetles (Curculionidae: Scolytinae) are a model system, but much less is known abou... Read full abstract on PubMed →
The lipid molecules and volatile organic compounds (VOCs) in milk are heavily influenced by diet. However, little is known about how roughage affects the lipid and VOC contents of... Read full abstract on PubMed →
This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from <i>Kimchi</i> (GK1, <i>Pediococcus pentosa... Read full abstract on PubMed →
The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat o... Read full abstract on PubMed →
Keeving consists in the removal of nutrients (which are yeast nutrients) from apple juice, due to their binding with pectin, and is dependent on the concentration of calcium ions.... 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.