Papers mentioning bilberry 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.
Iridoids, a diverse class of plant food monoterpenoids, are characterized by a cyclopentane-fused pyran ring structure and exhibit extensive structural diversity and functional ver... Read full abstract on PubMed →
To investigate the impact of genetic factors on wine aroma, wines made from 22 clones of five grape varieties (Vitis vinifera L.) were used to analyze the volatile compounds by hea... Read full abstract on PubMed →
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-<i>Saccharomyces</i> yeast and <i>Saccharomyces cerevisiae<... Read full abstract on PubMed →
Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The stud... Read full abstract on PubMed →
Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research s... Read full abstract on PubMed →
Co-fermentation of selected non-<i>Saccharomyces</i> yeast strain with <i>Saccharomyces cerevisiae</i> is regarded as a promising approach to improve the sensory quality of fruit w... Read full abstract on PubMed →
The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis... Read full abstract on PubMed →
This study aimed to investigate the effect of <i>Lactobacillus plantarum</i> strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions w... Read full abstract on PubMed →
A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds dur... Read full abstract on PubMed →
To investigate the core fungal community succession and its effects of volatile compound production during different stages (D-1, D-2, D-3, E-4, E-5, and E-6) of Hengshui Laobaigan... Read full abstract on PubMed →
The Chishui River basin is the main production area of the sauce-flavor Baijiu. Due to the particularity of sauce-flavor Baijiu technology, a large site of workshops needs to be bu... Read full abstract on PubMed →
The characterization of volatile compounds in biological fluids offers a distinct approach to study the metabolic imprint of foods on the human metabolome, particularly to identify... Read full abstract on PubMed →
Application of aroma extract dilution analysis on an extract of the dried fruits of the West African peppertree Xylopia aethiopica obtained by extraction with diethyl ether followe... Read full abstract on PubMed →
Nigella sativa (N. sativa; Ranunculaceae), commonly referred to as black cumin, is one of the most widely used medicinal plants worldwide, with its seeds having numerous applicatio... Read full abstract on PubMed →
The chemosensory system plays an important role in the host plants location. Plagiodera versicolora (Coleoptera: Chrysomelidae) is a worldwide leaf-eating forest pest that feeds ex... Read full abstract on PubMed →
BACKGROUND: Odorant-binding proteins (OBPs) in insects are key to detection and recognition of external chemical signals associated with survival. OBP7 in Spodoptera frugiperda's l... Read full abstract on PubMed →
Abstract We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apu... Read full abstract on PubMed →
The aim of this work was to study the microbial communities and volatile compounds profile of different fermentations: using four different cocoa hybrids and adding Saccharomyces c... Read full abstract on PubMed →
The present work was undertaken to evaluate the effect of the natural winemaking on the microbial and chemical composition of Marsala base wine. To this purpose, a large-scale vi... Read full abstract on PubMed →
In this study the feasibility of different extraction procedures was evaluated in order to test their potential for the extraction of the volatile (VOCs) and semi-volatile constitu... 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.