Results 71 to 80 of about 264 (94)

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality. [PDF]

Heliyon
Boasiako TA, Ekumah JN, Yaqoob S, Aregbe AY, Li Y, Ashiagbor K, Lu W, Boateng ID, Ma Y.   +8 more
europepmc   +1 more source

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. [PDF]

Foods
Han D, Yang Y, Guo Z, Dai S, Jiang M, Zhu Y, Wang Y, Yu Z, Wang K, Rong C, Yu Y.   +10 more
europepmc   +1 more source

The evolution of arsenic-containing traditional Chinese medicine prescriptions for treatment of toothache due to tooth decay. [PDF]

J Dent Sci
Cheng FC, Wang YL, Chang WC, Chiang CP.
europepmc   +1 more source

Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC-MS and UHPLC-MS metabolomics. [PDF]

Food Chem X
Zhao X, Wang Z, Tang F, Cai W, Peng B, Shan C.   +5 more
europepmc   +1 more source

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp. [PDF]

Plants (Basel)
Wang S, Su Q, Zhu Y, Liu J, Zhang X, Zhang Y, Zhu B.   +6 more
europepmc   +1 more source

Registration and characteristics of clinical trials on traditional Chinese medicine and natural medicines for endometriosis: a comprehensive analysis. [PDF]

Front Med (Lausanne)
Zhao Y, Wang Y, Xue Z, Weng Y, Xia C, Lou J, Jiang M.   +6 more
europepmc   +1 more source

Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts. [PDF]

Foods
Dimitrellou D, Moschakis T, Kandylis P.
europepmc   +1 more source

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Fate of triadimefon and its metabolite triadimenol in jujube samples during jujube wine and vinegar processing

Food Control, 2017
Chinese jujube (Zizyphus jujuba Miller) is an indigenous fruit with Chinese characteristics in China which is widely used in traditional medicines and also consumed as a food material. Chinese jujube is subjected to wide varieties of pesticides like triadimefon which are harmful to humans.
Xiaofeng Xue, Fengmao Liu, Liming Wu
exaly   +2 more sources

Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar

International Journal of Food Science and Technology
Abstract Jujubes are an excellent source of sugar and nutrients, making them well-suited for fermentation. Previous research on jujubes has primarily focused on their use in fermented beverages and fruit wines, but their potential for vinegar production has not been sufficiently explored.
Xinxin Zhao, Chunhui Shan, Shimin Zhao   +2 more
exaly   +2 more sources