Results 131 to 140 of about 3,880 (152)

Plants of the USA: recordings on native North American useful species by Alexander von Humboldt. [PDF]

J Ethnobiol Ethnomed
Baratto LC, Päßler U.
europepmc   +1 more source

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities. [PDF]

Food Chem X
Yuan X, Wang T, Sun L, Qiao Z, Pan H, Zhong Y, Zhuang Y.   +6 more
europepmc   +1 more source

Wine, Polyphenols, and the Matrix Effect: Is Alcohol Always the Same? [PDF]

Int J Mol Sci
Miraldi E, Baini G, Biagi M, Cappellucci G, Giordano A, Vaccaro F, Bertelli AAE.   +6 more
europepmc   +1 more source

Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages. [PDF]

Front Cell Infect Microbiol
Yang JY, Tao L, Lou D, Patabendige NM, Ediriweera AN, Liu S, Lu W, Tarafder E, Rapior S, Hapuarachchi KK.   +9 more
europepmc   +1 more source

Polyphenols from Byproducts: Their Applications and Health Effects. [PDF]

Antioxidants (Basel)
Demir R, Sarıtaş S, Bechelany M, Karav S.   +3 more
europepmc   +1 more source

Characterization of two reductases <i>MaLAR</i> and <i>MaANR</i> revealed their roles in proanthocyanidin biosynthesis in mulberry. [PDF]

Front Plant Sci
Feng Z, Li P, Yang G, Wang Y, Li M, Wu J, Chao N, Liu L.   +7 more
europepmc   +1 more source

Comparative study of microbial communities and volatile profiles during the inoculated and spontaneous fermentation of persimmon wine

Process Biochemistry, 2021
Abstract In this study, we determined the composition of microorganisms in the spontaneous/inoculated fermentation process of persimmon (Diospyros kaki L., China) wine for the first time and compared the similarities and differences of microbial succession, change in volatile compounds, and variations in amino acids.
Yao Lu, Xiaolei Guan, Rongbin Li, Jie Wang, Yaqiong Liu, Yanli Ma, Jiawei Lv, Suwen Wang, Jianlou Mu   +8 more
openaire   +3 more sources

Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine

Food Chemistry, 2016
The ability of acidic (AcW) and alkaline electrolyzed waters (AlW) to improve the flavour of persimmon (Diospyros kaki L.) wine was evaluated. Wines made with AcW (WAcW) were significantly better than wines made with AlW or pure water (PW) in aroma, taste, and colour.
Wanqi, Zhu, Baoqing, Zhu, Yao, Li, Yanyan, Zhang, Bolin, Zhang, Junfeng, Fan   +5 more
openaire   +4 more sources

Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider

International Journal of Food Microbiology, 2019
A total of 512 yeasts, including 422 non-Saccharomyces yeasts, were isolated from various fruits including apple, aronia, Muscat Bailey A grapes, and persimmon. These were used to prepare persimmon wine and apple cider starters that produced high levels of aromatic compounds, which contribute to high-quality fermented products.
Da-Hye, Kim, Sae-Byuk, Lee, Jun-Young, Jeon, Heui-Dong, Park   +3 more
openaire   +4 more sources

Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre‐macerations

Journal of Food Processing and Preservation, 2017
Effects of pectinase addition and different pre-maceration technologies on physicochemical characteristics and antioxidant activity of persimmon wine brewed from two cultivars, Amahyakume and Jinpingshi, were investigated. Results showed that pectinase addition significantly promoted increases of clarity and malic acid, meanwhile reduced titratable ...
Miaomiao Liu, Kun Yang, Yiman Qi, Mingtao Fan, Xinyuan Wei   +4 more
openaire   +1 more source