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144 related items for PubMed ID: 35211493

  • 1. Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing.
    Zhu Z, Zhang Y, Wang W, Sun S, Wang J, Li X, Dai F, Jiang Y.
    Front Nutr; 2021; 8():794231. PubMed ID: 35211493
    [Abstract] [Full Text] [Related]

  • 2. Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp.
    Yuan J, Zhang H, Zeng C, Song J, Mu Y, Kang S.
    Molecules; 2023 May 26; 28(11):. PubMed ID: 37298839
    [Abstract] [Full Text] [Related]

  • 3. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 26; 105():713-723. PubMed ID: 29433266
    [Abstract] [Full Text] [Related]

  • 4. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic.
    Martínez-Casas L, Lage-Yusty M, López-Hernández J.
    J Agric Food Chem; 2017 Dec 13; 65(49):10804-10811. PubMed ID: 29161814
    [Abstract] [Full Text] [Related]

  • 5. Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.
    Satora P, Tarko T, Duda-Chodak A, Sroka P, Tuszyński T, Czepielik M.
    J Agric Food Chem; 2009 Dec 09; 57(23):11209-17. PubMed ID: 19911770
    [Abstract] [Full Text] [Related]

  • 6. Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice.
    Sun Y, Zhong L, Cao L, Lin W, Ye X.
    J Food Sci Technol; 2015 Dec 09; 52(12):8336-42. PubMed ID: 26604412
    [Abstract] [Full Text] [Related]

  • 7. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.
    Peng B, Li F, Cui L, Guo Y.
    J Food Sci; 2015 Dec 09; 80(12):S2937-43. PubMed ID: 26509667
    [Abstract] [Full Text] [Related]

  • 8. Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing.
    Sun YE, Wang W.
    J Food Sci Technol; 2018 Feb 09; 55(2):479-488. PubMed ID: 29391611
    [Abstract] [Full Text] [Related]

  • 9. In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
    Ting VJ, Soukoulis C, Silcock P, Cappellin L, Romano A, Aprea E, Bremer PJ, Märk TD, Gasperi F, Biasioli F.
    J Food Sci; 2012 Nov 09; 77(11):C1226-33. PubMed ID: 23057586
    [Abstract] [Full Text] [Related]

  • 10. The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines.
    Satora P, Tarko T, Sroka P, Blaszczyk U.
    FEMS Yeast Res; 2014 Aug 09; 14(5):729-40. PubMed ID: 24750993
    [Abstract] [Full Text] [Related]

  • 11. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
    Toledano-Medina MA, Pérez-Aparicio J, Moreno-Rojas R, Merinas-Amo T.
    Food Chem; 2016 May 15; 199():135-9. PubMed ID: 26775954
    [Abstract] [Full Text] [Related]

  • 12. Effect of Fermentation Humidity on Quality of Congou Black Tea.
    Zhang S, Jiang X, Li C, Qiu L, Chen Y, Yu Z, Ni D.
    Foods; 2023 Apr 20; 12(8):. PubMed ID: 37107521
    [Abstract] [Full Text] [Related]

  • 13. Changes in the Physicochemical Properties, Antioxidant Activity and Metabolite Analysis of Black Elephant Garlic (Allium ampeloprasum L.) during Aging Period.
    Nam SH, Han YS, Sim KH, Yang SO, Kim MH.
    Foods; 2022 Dec 22; 12(1):. PubMed ID: 36613258
    [Abstract] [Full Text] [Related]

  • 14. Development of apple wine from Golden Delicious cultivar using a local yeast isolate.
    Sukhvir S, Kocher GS.
    J Food Sci Technol; 2019 Jun 22; 56(6):2959-2969. PubMed ID: 31205351
    [Abstract] [Full Text] [Related]

  • 15. The Browning Properties, Antioxidant Activity, and α-Glucosidase Inhibitory Improvement of Aged Oranges (Citrus sinensis).
    Hsu TY, Yang KM, Chiang YC, Lin LY, Chiang PY.
    Foods; 2024 Apr 02; 13(7):. PubMed ID: 38611397
    [Abstract] [Full Text] [Related]

  • 16. Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08.
    Liu L, Zhang C, Zhang H, Qu G, Li C, Liu L.
    Foods; 2021 Jun 10; 10(6):. PubMed ID: 34200756
    [Abstract] [Full Text] [Related]

  • 17. Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.
    Eleutério Dos Santos CM, Pietrowski Gde A, Braga CM, Rossi MJ, Ninow J, Machado Dos Santos TP, Wosiacki G, Jorge RM, Nogueira A.
    J Food Sci; 2015 Jun 10; 80(6):C1170-7. PubMed ID: 25920613
    [Abstract] [Full Text] [Related]

  • 18. Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt.
    Khan IT, Nadeem M, Imran M, Khalique A.
    Lipids Health Dis; 2020 Apr 15; 19(1):74. PubMed ID: 32293468
    [Abstract] [Full Text] [Related]

  • 19. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M, Bittante G.
    J Dairy Sci; 2018 May 15; 101(5):3918-3934. PubMed ID: 29454692
    [Abstract] [Full Text] [Related]

  • 20. Physicochemical and antioxidant properties of black garlic.
    Choi IS, Cha HS, Lee YS.
    Molecules; 2014 Oct 20; 19(10):16811-23. PubMed ID: 25335109
    [Abstract] [Full Text] [Related]

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