The aim of this study was to determine the influence of apple variety (Šampion, Idared and
Gloster) on the polyphenol profile, volatile composition and sensory characteristics of apple …

Ancient apple varieties can be an important source of fruit products rich in polyphenols with
a good taste and aroma. In this study juices were produced from three varieties of apples …

The aim of this study was to determine the influence of different factors such as fruit
processing, pectinolytic enzyme application, strain of yeast (Johannisberg-Riesling …

Ten apple varieties, harvested at commercial maturity, were analysed, paying special
attention to the level of phenolic compounds and polyphenol oxidase (PPO) activity. The …

Polyphenol compounds are very important components of cider–they are responsible for the
colour and the bitterness and astringency balance of cider. The polyphenolic profile of …

The present research was undertaken to investigate polyphenolic profiles of peel, pulp and
juices made from two standard commercial and five traditional apple cultivars from Bosnia …

The aim of this preliminary research was to evaluate phenolic compounds content in apples
and their processed products. Four cultivars of apples ('Jonagold','Sampion','Idared'and' …

We propose a sensitive and selective spectrofluorimetric method for the determination of
flavonoids as expressed in'quercetin equivalent'in apple juices. The method is based on the …

Sažetak The aim of this work was to investigate the influence of cultivar and storage time on
the total phenol content (TPC) of three actual apple cultivars (Topaz, Pinova, Pink Lady) and …

The chemical characterization of 14 wines (six red and eight white) made from interspecific
hybrids grown in Poland has been made. The study evaluated basic oenological parameters …