The search for food products that promote health has grown over the years. Phenolic
compounds present in grapes and in their derivatives, such as grape juices, represent today …

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

The aim of this study was to develop a quality index and examine the effects of drying apples
using three technologies (supercritical CO 2 drying, air drying and freeze drying) during a …

Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an
alternative to vinegar in different food preparations. In this study, pickled cucumber …

Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain
high-quality horticultural crops. This practice results in the discarding of a large number of …

Abstract The verjuice sample (14.5±0.2% total soluble solid [TSS] content) was concentrated
(at 102±2° C evaporation temperature) until reach 50% TSS content by applying ohmic …

Using dill (Anethum graveolens L.) as a model herb, we reveal novel associations between
metabolite profile and sensory quality, by integrating non-target metabolomics with sensory …

To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar
and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and …

In this study, the effects of marination liquids (ML) prepared with koruk juice on safety and
quality of poultry meat were investigated. Meat samples inoculated with Salmonella …

Unripe grapes are a potential source of bioactive compounds which can exert antioxidant
and antimicrobial activity. However, very little information is available about the composition …