Although berries (nongrape) are rich in health-promoting bioactive compounds, and their
consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the …

Red berries have gained popularity as functional and nutritious food due to their health
benefits, leading to increased consumer demand and higher production, totaling over …

Aspergillus flavus and Aspergillus parasiticus are saprophytic fungi which can infect and
contaminate preharvest and postharvest food/feed with production of aflatoxins (B1, B2, and …

Maotai-Luzhou–flavoured jiupei was investigated regarding dynamic changes in its
microbial community, accumulation of volatile compounds, physicochemical properties and …

Coumaroyl-CoA ligase (Al4CL) and chalcone synthase (AlCHS) genes were found in grape
endophyte Alternaria sp. MG1, but were not functional verified. A cross-validation method …

Six strawberry genotypes were examined for fruit yield and size, important chemical traits
(sugars, phenolics, anthocyanins, ascorbic acid, volatiles) and antioxidant properties (ferric …

Petit Manseng is widely used for fermenting sweet wine and is popular among younger
consumers because of its sweet taste and attractive flavor. To understand the mechanisms …

BACKGROUND Aroma is an important agronomic trait for strawberries, and the
improvement of fruit flavor is a key goal in current strawberry breeding programs. Fragaria …

Strawberry wine production is a considerable approach to solve the problem of the Chinese
concentrated harvesting period and the short shelf life of strawberries, but the appropriative …

The Streptomyces produce a great diversity of specialized metabolites, including highly
volatile compounds with potential biological activities. Volatile organic compounds (VOCs) …