Given apple, an easily adapted culture, and a large number of apple varieties, the
production of apple cider is widespread globally. Through the fermentation process, a series …

The aim of this study was to compare total phenolic content (TPC), radical-scavenging
activity (RSA), total anthocyanin content (TAC), sugar and polyphenolic profiles of two apple …

Apple cultivars exhibit significant diversity in fruit quality traits, creating distinct consumption
scenarios. This study aimed to assess the physicochemical parameters and sensory …

Composition of volatile compounds and concentrations of sugars and organic acids were
studied in apple ciders produced with Saccharomyces cerevisiae and …

In this study, apple juice was fermented using Hanseniaspora osmophila X25-5 in pure
culture as well as mixed culture with Torulaspora quercuum X24-4, which was inoculated …

Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid
chromatography. Samples were produced from four different Estonian apple cultivars using …

The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or
Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using …

Health-promoting foods have become increasingly popular due to intensified consumer
interest and awareness of illnesses. There is a global market for apple fruits, which are …

Different particle sizes in cloudy apple juice were obtained following filtration with different
mesh sizes (100, 200, 300, and 400-mesh). The effects of cloud particle size on the stability …

To classify apple juices based on their volatile composition and aroma properties, and to
determine the correlation between the volatile compounds and odor attributes, the aroma …