As an easily adapted culture, with overloaded production in some parts of the globe, apples
and their by-products are being redirected to pharmaceutical, canning and beverages …

Apples are a rich source of polyphenolic compounds and significantly contribute to the
antioxidants in our diet. Apple variety affects the levels of those compounds; concentration …

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

In recent years, there has been a growing interest in studying and exploring the potential
health benefits of foods, mainly from vegetables and fruits from regular intake. The presence …

This study evaluated the fatty acid quantification, proximate and amino acid compositions,
antioxidant activity, total phenolic compounds, vitamin E, and mineral contents of new …

The implementation of sustainable strategies based on the integral valorization of residues
is the most efficient way to achieve a profitable circular economy. This comprehensive study …

Seventy wines were produced in Ecuador under different processing conditions with local
fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum …

To investigate the effect of reduced glutathione (GSH) on the quality characteristics of apple
wine, 10, 20 and 30 mg/L of GSH were added to apple juice before alcoholic fermentation …

Various factors can influence the polyphenol content and the antioxidant capacity of ciders,
such as the apple variety, its degree of maturity, apple farming and storage conditions, and …

In this study, ozone processing was used to degrade patulin in apple juice, and the
ozonolysis efficiency of patulin and its effects on phenolic compounds and organic acids in …