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 …

Lipid peroxidation, the most aggressive reaction in food, results in the formation of reactive
organic compounds that detrimentally impact food sensory qualities and consumers' health …

This study was aimed to produce of hawthorn vinegar to increase the usage area and
consumability of the hawthorn fruit and benefit from its functional properties, and to reveal …

Dipterocarpaceae are typical tropical plants (dipterocarp forests) that are famous for their
high economic value because of their production of fragrant oleoresins, top‐quality timber …

Root rot caused by the pathogenic fungi of the Fusarium genus poses a great threat to the
yield and quality of medicinal plants. The application of Agricultural Jiaosu (AJ), which …

One elite γ-aminobutyric acid (GABA) producing strain of Saccharomyces cerevisiae SC125
was isolated and identified from Chinese traditional paocai. S. cerevisiae SC125 and …

Dynamic changes in total phenolics (TP), total flavonoids (TF), total anthocyanins (TA), two
main monomer anthocyanins, cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside …

Reported herein is a high throughput method to quantify in a single analysis the key volatiles
that contribute to the aroma of commercially significant mango cultivars grown in Australia …

This study investigated the volatile composition and aromatic features of passion fruit wines
using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas …

Pineapple aroma is one of the most important sensory quality traits that influences consumer
purchasing patterns. Reported in this paper is a high throughput method to quantify in a …