Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses.
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2021.110809
Abstract: The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multi-analytical approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data… read more here.
Keywords: quadrupole orbitrap; check apply; bog bilberry; sensory chemical ... See more keywords
Mapping Characteristics in Vaccinium uliginosum Populations Predicted Using Filtered Machine Learning Modeling
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DOI: 10.3390/f15071252
Abstract: Bog bilberry (Vaccinium uliginosum L.) is considered a highly valued non-wood forest product (NWFP) species with edible and medicinal uses in East Asia. It grows in the northeastern forests of China, where stand attributes and… read more here.
Keywords: machine learning; predicted using; bog bilberry; bog ... See more keywords
Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice
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DOI: 10.3390/foods8100430
Abstract: This study investigated the impact of Lactobacillus acidophilus NCFM, Oenococcus oeni Viniflora® Oenos and Lactobacillus brevis CICC 6239 on bog bilberry juice with a considerably low pH and rich in anthocyanins content. Moreover, the effects… read more here.
Keywords: bog bilberry; oenococcus oeni; lactobacillus acidophilus; lactobacillus brevis ... See more keywords