268 related articles for article (PubMed ID: 17032026)
1. Volatile compounds in the skin and pulp of Queen Anne's pocket melon.
Aubert C; Pitrat M
J Agric Food Chem; 2006 Oct; 54(21):8177-82. PubMed ID: 17032026
[TBL] [Abstract][Full Text] [Related]
2. Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
Aubert C; Bourger N
J Agric Food Chem; 2004 Jul; 52(14):4522-8. PubMed ID: 15237961
[TBL] [Abstract][Full Text] [Related]
3. Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry.
Shi J; Wu H; Xiong M; Chen Y; Chen J; Zhou B; Wang H; Li L; Fu X; Bie Z; Huang Y
Food Chem; 2020 Jun; 316():126342. PubMed ID: 32044706
[TBL] [Abstract][Full Text] [Related]
4. Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.
Pang X; Guo X; Qin Z; Yao Y; Hu X; Wu J
J Agric Food Chem; 2012 May; 60(17):4179-85. PubMed ID: 22497266
[TBL] [Abstract][Full Text] [Related]
5. Composition of volatiles of banana cultivars from Madeira Island.
Nogueira JM; Fernandes PJ; Nascimento AM
Phytochem Anal; 2003; 14(2):87-90. PubMed ID: 12693632
[TBL] [Abstract][Full Text] [Related]
6. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
Plaza ML; Marshall MR; Rouseff RL
J Food Sci; 2015 Feb; 80(2):C218-27. PubMed ID: 25588413
[TBL] [Abstract][Full Text] [Related]
7. Aroma volatiles obtained at harvest by HS-SPME/GC-MS and INDEX/MS-E-nose fingerprint discriminate climacteric behaviour in melon fruit.
Chaparro-Torres LA; Bueso MC; Fernández-Trujillo JP
J Sci Food Agric; 2016 May; 96(7):2352-65. PubMed ID: 26212782
[TBL] [Abstract][Full Text] [Related]
8. Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
Jordán MJ; Margaría CA; Shaw PE; Goodner KL
J Agric Food Chem; 2002 Sep; 50(19):5386-90. PubMed ID: 12207479
[TBL] [Abstract][Full Text] [Related]
9. The Effect of CmLOXs on the Production of Volatile Organic Compounds in Four Aroma Types of Melon (Cucumis melo).
Tang Y; Zhang C; Cao S; Wang X; Qi H
PLoS One; 2015; 10(11):e0143567. PubMed ID: 26599669
[TBL] [Abstract][Full Text] [Related]
10. Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
Chen X; Feng T; Zhang Y; He T; Feng J; Zhang C
J Genet Genomics; 2007 Feb; 34(2):171-9. PubMed ID: 17469789
[TBL] [Abstract][Full Text] [Related]
11. Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
Jordán MJ; Shaw PE; Goodner KL
J Agric Food Chem; 2001 Dec; 49(12):5929-33. PubMed ID: 11743787
[TBL] [Abstract][Full Text] [Related]
12. Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
Ledauphin J; Guichard H; Saint-Clair JF; Picoche B; Barillier D
J Agric Food Chem; 2003 Jan; 51(2):433-42. PubMed ID: 12517107
[TBL] [Abstract][Full Text] [Related]
13. Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
Jordán MJ; Tandon K; Shaw PE; Goodner KL
J Agric Food Chem; 2001 Oct; 49(10):4813-7. PubMed ID: 11600027
[TBL] [Abstract][Full Text] [Related]
14. Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum).
Rodríguez-Burruezo A; Kollmannsberger H; Prohens J; Nitz S; Nuez F
J Agric Food Chem; 2004 Sep; 52(18):5663-9. PubMed ID: 15373407
[TBL] [Abstract][Full Text] [Related]
15. Volatile composition of coffee berries at different stages of ripeness and their possible attraction to the coffee berry borer Hypothenemus hampei (Coleoptera: Curculionidae).
Ortiz A; Ortiz A; Vega FE; Posada F
J Agric Food Chem; 2004 Sep; 52(19):5914-8. PubMed ID: 15366842
[TBL] [Abstract][Full Text] [Related]
16. Changes in the profile of volatiles of canned coconut milk during storage.
Tinchan P; Lorjaroenphon Y; Cadwallader KR; Chaiseri S
J Food Sci; 2015 Jan; 80(1):C49-54. PubMed ID: 25533179
[TBL] [Abstract][Full Text] [Related]
17. Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems.
Bylaite E; Ilgunaite Z; Meyer AS; Adler-Nissen J
J Agric Food Chem; 2004 Jun; 52(11):3542-9. PubMed ID: 15161228
[TBL] [Abstract][Full Text] [Related]
18. Catabolism of L-methionine in the formation of sulfur and other volatiles in melon (Cucumis melo L.) fruit.
Gonda I; Lev S; Bar E; Sikron N; Portnoy V; Davidovich-Rikanati R; Burger J; Schaffer AA; Tadmor Y; Giovannonni JJ; Huang M; Fei Z; Katzir N; Fait A; Lewinsohn E
Plant J; 2013 May; 74(3):458-72. PubMed ID: 23402686
[TBL] [Abstract][Full Text] [Related]
19. Application of high-temperature gas chromatography-mass spectrometry to the investigation of glycosidically bound components related to cashew apple (Anacardium occidentale L. Var. Nanum) volatiles.
Bicalho B; Pereira AS; Aquino Neto FR; Pinto AC; Rezende CM
J Agric Food Chem; 2000 Apr; 48(4):1167-74. PubMed ID: 10775367
[TBL] [Abstract][Full Text] [Related]
20. Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.). Characterization of 28 Cultivars.
Aubert C; Chanforan C
J Agric Food Chem; 2007 Apr; 55(8):3074-82. PubMed ID: 17373818
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
