245 related articles for article (PubMed ID: 23107675)
1. Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha.
Garcia CV; Quek SY; Stevenson RJ; Winz RA
Food Chem; 2012 Sep; 134(2):655-61. PubMed ID: 23107675
[TBL] [Abstract][Full Text] [Related]
2. Characterization of the bound volatile extract from baby kiwi (Actinidia arguta).
Garcia CV; Quek SY; Stevenson RJ; Winz RA
J Agric Food Chem; 2011 Aug; 59(15):8358-65. PubMed ID: 21702480
[TBL] [Abstract][Full Text] [Related]
3. Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis.
Garcia CV; Stevenson RJ; Atkinson RG; Winz RA; Quek SY
Food Chem; 2013 Apr; 137(1-4):45-54. PubMed ID: 23199989
[TBL] [Abstract][Full Text] [Related]
4. Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols.
Yauk YK; Ged C; Wang MY; Matich AJ; Tessarotto L; Cooney JM; Chervin C; Atkinson RG
Plant J; 2014 Oct; 80(2):317-30. PubMed ID: 25088478
[TBL] [Abstract][Full Text] [Related]
5. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
Wen YQ; He F; Zhu BQ; Lan YB; Pan QH; Li CY; Reeves MJ; Wang J
Food Chem; 2014; 152():29-36. PubMed ID: 24444903
[TBL] [Abstract][Full Text] [Related]
6. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
Vilanova M; Genisheva Z; Bescansa L; Masa A; Oliveira JM
Phytochemistry; 2012 Feb; 74():196-205. PubMed ID: 22071134
[TBL] [Abstract][Full Text] [Related]
7. Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry.
Zhang CY; Zhang Q; Zhong CH; Guo MQ
J Chromatogr A; 2016 Apr; 1440():255-259. PubMed ID: 26922094
[TBL] [Abstract][Full Text] [Related]
8. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
Selli S; Kelebek H; Kesen S; Sonmezdag AS
J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215
[TBL] [Abstract][Full Text] [Related]
9. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification.
Zhang J; Kilmartin PA; Peng Y; Chen X; Quek SY
J Agric Food Chem; 2020 Jan; 68(1):279-291. PubMed ID: 31802659
[TBL] [Abstract][Full Text] [Related]
10. Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.
Wang D; Cai J; Zhu BQ; Wu GF; Duan CQ; Chen G; Shi Y
Food Chem; 2015 Jun; 177():346-53. PubMed ID: 25660896
[TBL] [Abstract][Full Text] [Related]
11. In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
Friel EN; Wang M; Taylor AJ; Macrae EA
J Agric Food Chem; 2007 Aug; 55(16):6664-73. PubMed ID: 17616207
[TBL] [Abstract][Full Text] [Related]
12. Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method.
Pico J; Nozadi K; Gerbrandt EM; Dossett M; Castellarin SD
Food Chem; 2023 Mar; 403():134304. PubMed ID: 36183463
[TBL] [Abstract][Full Text] [Related]
13. The impact of cold storage and ethylene on volatile ester production and aroma perception in 'Hort16A' kiwifruit.
Günther CS; Marsh KB; Winz RA; Harker RF; Wohlers MW; White A; Goddard MR
Food Chem; 2015 Feb; 169():5-12. PubMed ID: 25236191
[TBL] [Abstract][Full Text] [Related]
14. Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour.
Conde-Martínez N; Sinuco DC; Osorio C
Food Chem; 2014 Aug; 157():356-63. PubMed ID: 24679791
[TBL] [Abstract][Full Text] [Related]
15. Kiwifruit Flower Odor Perception and Recognition by Honey Bees, Apis mellifera.
Twidle AM; Mas F; Harper AR; Horner RM; Welsh TJ; Suckling DM
J Agric Food Chem; 2015 Jun; 63(23):5597-602. PubMed ID: 26027748
[TBL] [Abstract][Full Text] [Related]
16. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes.
Yu Y; Bai J; Chen C; Plotto A; Baldwin EA; Gmitter FG
J Sci Food Agric; 2018 Feb; 98(3):1124-1131. PubMed ID: 28731231
[TBL] [Abstract][Full Text] [Related]
17. Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit.
Cozzolino R; De Giulio B; Petriccione M; Martignetti A; Malorni L; Zampella L; Laurino C; Pellicano MP
Food Chem; 2020 Jun; 316():126340. PubMed ID: 32036183
[TBL] [Abstract][Full Text] [Related]
18. Odour-active compounds in papaya fruit cv. Red Maradol.
Pino JA
Food Chem; 2014 Mar; 146():120-6. PubMed ID: 24176322
[TBL] [Abstract][Full Text] [Related]
19. Identification of Floral Volatiles and Pollinator Responses in Kiwifruit Cultivars, Actinidia chinensis var. chinensis.
Twidle AM; Barker D; Seal AG; Fedrizzi B; Suckling DM
J Chem Ecol; 2018 Apr; 44(4):406-415. PubMed ID: 29488039
[TBL] [Abstract][Full Text] [Related]
20. Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.
Boido E; Lloret A; Medina K; Fariña L; Carrau F; Versini G; Dellacassa E
J Agric Food Chem; 2003 Aug; 51(18):5408-13. PubMed ID: 12926890
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]