251 related articles for article (PubMed ID: 24423499)
1. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: effect of juice processing and storage on volatile compounds.
Xu YX; Zhang M; Fang ZX; Sun JC; Wang YQ
Food Chem; 2014 May; 151():40-6. PubMed ID: 24423499
[TBL] [Abstract][Full Text] [Related]
2. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
Kang W; Li Y; Xu Y; Jiang W; Tao Y
J Food Sci; 2012 Oct; 77(10):C1030-5. PubMed ID: 23009608
[TBL] [Abstract][Full Text] [Related]
3. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
Fang Z; Zhang M; Sun Y; Sun J
J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184
[TBL] [Abstract][Full Text] [Related]
4. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.
Cheng H; Chen J; Chen S; Xia Q; Liu D; Ye X
Food Chem; 2016 Dec; 212():374-85. PubMed ID: 27374545
[TBL] [Abstract][Full Text] [Related]
5. Volatile Organic Compounds Profile in White Sturgeon
Lopez A; Vasconi M; Bellagamba F; Pazzaglia TMM; Moretti VM
Molecules; 2020 Feb; 25(5):. PubMed ID: 32121013
[TBL] [Abstract][Full Text] [Related]
6. Phytochemical Characterization of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) of 17 Cultivars and Their Antioxidant Properties.
Zhang X; Huang H; Zhang Q; Fan F; Xu C; Sun C; Li X; Chen K
Int J Mol Sci; 2015 Jun; 16(6):12467-81. PubMed ID: 26042467
[TBL] [Abstract][Full Text] [Related]
7. Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice.
Fang Z; Zhang M; Du W; Sun J
J Agric Food Chem; 2007 Jan; 55(1):113-9. PubMed ID: 17199321
[TBL] [Abstract][Full Text] [Related]
8. Chemical composition of clarified bayberry (Myrica rubra Sieb. et Zucc.) juice sediment.
Fang Z; Zhang M; Tao G; Sun Y; Sun J
J Agric Food Chem; 2006 Oct; 54(20):7710-6. PubMed ID: 17002443
[TBL] [Abstract][Full Text] [Related]
9. [Carbohydrate metabolism during fruit development of bayberry (Myrica rubra Sieb. et Zucc.)].
Chen JW; Chen ZM; Qian JB; Qin QP; Liu XK; Xie M; Yang RX; Zhang SL
Zhi Wu Sheng Li Yu Fen Zi Sheng Wu Xue Xue Bao; 2006 Aug; 32(4):438-44. PubMed ID: 16957395
[TBL] [Abstract][Full Text] [Related]
10. Volatile compound changes during shelf life of dried Boletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis.
Aprea E; Romano A; Betta E; Biasioli F; Cappellin L; Fanti M; Gasperi F
J Mass Spectrom; 2015 Jan; 50(1):56-64. PubMed ID: 25601675
[TBL] [Abstract][Full Text] [Related]
11. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS.
Chen X; Chen H; Xiao J; Liu J; Tang N; Zhou A
Food Res Int; 2020 Dec; 138(Pt A):109717. PubMed ID: 33292962
[TBL] [Abstract][Full Text] [Related]
12. Analysis of volatiles from stored wheat and Rhyzopertha dominica (F.) with solid phase microextraction-gas chromatography mass spectrometry.
Niu Y; Hua L; Hardy G; Agarwal M; Ren Y
J Sci Food Agric; 2016 Mar; 96(5):1697-703. PubMed ID: 26018460
[TBL] [Abstract][Full Text] [Related]
13. Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model.
Tsitlakidou P; Van Loey A; Methven L; Elmore JS
Food Chem; 2019 Jun; 284():125-132. PubMed ID: 30744836
[TBL] [Abstract][Full Text] [Related]
14. Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition.
Perestrelo R; Silva C; Silva P; Medina S; Câmara JS
Molecules; 2019 Mar; 24(5):. PubMed ID: 30857357
[TBL] [Abstract][Full Text] [Related]
15. Development of a solid phase microextraction protocol for the GC-MS determination of volatile off-flavour compounds from citral degradation in oil-in-water emulsions.
Tian H; Yang X; Ho CT; Huang Q; Song S
Food Chem; 2013 Nov; 141(1):131-8. PubMed ID: 23768338
[TBL] [Abstract][Full Text] [Related]
16. Comparison of phytochemical profiles, antioxidant and antiproliferative activities in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits.
Xia W; Gong E; Lin Y; Li T; Lian F; Zheng B; Liu RH
J Food Sci; 2021 Oct; 86(10):4691-4703. PubMed ID: 34549442
[TBL] [Abstract][Full Text] [Related]
17. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
Ding X; Wu C; Huang J; Zhou R
J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
[TBL] [Abstract][Full Text] [Related]
18. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y
J Food Sci; 2011 Oct; 76(8):C1125-35. PubMed ID: 22417575
[TBL] [Abstract][Full Text] [Related]
19. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
Xiao Z; Liu S; Gu Y; Xu N; Shang Y; Zhu J
J Food Sci; 2014 Mar; 79(3):C284-94. PubMed ID: 24611827
[TBL] [Abstract][Full Text] [Related]
20. Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS).
Aprea E; Biasioli F; Carlin S; Endrizzi I; Gasperi F
J Agric Food Chem; 2009 May; 57(10):4011-8. PubMed ID: 19348421
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
