164 related articles for article (PubMed ID: 26023940)
1. Volatile profile of cashew apple juice fibers from different production steps.
Nobre AC; de Almeida ÁS; Lemos AP; Magalhães HC; Garruti Ddos S
Molecules; 2015 May; 20(6):9803-15. PubMed ID: 26023940
[TBL] [Abstract][Full Text] [Related]
2. Comparison of techniques for the isolation of volatiles from cashew apple juice.
Sampaio KL; Biasoto AC; Da Silva MA
J Sci Food Agric; 2015 Jan; 95(2):299-312. PubMed ID: 24789719
[TBL] [Abstract][Full Text] [Related]
3. Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.
Sampaio KL; Garruti DS; Franco MR; Janzantti NS; Da Silva MA
J Sci Food Agric; 2011 Aug; 91(10):1801-9. PubMed ID: 21681760
[TBL] [Abstract][Full Text] [Related]
4. Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes.
de Freitas AS; Magalhães HCR; Alves Filho EG; Garruti DDS
J Food Sci; 2021 Dec; 86(12):5120-5136. PubMed ID: 34778966
[TBL] [Abstract][Full Text] [Related]
5. Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
Valim MF; Rouseff RL; Lin J
J Agric Food Chem; 2003 Feb; 51(4):1010-5. PubMed ID: 12568564
[TBL] [Abstract][Full Text] [Related]
6. Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: a focus on carotenoids.
de Abreu FP; Dornier M; Dionisio AP; Carail M; Caris-Veyrat C; Dhuique-Mayer C
Food Chem; 2013 May; 138(1):25-31. PubMed ID: 23265451
[TBL] [Abstract][Full Text] [Related]
7. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Xu Y; Fan W; Qian MC
J Agric Food Chem; 2007 Apr; 55(8):3051-7. PubMed ID: 17355142
[TBL] [Abstract][Full Text] [Related]
8. Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber.
Carasek E; Pawliszyn J
J Agric Food Chem; 2006 Nov; 54(23):8688-96. PubMed ID: 17090108
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
Kraujalytė V; Leitner E; Venskutonis PR
J Agric Food Chem; 2013 May; 61(20):4728-36. PubMed ID: 23662795
[TBL] [Abstract][Full Text] [Related]
11. Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit.
Donadel JZ; Thewes FR; Anese RO; Schultz EE; Berghetti MRP; Ludwig V; Klein B; Cichoski AJ; Barin JS; Both V; Brackmann A; Wagner R
Food Res Int; 2019 Nov; 125():108625. PubMed ID: 31554098
[TBL] [Abstract][Full Text] [Related]
12. [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
Qiao Y; Xie B; Zhang Y; Zhang Y; Pan S
Se Pu; 2008 Jul; 26(4):509-14. PubMed ID: 18959252
[TBL] [Abstract][Full Text] [Related]
13. Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis.
Chitarrini G; Dordevic N; Guerra W; Robatscher P; Lozano L
Molecules; 2020 Jun; 25(13):. PubMed ID: 32630090
[TBL] [Abstract][Full Text] [Related]
14. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice.
de Godoy Alves Filho E; Rodrigues THS; Fernandes FAN; Pereira ALF; Narain N; de Brito ES; Rodrigues S
Food Res Int; 2017 Sep; 99(Pt 1):461-468. PubMed ID: 28784506
[TBL] [Abstract][Full Text] [Related]
15. Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis.
Prades A; Assa RR; Dornier M; Pain JP; Boulanger R
J Sci Food Agric; 2012 Sep; 92(12):2471-8. PubMed ID: 22692849
[TBL] [Abstract][Full Text] [Related]
16. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
Berlinet C; Guichard E; Fournier N; Ducruet V
J Food Sci; 2007 Oct; 72(8):S535-43. PubMed ID: 17995618
[TBL] [Abstract][Full Text] [Related]
17. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
Liu J; Zhang A; Li S; Zhao W; Zhang Y; Xing G
Se Pu; 2017 Nov; 35(11):1184-1191. PubMed ID: 29372765
[TBL] [Abstract][Full Text] [Related]
18. GC-MS Metabolite and Transcriptome Analyses Reveal the Differences of Volatile Synthesis and Gene Expression Profiling between Two Apple Varieties.
Yang S; Li D; Li S; Yang H; Zhao Z
Int J Mol Sci; 2022 Mar; 23(6):. PubMed ID: 35328360
[TBL] [Abstract][Full Text] [Related]
19. Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
Ferreira L; Perestrelo R; Caldeira M; Câmara JS
J Sep Sci; 2009 Jun; 32(11):1875-88. PubMed ID: 19425016
[TBL] [Abstract][Full Text] [Related]
20. Headspace solid-phase microextraction gas chromatography-mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum).
Lasekan O; Khatib A; Juhari H; Patiram P; Lasekan S
Food Chem; 2013 Dec; 141(3):2089-97. PubMed ID: 23870932
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]