453 related articles for article (PubMed ID: 28444796)
1. Determination of Volatile Flavour Profiles of Citrus spp. Fruits by SDE-GC-MS and Enantiomeric Composition of Chiral Compounds by MDGC-MS.
Hong JH; Khan N; Jamila N; Hong YS; Nho EY; Choi JY; Lee CM; Kim KS
Phytochem Anal; 2017 Sep; 28(5):392-403. PubMed ID: 28444796
[TBL] [Abstract][Full Text] [Related]
2. Multidimensional enantio gas chromtography/mass spectrometry and gas chromatography-combustion-isotopic ratio mass spectrometry for the authenticity assessment of lime essential oils (C. aurantifolia Swingle and C. latifolia Tanaka).
Bonaccorsi I; Sciarrone D; Schipilliti L; Dugo P; Mondello L; Dugo G
J Chromatogr A; 2012 Feb; 1226():87-95. PubMed ID: 22088669
[TBL] [Abstract][Full Text] [Related]
3. Isotope ratio by HRGC-MS of citrus Junos tanaka (yuzu) essential oils: m/z 137/136 of terpene hydrocarbons.
Sawamura M; Ito T; Une A; Ukeda H; Yamasaki Y
Biosci Biotechnol Biochem; 2001 Dec; 65(12):2622-9. PubMed ID: 11826956
[TBL] [Abstract][Full Text] [Related]
4. [Chemical variability of essential oils in peels collected in different time from Citrus reticulata 'Ponkan'].
Wang J; Chen HP; Liu YP; Wei Z
Zhong Yao Cai; 2013 Dec; 36(12):1922-5. PubMed ID: 25090671
[TBL] [Abstract][Full Text] [Related]
5. Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques.
Güney M; Oz AT; Kafkas E
J Sci Food Agric; 2015 Apr; 95(6):1268-73. PubMed ID: 25044361
[TBL] [Abstract][Full Text] [Related]
6. Volatile components of peel and leaf oils of lemon and lime species.
Lota ML; de Rocca Serra D; Tomi F; Jacquemond C; Casanova J
J Agric Food Chem; 2002 Feb; 50(4):796-805. PubMed ID: 11829647
[TBL] [Abstract][Full Text] [Related]
7. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
Asikin Y; Taira I; Inafuku S; Sumi H; Sawamura M; Takara K; Wada K
J Food Sci; 2012 Apr; 77(4):C469-75. PubMed ID: 22394020
[TBL] [Abstract][Full Text] [Related]
8. Identification and characterization of volatile components of the Japanese sour citrus fruit Citrus nagato-yuzukichi Tanaka.
Akakabe Y; Sakamoto M; Ikeda Y; Tanaka M
Biosci Biotechnol Biochem; 2008 Jul; 72(7):1965-8. PubMed ID: 18603776
[TBL] [Abstract][Full Text] [Related]
9. Changes of peel essential oil composition of four Tunisian citrus during fruit maturation.
Bourgou S; Rahali FZ; Ourghemmi I; Saïdani Tounsi M
ScientificWorldJournal; 2012; 2012():528593. PubMed ID: 22645427
[TBL] [Abstract][Full Text] [Related]
10. Composition and seasonal variation of the essential oils from two mandarin cultivars of southern Brazil.
Frizzo CD; Lorenzo D; Dellacassa E
J Agric Food Chem; 2004 May; 52(10):3036-41. PubMed ID: 15137850
[TBL] [Abstract][Full Text] [Related]
11. Composition and enantiomeric analysis of the essential oil of the fruits and the leaves of Pistacia vera from Greece.
Tsokou A; Georgopoulou K; Melliou E; Magiatis P; Tsitsa E
Molecules; 2007 Jun; 12(6):1233-9. PubMed ID: 17876292
[TBL] [Abstract][Full Text] [Related]
12. Comparative analysis of three Australian finger lime (Citrus australasica) cultivars: identification of unique citrus chemotypes and new volatile molecules.
Delort E; Jaquier A; Decorzant E; Chapuis C; Casilli A; Frérot E
Phytochemistry; 2015 Jan; 109():111-24. PubMed ID: 25468539
[TBL] [Abstract][Full Text] [Related]
13. Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
Choi HS; Sawamura M
Biosci Biotechnol Biochem; 2001 Jan; 65(1):48-55. PubMed ID: 11272845
[TBL] [Abstract][Full Text] [Related]
14. Isotope ratio analysis by HRGC-MS of monoterpene hydrocarbons from citrus essential oils.
Satake A; Une A; Ueno T; Ukeda H; Sawamura M
Biosci Biotechnol Biochem; 2003 Mar; 67(3):599-604. PubMed ID: 12723609
[TBL] [Abstract][Full Text] [Related]
15. Composition of the essential oil of Citrus tamurana Hort. ex Tanaka (Hyuganatsu).
Choi HS; Sawamura M
J Agric Food Chem; 2000 Oct; 48(10):4868-73. PubMed ID: 11052747
[TBL] [Abstract][Full Text] [Related]
16. Comparative GC/MS analysis of essential oils extracted by 3 methods from the bud of Citrus aurantium L. var. amara Engl.
Jiang MH; Yang L; Zhu L; Piao JH; Jiang JG
J Food Sci; 2011; 76(9):C1219-25. PubMed ID: 22416680
[TBL] [Abstract][Full Text] [Related]
17. [Analysis of the constituents of volatile oil from Fructus Auranti Immaturus by GC-MS].
Yuan WB; Wu QD; Wu XR
Zhong Yao Cai; 2011 Jul; 34(7):1067-9. PubMed ID: 22066402
[TBL] [Abstract][Full Text] [Related]
18. Analysis of volatile components extracted from the peels of four different Chinese pomelos using TDS-GC-MS.
Shao Q; Liu H; Zhang A; Wan Y; Hu R; Li M
J Sci Food Agric; 2014 Dec; 94(15):3248-54. PubMed ID: 24683164
[TBL] [Abstract][Full Text] [Related]
19. Compositions of the volatile oils of Citrus macroptera and C. maxima.
Rana VS; Blazquez MA
Nat Prod Commun; 2012 Oct; 7(10):1371-2. PubMed ID: 23157014
[TBL] [Abstract][Full Text] [Related]
20. [Analysis on the volatile oil of Xinhui Pericarpium Citri Reticulatae in different years by GC/MS].
Zhou X; Huang QH; Mo YY; Liao SM
Zhong Yao Cai; 2009 Jan; 32(1):24-6. PubMed ID: 19445115
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
