202 related articles for article (PubMed ID: 31842378)
1. Volatile Compounds in Fruit Peels as Novel Biomarkers for the Identification of Four Citrus Species.
Zhang H; Wen H; Chen J; Peng Z; Shi M; Chen M; Yuan Z; Liu Y; Zhang H; Xu J
Molecules; 2019 Dec; 24(24):. PubMed ID: 31842378
[TBL] [Abstract][Full Text] [Related]
2. Comprehensive comparative analysis of volatile compounds in citrus fruits of different species.
Zhang H; Xie Y; Liu C; Chen S; Hu S; Xie Z; Deng X; Xu J
Food Chem; 2017 Sep; 230():316-326. PubMed ID: 28407917
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
Liu C; Cheng Y; Zhang H; Deng X; Chen F; Xu J
J Agric Food Chem; 2012 Mar; 60(10):2617-28. PubMed ID: 22352344
[TBL] [Abstract][Full Text] [Related]
6. Diversity among mandarin varieties and natural sub-groups in aroma volatiles compositions.
Goldenberg L; Yaniv Y; Doron-Faigenboim A; Carmi N; Porat R
J Sci Food Agric; 2016 Jan; 96(1):57-65. PubMed ID: 25824867
[TBL] [Abstract][Full Text] [Related]
7. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits.
Ren JN; Tai YN; Dong M; Shao JH; Yang SZ; Pan SY; Fan G
Food Chem; 2015 Oct; 185():25-32. PubMed ID: 25952837
[TBL] [Abstract][Full Text] [Related]
8. Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance.
Miyazaki T; Plotto A; Goodner K; Gmitter FG
J Sci Food Agric; 2011 Feb; 91(3):449-60. PubMed ID: 21218478
[TBL] [Abstract][Full Text] [Related]
9. Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation models.
Zhang W; Chen T; Tang J; Sundararajan B; Zhou Z
J Sci Food Agric; 2020 Jan; 100(2):517-526. PubMed ID: 31512252
[TBL] [Abstract][Full Text] [Related]
10. Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice.
Cheong MW; Liu SQ; Zhou W; Curran P; Yu B
Food Chem; 2012 Dec; 135(4):2505-13. PubMed ID: 22980835
[TBL] [Abstract][Full Text] [Related]
11. Fruit volatile profiles of two citrus hybrids are dramatically different from those of their parents.
Rambla JL; González-Mas MC; Pons C; Bernet GP; Asins MJ; Granell A
J Agric Food Chem; 2014 Nov; 62(46):11312-22. PubMed ID: 25335473
[TBL] [Abstract][Full Text] [Related]
12. Comparative analysis of the volatile fraction of fruit juice from different Citrus species.
González-Mas MC; Rambla JL; Alamar MC; Gutiérrez A; Granell A
PLoS One; 2011; 6(7):e22016. PubMed ID: 21818287
[TBL] [Abstract][Full Text] [Related]
13. Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization, and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene.
Sharon-Asa L; Shalit M; Frydman A; Bar E; Holland D; Or E; Lavi U; Lewinsohn E; Eyal Y
Plant J; 2003 Dec; 36(5):664-74. PubMed ID: 14617067
[TBL] [Abstract][Full Text] [Related]
14. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
Qiu S; Wang J
J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
[TBL] [Abstract][Full Text] [Related]
15. Effects of rootstock/scion combinations on the flavor of citrus fruit.
Benjamin G; Tietel Z; Porat R
J Agric Food Chem; 2013 Nov; 61(47):11286-94. PubMed ID: 24219601
[TBL] [Abstract][Full Text] [Related]
16. A comparison of citrus blossom volatiles.
Jabalpurwala FA; Smoot JM; Rouseff RL
Phytochemistry; 2009; 70(11-12):1428-34. PubMed ID: 19747702
[TBL] [Abstract][Full Text] [Related]
17. The composition of volatile aroma components, flavanones, and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines.
Asikin Y; Taira I; Inafuku-Teramoto S; Sumi H; Ohta H; Takara K; Wada K
J Agric Food Chem; 2012 Aug; 60(32):7973-80. PubMed ID: 22804782
[TBL] [Abstract][Full Text] [Related]
18. Characterization and comparison of volatile constituents of juice and peel from clementine, mandarin and their hybrids.
Barboni T; Paolini J; Tomi P; Luro F; Muselli A; Costa J
Nat Prod Commun; 2011 Oct; 6(10):1495-8. PubMed ID: 22164792
[TBL] [Abstract][Full Text] [Related]
19. Identification, synthesis, and characterization of novel sulfur-containing volatile compounds from the in-depth analysis of Lisbon lemon peels (Citrus limon L. Burm. f. cv. Lisbon).
Cannon RJ; Kazimierski A; Curto NL; Li J; Trinnaman L; Jańczuk AJ; Agyemang D; Da Costa NC; Chen MZ
J Agric Food Chem; 2015 Feb; 63(7):1915-31. PubMed ID: 25639384
[TBL] [Abstract][Full Text] [Related]
20. Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).
Feng S; Suh JH; Gmitter FG; Wang Y
J Agric Food Chem; 2018 Jan; 66(1):203-211. PubMed ID: 29237265
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
