384 related articles for article (PubMed ID: 31855770)
1. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
Bi S; Sun S; Lao F; Liao X; Wu J
Food Chem; 2020 May; 311():125913. PubMed ID: 31855770
[TBL] [Abstract][Full Text] [Related]
2. Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice.
Buvé C; Neckebroeck B; Haenen A; Kebede B; Hendrickx M; Grauwet T; Van Loey A
Food Res Int; 2018 Nov; 113():382-391. PubMed ID: 30195532
[TBL] [Abstract][Full Text] [Related]
3. Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice.
Stinco CM; Sentandreu E; Mapelli-Brahm P; Navarro JL; Vicario IM; Meléndez-Martínez AJ
Food Chem; 2020 Nov; 331():127259. PubMed ID: 32562977
[TBL] [Abstract][Full Text] [Related]
4. Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time.
Wang X; Chen F; Ma L; Liao X; Hu X
Food Chem; 2022 Mar; 371():131161. PubMed ID: 34583171
[TBL] [Abstract][Full Text] [Related]
5. Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.
Zhang W; Dong P; Lao F; Liu J; Liao X; Wu J
Food Chem; 2019 Aug; 289():215-222. PubMed ID: 30955605
[TBL] [Abstract][Full Text] [Related]
6. Untargeted volatile metabolomics using comprehensive two-dimensional gas chromatography-mass spectrometry - A solution for orange juice authentication.
Li S; Hu Y; Liu W; Chen Y; Wang F; Lu X; Zheng W
Talanta; 2020 Sep; 217():121038. PubMed ID: 32498894
[TBL] [Abstract][Full Text] [Related]
7. The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage.
Yi J; Kebede B; Kristiani K; Buvé C; Van Loey A; Grauwet T; Hendrickx M
Food Chem; 2018 Jul; 255():197-208. PubMed ID: 29571467
[TBL] [Abstract][Full Text] [Related]
8. Quality changes of HHP orange juice during storage: Metabolomic data integration analyses.
Sun R; Xing R; Zhang J; Deng T; Ge Y; Zhang W; Chen Y
Food Chem; 2023 Mar; 404(Pt B):134612. PubMed ID: 36288672
[TBL] [Abstract][Full Text] [Related]
9. Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques.
Mastello RB; Capobiango M; Chin ST; Monteiro M; Marriott PJ
Food Res Int; 2015 Sep; 75():281-288. PubMed ID: 28454958
[TBL] [Abstract][Full Text] [Related]
10. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
Baldwin EA; Bai J; Plotto A; Cameron R; Luzio G; Narciso J; Manthey J; Widmer W; Ford BL
J Sci Food Agric; 2012 Aug; 92(10):2029-42. PubMed ID: 22290491
[TBL] [Abstract][Full Text] [Related]
11. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
[TBL] [Abstract][Full Text] [Related]
12. Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.
Xu X; Bi S; Lao F; Chen F; Liao X; Wu J
Food Chem; 2021 Mar; 341(Pt 1):128118. PubMed ID: 33022577
[TBL] [Abstract][Full Text] [Related]
13. Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices.
Marsol-Vall A; Laaksonen O; Yang B
Food Chem; 2019 Sep; 293():151-160. PubMed ID: 31151596
[TBL] [Abstract][Full Text] [Related]
14. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
Chen Q; Song J; Bi J; Meng X; Wu X
Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
[TBL] [Abstract][Full Text] [Related]
17. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods.
Xia Q; Mei J; Yu W; Li Y
Food Res Int; 2017 Jan; 91():103-114. PubMed ID: 28290313
[TBL] [Abstract][Full Text] [Related]
18. Effect of CO
Mosca AC; Menghi L; Aprea E; Mazzucotelli M; Benedito J; Zambon A; Spilimbergo S; Gasperi F
Molecules; 2020 Nov; 25(23):. PubMed ID: 33260509
[TBL] [Abstract][Full Text] [Related]
19. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
Pang X; Zhang Y; Qiu J; Cao J; Sun Y; Li H; Kong F
Food Chem; 2019 Dec; 301():125307. PubMed ID: 31387043
[TBL] [Abstract][Full Text] [Related]
20. Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography-mass spectrometry.
Han L; Li G; Wang X; Yu B; Zhang T; Cheng Y
Food Chem X; 2024 Jun; 22():101374. PubMed ID: 38681230
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]