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Journal Abstract Search

158 related items for PubMed ID: 11743787

  • 1. Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
    Jordán MJ, Shaw PE, Goodner KL.
    J Agric Food Chem; 2001 Dec; 49(12):5929-33. PubMed ID: 11743787
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  • 2. Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O.
    Jordán MJ, Margaría CA, Shaw PE, Goodner KL.
    J Agric Food Chem; 2003 Feb 26; 51(5):1421-6. PubMed ID: 12590492
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  • 3. Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
    Jordán MJ, Margaría CA, Shaw PE, Goodner KL.
    J Agric Food Chem; 2002 Sep 11; 50(19):5386-90. PubMed ID: 12207479
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  • 4. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.
    Jordán MJ, Goodner KL, Shaw PE.
    J Agric Food Chem; 2002 Mar 13; 50(6):1523-8. PubMed ID: 11879031
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  • 5. Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
    Jordán MJ, Tandon K, Shaw PE, Goodner KL.
    J Agric Food Chem; 2001 Oct 13; 49(10):4813-7. PubMed ID: 11600027
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  • 6. Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.
    Pang X, Guo X, Qin Z, Yao Y, Hu X, Wu J.
    J Agric Food Chem; 2012 May 02; 60(17):4179-85. PubMed ID: 22497266
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  • 7. 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 15; 301():125307. PubMed ID: 31387043
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  • 8. Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
    Aubert C, Bourger N.
    J Agric Food Chem; 2004 Jul 14; 52(14):4522-8. PubMed ID: 15237961
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  • 10. Volatile compounds in the skin and pulp of Queen Anne's pocket melon.
    Aubert C, Pitrat M.
    J Agric Food Chem; 2006 Oct 18; 54(21):8177-82. PubMed ID: 17032026
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  • 11. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J, Wang L, Xiao Z, Niu Y.
    Food Chem; 2018 Apr 15; 245():775-785. PubMed ID: 29287440
    [Abstract] [Full Text] [Related]

  • 12. Influence of thermal processing on the volatile constituents of muskmelon puree.
    Priyanka D, Sindhoora S, Vijayanand P, Kulkarni SG, Nagarajan S.
    J Food Sci Technol; 2015 May 15; 52(5):3111-6. PubMed ID: 25892817
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  • 13. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ, Suárez Valles B, García Hevia A, Picinelli Lobo A.
    J Food Sci; 2014 Jan 15; 79(1):S92-9. PubMed ID: 24313985
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  • 16. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
    Plaza ML, Marshall MR, Rouseff RL.
    J Food Sci; 2015 Feb 15; 80(2):C218-27. PubMed ID: 25588413
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  • 17. Metabolomics in melon: a new opportunity for aroma analysis.
    Allwood JW, Cheung W, Xu Y, Mumm R, De Vos RC, Deborde C, Biais B, Maucourt M, Berger Y, Schaffer AA, Rolin D, Moing A, Hall RD, Goodacre R.
    Phytochemistry; 2014 Mar 15; 99():61-72. PubMed ID: 24417788
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