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Journal Abstract Search

181 related items for PubMed ID: 17944532

  • 1. Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.
    Beaulieu JC, Lancaster VA.
    J Agric Food Chem; 2007 Nov 14; 55(23):9503-13. PubMed ID: 17944532
    [Abstract] [Full Text] [Related]

  • 2. 1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe.
    Amaro AL, Fundo JF, Oliveira A, Beaulieu JC, Fernández-Trujillo JP, Almeida DP.
    J Sci Food Agric; 2013 Mar 15; 93(4):828-37. PubMed ID: 22821412
    [Abstract] [Full Text] [Related]

  • 3. Within-season volatile and quality differences in stored fresh-cut cantaloupe cultivars.
    Beaulieu JC.
    J Agric Food Chem; 2005 Nov 02; 53(22):8679-87. PubMed ID: 16248571
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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 14; 79(1):S92-9. PubMed ID: 24313985
    [Abstract] [Full Text] [Related]

  • 6. An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening.
    Vallone S, Sivertsen H, Anthon GE, Barrett DM, Mitcham EJ, Ebeler SE, Zakharov F.
    Food Chem; 2013 Aug 15; 139(1-4):171-83. PubMed ID: 23561094
    [Abstract] [Full Text] [Related]

  • 7. Study of sensory interactions among red wine fruity esters in a model solution.
    Lytra G, Tempere S, Le Floch A, de Revel G, Barbe JC.
    J Agric Food Chem; 2013 Sep 11; 61(36):8504-13. PubMed ID: 23984708
    [Abstract] [Full Text] [Related]

  • 8. Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe.
    Beaulieu JC, Ingber BF, Lea JM.
    J Food Sci; 2011 Sep 11; 76(7):S415-22. PubMed ID: 22417559
    [Abstract] [Full Text] [Related]

  • 9. Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities.
    Lignou S, Parker JK, Baxter C, Mottram DS.
    Food Chem; 2014 Apr 01; 148(100):218-29. PubMed ID: 24262549
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Quality assessment of strawberries (Fragaria species).
    Azodanlou R, Darbellay C, Luisier JL, Villettaz JC, Amadò R.
    J Agric Food Chem; 2003 Jan 29; 51(3):715-21. PubMed ID: 12537447
    [Abstract] [Full Text] [Related]

  • 12. Effect of storage on some volatile aroma compounds in fresh-cut cantaloupe melon.
    Lamikanra O, Richard OA.
    J Agric Food Chem; 2002 Jul 03; 50(14):4043-7. PubMed ID: 12083880
    [Abstract] [Full Text] [Related]

  • 13. The impact of cold storage and ethylene on volatile ester production and aroma perception in 'Hort16A' kiwifruit.
    Günther CS, Marsh KB, Winz RA, Harker RF, Wohlers MW, White A, Goddard MR.
    Food Chem; 2015 Feb 15; 169():5-12. PubMed ID: 25236191
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Aroma profile and volatiles odor activity along gold cultivar pineapple flesh.
    Montero-Calderón M, Rojas-Graü MA, Martín-Belloso O.
    J Food Sci; 2010 Oct 18; 75(9):S506-12. PubMed ID: 21535624
    [Abstract] [Full Text] [Related]

  • 16. Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
    Guichard H, Lemesle S, Ledauphin J, Barillier D, Picoche B.
    J Agric Food Chem; 2003 Jan 15; 51(2):424-32. PubMed ID: 12517106
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 49(12):5929-33. PubMed ID: 11743787
    [Abstract] [Full Text] [Related]

  • 18. Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
    Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D.
    J Agric Food Chem; 2009 May 13; 57(9):3702-8. PubMed ID: 19326950
    [Abstract] [Full Text] [Related]

  • 19. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
    Selli S, Canbas A, Varlet V, Kelebek H, Prost C, Serot T.
    J Agric Food Chem; 2008 Jan 09; 56(1):227-34. PubMed ID: 18078317
    [Abstract] [Full Text] [Related]

  • 20. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage.
    Mehinagic E, Royer G, Symoneaux R, Jourjon F, Prost C.
    J Agric Food Chem; 2006 Apr 05; 54(7):2678-87. PubMed ID: 16569061
    [Abstract] [Full Text] [Related]

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