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Journal Abstract Search

243 related items for PubMed ID: 22591343

  • 1. Distinctive exotic flavor and aroma compounds of some exotic tropical fruits and berries: a review.
    Lasekan O, Abbas KA.
    Crit Rev Food Sci Nutr; 2012; 52(8):726-35. PubMed ID: 22591343
    [Abstract] [Full Text] [Related]

  • 2. Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), Araça-boi (Eugenia stipitata), and Cupuaçu (Theobroma grandiflorum).
    Franco MR, Shibamoto T.
    J Agric Food Chem; 2000 Apr; 48(4):1263-5. PubMed ID: 10775382
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  • 4. Metabolic engineering of aroma components in fruits.
    Aragüez I, Valpuesta V.
    Biotechnol J; 2013 Oct; 8(10):1144-58. PubMed ID: 24019257
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  • 6. Comparison of techniques for the isolation of volatiles from cashew apple juice.
    Sampaio KL, Biasoto AC, Da Silva MA.
    J Sci Food Agric; 2015 Jan; 95(2):299-312. PubMed ID: 24789719
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  • 7. Volatile sulfur compounds in tropical fruits.
    Cannon RJ, Ho CT.
    J Food Drug Anal; 2018 Apr; 26(2):445-468. PubMed ID: 29567214
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  • 8. The flavor of pomegranate fruit: a review.
    Mayuoni-Kirshinbaum L, Porat R.
    J Sci Food Agric; 2014 Jan 15; 94(1):21-7. PubMed ID: 23881410
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  • 9. Characterization of volatiles in Costa Rican guava [Psidium friedrichsthalianum (Berg) Niedenzu] fruit.
    Pino JA, Marbot R, Vázquez C.
    J Agric Food Chem; 2002 Oct 09; 50(21):6023-6. PubMed ID: 12358475
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  • 10. Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages.
    Monteiro SS, Ribeiro SR, Soquetta MB, Pires FJ, Wagner R, da Rosa CS.
    Food Res Int; 2018 Jul 09; 109():159-167. PubMed ID: 29803438
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  • 12. Bacuri (Platonia insignis Mart.): Nutritional values, volatile compounds, rheological properties, health benefits, and potential products.
    Alves Teixeira da Rocha F, Helena Meller da Silva L, Manoel da Cruz Rodrigues A.
    Food Chem; 2024 Mar 15; 436():137528. PubMed ID: 37847960
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  • 14. Taste and aroma of fresh and stored mandarins.
    Tietel Z, Plotto A, Fallik E, Lewinsohn E, Porat R.
    J Sci Food Agric; 2011 Jan 15; 91(1):14-23. PubMed ID: 20812381
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  • 15. Aroma volatile compositions of high- and low-aromatic guava varieties.
    Porat R, Tietel Z, Zippori I, Dag A.
    J Sci Food Agric; 2011 Dec 15; 91(15):2794-8. PubMed ID: 21725980
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  • 16. Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
    Du X, Plotto A, Baldwin E, Rouseff R.
    J Agric Food Chem; 2011 Dec 14; 59(23):12569-77. PubMed ID: 22026593
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  • 17. Flavor characterization of native Peruvian chili peppers through integrated aroma fingerprinting and pungency profiling.
    Morales-Soriano E, Kebede B, Ugás R, Grauwet T, Van Loey A, Hendrickx M.
    Food Res Int; 2018 Jul 14; 109():250-259. PubMed ID: 29803448
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  • 18. Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits.
    Jung K, Fastowski O, Poplacean I, Engel KH.
    J Agric Food Chem; 2017 Nov 01; 65(43):9475-9487. PubMed ID: 28992408
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