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Journal Abstract Search

248 related items for PubMed ID: 23107675

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  • 5. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
    Wen YQ, He F, Zhu BQ, Lan YB, Pan QH, Li CY, Reeves MJ, Wang J.
    Food Chem; 2014; 152():29-36. PubMed ID: 24444903
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  • 7. Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry.
    Zhang CY, Zhang Q, Zhong CH, Guo MQ.
    J Chromatogr A; 2016 Apr 01; 1440():255-259. PubMed ID: 26922094
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  • 9. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification.
    Zhang J, Kilmartin PA, Peng Y, Chen X, Quek SY.
    J Agric Food Chem; 2020 Jan 08; 68(1):279-291. PubMed ID: 31802659
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  • 10. Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.
    Wang D, Cai J, Zhu BQ, Wu GF, Duan CQ, Chen G, Shi Y.
    Food Chem; 2015 Jun 15; 177():346-53. PubMed ID: 25660896
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  • 11. In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
    Friel EN, Wang M, Taylor AJ, Macrae EA.
    J Agric Food Chem; 2007 Aug 08; 55(16):6664-73. PubMed ID: 17616207
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  • 12. Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method.
    Pico J, Nozadi K, Gerbrandt EM, Dossett M, Castellarin SD.
    Food Chem; 2023 Mar 01; 403():134304. PubMed ID: 36183463
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  • 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
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  • 17. Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit.
    Cozzolino R, De Giulio B, Petriccione M, Martignetti A, Malorni L, Zampella L, Laurino C, Pellicano MP.
    Food Chem; 2020 Jun 30; 316():126340. PubMed ID: 32036183
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  • 19. Identification of Floral Volatiles and Pollinator Responses in Kiwifruit Cultivars, Actinidia chinensis var. chinensis.
    Twidle AM, Barker D, Seal AG, Fedrizzi B, Suckling DM.
    J Chem Ecol; 2018 Apr 30; 44(4):406-415. PubMed ID: 29488039
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  • 20. Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.
    Boido E, Lloret A, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E.
    J Agric Food Chem; 2003 Aug 27; 51(18):5408-13. PubMed ID: 12926890
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