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235 related items for PubMed ID: 28560869

  • 1. Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay.
    Nakanishi A, Fukushima Y, Miyazawa N, Yoshikawa K, Maeda T, Kurobayashi Y.
    J Agric Food Chem; 2017 Jun 21; 65(24):5026-5033. PubMed ID: 28560869
    [Abstract] [Full Text] [Related]

  • 2. Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits.
    Nakanishi A, Fukushima Y, Miyazawa N, Yoshikawa K, Maeda T, Kurobayashi Y.
    J Agric Food Chem; 2017 Jun 07; 65(22):4464-4471. PubMed ID: 28516769
    [Abstract] [Full Text] [Related]

  • 3. Identification and Characterization of 3-epi-Rotundone, a Novel Stereoisomer of Rotundone, in Several Kinds of Fruits.
    Nakanishi A, Ito M, Yoshikawa K, Maeda T, Ishizaki S, Kurobayashi Y.
    J Agric Food Chem; 2017 Jun 28; 65(25):5209-5214. PubMed ID: 28597655
    [Abstract] [Full Text] [Related]

  • 4. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I, Mall V, Schieberle P.
    J Agric Food Chem; 2018 Jul 18; 66(28):7428-7440. PubMed ID: 29889522
    [Abstract] [Full Text] [Related]

  • 5. Determination of rotundone, the pepper aroma impact compound, in grapes and wine.
    Siebert TE, Wood C, Elsey GM, Pollnitz AP.
    J Agric Food Chem; 2008 May 28; 56(10):3745-8. PubMed ID: 18461962
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
    Buettner A, Schieberle P.
    J Agric Food Chem; 2001 Mar 28; 49(3):1358-63. PubMed ID: 11312864
    [Abstract] [Full Text] [Related]

  • 7. From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.
    Wood C, Siebert TE, Parker M, Capone DL, Elsey GM, Pollnitz AP, Eggers M, Meier M, Vössing T, Widder S, Krammer G, Sefton MA, Herderich MJ.
    J Agric Food Chem; 2008 May 28; 56(10):3738-44. PubMed ID: 18461961
    [Abstract] [Full Text] [Related]

  • 8. Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits.
    Genthner-Kreger E, Cadwallader KR.
    Molecules; 2021 Jul 20; 26(14):. PubMed ID: 34299643
    [Abstract] [Full Text] [Related]

  • 9. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
    Buettner A, Schieberle P.
    J Agric Food Chem; 1999 Dec 20; 47(12):5189-93. PubMed ID: 10606593
    [Abstract] [Full Text] [Related]

  • 10. Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps.
    Zheng H, Zhang Q, Quan J, Zheng Q, Xi W.
    Food Chem; 2016 Aug 15; 205():112-21. PubMed ID: 27006221
    [Abstract] [Full Text] [Related]

  • 11. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer.
    Gous AGS, Almli VL, Coetzee V, de Kock HL.
    Nutrients; 2019 Feb 22; 11(2):. PubMed ID: 30813331
    [Abstract] [Full Text] [Related]

  • 12. Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit.
    Martínez-Navarrete N, Camacho MM, Agudelo C, Salvador A.
    J Sci Food Agric; 2019 Jan 15; 99(1):244-252. PubMed ID: 29855052
    [Abstract] [Full Text] [Related]

  • 13. [Grapefruit juice nutritional profile].
    Ivanova NN, Khomich LM, Perova IB, Eller KI.
    Vopr Pitan; 2018 Jan 15; 87(5):85-94. PubMed ID: 30592894
    [Abstract] [Full Text] [Related]

  • 14. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
    An K, Liu H, Fu M, Qian MC, Yu Y, Wu J, Xiao G, Xu Y.
    Food Chem; 2019 Dec 15; 301():125282. PubMed ID: 31387036
    [Abstract] [Full Text] [Related]

  • 15. Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor.
    Kiefl J, Kohlenberg B, Hartmann A, Obst K, Paetz S, Krammer G, Trautzsch S.
    J Agric Food Chem; 2018 Mar 14; 66(10):2370-2377. PubMed ID: 28285516
    [Abstract] [Full Text] [Related]

  • 16. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.
    Davies C, Nicholson EL, Böttcher C, Burbidge CA, Bastian SE, Harvey KE, Huang AC, Taylor DK, Boss PK.
    J Agric Food Chem; 2015 Mar 04; 63(8):2137-44. PubMed ID: 25661455
    [Abstract] [Full Text] [Related]

  • 17. Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review.
    Barghouthy Y, Somani BK.
    Nutrients; 2021 Nov 17; 13(11):. PubMed ID: 34836376
    [Abstract] [Full Text] [Related]

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  • 19. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
    Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P.
    J Agric Food Chem; 2009 Apr 08; 57(7):2882-8. PubMed ID: 19254022
    [Abstract] [Full Text] [Related]

  • 20. Historical review of citrus flavor research during the past 100 years.
    Rouseff RL, Ruiz Perez-Cacho P, Jabalpurwala F.
    J Agric Food Chem; 2009 Sep 23; 57(18):8115-24. PubMed ID: 19719125
    [Abstract] [Full Text] [Related]

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