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Journal Abstract Search

198 related items for PubMed ID: 32418224

  • 1. Mango by-products as a natural source of valuable odor-active compounds.
    Oliver-Simancas R, Muñoz R, Díaz-Maroto MC, Pérez-Coello MS, Alañón ME.
    J Sci Food Agric; 2020 Oct; 100(13):4688-4695. PubMed ID: 32418224
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  • 2. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H, Ding S, Pan Z, Li X, Fu F.
    Molecules; 2020 Dec 19; 25(24):. PubMed ID: 33352716
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  • 7. Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica).
    Gasiński A, Kawa-Rygielska J, Szumny A, Czubaszek A, Gąsior J, Pietrzak W.
    Molecules; 2020 Jul 02; 25(13):. PubMed ID: 32630803
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  • 8. Identification of Odor Active Compounds in Physalis peruviana L.
    Majcher MA, Scheibe M, Jeleń HH.
    Molecules; 2020 Jan 07; 25(2):. PubMed ID: 31936132
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  • 10. Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products.
    López-Cobo A, Verardo V, Diaz-de-Cerio E, Segura-Carretero A, Fernández-Gutiérrez A, Gómez-Caravaca AM.
    Food Res Int; 2017 Oct 07; 100(Pt 3):423-434. PubMed ID: 28964365
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  • 14. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S, Lu C, Li M, Ye Y, Wei X, Tong H.
    J Sci Food Agric; 2018 Nov 07; 98(14):5278-5286. PubMed ID: 29652443
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  • 15. HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk).
    Gómez-Caravaca AM, López-Cobo A, Verardo V, Segura-Carretero A, Fernández-Gutiérrez A.
    Electrophoresis; 2016 Apr 07; 37(7-8):1072-84. PubMed ID: 26703086
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  • 18. Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.
    Zhang W, Dong P, Lao F, Liu J, Liao X, Wu J.
    Food Chem; 2019 Aug 15; 289():215-222. PubMed ID: 30955605
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