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157 related items for PubMed ID: 32603648

  • 1. Changes of volatile flavor compounds of watermelon juice by heat treatment.
    Aboshi T, Musya S, Sato H, Ohta T, Murayama T.
    Biosci Biotechnol Biochem; 2020 Oct; 84(10):2157-2159. PubMed ID: 32603648
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  • 2. Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry.
    Liu Y, He C, Song H.
    Food Res Int; 2018 May; 107():119-129. PubMed ID: 29580469
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  • 3. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.
    Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K.
    Food Chem; 2021 Oct 01; 358():129809. PubMed ID: 33933966
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  • 4. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
    Pang X, Zhang Y, Qiu J, Cao J, Sun Y, Li H, Kong F.
    Food Chem; 2019 Dec 15; 301():125307. PubMed ID: 31387043
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  • 5. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice.
    Mosca AC, Menghi L, Aprea E, Mazzucotelli M, Benedito J, Zambon A, Spilimbergo S, Gasperi F.
    Molecules; 2020 Nov 28; 25(23):. PubMed ID: 33260509
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  • 9. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology.
    Maoto MM, Jideani AIO.
    Sci Rep; 2024 Jun 14; 14(1):13803. PubMed ID: 38877060
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  • 11. Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods.
    Kim MK, Jang HW, Lee KG.
    Food Chem; 2018 Nov 30; 267():217-222. PubMed ID: 29934160
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  • 12. Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice.
    Sun X, Baldwin EA, Plotto A, Manthey JA, Duan Y, Bai J.
    J Sci Food Agric; 2017 Jan 30; 97(2):543-550. PubMed ID: 27099203
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  • 13. Natural Acidification with Low-pH Fruits and Incorporation of Essential Oil Constituents for Organic Preservation of Unpasteurized Juices.
    Yen PP, Kitts DD, Pratap Singh A.
    J Food Sci; 2018 Aug 30; 83(8):2039-2046. PubMed ID: 30044504
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  • 18. 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
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  • 19. Evolution of volatile compounds in 'Cuoredolce®' and 'Rugby' mini- watermelons (Citrullus lanatus (Thunb.) Matsumura and Nakai) in relation to ripening at harvest.
    Bianchi G, Provenzi L, Rizzolo A.
    J Sci Food Agric; 2020 Feb 15; 100(3):945-952. PubMed ID: 31489633
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