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Journal Abstract Search

137 related items for PubMed ID: 33282431

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  • 4. Targeted Metabolomic and Transcript Level Analysis Reveals Quality Characteristic of Chinese Wild Grapes (Vitis davidii Foex).
    Ju YL, Yue XF, Cao XY, Fang YL.
    Foods; 2020 Oct 01; 9(10):. PubMed ID: 33019551
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  • 10. The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions.
    Bahena-Garrido SM, Ohama T, Suehiro Y, Hata Y, Isogai A, Iwashita K, Goto-Yamamoto N, Koyama K.
    J Sci Food Agric; 2019 Mar 15; 99(4):1926-1937. PubMed ID: 30270444
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  • 13. Influence of natural variation in berry size on the volatile profiles of Vitis vinifera L. cv. Merlot and Cabernet Gernischt grapes.
    Xie S, Tang Y, Wang P, Song C, Duan B, Zhang Z, Meng J.
    PLoS One; 2018 Mar 15; 13(9):e0201374. PubMed ID: 30231031
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  • 16. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 15; 86(4):1258-1272. PubMed ID: 33733488
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  • 17. Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening.
    Yao H, Jin X, Feng M, Xu G, Zhang P, Fang Y, Xu T, Meng J.
    Food Res Int; 2021 May 15; 143():110330. PubMed ID: 33992334
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  • 19. 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 May 15; 152():29-36. PubMed ID: 24444903
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  • 20. Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method.
    Wang D, Duan CQ, Shi Y, Zhu BQ, Javed HU, Wang J.
    Food Chem; 2017 Aug 01; 228():125-135. PubMed ID: 28317704
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