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Journal Abstract Search

175 related items for PubMed ID: 33992334

  • 1. 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; 143():110330. PubMed ID: 33992334
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  • 2. Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening.
    Feng MX, Jin XQ, Yao H, Zhu TY, Guo SH, Li S, Lei YL, Xing ZG, Zhao XH, Xu TF, Meng JF.
    J Sci Food Agric; 2022 Jan 15; 102(1):291-298. PubMed ID: 34096061
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  • 7. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y.
    Food Res Int; 2019 Jun 15; 120():514-522. PubMed ID: 31000266
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  • 8. Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison.
    Yin H, Wang L, Su H, Liang Y, Ji P, Wang X, Xi Z.
    Food Res Int; 2023 May 15; 167():112662. PubMed ID: 37087251
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  • 10. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
    Vilanova M, Genisheva Z, Bescansa L, Masa A, Oliveira JM.
    Phytochemistry; 2012 Feb 15; 74():196-205. PubMed ID: 22071134
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  • 12. Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar 'Ruixue' and its parents during fruit development.
    Liu X, Hao N, Feng R, Meng Z, Li Y, Zhao Z.
    BMC Plant Biol; 2021 May 24; 21(1):231. PubMed ID: 34030661
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  • 13. Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties.
    Shi N, Pei XX, Li MY, Chen WT, Li HQ, Yang GS, Duan CQ, Wang J.
    Food Chem; 2024 Oct 01; 454():139732. PubMed ID: 38815327
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  • 14. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 01; 99(12):5444-5456. PubMed ID: 31081146
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  • 16. Optimizing extraction method of aroma compounds from grape pomace.
    Liang Z, Pai A, Liu D, Luo J, Wu J, Fang Z, Zhang P.
    J Food Sci; 2020 Dec 01; 85(12):4225-4240. PubMed ID: 33190228
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  • 18. Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
    Pedneault K, Dorais M, Angers P.
    J Agric Food Chem; 2013 Nov 06; 61(44):10418-38. PubMed ID: 24151907
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  • 20. Applications of solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS) in the study of grape and wine volatile compounds.
    Panighel A, Flamini R.
    Molecules; 2014 Dec 18; 19(12):21291-309. PubMed ID: 25529017
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