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Journal Abstract Search

369 related items for PubMed ID: 34096061

  • 1. 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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  • 2. 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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  • 5. 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. Insights into the chemosensory basis of flavor in table grapes.
    Maoz I, Kaplunov T, Raban E, Dynkin I, Degani O, Lewinsohn E, Lichter A.
    J Sci Food Agric; 2020 Mar 15; 100(4):1405-1417. PubMed ID: 31646647
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  • 16. Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing.
    Li C, Xin M, Li L, He X, Yi P, Tang Y, Li J, Zheng F, Liu G, Sheng J, Li Z, Sun J.
    Food Chem; 2021 Sep 01; 355():129685. PubMed ID: 33799248
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  • 17. 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 01; 74():196-205. PubMed ID: 22071134
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  • 19. 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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