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Journal Abstract Search

134 related items for PubMed ID: 35398897

  • 21. Enhancement of the in vitro bioavailable carotenoid content of a citrus juice combining crossflow microfiltration and high-pressure treatments.
    di Corcia S, Dornier M, Palmade L, Dhuique-Mayer C.
    Food Res Int; 2022 Jun; 156():111134. PubMed ID: 35651093
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  • 23. Effects of rootstock/scion combinations on the flavor of citrus fruit.
    Benjamin G, Tietel Z, Porat R.
    J Agric Food Chem; 2013 Nov 27; 61(47):11286-94. PubMed ID: 24219601
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  • 24. Taste and aroma of fresh and stored mandarins.
    Tietel Z, Plotto A, Fallik E, Lewinsohn E, Porat R.
    J Sci Food Agric; 2011 Jan 15; 91(1):14-23. PubMed ID: 20812381
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  • 26. Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.
    Pan X, Wu J, Zhang W, Liu J, Yang X, Liao X, Hu X, Lao F.
    Food Chem; 2021 Feb 15; 338():128117. PubMed ID: 33091985
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  • 27. Identification of QTLs controlling aroma volatiles using a 'Fortune' x 'Murcott' (Citrus reticulata) population.
    Yu Y, Bai J, Chen C, Plotto A, Yu Q, Baldwin EA, Gmitter FG.
    BMC Genomics; 2017 Aug 22; 18(1):646. PubMed ID: 28830354
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  • 28. Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition.
    Patel M, Lee R, Merchant EV, Juliani HR, Simon JE, Tepper BJ.
    J Food Sci; 2021 Jul 22; 86(7):3228-3239. PubMed ID: 34160060
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  • 29. Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins.
    Tietel Z, Bar E, Lewinsohn E, Feldmesser E, Fallik E, Porat R.
    J Sci Food Agric; 2010 Apr 30; 90(6):995-1007. PubMed ID: 20355140
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  • 30. Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil.
    Asikin Y, Kawahira S, Goki M, Hirose N, Kyoda S, Wada K.
    J Food Drug Anal; 2018 Jan 30; 26(1):268-276. PubMed ID: 29389564
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  • 31. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.
    Beaulieu JC, Stein-Chisholm RE, Lloyd SW, Bett-Garber KL, Grimm CC, Watson MA, Lea JM.
    J Sci Food Agric; 2017 Jan 30; 97(2):469-478. PubMed ID: 27060570
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  • 32. Features of citrus terpenoid production as revealed by carotenoid, limonoid and aroma profiles of two pummelos (Citrus maxima) with different flesh color.
    Liu C, Yan F, Gao H, He M, Wang Z, Cheng Y, Deng X, Xu J.
    J Sci Food Agric; 2015 Jan 30; 95(1):111-9. PubMed ID: 24723118
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  • 35. Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques.
    Suharta S, Hunaefi D, Wijaya CH.
    Food Chem; 2021 Dec 15; 365():130483. PubMed ID: 34237576
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  • 37. The composition of volatile aroma components, flavanones, and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines.
    Asikin Y, Taira I, Inafuku-Teramoto S, Sumi H, Ohta H, Takara K, Wada K.
    J Agric Food Chem; 2012 Aug 15; 60(32):7973-80. PubMed ID: 22804782
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  • 39. Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
    Miyazawa N, Tomita N, Kurobayashi Y, Nakanishi A, Ohkubo Y, Maeda T, Fujita A.
    J Agric Food Chem; 2009 Mar 11; 57(5):1990-6. PubMed ID: 19203264
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  • 40. Fruit volatile profiles of two citrus hybrids are dramatically different from those of their parents.
    Rambla JL, González-Mas MC, Pons C, Bernet GP, Asins MJ, Granell A.
    J Agric Food Chem; 2014 Nov 19; 62(46):11312-22. PubMed ID: 25335473
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