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Journal Abstract Search

154 related items for PubMed ID: 37891358

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  • 2. Bioactive compounds and prebiotic activity in Thailand-grown red and white guava fruit (Psidium guajava L.).
    Thuaytong W, Anprung P.
    Food Sci Technol Int; 2011 Jun; 17(3):205-12. PubMed ID: 21652766
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  • 7. Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).
    Egea MB, Pereira-Netto AB, Cacho J, Ferreira V, Lopez R.
    Food Chem; 2014 Dec 01; 164():272-7. PubMed ID: 24996334
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  • 8. Volatile compounds in different parts of the fruit Psidium guajava L. cv. "Media China" identified at distinct phenological stages using HS-SPME-GC-QTOF/MS.
    Elizalde-González MP, Segura-Rivera EJ.
    Phytochem Anal; 2018 Nov 01; 29(6):649-660. PubMed ID: 30019400
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  • 9. Aroma volatile compositions of high- and low-aromatic guava varieties.
    Porat R, Tietel Z, Zippori I, Dag A.
    J Sci Food Agric; 2011 Dec 01; 91(15):2794-8. PubMed ID: 21725980
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  • 10. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
    Xiao Z, Liu S, Gu Y, Xu N, Shang Y, Zhu J.
    J Food Sci; 2014 Mar 01; 79(3):C284-94. PubMed ID: 24611827
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  • 13. Comparative Chemical Profiles of the Essential Oils from Different Varieties of Psidium guajava L.
    Hassan EM, El Gendy AEG, Abd-ElGawad AM, Elshamy AI, Farag MA, Alamery SF, Omer EA.
    Molecules; 2020 Dec 29; 26(1):. PubMed ID: 33383905
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  • 15. Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber.
    Carasek E, Pawliszyn J.
    J Agric Food Chem; 2006 Nov 15; 54(23):8688-96. PubMed ID: 17090108
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  • 18. Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds.
    Cuadrado-Silva CT, Muñoz-González C, Giraldo R, Del Pozo-Bayón MÁ, Osorio C.
    Molecules; 2022 Feb 14; 27(4):. PubMed ID: 35209057
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  • 19. Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation.
    Yang P, Song H, Lin Y, Guo T, Wang L, Granvogl M, Xu Y.
    Food Funct; 2021 Jun 08; 12(11):4797-4807. PubMed ID: 33861271
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  • 20. Nutrient and Sensory Metabolites Profiling of Averrhoa Carambola L. (Starfruit) in the Context of Its Origin and Ripening Stage by GC/MS and Chemometric Analysis.
    Ramadan NS, Wessjohann LA, Mocan A, Vodnar DC, El-Sayed NH, El-Toumy SA, Mohamed DA, Aziz ZA, Ehrlich A, Farag MA.
    Molecules; 2020 May 22; 25(10):. PubMed ID: 32455938
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