Comparison of volatile compositions of 15 different varieties of Chinese jujube (Ziziphus jujuba Mill.)

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Isolation, structures and bioactivities of the polysaccharides from jujube fruit ( Ziziphus jujuba Mill.): A review

(2017) Xiaolong Ji et al.   FOOD CHEMISTRY

Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller)

(2017) Kai CHEN et al.   Food Science and Technology

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

(2016) Wenye ZHANG et al.   Food Science and Technology

Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit

(2016) Bruna Lima Gomes et al.   FOOD RESEARCH INTERNATIONAL

Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment

(2016) Wenye ZHANG et al.   Food Science and Technology

Brewing Jujube Brandy with Daqu and Yeast by Solid-State Fermentation

(2015) Shu-gang Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujubaMill.) fruits

(2015) Francisca Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load

(2015) Alejandro Galindo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review on procedures for the preparation of coatings for solid phase microextraction

(2014) Mohammad Ovais Aziz-Zanjani et al.   MICROCHIMICA ACTA

The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits

(2013) Qing-Han Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent developments and future trends in solid phase microextraction techniques towards green analytical chemistry

(2013) Agata Spietelun et al.   JOURNAL OF CHROMATOGRAPHY A

Derivatization and microextraction methods for determination of organic compounds by gas chromatography

(2013) Mir Ali Farajzadeh et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Herbivore-induced plant volatiles in the leaves of Ziziphus jujuba from China

(2011) Li-Jun Yang et al.   CHEMISTRY OF NATURAL COMPOUNDS

Aroma Development during Ripening ofFragaria chiloensisFruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene

(2009) Miriam González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of extraction methods for volatile compounds of Muscat grape juice

(2009) E. Sánchez-Palomo et al.   TALANTA