Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods

(2018) Mina K. Kim et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions

(2018) Mina K. Kim et al.   FOOD RESEARCH INTERNATIONAL

Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

(2017) Xiaoyu Ouyang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β -damascenone in aroma formation in fig liquors

(2017) Maria Palassarou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Off-odor compounds responsible for quality loss of minimally processed baby spinach stored under MA of low O 2 and high CO 2 using GC–MS and olfactometry techniques

(2017) Huertas M. Díaz-Mula et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Free and Bound Volatile Chemicals in Mulberry (Morus atropurpureaRoxb.)

(2015) Liang Chen et al.   JOURNAL OF FOOD SCIENCE

Neuroprotective Effect of Prenylated Arylbenzofuran and Flavonoids fromMorus albaFruits on Glutamate-Induced Oxidative Injury in HT22 Hippocampal Cells

(2015) Kyeong-Hwa Seo et al.   JOURNAL OF MEDICINAL FOOD

Influence of processing on pomegranate (Punica granatumL.) juice flavor and aroma

(2014) Kadri Koppel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities

(2013) Stella Lignou et al.   FOOD CHEMISTRY

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

(2013) Doekjo Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Sensory properties and drivers of liking for Greek yogurts

(2013) N.T. Desai et al.   JOURNAL OF DAIRY SCIENCE

Identification of Sensory Attributes That Drive Consumer Liking of Commercial Orange Juice Products in Korea

(2013) Mina K. Kim et al.   JOURNAL OF FOOD SCIENCE

Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain

(2013) Ángel Calín-Sánchez et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of Maturity Stage and Storage on Flavor Compounds and Sensory Description of Berrycactus (Myrtillocactus geometrizans)

(2012) Moises Alejandro Vazquez-Cruz et al.   JOURNAL OF FOOD SCIENCE

Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC×GC–TOF-MS

(2011) Angélique Villière et al.   FOOD CHEMISTRY

Hypolipidemic and antioxidant effects of mulberry (Morus alba L.) fruit in hyperlipidaemia rats

(2010) Xiaolan Yang et al.   FOOD AND CHEMICAL TOXICOLOGY

Aroma profile of Niagara grape juice contaminated with multicoloured Asian lady beetle taint using gas chromatography/mass spectrometry/olfactometry

(2010) Carolyn F. Ross et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Selective Oxidation of Cyclohexanol and 2-Cyclohexen-1-ol on O/Au(111): The Effect of Molecular Structure†

(2010) Xiaoying Liu et al.   LANGMUIR

Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

(2008) J.-C. Xie et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Consumer Preferences for Mild Cheddar Cheese Flavors

(2008) S.L. Drake et al.   JOURNAL OF FOOD SCIENCE

A LEXICON FOR GREEN ODOR OR FLAVOR AND CHARACTERISTICS OF CHEMICALS ASSOCIATED WITH GREEN

(2008) PAIRIN HONGSOONGNERN et al.   JOURNAL OF SENSORY STUDIES

Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

(2007) I.H. Cho et al.   FOOD CHEMISTRY