Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry

(2020) Lu Liu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Identification and quantification of key odorants in the world’s four most famous black teas

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

Sensory and instrumental analysis of eight genotypes of red raspberry (Rubus idaeus L.) fruits

(2019) Kjersti Aaby et al.   Journal of Berry Research

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach

(2019) Tao Feng et al.   MOLECULES

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng et al.   FOOD CHEMISTRY

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value

(2018) Jia Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

(2018) Ines Sellami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of Aroma Characteristics for Cubeb Berries by Sensomics Approach with Chemometrics

(2018) Huan Cheng et al.   MOLECULES

Red raspberry ( Rubus idaeus L.) intake decreases oxidative stress in obese diabetic (db/db) mice

(2017) Giuliana D. Noratto et al.   FOOD CHEMISTRY

Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants

(2017) Johanna Kreissl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry

(2017) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

(2017) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Aroma Composition of Baby Ginger Paocai

(2017) Songming Luo et al.   JOURNAL OF FOOD QUALITY

Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity

(2017) Hui Teng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars

(2016) Huan Cheng et al.   FOOD CHEMISTRY

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

(2016) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage

(2015) Zi-Yu Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact

(2015) Eugenio Aprea et al.   MOLECULES

Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

(2015) Yiming Feng et al.   Food & Nutrition Research

Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

(2014) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC/MS/MS method

(2014) Urska Vrhovsek et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Rubus idaeus L. reverses epithelial-to-mesenchymal transition and suppresses cell invasion and protease activities by targeting ERK1/2 and FAK pathways in human lung cancer cells

(2013) Yih-Shou Hsieh et al.   FOOD AND CHEMICAL TOXICOLOGY

Verification of Aroma Profiles of Jiashi Muskmelon Juice Characterized by Odor Activity Value and Gas Chromatography–Olfactometry/Detection Frequency Analysis: Aroma Reconstitution Experiments and Omission Tests

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Raspberry juice consumption, oxidative stress and reduction of atherosclerosis risk factors in hypercholesterolemic golden Syrian hamsters

(2011) Jin-Hyang Suh et al.   Food & Function

Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata)

(2010) Hui-Zi Yu et al.   FOOD RESEARCH INTERNATIONAL

Common aroma-active components of propolis from 23 regions of China

(2010) Chao Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography−Mass Spectrometry (SPME/GC−MS) and Proton-Transfer Reaction−Mass Spectrometry (PTR−MS)

(2009) Eugenio Aprea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY