Characteristics of Volatile Compounds and Sensory Properties of Mixed Organic Juices Based on Kiwiberry Fruits

Volatile Changes during Storage of Shelf Stable Apple Juice: Integrating GC-MS Fingerprinting and Chemometrics

(2020) Biniam Kebede et al.   Foods

Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents

(2020) Jing Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of conventional and organic fertilizers on volatile compounds of raspberry fruit

(2020) Aztrid ESTRADA-BELTRAN et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

(2020) Hanán Issa-Issa et al.   Foods

Bioactivity, phytochemical profile and pro-healthy properties of Actinidia arguta: A review

(2020) Diana Pinto et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition

(2019) Rosa Perestrelo et al.   MOLECULES

Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

(2019) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability

(2019) Ana Margarida Silva et al.   FOOD CHEMISTRY

Differential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin

(2019) Sonia Medina et al.   MICROCHEMICAL JOURNAL

Determinants of organic food consumption. A systematic literature review on motives and barriers

(2019) Shiksha Kushwah et al.   APPETITE

Consumers' climate-impact estimations of different food products

(2018) Jing Shi et al.   JOURNAL OF CLEANER PRODUCTION

Comparative analysis of the volatile organic compounds in mature fruits of 12 Occidental pear ( Pyrus communis L.) cultivars

(2018) Yangyang Chen et al.   SCIENTIA HORTICULTURAE

Anticholinergic effects of Actinidia arguta fruits and their polyphenol content determined by liquid chromatography-photodiode array detector-quadrupole/time of flight-mass spectrometry (LC-MS-PDA-Q/TOF)

(2018) Aneta Wojdyło et al.   FOOD CHEMISTRY

Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

(2017) Elisa Masi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of Penicillium expansum for growth, patulin accumulation, nonvolatile compounds and volatile profile in kiwi juices of different cultivars

(2017) Yuan Wang et al.   FOOD CHEMISTRY

The Nutritional and Health Benefits of Kiwiberry (Actinidia arguta) – a Review

(2017) Piotr Latocha   PLANT FOODS FOR HUMAN NUTRITION

Phytochemical compounds and biological effects of Actinidia fruits

(2017) Aneta Wojdyło et al.   Journal of Functional Foods

Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’ and Actinidia eriantha ‘Bidan’

(2016) Hanna Leontowicz et al.   FOOD CHEMISTRY

Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography–mass spectrometry

(2016) Chun-Yun Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Understanding Liking in Relation to Sensory Characteristics, Consumer Concept Associations, Arousal Potential and “Appropriateness for Use” Using Apple Juice as an Application

(2016) Sandra Stolzenbach et al.   JOURNAL OF SENSORY STUDIES

Effects of different rootstocks on aroma volatile constituents in the fruits of peach (Prunus persica L. Batsch cv. ‘Cresthaven’)

(2016) M. Seker et al.   NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE

Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)

(2015) Anja C. Lindhorst et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Qualification and quantisation of processed strawberry juice based on electronic nose and tongue

(2015) Shanshan Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS

(2012) Gaihua Qin et al.   FOOD CHEMISTRY

Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha

(2012) Coralia V. Garcia et al.   FOOD CHEMISTRY

Changes in the bound aroma profiles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis

(2012) Coralia V. Garcia et al.   FOOD CHEMISTRY

Polish consumer food choices and beliefs about organic food

(2011) Sylwia Żakowska‐Biemans   British Food Journal

Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A review.

(2011) Vicente Ferreira   FLAVOUR AND FRAGRANCE JOURNAL

SPME–GC–MS detection of volatile compounds in apricot varieties

(2011) Incilay Gokbulut et al.   FOOD CHEMISTRY

Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop

(2011) Piotr Latocha et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Bound Volatile Extract from Baby Kiwi (Actinidia arguta)

(2011) Coralia V. Garcia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry

(2011) Eugenio Aprea et al.   JOURNAL OF CHROMATOGRAPHY A

Varietal differences in phenolic content and astringency in skin and flesh of hardy kiwifruit resources in Japan

(2009) Jin Gook Kim et al.   SCIENTIA HORTICULTURAE

Comparative analyses of apple aroma by a tin-oxide gas sensor array device and GC/MS

(2007) Zou Xiaobo et al.   FOOD CHEMISTRY