Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time

(2020) Xiao Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening

(2019) Yi-Ni Yang et al.   FOOD CHEMISTRY

Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages

(2019) Ai-Nong Yu et al.   JOURNAL OF FOOD BIOCHEMISTRY

Investigations into the production of volatile compounds in Korla fragrant pears (Pyrus sinkiangensis Yu)

(2019) Jianqiu Chen et al.   FOOD CHEMISTRY

Study of supercritical CO2 extraction of tamarillo (Cyphomandra Betacea ) seed oil containing high added value compounds

(2018) Daniela Dorado Achicanoy et al.   ELECTROPHORESIS

Glycosidically bound volatiles as affected by ripening stages of Satsuma mandarin fruit

(2018) Jie Gao et al.   FOOD CHEMISTRY

Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey

(2018) Okan Özkaya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry ( Fragaria × ananassa Duch.) under interaction of light and temperature

(2017) Xiumin Fu et al.   FOOD CHEMISTRY

Aroma Glycosides in Grapes and Wine

(2017) Jibin Liu et al.   JOURNAL OF FOOD SCIENCE

Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)

(2016) Susana Espin et al.   FOOD CHEMISTRY

Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars

(2015) Manoj Ghaste et al.   FOOD CHEMISTRY

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

(2015) Dong Wang et al.   FOOD CHEMISTRY

Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit

(2015) Pablo G. Acosta-Quezada et al.   FOOD CHEMISTRY

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

(2015) Jiadong Gui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

(2014) Anna K. Hjelmeland et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

(2013) Ya-Qin Wen 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

Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

(2012) Cristina Ubeda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain

(2011) Guylene Aurore et al.   FOOD CHEMISTRY

Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild Chinese sea buckthorn (Hippophaë rhamnoides ssp. sinensis) with special reference to influence of latitude and altitude

(2010) Jie Zheng et al.   FOOD RESEARCH INTERNATIONAL

Identification of volatile flavor compounds in Chinese Sinkiang camel-naizi using different solid phase microextraction fibers

(2010) Ning Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Improving the flavor of fresh fruits: genomics, biochemistry, and biotechnology

(2010) Harry J. Klee   NEW PHYTOLOGIST

Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicumL.) during Ripening

(2009) Pepa Ortiz-Serrano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A retention index calculator simplifies identification of plant volatile organic compounds

(2009) Mary Lucero et al.   PHYTOCHEMICAL ANALYSIS