Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens)

Comparison of nonvolatile taste components in 18 strong fragrance spices

(2020) Wen Duan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Plant Responses to UV Blocking Greenhouse Covering Materials: A Review

(2020) Nikolaos Katsoulas et al.   Agronomy-Basel

Yield and fruit quality of high-tunnel tomato cultivars produced during the off-season in South Texas

(2020) Devi R. Kandel et al.   SCIENTIA HORTICULTURAE

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

(2019) Carmen Diez-Simon et al.   Metabolomics

Effects of Supplemental Light Source on Basil, Dill, and Parsley Growth, Morphology, Aroma, and Flavor

(2019) Alexander G. Litvin et al.   JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE

CO 2 enrichment can enhance the nutritional and health benefits of parsley ( Petroselinum crispum L.) and dill ( Anethum graveolens L.)

(2018) Ahmed M. Saleh et al.   FOOD CHEMISTRY

Smell of Stress: Identification of Induced Biochemical Pathways Affecting the Volatile Composition and Flavor Quality of Crops

(2018) Matthias Wüst   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Towards a new definition of quality for fresh fruits and vegetables

(2018) Marios C. Kyriacou et al.   SCIENTIA HORTICULTURAE

Improving vegetable quality in controlled environments

(2018) Youssef Rouphael et al.   SCIENTIA HORTICULTURAE

Functional Metabolomics—A Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues towards Tailoring Food Crop Quality

(2018) Corinna Dawid et al.   Agronomy-Basel

Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley

(2017) Hussein El-Zaeddi et al.   FOOD CHEMISTRY

Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries

(2017) Amanda Dupas de Matos et al.   Innovative Food Science & Emerging Technologies

Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

(2017) Asghar Amanpour et al.   Journal of Food Measurement and Characterization

The network of plants volatile organic compounds

(2017) Gianna Vivaldo et al.   Scientific Reports

Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens

(2016) M. Madhava Naidu et al.   FOOD CHEMISTRY

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

(2016) Hussein El-Zaeddi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of radiation of LED modules on the growth of dill (Anethum graveolens L.)

(2016) Barbara Frąszczak et al.   Open Life Sciences

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

(2013) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gustatory sensation of l- and d-amino acids in humans

(2012) Misako Kawai et al.   AMINO ACIDS

UV-B-Induced Secondary Plant Metabolites - Potential Benefits for Plant and Human Health

(2012) M. Schreiner et al.   CRITICAL REVIEWS IN PLANT SCIENCES

UV-B exposure, ROS, and stress: inseparable companions or loosely linked associates?

(2012) Éva Hideg et al.   TRENDS IN PLANT SCIENCE