Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process

A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

(2020) Xiaoxu Zhang et al.   CEREAL CHEMISTRY

Moisture content is a key factor responsible for inducing rice yellowing

(2020) Jinguang Liu et al.   JOURNAL OF CEREAL SCIENCE

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Impact of Postharvest Operations on Rice Grain Quality: A Review

(2019) Chuan Tong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Analysis of the physiochemical properties of rice induced by postharvest yellowing during storage

(2019) Yue Xiao et al.   FOOD CHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Comparative non-targeted metabolomic analysis reveals insights into the mechanism of rice yellowing

(2019) Yuqian Liu et al.   FOOD CHEMISTRY

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

(2019) Guozhong Zhao et al.   FOOD CHEMISTRY

A comparative metabolomics study of flavonoids in sweet potato with different flesh colors ( Ipomoea batatas (L.) Lam)

(2018) Aimin Wang et al.   FOOD CHEMISTRY

Comparative metabolomic analysis of seed metabolites associated with seed storability in rice ( Oryza sativa L.) during natural aging

(2018) Shijuan Yan et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Metabolomic studies of volatiles from tomatoes grown in net-house and open-field conditions

(2018) Jisun H.J. Lee et al.   FOOD CHEMISTRY

Activation of Secondary Metabolism in Citrus Plants Is Associated to Sensitivity to Combined Drought and High Temperatures

(2017) Sara I. Zandalinas et al.   Frontiers in Plant Science

Accumulation of Flavonols over Hydroxycinnamic Acids Favors Oxidative Damage Protection under Abiotic Stress

(2016) Vicente Martinez et al.   Frontiers in Plant Science

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

(2015) Alessandra Griglione et al.   FOOD CHEMISTRY

Effects of Postharvest Elevated-Temperature Exposure on Rice Quality and Functionality

(2012) Amogh A. Ambardekar et al.   CEREAL CHEMISTRY

Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

(2010) R.J. Bryant et al.   FOOD CHEMISTRY

Aroma Development during Ripening ofFragaria chiloensisFruit and Participation of an Alcohol Acyltransferase (FcAAT1) Gene

(2009) Miriam González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

(2008) Dong Sik Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY