Aroma‐volatile profile and its changes in Australian grown black Périgord truffle ( Tuber melanosporum ) during storage

Multi-platform metabolomic approach to discriminate ripening markers of black truffles (Tuber melanosporum)

(2020) Pierluigi Caboni et al.   FOOD CHEMISTRY

A new analytical method to measure S ‐methyl‐ l ‐methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation

(2019) Rebecca C Deed et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Are bacteria responsible for aroma deterioration upon storage of the black truffle Tuber aestivum: A microbiome and volatilome study

(2019) Maryam Vahdatzadeh et al.   FOOD MICROBIOLOGY

Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway

(2018) Maryam Vahdatzadeh et al.   Scientific Reports

Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile

(2017) Sara Savini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres

(2017) Edoardo Longo et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach

(2017) Philipp C. Schmidberger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential health benefits of natural products derived from truffles: A review

(2017) Seema Patel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS

(2016) Elisabetta Torregiani et al.   Food Analytical Methods

Phytotoxic and antimicrobial activity of volatile and semi-volatile organic compounds from the endophyteHypoxylon anthochroumstrain Blaci isolated fromBursera lancifolia(Burseraceae)

(2016) Á. Ulloa-Benítez et al.   JOURNAL OF APPLIED MICROBIOLOGY

Erratum: Corrigendum: Volatile organic compounds in truffle (Tuber magnatum Pico): comparison of samples from different regions of Italy and from different seasons

(2016) Federico Vita et al.   Scientific Reports

The Role of the Microbiome of Truffles in Aroma Formation: a Meta-Analysis Approach

(2015) Maryam Vahdatzadeh et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sulfur volatiles of microbial origin are key contributors to human-sensed truffle aroma

(2015) Richard Splivallo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of fungal volatile organic compounds on a fungus and an insect that damage stored maize

(2015) Jimena M. Herrera et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Screening of volatile compounds composition of white truffle during storage by GCxGC-(FID/MS) and gas sensor array analyses

(2015) R. Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dimethyl Sulfide – Significance, Origins, and Control

(2014) Charles W. Bamforth   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Volatile profiles of fungi – Chemotyping of species and ecological functions

(2013) Anna Müller et al.   FUNGAL GENETICS AND BIOLOGY

Volatile organic compounds from a Tuber melanosporum fermentation system

(2012) Yuan-Yuan Li et al.   FOOD CHEMISTRY

Electronic nose and GC–MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions

(2012) G. Pennazza et al.   FOOD CHEMISTRY

Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology

(2012) Q.L. Ma et al.   MICROCHEMICAL JOURNAL

Drought-induced decline in Mediterranean truffle harvest

(2012) Ulf Büntgen et al.   Nature Climate Change

Effects of electron-beam and gamma irradiation treatments on the microbial populations, respiratory activity and sensory characteristics of Tuber melanosporum truffles packaged under modified atmospheres

(2011) Carmen Susana Rivera et al.   FOOD MICROBIOLOGY

The biochemistry and biological properties of the world's most expensive underground edible mushroom: Truffles

(2011) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum)

(2011) Laura Culleré et al.   Innovative Food Science & Emerging Technologies

Desert Truffles of the Australian Outback: Ecology, Ethnomycology, and Taxonomy

(2010) James M. Trappe et al.   ECONOMIC BOTANY

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

(2010) Laura Culleré et al.   FOOD CHEMISTRY

Périgord black truffle genome uncovers evolutionary origins and mechanisms of symbiosis

(2010) Francis Martin et al.   NATURE

Truffle volatiles: from chemical ecology to aroma biosynthesis

(2010) Richard Splivallo et al.   NEW PHYTOLOGIST

Influence of high carbon dioxide and low oxygen on the postharvest physiology of fresh truffles

(2010) Shadi Elias Hajjar et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2009) Y. Zhao et al.   JOURNAL OF FOOD SCIENCE

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Application of multiple headspace-solid-phase microextraction followed by gas chromatography–mass spectrometry to quantitative analysis of tomato aroma components

(2008) E. Serrano et al.   JOURNAL OF CHROMATOGRAPHY A