Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Investigation on heat-induced chemical indexes in traditional and reformulated biscuits

(2021) Marta Mesias et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

(2020) Anna Sadowska et al.   Applied Sciences-Basel

Bioactive Compounds of Strawberry and Blueberry and Their Potential Health Effects Based on Human Intervention Studies: A Brief Overview

(2019) Katharina Miller et al.   Nutrients

Phytochemical Characterization of Commercial Processed Blueberry, Blackberry, Blackcurrant, Cranberry, and Raspberry and Their Antioxidant Activity

(2019) Zoriţa Diaconeasa et al.   Antioxidants

What Do We Know about the Chemistry of Strawberry Aroma?

(2018) Detlef Ulrich et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The aroma volatile repertoire in strawberry fruit: a review

(2018) Jia-wei Yan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chilean strawberry (Fragaria chiloensis): An integrative and comprehensive review

(2018) Luis Morales-Quintana et al.   FOOD RESEARCH INTERNATIONAL

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

Cancer-Related Constituents of Strawberry Jam as Compared with Fresh Fruit

(2016) Gema Flores et al.   Cancers

In-depth analysis of Ciflorette strawberries (Fragaria × ananassa‘Ciflorette’) by multidimensional gas chromatography and gas chromatography-olfactometry

(2015) Robert J. Cannon et al.   FLAVOUR AND FRAGRANCE JOURNAL

Comparative Analysis of the Volatile Profiles from Wild, Cultivated, and Commercial Roots of Gentiana lutea L. by Headspace Solid Phase Microextraction (HS–SPME) Coupled to Gas Chromatography Mass Spectrometry (GC–MS)

(2015) Ahmed M. Mustafa et al.   Food Analytical Methods

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

(2015) Sona Skrovankova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Label-free quantitative proteomics to investigate strawberry fruit proteome changes under controlled atmosphere and low temperature storage

(2015) Li Li et al.   Journal of Proteomics

Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

(2014) Michael L. Schwieterman et al.   PLoS One

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

Differences in volatile ester composition between Fragaria×ananassa and F. vesca and implications for strawberry aroma patterns

(2012) Jing Dong et al.   SCIENTIA HORTICULTURAE

Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree

(2011) Mara V. Galmarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

(2010) Ibtissem Hamrouni Sellami et al.   FOOD CHEMISTRY

Evaluation of Fruit Aroma Quality: Comparison Between Gas Chromatography–Olfactometry (GC–O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries

(2008) Monica Nuzzi et al.   Food Analytical Methods

Does freezing and thawing affect the volatile profile of strawberry fruit (Fragaria×ananassa Duch.)?

(2008) D.M. Modise   POSTHARVEST BIOLOGY AND TECHNOLOGY