Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS

Combination of RNA-Seq transcriptomics and iTRAQ proteomics reveal the mechanism involved in fresh-cut yam yellowing

(2021) Shuang Guo et al.   Scientific Reports

Volatile organic compound and endogenous phytohormone characteristics during callus browning in Aquilaria sinensis

(2021) Juan Liu et al.   INDUSTRIAL CROPS AND PRODUCTS

Ethanol treatment suppresses the yellowing of fresh-cut yam by repressing the phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis

(2021) Shuang Guo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties

(2020) Jia-Nan Chen et al.   Food Bioscience

Insights into profiling of volatile ester and LOX-pathway related gene families accompanying post-harvest ripening of ‘Nanguo’ pears

(2020) Manli Luo et al.   FOOD CHEMISTRY

Relationship between key environmental factors and profiling of volatile compounds during cucumber fruit development under protected cultivation

(2019) Xvzhen Li et al.   FOOD CHEMISTRY

Content variations in compositions and volatile component in jujube fruits during the blacking process

(2019) Xin Sun et al.   Food Science & Nutrition

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

(2019) Lvzhu Yang et al.   MOLECULES

Effect of 1-MCP on the production of volatiles and biosynthesis-related gene expression in peach fruit during cold storage

(2018) Hongfang Cai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Low temperature storage reduces aroma-related volatiles production during shelf-life of banana fruit mainly by regulating key genes involved in volatile biosynthetic pathways

(2018) Xiaoyang Zhu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of Aroma-impact Compounds in Dry Jujubes (Ziziphus jujube Mill.) by Aroma Extract Dilution Analysis (AEDA) and Gas Chromatography- Mass Spectrometer (GC-MS)

(2017) Lina Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Hypoglycemic Effect of Chinese Yam (Dioscorea opposita rhizoma ) Polysaccharide in Different Structure and Molecular Weight

(2017) Qian Li et al.   JOURNAL OF FOOD SCIENCE

Preparation, physico–chemical characterization and biological activities of two modified starches from yam (Dioscorea Opposita Thunb.)

(2016) Hanhan Huang et al.   FOOD HYDROCOLLOIDS

Recent Advance in Aromatic Volatile Research in Tomato Fruit: The Metabolisms and Regulations

(2015) Libin Wang et al.   Food and Bioprocess Technology

Classification of Chinese Honeys According to Their Floral Origins Using Elemental and Stable Isotopic Compositions

(2015) Zhaobin Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam

(2015) Zisheng Luo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genetic diversity analysis of yams (Dioscorea spp.) cultivated in China using ISSR and SRAP markers

(2014) Zhi Gang Wu et al.   GENETIC RESOURCES AND CROP EVOLUTION

A 13-lipoxygenase, TomloxC, is essential for synthesis of C5 flavour volatiles in tomato

(2014) Jiyuan Shen et al.   JOURNAL OF EXPERIMENTAL BOTANY

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce

(2008) Ana B. Martín-Diana et al.   Innovative Food Science & Emerging Technologies

Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition

(2008) Sandrine Mathieu et al.   JOURNAL OF EXPERIMENTAL BOTANY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL

Characterisation and preliminary lipid-lowering evaluation of starch from Chinese yam

(2007) Wang Shujun et al.   FOOD CHEMISTRY