The interaction of temperature and relative humidity affects the main aromatic components in postharvest Torreya grandis nuts

Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)

(2020) Dan Yan et al.   FOOD CHEMISTRY

Effect of Temperature and Humidity on Oil Quality of Harvested Torreya grandis cv. Merrillii Nuts During the After-Ripening Stage

(2020) Zuying Zhang et al.   Frontiers in Plant Science

Electrospun Antimicrobial Films of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Containing Eugenol Essential Oil Encapsulated in Mesoporous Silica Nanoparticles

(2019) Beatriz Melendez-Rodriguez et al.   Nanomaterials

New sights into lipid metabolism regulation by low temperature in harvested Torreya grandis nuts

(2019) Minying Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Full-Length Transcriptome Analysis of the Genes Involved in Tocopherol Biosynthesis in Torreya grandis

(2019) Heqiang Lou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative transcriptome analysis reveals key genes in the regulation of squalene and β-sitosterol biosynthesis in Torreya grandis

(2019) Jinwei Suo et al.   INDUSTRIAL CROPS AND PRODUCTS

Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of release

(2019) Hassan Rezaeinia et al.   FOOD HYDROCOLLOIDS

Influence of the storage temperature on volatile emission, carotenoid content and chilling injury development in Star Ruby red grapefruit

(2019) Joanna Lado et al.   FOOD CHEMISTRY

Low temperature conditioning alleviates loss of aroma-related esters of ‘Nanguo’ pears by regulation of ethylene signal transduction

(2018) Miaomiao Yao et al.   FOOD CHEMISTRY

De novo transcriptome sequencing of Torreya grandis reveals gene regulation in sciadonic acid biosynthesis pathway

(2018) Jiasheng Wu et al.   INDUSTRIAL CROPS AND PRODUCTS

Preparation and antimicrobial activity of oregano essential oil Pickering emulsion stabilized by cellulose nanocrystals

(2018) Yan Zhou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Authentication of key aroma compounds in apple using stable isotope approach

(2018) Lidija Strojnik et al.   FOOD CHEMISTRY

Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee

(2017) Ida Steen et al.   FOOD CHEMISTRY

CitAP2.10activation of the terpene synthaseCsTPS1is associated with the synthesis of (+)-valencene in ‘Newhall’ orange

(2016) Shu-ling Shen et al.   JOURNAL OF EXPERIMENTAL BOTANY

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

(2016) Bo Zhang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Characterisation of free and bound volatile compounds from six different varieties of citrus fruits

(2015) Jing-Nan Ren et al.   FOOD CHEMISTRY

Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’ pears

(2014) Warangkana Makkumrai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

(2013) Lu Xiao et al.   FOOD CHEMISTRY

Mandarin flavor and aroma volatile composition are strongly influenced by holding temperature

(2013) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Odor Properties and Volatile Compounds Analysis ofTorreya grandisAril Extracts

(2012) Liying Niu et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Volatile ester-synthesising capacity in ‘Tardibelle’ peach fruit in response to controlled atmosphere and 1-MCP treatment

(2010) Abel Ortiz et al.   FOOD CHEMISTRY

Determinants of flavor acceptability during the maturation of navel oranges

(2009) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

(2008) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies