Quality assessment of fermented rose jams based on physicochemical properties, HS-GC-MS and HS-GC-IMS

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Studies on the volatile compounds in flower extracts of Rosa odorata and R. chinensis

(2020) Lijun Zhou et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower)

(2020) Liqing Qiu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

(2020) Berit Karoline Martinsen et al.   FOOD CHEMISTRY

Changes in the quality of kefir fortified with anthocyanin-rich juices during storage

(2020) Sümeyye Alagöz Kabakcı et al.   FOOD CHEMISTRY

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Edible flowers, a source of valuable phytonutrients and their pro-healthy effects – A review

(2020) Marta Skrajda-Brdak et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

(2020) Kay Khaing Hnin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic and related properties of a novel lactic acid bacteria strain isolated from fermented rose jam

(2020) Ao-Nan Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of the presence of seeds on the nutraceutical, sensory and rheological properties of Physalis spp. fruits jam: a comparative analysis

(2019) Aleyda Pérez-Herrera et al.   FOOD CHEMISTRY

Quality parameters, antioxidant activity, and sensory acceptability of mixed jams of rose petals and apple

(2019) Maria Clara Nanetti Dias Moreira et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses

(2019) Guozhong Zhao et al.   FOOD RESEARCH INTERNATIONAL

A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

(2019) Yanan Shi et al.   MEAT SCIENCE

Volatile content variation in the petals of cut roses during vase life

(2019) Chan Saem Gil et al.   SCIENTIA HORTICULTURAE

Phytochemical composition and in vitro functional properties of three wild rose hips and their traditional preserves

(2018) Jelena D. Nađpal et al.   FOOD CHEMISTRY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness

(2018) Daniele Cavanna et al.   FOOD CHEMISTRY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials

(2017) Fang Donglu et al.   FOOD CHEMISTRY

Hyaluronidase, acetylcholinesterase inhibiting potential, antioxidant activity, and LC-ESI-MS/MS analysis of polyphenolics of rose (Rosa rugosa Thunb.) teas and tinctures

(2017) Marta Olech et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

(2017) M. Cano-Lamadrid et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rose hip as an underutilized functional food: Evidence-based review

(2017) Seema Patel   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative study of phenolic composition and antioxidant activity of leaf extracts from three wild Rosa species grown in different Tunisia regions: Rosa canina L., Rosa moschata Herrm. and Rosa sempervirens L.

(2016) Saloua Ouerghemmi et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical composition of essential oil and rose-water extract of Himalayan Musk Rose (Rosa brunoniiLindl.) from Kumaon region of western Himalaya

(2016) Ram S. Verma et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Seasonal induction of alternative principal pathway for rose flower scent

(2016) Hiroshi Hirata et al.   Scientific Reports

Evaluation of rose roots, a post-harvest plantation residue as a source of phytochemicals with radical scavenging, cytotoxic, and antimicrobial activity

(2015) Marta Olech et al.   INDUSTRIAL CROPS AND PRODUCTS

On-line headspace-multicapillary column-ion mobility spectrometry hyphenation as a tool for the determination of off-flavours in foods

(2014) Isabel Márquez-Sillero et al.   JOURNAL OF CHROMATOGRAPHY A

Cytotoxic, antioxidant, antimicrobial properties and chemical composition of rose petals

(2013) Renata Nowak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

(2011) Taha M. Rababah et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Detection of characteristic metabolites of Aspergillus fumigatus and Candida species using ion mobility spectrometry - metabolic profiling by volatile organic compounds

(2011) Thorsten Perl et al.   MYCOSES