Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition

Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

(2015) Diana Paola Forero et al.   FOOD CHEMISTRY

Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

(2014) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Odour-active compounds in mango (Mangifera indica L. cv. Corazón)

(2012) Jorge A. Pino   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

(2012) O.A. Caparino et al.   JOURNAL OF FOOD ENGINEERING

Potential use of physical measurements including ultrasound for a better mango fruit quality characterization

(2012) Marc Valente et al.   JOURNAL OF FOOD ENGINEERING

Geographic variation in the flavour volatiles of Alphonso mango

(2011) Ram S. Kulkarni et al.   FOOD CHEMISTRY

Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation

(2011) Mércia de Sousa Galvão et al.   FOOD RESEARCH INTERNATIONAL

Optimization of equilibrium headspace analysis of volatile flavor compounds of malaysian soursop (Annona muricata): Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS)

(2010) Kok Whye Cheong et al.   FOOD CHEMISTRY

Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries

(2009) Xiaofen Du et al.   FOOD CHEMISTRY

Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango

(2009) Sagar S Pandit et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cultivar relationships in mango based on fruit volatile profiles

(2008) Sagar S. Pandit et al.   FOOD CHEMISTRY