Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis

Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS

(2021) Yening Qiao et al.   JOURNAL OF FOOD QUALITY

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

(2021) Yuxing Liu et al.   Food Science & Nutrition

Characterization of the Volatile Organic Compounds Produced from Avocado during Ripening by Gas Chromatography Ion Mobility Spectrometry

(2020) Yijun Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A strategy for the determination of flavor substances in goat milk by liquid chromatography-high resolution mass spectrometry

(2020) Wei Jia et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Modeling of stable isotope and multi-element compositions of jujube (Ziziphus jujuba Mill.) for origin traceability of protected geographical indication (PGI) products in Xinjiang, China

(2020) Cheng Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Stereospecific linalool production utilizing two-phase cultivation system in Pantoea ananatis

(2020) Yasushi Hoshino et al.   JOURNAL OF BIOTECHNOLOGY

Jujube fruit: A potential nutritious fruit for the development of functional food products

(2020) Ahmed K. Rashwan et al.   Journal of Functional Foods

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach

(2019) Carolin Seyfried et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening

(2019) Yi-Ni Yang et al.   FOOD CHEMISTRY

Two-dimensional fruit quality factors and soil nutrients reveals more favorable topographic plantation of Xinjiang jujubes in China

(2019) Cheng Wang et al.   PLoS One

Variation in volatile and fatty acid contents among Viburnum opulus L. Fruits growing different locations

(2019) Mozhgan Zarifikhosroshahi et al.   SCIENTIA HORTICULTURAE

Metabolic variation in the pulps of two durian cultivars: Unraveling the metabolites that contribute to the flavor

(2018) Pinnapat Pinsorn et al.   FOOD CHEMISTRY

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

(2018) Jianxin Song et al.   FOOD CHEMISTRY

Identification and Antioxidant Activity of Flavonoids Extracted from Xinjiang Jujube (Ziziphus jujube Mill.) Leaves with Ultra-High Pressure Extraction Technology

(2018) Li Zhang et al.   MOLECULES

Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China

(2018) Zi-Chao Wang et al.   FOOD CONTROL

Isolation, structures and bioactivities of the polysaccharides from jujube fruit ( Ziziphus jujuba Mill.): A review

(2017) Xiaolong Ji et al.   FOOD CHEMISTRY

From the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain

(2017) Roberta Ascrizzi et al.   MICROCHEMICAL JOURNAL

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

(2015) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load

(2015) Alejandro Galindo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Generation of Acetoin and Its Derivatives in Foods

(2014) Zijun Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gustatory sensation of l- and d-amino acids in humans

(2012) Misako Kawai et al.   AMINO ACIDS

The polyphenol oxidase gene family in land plants: Lineage-specific duplication and expansion

(2012) Lan T Tran et al.   BMC GENOMICS

Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh

(2012) Paige Ties et al.   JOURNAL OF FOOD SCIENCE

Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes

(2012) Chin-Feng Chan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

(2011) Oskar Laaksonen et al.   FOOD CHEMISTRY

Fractionation of sugar beet pulp by introducing ion-exchange groups

(2009) Ivan Šimkovic et al.   CARBOHYDRATE POLYMERS

Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products

(2008) Kristina L. Penniston et al.   JOURNAL OF ENDOUROLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL