Comparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process

Formation and fate of Amadori rearrangement products in Maillard reaction

(2021) Heping Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

(2021) Işıl Gürsul Aktağ et al.   FOOD CHEMISTRY

Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans

(2020) Zhichang Qiu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of volatile compositions of 15 different varieties of Chinese jujube (Ziziphus jujuba Mill.)

(2019) Lina Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Physicochemical changes and sensorial properties during black garlic elaboration: A review

(2019) Karina L. Ríos-Ríos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mechanisms non-enzymatic browning in orange juice during storage

(2019) Laurianne Paravisini et al.   FOOD CHEMISTRY

Fatty acid profile of peel and pulp of Spanish jujube (Ziziphus jujuba Mill.) fruit

(2019) Juana Reche et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in aged garlic extract

(2019) Kazuki Abe 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

Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits

(2018) J. Reche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects of organic and conventional farming on the physicochemical and functional properties of jujube fruit

(2018) J. Reche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic

(2017) Lucía Martínez-Casas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Headspace−GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating

(2017) María Molina-Calle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits

(2016) Rongrong Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujubaMill.) fruits

(2015) Francisca Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Optimization of Short- and Medium-Wave Infrared Drying and Quality Evaluation of Jujube Powder

(2014) Jinfeng Bi et al.   Food and Bioprocess Technology

Chemical compositions of the Tunisian Ziziphus jujuba oil

(2014) M Elaloui et al.   Emirates Journal of Food and Agriculture

The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits

(2013) Qing-Han Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty acid and sterol oil composition of four Tunisian ecotypes ofZiziphus zizyphus(L.) H.Karst

(2012) Meriem El Aloui et al.   ACTA BOTANICA GALLICA

Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour

(2011) Mar Mar Win et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Size and Moisture Distribution Characteristics of Walnuts and Their Components

(2011) Ragab Khir et al.   Food and Bioprocess Technology