Flavor deterioration of liquid endosperm in postharvest tender coconut revealed by LC-MS-based metabolomics, GC-IMS and E-tongue

Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes)

(2021) Ziqi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

BTH Treatment Delays the Senescence of Postharvest Pitaya Fruit in Relation to Enhancing Antioxidant System and Phenylpropanoid Pathway

(2021) Xiaochun Ding et al.   Foods

Characterization of Morphological and Fruit Quality Traits of Coconut (Cocos nucifera L.) Germplasm

(2021) Ruining Zhang et al.   HORTSCIENCE

Characterization and comparison of flavor compounds in stewed pork with different processing methods

(2021) Dong Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

(2021) Hui Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

(2021) Peng Leng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

(2021) Hongzhen Du et al.   MEAT SCIENCE

Chemistry of Abiotic Nucleotide Synthesis

(2020) Mahipal Yadav et al.   CHEMICAL REVIEWS

Substantial Equivalence of Transgenic Lemon Fruit Showing Postharvest Fungal Pathogens Resistance

(2020) Vera MUCCILLI et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Authenticity and the Potability of Coconut Water - a Critical Review

(2020) D Thorburn Burns et al.   JOURNAL OF AOAC INTERNATIONAL

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

(2020) Mario González-Angulo et al.   FOOD RESEARCH INTERNATIONAL

The primary step of biotin synthesis in mycobacteria

(2020) Zhe Hu et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methods

(2020) Hui Nie et al.   FOOD CHEMISTRY

Nutritional and metabolomics characterization of the coconut water at different nut developmental stages

(2020) Mukund Kumar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Off-flavor caused by cold storage is related to induced activity of LOX and HPL in young coconut fruit

(2019) Kriengkrai Meethaworn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of Exosome-Like Nanoparticles and Analysis of MicroRNAs Derived from Coconut Water Based on Small RNA High-Throughput Sequencing

(2018) Zhehao Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

(2018) Mahdi Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metabolomic profiling of matured coconut water during post-harvest storage revealed discrimination and distinct changes in metabolites

(2018) Weijun Chen et al.   RSC Advances

Aldehyde toxicity and metabolism: The role of aldehyde dehydrogenases in detoxification, drug resistance and carcinogenesis

(2018) Amaj Ahmed Laskar et al.   DRUG METABOLISM REVIEWS

Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism

(2018) Yihui Chen et al.   FOOD CHEMISTRY

Kinetics of inactivation of peroxidase and polyphenol oxidase in tender coconut water by dielectric barrier discharge plasma

(2018) Hemanta Chutia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2017) Fang Donglu et al.   FOOD CHEMISTRY

Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water

(2015) Loris Pinto et al.   FOOD MICROBIOLOGY

Sphingoid long chain bases prevent lung infection by Pseudomonas aeruginosa

(2014) Y. Pewzner-Jung et al.   EMBO Molecular Medicine

Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut

(2013) Thuan-Chew Tan et al.   FOOD CHEMISTRY

Coconut water uses, composition and properties: a review

(2012) Alexia Prades et al.   Fruits

Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis

(2012) Alexia Prades et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Post-harvest quality and shelf-life of tender coconut

(2010) M. Haseena et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

N-Acetylglucosamine: Production and Applications

(2010) Jeen-Kuan Chen et al.   Marine Drugs

The Chemical Composition and Biological Properties of Coconut (Cocos nucifera L.) Water

(2009) Jean W. Yong et al.   MOLECULES