Integrated volatilomic profiles and chemometrics provide new insights into the spatial distribution and aroma differences of volatile compounds in seven Toona sinensis cultivars

Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening

(2021) Heng Yao et al.   FOOD RESEARCH INTERNATIONAL

Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar ‘Ruixue’ and its parents during fruit development

(2021) Xiaojie Liu et al.   BMC PLANT BIOLOGY

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

(2021) Xiya Feng et al.   FOOD CHEMISTRY

Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching

(2020) Xiaoting Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis

(2020) Cheng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components

(2020) Shouhui Wei et al.   FOOD CHEMISTRY

Characterization of Typical Potent Odorants in Raw and Cooked Toona sinensis (A. Juss.) M. Roem. by Instrumental-Sensory Analysis Techniques

(2019) Wenxi Yang et al.   FOOD CHEMISTRY

Analysis of nutrient composition and antioxidant characteristics in the tender shoots of Chinese toon picked under different conditions

(2019) Xiaoxuan Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural characterization and hepatoprotective activities of polysaccharides from the leaves of Toona sinensis (A. Juss) Roem

(2019) Juan-Juan Cao et al.   CARBOHYDRATE POLYMERS

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

(2019) Xiaoting Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

SPME-GC-MS & metal oxide E-Nose 18 sensors to validate the possible interactions between bio-active terpenes and egg yolk volatiles

(2019) Mostafa Gouda et al.   FOOD RESEARCH INTERNATIONAL

Investigations into the production of volatile compounds in Korla fragrant pears (Pyrus sinkiangensis Yu)

(2019) Jianqiu Chen et al.   FOOD CHEMISTRY

Impact of conventional/non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves

(2018) Gabriele Rocchetti et al.   FOOD RESEARCH INTERNATIONAL

Toona sinensis: a comprehensive review on its traditional usages, phytochemisty, pharmacology and toxicology

(2018) Wei Peng et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

An efficient method for decoloration of polysaccharides from the sprouts of Toona sinensis (A. Juss.) Roem by anion exchange macroporous resins

(2017) Yingying Shi et al.   FOOD CHEMISTRY

Prediction of egg storage time and yolk index based on electronic nose combined with chemometric methods

(2017) Jiating Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the variable importance in projection (VIP) and of the selectivity ratio (SR) methods for variable selection and interpretation

(2015) Mireia Farrés et al.   JOURNAL OF CHEMOMETRICS

Structural identification of compounds from Toona sinensis leaves with antioxidant and anticancer activities

(2014) Wei Zhang et al.   Journal of Functional Foods

Identification of (S,S)-γ-Glutamyl-(cis-S-1-propenyl)thioglycine, a Naturally Occurring Norcysteine Derivative, from the Chinese Vegetable Toona sinensis

(2013) Jia-Xiao Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The aqueous extract from Toona sinensis leaves inhibits microglia-mediated neuroinflammation

(2013) Chao-Chuan Wang et al.   KAOHSIUNG JOURNAL OF MEDICAL SCIENCES

Microextraction techniques in the analysis of food flavor compounds: A review

(2012) Henryk H. Jeleń et al.   ANALYTICA CHIMICA ACTA

Antioxidant capacities and total phenolic contents of 56 vegetables

(2012) Gui-Fang Deng et al.   Journal of Functional Foods

Toona sinensis Roem (Meliaceae) leaf extract alleviates hyperglycemia via altering adipose glucose transporter 4

(2008) Pei-Hwei Wang et al.   FOOD AND CHEMICAL TOXICOLOGY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL