Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods

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

Effects of production system and transplanting time on yield, quality and antioxidant content of organic winter squash (Cucurbita moschata Duch.)

(2015) Stefano Conti et al.   SCIENTIA HORTICULTURAE

Metabolic and biological profile of autochthonous Vitis vinifera L. ecotypes

(2015) Stefania Impei et al.   Food & Function

Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition

(2013) N. López de Lerma et al.   Food and Bioprocess Technology

Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars

(2013) Agnieszka Nawirska-Olszańska et al.   FOOD CHEMISTRY

Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities

(2013) Jiao Jiao et al.   FOOD CHEMISTRY

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

(2013) Chun-Li Zhou et al.   Innovative Food Science & Emerging Technologies

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

(2013) F. Shahdadi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp

(2013) Irene Dini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes

(2013) Fernando Sampedro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tetracycline accumulates inIberis sempervirensL. through apoplastic transport inducing oxidative stress and growth inhibition

(2013) G. Di Marco et al.   PLANT BIOLOGY

Nutritional and antioxidant profiles of pumpkin (Cucurbita pepo Linn.) immature and mature fruits as influenced by NPK fertilizer

(2012) F.M. Oloyede et al.   FOOD CHEMISTRY

Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China

(2012) Feng-Xia Liu et al.   FOOD CHEMISTRY

Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil

(2012) Leila Rezig et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts

(2012) Mi Young Kim et al.   Nutrition Research and Practice

Changes in carotenoids during processing and storage of pumpkin puree

(2011) João Gustavo Provesi et al.   FOOD CHEMISTRY

Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca

(2011) Noelia Jacobo-Valenzuela et al.   FOOD RESEARCH INTERNATIONAL

Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation

(2011) Filipa I.G. Neves et al.   Innovative Food Science & Emerging Technologies

Rapid determination of main constituents of packed juices by reverse phase-high performance liquid chromatography: an insight in to commercial fruit drinks

(2011) Gunjan Tyagi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fast Quantitative Determination of Aroma Volatile Constituents in Melon Fruits by Headspace–Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

(2010) A. Verzera et al.   Food Analytical Methods

Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis

(2010) M. Laureati et al.   FOOD RESEARCH INTERNATIONAL

Analysis of honeydew melon (Cucumis melovar.inodorus) flavour and GC-MS/MS identification of (E,Z)-2,6-nonadienyl acetate

(2009) Patrick L. Perry et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-Cut Melon

(2007) Marco Chisari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY