Characterization of the Influence of Thermal Sterilization on the Volatiles in Flat Peach Juice

Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression

(2017) Honglei Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prunus hybrids rootstocks for flat peach

(2017) Pilar Legua et al.   SCIENTIA AGRICOLA

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

(2016) Gary Dobson et al.   JOURNAL OF FOOD SCIENCE

Effects of non-thermal plasma sterilization on volatile components of tomato juice

(2015) T. J. Ma et al.   International Journal of Environmental Science and Technology

E-nose combined with chemometrics to trace tomato-juice quality

(2015) Xuezhen Hong et al.   JOURNAL OF FOOD ENGINEERING

Effect of hot water treatment on peach volatile emission andMonilinia fructicoladevelopment

(2015) A. Spadoni et al.   PLANT PATHOLOGY

Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME–GC/MS combined with principal component analysis

(2015) Huan Cheng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

1H- and13C-NMR spectroscopic study of chemical equilibria in the system acetaldehyde + water

(2014) Andreas Scheithauer et al.   AICHE JOURNAL

Development of a flavour fingerprint by GC-MS and GC-O combined with chemometric methods for the quality control of Korla pear (Pyrus serotinaReld)

(2014) Honglei Tian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of the Mediterranean fruit fly (Medfly) Ceratitis capitata on different peach cultivars: The possible role of peach volatile compounds

(2013) Maria Rosaria Tabilio et al.   FOOD CHEMISTRY

Analysis and Sensory Evaluation of Gooseberry (Ribes uva crispa L.) Volatiles

(2013) Katrin Hempfling et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Coordinating fingerprint determination of solid-phase microextraction/gas chromatography–mass spectrometry and chemometric methods for quality control of oxidized tallow

(2013) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

(2013) Shiqing Song et al.   MEAT SCIENCE

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components

(2012) Pablo Montero-Prado et al.   FOOD CHEMISTRY

Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography–mass spectrometry analysis of volatiles

(2012) Manuela Cerdán-Calero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postharvest temperature influences volatile lactone production via regulation of acyl-CoA oxidases in peach fruit

(2011) WAN-PENG XI et al.   PLANT CELL AND ENVIRONMENT

Identification of key odor volatile compounds in the essential oil of nine peach accessions

(2010) Iban Eduardo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of a Chromatographic Fingerprint of Tobacco Flavor by Use of GC and GC-MS

(2009) Xiaolan Zhu et al.   CHROMATOGRAPHIA

CHANGES IN FLAVOR QUALITY OF PINEAPPLE JUICE DURING PROCESSING

(2009) HELIOFÁBIA VIRGÍNIA DE VASCONCELOS FACUNDO et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION