Analysis of Volatile Components of Cape Gooseberry (Physalis peruvianaL.) Grown in Turkey by HS-SPME and GC-MS

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

Analysis of volatile compounds of pineapple wine using solid-phase microextraction techniques

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.

(2009) Eliseu Rodrigues et al.   Food Science and Technology

“Dark” Singlet Oxygenation of β-Citronellol: A Key Step in the Manufacture of Rose Oxide

(2009) Paul L. Alsters et al.   ORGANIC PROCESS RESEARCH & DEVELOPMENT

Study of the volatile components of a candied plum and estimation of their contribution to the aroma

(2008) Cláudia Nunes et al.   FOOD CHEMISTRY

Volatile Composition in Raspberry Cultivars Grown in the Pacific Northwest Determined by Stir Bar Sorptive Extraction−Gas Chromatography−Mass Spectrometry

(2008) Sarah M. M. Malowicki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL