Interrogating Raisin Associated Unsaturated Fatty Acid Derived Volatile Compounds Using HS–SPME with GC–MS

Effects of drying process and time of storage on fatty acid composition in raisins

(2021) Dong Wang et al.   Journal of Food Measurement and Characterization

Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins

(2020) Dong Wang et al.   MOLECULES

Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS

(2019) Hafiz Umer Javed et al.   FOOD RESEARCH INTERNATIONAL

Study on the volatile composition of table grapes of three aroma types

(2019) Yusen Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage

(2018) Hafiz Umer Javed et al.   FOOD RESEARCH INTERNATIONAL

Raisin Processing: Physicochemical, Nutritional and Microbiological Quality Characteristics as Affected by Drying Process

(2018) Ramla Khiari et al.   FOOD REVIEWS INTERNATIONAL

Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method

(2017) Dong Wang et al.   FOOD CHEMISTRY

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

(2015) Dong Wang et al.   FOOD CHEMISTRY

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

(2013) Ya-Qin Wen et al.   FOOD CHEMISTRY

Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems

(2013) Hoa Van Ba et al.   MEAT SCIENCE

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Isolation and characterization of two hydroperoxide lyase genes from grape berries

(2012) Bao-Qing Zhu et al.   MOLECULAR BIOLOGY REPORTS

Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

(2010) Bao Jiang et al.   MOLECULES

Comparison of Volatile Profiles of Nine Litchi (Litchi chinensisSonn.) Cultivars from Southern China

(2009) Yuwen Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY