Analysis of the Volatile Profile of Core Chinese Mango Germplasm by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

UV-B irradiation differentially regulates terpene synthases and terpene content of peach

(2017) Hongru Liu et al.   PLANT CELL AND ENVIRONMENT

Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition

(2016) Adeline Bonneau et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation

(2016) Bo Zhang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Aroma characterization based on aromatic series analysis in table grapes

(2016) Yusen Wu et al.   Scientific Reports

Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species

(2015) Ola Lasekan et al.   FOOD CHEMISTRY

Comparative analysis of fruit aroma patterns in the domesticated wild strawberries “Profumata di Tortona” (F. moschata) and “Regina delle Valli” (F. vesca)

(2015) Alfredo S. Negri et al.   Frontiers in Plant Science

Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

(2014) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Network Analysis of the MVA and MEP Pathways for Isoprenoid Synthesis

(2013) Eva Vranová et al.   Annual Review of Plant Biology

Metabolic engineering of aroma components in fruits

(2013) Irene Aragüez et al.   Biotechnology Journal

Analytical characterisation of Negroamaro red wines by “Aroma Wheels”

(2013) Simonetta Capone et al.   FOOD CHEMISTRY

Characterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit

(2013) Ram Kulkarni et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

QTL validation and stability for volatile organic compounds (VOCs) in apple

(2013) Fabrizio Costa et al.   PLANT SCIENCE

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

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

Odour-active compounds in mango (Mangifera indica L. cv. Corazón)

(2012) Jorge A. Pino   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

(2012) Cuihua Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatiles of plums evaluated by HS-SPME with GC–MS at the germplasm level

(2011) Qianqian Chai et al.   FOOD CHEMISTRY

Geographic variation in the flavour volatiles of Alphonso mango

(2011) Ram S. Kulkarni et al.   FOOD CHEMISTRY

Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening

(2010) Bo Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Profile and Volatiles Odor Activity Along Gold Cultivar Pineapple Flesh

(2010) Marta Montero-Calderón et al.   JOURNAL OF FOOD SCIENCE

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

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

Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango

(2009) Sagar S Pandit et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Cultivar relationships in mango based on fruit volatile profiles

(2008) Sagar S. Pandit et al.   FOOD CHEMISTRY