标题
Free and Bound Volatile Chemicals in Mulberry (Morus atropurpureaRoxb.)
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 5, Pages C975-C982
出版商
Wiley
发表日期
2015-03-28
DOI
10.1111/1750-3841.12840
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
- (2013) Ya-Qin Wen et al. FOOD CHEMISTRY
- Aroma of Aglianico and Uva di Troia grapes by aromatic series
- (2013) Alessandro Genovese et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes
- (2013) Eva M. Sánchez et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain
- (2013) Ángel Calín-Sánchez et al. PLANT FOODS FOR HUMAN NUTRITION
- Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme
- (2013) Oktay YILDIZ Turkish Journal of Agriculture and Forestry
- Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans
- (2012) Milla A. Baffi et al. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
- Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha
- (2012) Coralia V. Garcia et al. FOOD CHEMISTRY
- The Profile in Polyphenols and Volatile Compounds in Alcoholic Beverages from Different Cultivars of Mulberry
- (2012) Chen Juan et al. JOURNAL OF FOOD SCIENCE
- HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits
- (2011) Luchai Butkhup et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice
- (2011) Gang Fan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Hypolipidemic and antioxidant effects of mulberry (Morus alba L.) fruit in hyperlipidaemia rats
- (2010) Xiaolan Yang et al. FOOD AND CHEMICAL TOXICOLOGY
- Global grape aroma potential and its individual analysis by SBSE–GC–MS
- (2010) Miguel A. Pedroza et al. FOOD RESEARCH INTERNATIONAL
- Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.)
- (2010) M. Meret et al. FOOD RESEARCH INTERNATIONAL
- Analysis of Black Mulberry Volatiles Using GCxGC-TOF/MS
- (2010) F. Göğüş et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Comparison of the Suitability of Different Hydrolytic Strategies To Predict Aroma Potential of Different Grape Varieties
- (2009) Natalia Loscos et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparison of Volatile Profiles of Nine Litchi (Litchi chinensisSonn.) Cultivars from Southern China
- (2009) Yuwen Wu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Evaluation ofâ the glycoside hydrolase activity of aBrettanomycesstrain on glycosides from sour cherry (Prunus cerasusL.) used in the production of special fruit beers
- (2008) Luk Daenen et al. FEMS YEAST RESEARCH
- Evaluation of Fruit Aroma Quality: Comparison Between Gas Chromatography–Olfactometry (GC–O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries
- (2008) Monica Nuzzi et al. Food Analytical Methods
- 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
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started