Related references
Note: Only part of the references are listed.Essential oil from pink pepper (Schinus terebinthifolius Raddi): Chemical composition, antibacterial activity and mechanism of action
Guilherme da Silva Dannenberg et al.
FOOD CONTROL (2019)
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry
Wenli Wang et al.
MEAT SCIENCE (2018)
Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC x GC-QMS
Soraia C. G. N. Braga et al.
MICROCHEMICAL JOURNAL (2018)
Analysis of volatile components in Dalbergia cochinchinensis Pierre by a comprehensive two-dimensional gas chromatography with mass spectrometry method using a solid-state modulator
Zhangmin Xiang et al.
JOURNAL OF SEPARATION SCIENCE (2018)
Interaction of human serum albumin with volatiles and polyphenols from some berries
Rajamohamed Beema Shafreen et al.
FOOD HYDROCOLLOIDS (2017)
Antioxidant and Anticancer Activities of Essential Oil from Gannan Navel Orange Peel
Chao Yang et al.
MOLECULES (2017)
Analysis of volatile compounds in Capsicum spp. by headspace solid-phase microextraction and GC x GC-TOFMS
Stanislau Bogusz Junior et al.
ANALYTICAL METHODS (2015)
Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection
Michely Capobiango et al.
JOURNAL OF CHROMATOGRAPHY A (2015)
Comprehensive two-dimensional gas chromatography and three-dimensional fluorometry for detection of volatile and bioactive substances in some berries
Tomasz Dymerski et al.
TALANTA (2015)
Multidimensional gas chromatography beyond simple volatiles separation
Sung-Tong Chin et al.
CHEMICAL COMMUNICATIONS (2014)
Abnormal mitotic spindle assembly and cytokinesis induced by d-Limonene in cultured mammalian cells
Maurizio Mauro et al.
MUTAGENESIS (2013)
Potential of comprehensive chromatography in food analysis
Peter Q. Tranchida et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2013)
Characteristic volatile components of Japanese sour citrus fruits: Yuzu, Sudachi and Kabosu
Kenichi Tomiyama et al.
FLAVOUR AND FRAGRANCE JOURNAL (2012)
D-Limonene modulates inflammation, oxidative stress and Ras-ERK pathway to inhibit murine skin tumorigenesis
S. C. Chaudhary et al.
HUMAN & EXPERIMENTAL TOXICOLOGY (2012)
Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil
Cuihua Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl
Ming-Hua Jiang et al.
JOURNAL OF FOOD SCIENCE (2011)
Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice
Hasim Kelebek et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Profiling analysis of volatile compounds from fruits using comprehensive two-dimensional gas chromatography and image processing techniques
Hans-Georg Schmarr et al.
JOURNAL OF CHROMATOGRAPHY A (2010)
Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars
Nguyen Thi Lan-Phi et al.
FOOD CHEMISTRY (2009)
Optimization of separation and detection conditions for the multiresidue analysis of pesticides in grapes by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry
Kaushik Banerjee et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) osbeck) by GC-MS and GC-O
Yu Qiao et al.
MOLECULES (2008)
Biosynthesis of plant-derived flavor compounds
Wilfried Schwab et al.
PLANT JOURNAL (2008)
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability
Silvia M. Rocha et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil
Masayoshi Sawamura et al.
FLAVOUR AND FRAGRANCE JOURNAL (2006)
Biosynthesis of plant volatiles: Nature's diversity and ingenuity
E Pichersky et al.
SCIENCE (2006)
Volatile constituents of redblush grapefruit (Citrus paradisi) and pummelo (Citrus grandis) peel essential oils from Kenya
SM Njoroge et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Inhibitory effect of yuzu essential oil on the formation of N-nitrosodimethylamine in vegetables
M Sawamura et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars
KM Yoo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Solid-phase microextraction and gas chromatography-mass spectrometry for rapid characterisation of semi-hard cheeses
A Verzera et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2004)
Characterization of aroma-impact compounds in cold-pressed grapefruit oil using time-intensity GC-olfactometry and GC-MS
JM Lin et al.
FLAVOUR AND FRAGRANCE JOURNAL (2001)
Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka)
HS Choi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Share Paper
