Related references
Note: Only part of the references are listed.Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process
Ramla Khiari et al.
FOOD REVIEWS INTERNATIONAL (2019)
Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS
Hafiz Umer Javed et al.
FOOD RESEARCH INTERNATIONAL (2019)
Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage
Hafiz Umer Javed et al.
FOOD RESEARCH INTERNATIONAL (2018)
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
Dong Wang et al.
FOOD CHEMISTRY (2017)
Aroma characterization based on aromatic series analysis in table grapes
Yusen Wu et al.
SCIENTIFIC REPORTS (2016)
Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS
Dong Wang et al.
FOOD CHEMISTRY (2015)
Effect of training systems on fatty acids and their derived volatiles in Cabernet Sauvignon grapes and wines of the north foot of Mt. Tianshan
Xiao-Qing Xu et al.
FOOD CHEMISTRY (2015)
Release of volatile compounds and biodegradability of active soy protein lignin blend films with added citronella essential oil
Mirari Y. Arancibia et al.
FOOD CONTROL (2014)
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
Juliane Elisa Welke et al.
FOOD RESEARCH INTERNATIONAL (2014)
Isolation and characterization of two hydroperoxide lyase genes from grape berries
Bao-Qing Zhu et al.
MOLECULAR BIOLOGY REPORTS (2012)
Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China
Bao Jiang et al.
MOLECULES (2010)
Effects of packaging on shelf life of fresh celery
V. Rizzo et al.
JOURNAL OF FOOD ENGINEERING (2009)
Vitis vinifera L. cv. Graciano grapes characterized by its anthocyanin profile
V Nunez et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2004)
Share Paper
