Related references
Note: Only part of the references are listed.Glycosidically bound aroma precursors in fruits: A comprehensive review
Zijian Liang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway
Xiao Chen et al.
FOOD CHEMISTRY (2021)
Using power ultrasound to release glycosidically bound volatiles from orange juice: A new method
Yujing Sun et al.
FOOD CHEMISTRY (2021)
Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques
Zhuolin Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Tamarillo (Solanum betaceum): Chemical composition, biological properties, and product innovation
Sunan Wang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)
Tung Diep et al.
ANTIOXIDANTS (2020)
Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time
Xiao Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Physicochemical properties and proximate composition of tamarillo (Solanum betaceum Cav.) fruits from New Zealand
Tung Thanh Diep et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)
Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin
Igor Lukic et al.
FOOD CHEMISTRY (2019)
Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening
Yi-Ni Yang et al.
FOOD CHEMISTRY (2019)
Glycosidically bound volatiles as affected by ripening stages of Satsuma mandarin fruit
Jie Gao et al.
FOOD CHEMISTRY (2018)
Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF
Joana Pico et al.
FOOD CHEMISTRY (2018)
Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit
Odri Sosa-Moguel et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions
Alexis Marsol-Vall et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
A comparison of semi-quantitative methods suitable for establishing volatile profiles
Victoria Ruiz-Hernandez et al.
PLANT METHODS (2018)
Flavonol glycosides in berries of two major subspecies of sea buckthorn (Hippophae rhamnoides L.) and influence of growth sites
Xueying Ma et al.
FOOD CHEMISTRY (2016)
A novel extracellular glycosidase activity from Rhodotorula mucilaginosa: its application potential in wine aroma enhancement
K. Hu et al.
LETTERS IN APPLIED MICROBIOLOGY (2016)
Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach
Juliana Maria Garcia et al.
MOLECULES (2016)
Estimating the aroma glycosides in flue-cured tobacco by solid-phase extraction and gas chromatography-mass spectrometry: changes in the bound aroma profile during leaf maturity
Qing He et al.
FLAVOUR AND FRAGRANCE JOURNAL (2015)
Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit
Pablo G. Acosta-Quezada et al.
FOOD CHEMISTRY (2015)
Characterisation of free and bound volatile compounds from six different varieties of citrus fruits
Jing-Nan Ren et al.
FOOD CHEMISTRY (2015)
Green leaf volatiles: biosynthesis, biological functions and their applications in biotechnology
Muhammad Naeem ul Hassan et al.
PLANT BIOTECHNOLOGY JOURNAL (2015)
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
Ya-Qin Wen et al.
FOOD CHEMISTRY (2014)
Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis
Coralia V. Garcia et al.
FOOD CHEMISTRY (2013)
Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties
Cristina Ubeda et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Biotechnology of tamarillo (Cyphomandra betacea): From in vitro cloning to genetic transformation
Sandra I. Correia et al.
SCIENTIA HORTICULTURAE (2012)
Characterization of the Bound Volatile Extract from Baby Kiwi (Actinidia arguta)
Coralia V. Garcia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
Anupam Giri et al.
FOOD CHEMISTRY (2010)
Insects Betray Themselves in Nature to Predators by Rapid Isomerization of Green Leaf Volatiles
Silke Allmann et al.
SCIENCE (2010)
Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate
Melanie Averbeck et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
Michael Czerny et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
HPLC-PDA-MS/MS of Anthocyanins and carotenoids from dovyalis and tamarillo fruits
Veridiana Vera de Rosso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Controlled release of volatiles under mild reaction conditions: From nature to everyday products
Andreas Herrmann
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2007)
Contribution of volatile compounds to mango (Mangifera indica L.) aroma
JA Pino et al.
FLAVOUR AND FRAGRANCE JOURNAL (2006)
Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism
Kenji Matsui
CURRENT OPINION IN PLANT BIOLOGY (2006)