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。Postharvest Reduction of Salmonella enterica on Tomatoes Using a Pelargonic Acid Emulsion
Elizabeth White et al.
FOODS (2021)
Limonene nanoemulsified with soya lecithin reduces the intensity of non-isothermal treatments for inactivation of Listeria monocytogenes
Alberto Garre et al.
SCIENTIFIC REPORTS (2020)
Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry
Jianda Shi et al.
FOOD CHEMISTRY (2020)
Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States
Jashbir Singh et al.
PLANTS-BASEL (2020)
Antibacterial and antibiofilm activities of linalool nanoemulsions against Salmonella Typhimurium
Anand Prakash et al.
FOOD BIOSCIENCE (2019)
Antimicrobial action of octanoic acid against Escherichia coli O157:H7 during washing of baby spinach and grape tomatoes
Hongchao Zhang et al.
FOOD RESEARCH INTERNATIONAL (2019)
Salmonella enterica growth and biofilm formation in flesh and peel cantaloupe extracts on four food-contact surfaces
Piumi De Abrew Abeysundara et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Watermelon and melon fruit quality: The genotypic and agro-environmental factors implicated
Marios C. Kyriacou et al.
SCIENTIA HORTICULTURAE (2018)
Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography-Mass Spectrometry-Olfactometry and GC-Flame Photometric Detector
JianCai Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Characterization, phenolic compounds and functional properties of Cucumis melo L. peels
Sana Mallek-Ayadi et al.
FOOD CHEMISTRY (2017)
Fat and fibre interfere with the dramatic effect that nanoemulsified D-limonene has on the heat resistance of Listeria monocytogenes
Javier Mate et al.
FOOD MICROBIOLOGY (2017)
Susceptibility of Salmonella enterica Isolates from Tomato Farm Environments to Fatty Acids Naturally Found on Tomato Fruit
Govindaraj Dev Kumar et al.
FOODBORNE PATHOGENS AND DISEASE (2017)
Changes in flavor volatile composition of oolong tea after panning during tea processing
Ershad Sheibani et al.
FOOD SCIENCE & NUTRITION (2016)
Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review
Mallappa Kumara Swamy et al.
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2016)
Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination
Alejandro Fredes et al.
FOOD CHEMISTRY (2016)
Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods
Mehmet Turan Ayseli et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Therapeutic potential of benzothiazoles: a patent review (2010-2014)
Ahmed Kamal et al.
EXPERT OPINION ON THERAPEUTIC PATENTS (2015)
Synthesis, odour evaluation and antimicrobial activity of some geranyl acetone and nerolidol analogues
Radoslaw Bonikowski et al.
FLAVOUR AND FRAGRANCE JOURNAL (2015)
The antioxidant and antigenotoxic properties of citrus phenolics limonene and naringin
Merve Bacanli et al.
FOOD AND CHEMICAL TOXICOLOGY (2015)
Antibacterial activity of α-terpineol may induce morphostructural alterations in Escherichia coli
Li Li et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2014)
Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma
Ying Wang et al.
FLAVOUR AND FRAGRANCE JOURNAL (2014)
Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities
Stella Lignou et al.
FOOD CHEMISTRY (2014)
Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin
Chao Yuan et al.
FOOD CHEMISTRY (2014)
Efficacy of plant-derived compounds combined with hydrogen peroxide as antimicrobial wash and coating treatment for reducing Listeria monocytogenes on cantaloupes
Abhinav Upadhyay et al.
FOOD MICROBIOLOGY (2014)
Metabolomics in melon: A new opportunity for aroma analysis
J. William Allwood et al.
PHYTOCHEMISTRY (2014)
Aroma and sensory quality of honeydew melon fruits (Cucumis melo L. subsp melo var. inodorus H. Jacq.) in relation to different rootstocks
A. Verzera et al.
SCIENTIA HORTICULTURAE (2014)
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
Pankaj B. Pathare et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon
Noelia Dos-Santos et al.
FOOD RESEARCH INTERNATIONAL (2013)
Chemical composition of volatile oil from Citrus limettioides and their inhibition of colon cancer cell proliferation
G. K. Jayaprakasha et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Micro-encapsulation of ozonated red pepper seed oil with antimicrobial activity and application to nonwoven fabric
F. Ozyildiz et al.
LETTERS IN APPLIED MICROBIOLOGY (2013)
Genetic challenges of flavor improvement in tomato
Harry J. Klee et al.
TRENDS IN GENETICS (2013)
Biocidal polymers: synthesis and antimicrobial properties of benzaldehyde derivatives immobilized onto amine-terminated polyacrylonitrile
Abdullah Alamri et al.
CHEMISTRY CENTRAL JOURNAL (2012)
Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons
Ana L. Amaro et al.
FOOD CHEMISTRY (2012)
D-limonene rich volatile oil from blood oranges inhibits angiogenesis, metastasis and cell death in human colon cancer cells
Kotamballi N. Chidambara Murthy et al.
LIFE SCIENCES (2012)
Effects of different rootstocks on aroma volatile compounds and carotenoid content of melon fruits
C. Condurso et al.
SCIENTIA HORTICULTURAE (2012)
Volatile constituents of exotic fruits from Brazil
Juliano Lemos Bicas et al.
FOOD RESEARCH INTERNATIONAL (2011)
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
Francesco Donsi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
Diane M. Barrett et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts
Hajar Iqbal Ismail et al.
FOOD CHEMISTRY (2010)
Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils
J. Fernando Ayala-Zavala et al.
JOURNAL OF FOOD SCIENCE (2009)
Antioxidant, sugar, mineral, and phytonutrient concentrations across edible fruit tissues of orange-fleshed honeydew melon (Cucumis melo L.)
Gene E. Lester
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
The molecular and biochemical basis for varietal variation in sesquiterpene content in melon (Cucumis melo L.) rinds
Vitaly Portnoy et al.
PLANT MOLECULAR BIOLOGY (2008)
Climacteric or non-climacteric behavior in melon fruit -: 1.: Aroma volatiles
Javier M. Obando-Ulloa et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces
Faith J. Critzer et al.
JOURNAL OF FOOD PROTECTION (2007)
Purity, antimicrobial activities and olfactoric evaluations of geraniol/nerol and various of their derivatives
Leopold Jirovetz et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2007)
Sensory and analytical comparison of orange-fleshed honeydew to cantaloupe and green-fleshed honeydew for fresh-cut chunks
Robert Saftner et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2006)
Volatile compounds in the skin and pulp of Queen Anne's pocket melon
Christophe Aubert et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Antimicrobial activity of essential oils on Salmonella Enteritidis, Escherichia coli, and Listeria innocua in fruit juices
Rosa M. Raybaudi-Massilia et al.
JOURNAL OF FOOD PROTECTION (2006)
Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons
D Kourkoutas et al.
FOOD CHEMISTRY (2006)
Changes in membrane fatty acids composition of microbial cells induced by addiction of thymol, carvacrol, limonene, cinnamaldehyde, and eugenol in the growing media
R Di Pasqua et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Composition and antimicrobial activity of Equisetum arvense L. essential oil
N Radulovic et al.
PHYTOTHERAPY RESEARCH (2006)
Carotenoid pigmentation affects the volatile composition of tomato and watermelon fruits, as revealed by comparative genetic analyses
E Lewinsohn et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
The effect of the association of sanitizers and surfactant in the microbiota of the Cantaloupe (Cucumis melo L.) melon surface
MD Bastos et al.
FOOD CONTROL (2005)
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
R Lanciotti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes in milk by caprylic acid and monocaprylin
MKM Nair et al.
FOOD MICROBIOLOGY (2004)
Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O
MJ Jordán et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
In vitro efficacy of plant volatiles for inhibiting the growth of fruit and vegetable decay microorganisms
IMS Utama et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
The composition of bovine milk lipids: January 1995 to December 2000
RG Jensen
JOURNAL OF DAIRY SCIENCE (2002)
Spacing and genotype affect fruit sugar concentration, yield, and fruit size of muskmelon
F Kultur et al.
HORTSCIENCE (2001)
Genetic and environmental variation for tomato flesh color in a population of modern breeding lines
EJ Sacks et al.
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2001)
Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction
JC Beaulieu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Acetyl-CoA: Alcohol acetyltransferase activity and aroma formation in ripening melon fruits
M Shalit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation
KS Tandon et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2000)
Antimicrobial efficacy of a peroxyacetic/octanoic acid mixture in fresh-cut-vegetable process waters
JD Hilgren et al.
JOURNAL OF FOOD SCIENCE (2000)