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。Glycosidically bound aroma precursors in fruits: A comprehensive review
Zijian Liang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches
Wentao Zhang et al.
FOOD CHEMISTRY (2021)
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)
Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand
Xiao Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach
Xiao Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Free and bound volatile compounds in 'Hayward' and 'Hort16A' kiwifruit and their wines
Ning Zhao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Investigations into the production of volatile compounds in Korla fragrant pears (Pyrus sinkiangensis Yu)
Jianqiu Chen et al.
FOOD CHEMISTRY (2020)
Direct Analysis of Glycosidic Aroma Precursors Containing Multiple Aglycone Classes in Vitis vinifera Berries
Andrew J. Caffrey et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (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)
Identification of a lipase gene with a role in tomato fruit short-chain fatty acid-derived flavor volatiles by genome-wide association
Xiang Li et al.
PLANT JOURNAL (2020)
Girdling of table grapes at fruit set can divert the phenylpropanoid pathway towards accumulation of proanthocyanidins and change the volatile composition
Kamal Tyagi et al.
PLANT SCIENCE (2020)
Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids inVitis davidiiFoex grape species native to China
Yi-Bin Lan et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2020)
Free and Bound Volatile Aroma Compounds of ′Marastina′ Grapes as Influenced by Dehydration Techniques
Irena Budic-Leto et al.
APPLIED SCIENCES-BASEL (2020)
Fruit and vegetable consumption and health outcomes: an umbrella review of observational studies
Donato Angelino et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (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)
SlMYB75, an MYB-type transcription factor, promotes anthocyanin accumulation and enhances volatile aroma production in tomato fruits
Wei Jian et al.
HORTICULTURE RESEARCH (2019)
Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars
Yaran Liu et al.
FOOD RESEARCH INTERNATIONAL (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)
Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey
Okan Ozkaya et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Differential metabolism of L-phenylalanine in the formation of aromatic volatiles in melon (Cucumis melo L.) fruit
Itay Gonda et al.
PHYTOCHEMISTRY (2018)
Low temperature storage reduces aroma-related volatiles production during shelf-life of banana fruit mainly by regulating key genes involved in volatile biosynthetic pathways
Xiaoyang Zhu et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2018)
Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria x ananassa Duch.) under interaction of light and temperature
Xiumin Fu et al.
FOOD CHEMISTRY (2017)
Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora
Eduardo Dellacassa et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits
Kathrin Jung et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Glucosylation of Smoke-Derived Volatiles in Grapevine (Vitis vinifera) is Catalyzed by a Promiscuous Resveratrol/Guaiacol Glucosyltransferase
Katja Haratl et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Aroma Glycosides in Grapes and Wine
Jibin Liu et al.
JOURNAL OF FOOD SCIENCE (2017)
Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
Ola Lasekan
CHEMISTRY CENTRAL JOURNAL (2017)
Recent Advance in Aromatic Volatile Research in Tomato Fruit: The Metabolisms and Regulations
Libin Wang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Screening and evolution of volatile compounds during ripening of 'Nebbiolo,' 'Dolcetto' and 'Barbera' (Vitis vinifera L.) neutral grapes by SBSE-GC/MS
Antonio Carlomagno et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes
Mariusz Dziadas et al.
FOOD CHEMISTRY (2016)
Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China
Yi-Bin Lan et al.
FOOD CHEMISTRY (2016)
A comparative study of black mulberry juice concentrates by thermal evaporation and osmotic distillation as influenced by storage
Cuneyt Dincer et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives
Jilai Cui et al.
JOURNAL OF AGRICULTURAL AND 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)
Glucosylation of 4-Hydroxy-2,5-Dimethyl-3(2H)-Furanone, the Key Strawberry Flavor Compound in Strawberry Fruit
Chuankui Song et al.
PLANT PHYSIOLOGY (2016)
Glycosylation Is a Major Regulator of Phenylpropanoid Availability and Biological Activity in Plants
Julien Le Roy et al.
FRONTIERS IN PLANT SCIENCE (2016)
Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors
Carolina Munoz-Gonzalez et al.
FOOD CHEMISTRY (2015)
Free and Bound Volatile Chemicals in Mulberry (Morus atropurpurea Roxb.)
Liang Chen et al.
JOURNAL OF FOOD SCIENCE (2015)
Volatile Compounds of Raspberry Fruit: From Analytical Methods to Biological Role and Sensory Impact
Eugenio Aprea et al.
MOLECULES (2015)
Characterization of Four Popular Sweet Cherry Cultivars Grown in Greece by Volatile Compound and Physicochemical Data Analysis and Sensory Evaluation
Maria V. Vavoura et al.
MOLECULES (2015)
Green leaf volatiles: biosynthesis, biological functions and their applications in biotechnology
Muhammad Naeem ul Hassan et al.
PLANT BIOTECHNOLOGY JOURNAL (2015)
Volatile Glycosylation in Tea Plants: Sequential Glycosylations for the Biosynthesis of Aroma β-Primeverosides Are Catalyzed by Two Camellia sinensis Glycosyltransferases
Shoji Ohgami et al.
PLANT PHYSIOLOGY (2015)
Transport of defense compounds from source to sink: lessons learned from glucosinolates
Morten Egevang Jorgensen et al.
TRENDS IN PLANT SCIENCE (2015)
Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review
Anna K. Hjelmeland et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods
D. Hampel et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2014)
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
Ya-Qin Wen et al.
FOOD CHEMISTRY (2014)
Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines
Christine M. Mayr et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC/MS/MS method
Urska Vrhovsek et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2014)
A 13-lipoxygenase, TomloxC, is essential for synthesis of C5 flavour volatiles in tomato
Jiyuan Shen et al.
JOURNAL OF EXPERIMENTAL BOTANY (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)
Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained
R. Noguerol-Pato et al.
FOOD CHEMISTRY (2013)
Aroma of Aglianico and Uva di Troia grapes by aromatic series
Alessandro Genovese et al.
FOOD RESEARCH INTERNATIONAL (2013)
Lipoxygenase-associated apple volatiles and their relationship with aroma perception during ripening
Carolina Contreras et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)
Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha
Coralia V. Garcia et al.
FOOD CHEMISTRY (2012)
Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosi red wines
E. Gomez Garcia-Carpintero et al.
FOOD CHEMISTRY (2012)
Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)
Manuel Joaquin Serradilla et al.
FOOD CHEMISTRY (2012)
Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties
Cristina Ubeda et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
A raison d'etre for two distinct pathways in the early steps of plant isoprenoid biosynthesis?
Andrea Hemmerlin et al.
PROGRESS IN LIPID RESEARCH (2012)
Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes
Rosa Perestrelo et al.
TALANTA (2012)
Kiwifruit flavour: A review
Coralia V. Garcia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Mechanisms of Plant Defense against Insect Herbivores
Abdul Rashid War et al.
PLANT SIGNALING & BEHAVIOR (2012)
Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates
D. P. Singh et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2011)
Analysis of Black Mulberry Volatiles Using GCxGC-TOF/MS
F. Gogus et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)
Characterization of the Bound Volatile Extract from Baby Kiwi (Actinidia arguta)
Coralia V. Garcia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Identification of Genes in the Phenylalanine Metabolic Pathway by Ectopic Expression of a MYB Transcription Factor in Tomato Fruit
Valeriano Dal Cin et al.
PLANT CELL (2011)
Phenylpropanoid Metabolism in Ripening Fruits
Rupinder Singh et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Plant volatile terpenoid metabolism: Biosynthetic genes, transcriptional regulation and subcellular compartmentation
Dinesh A. Nagegowda
FEBS LETTERS (2010)
Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke
Yoji Hayasaka et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicum L.) during Ripening
Pepa Ortiz-Serrano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Monoterpene and sesquiterpene synthases and the origin of terpene skeletal diversity in plants
Joerg Degenhardt et al.
PHYTOCHEMISTRY (2009)
BAHD superfamily of acyl-CoA dependent acyltransferases in Populus and Arabidopsis: bioinformatics and gene expression
Xiao-Hong Yu et al.
PLANT MOLECULAR BIOLOGY (2009)
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine
Maurizio Ugliano et al.
ANALYTICA CHIMICA ACTA (2008)
Sugar beet leaves as new source of hydroperoxide lyase in a bioprocess producing green-note aldehydes
Holy N. Rabetafika et al.
BIOTECHNOLOGY LETTERS (2008)
Volatile composition in raspberry cultivars grown in the Pacific northwest determined by stir bar sorptive extraction-gas chromatography-mass spectrometry
Sarah M. A. Malowicki et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Biosynthesis of plant-derived flavor compounds
Wilfried Schwab et al.
PLANT JOURNAL (2008)
Overexpression of the lemon basil α-zingiberene synthase gene increases both mono- and sesquiterpene contents in tomato fruit
Rachel Davidovich-Rikanati et al.
PLANT JOURNAL (2008)
Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol
Denise M. Tieman et al.
PHYTOCHEMISTRY (2007)
Quantitation of free and glycosidically bound volatiles in and effect of glycosidase addition on three tomato varieties (Solanum lycopersicum L.)
Pepa Ortiz-Serrano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Functional characterization of enone oxidoreductases from strawberry and tomato fruit
Dorothee Klein et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway
Rachel Davidovich-Rikanati et al.
NATURE BIOTECHNOLOGY (2007)
Fibrillin influence on plastid ultrastructure and pigment content in tomato fruit
Andrew J. Simkin et al.
PHYTOCHEMISTRY (2007)
Controlled release of volatiles under mild reaction conditions: From nature to everyday products
Andreas Herrmann
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2007)
Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester
Takao Koeduka et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2006)
Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde
Denise Tieman et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2006)
Accumulation of lignin in relation to change in activities of lignification enzymes in loquat fruit flesh after harvest
Chong Cai et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2006)
FaQR, required for the biosynthesis of the strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone, encodes an enone oxidoreductase
T Raab et al.
PLANT CELL (2006)
Green leaf volatiles: hydroperoxide lyase pathway of oxylipin metabolism
Kenji Matsui
CURRENT OPINION IN PLANT BIOLOGY (2006)
Plant secondary metabolism glycosyltransferases: the emerging functional analysis
CMM Gachon et al.
TRENDS IN PLANT SCIENCE (2005)
Aroma enhancement in wines from different grape varieties using exogenous glycosidases
ES Palomo et al.
FOOD CHEMISTRY (2005)
The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles β-ionone, pseudoionone, and geranylacetone
AJ Simkin et al.
PLANT JOURNAL (2004)
Some unusual minor volatile components of tomato
RG Buttery et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Plant and microbial glycoside hydrolases:: Volatile release from glycosidic aroma precursors
JE Sarry et al.
FOOD CHEMISTRY (2004)
分享论文
