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。Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
Fengling Tan et al.
FOOD CHEMISTRY (2022)
HS-SPME-GC-MS Volatile Profile Characterization of Peach (Prunus persica L. Batsch) Varieties Grown in the Eastern Balkan Peninsula
Dasha Mihaylova et al.
PLANTS-BASEL (2022)
The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters
Danila Cianciosi et al.
FOOD CHEMISTRY (2022)
Consensual Regression of Soluble Solids Content in Peach by Near Infrared Spectrocopy
Lei-Ming Yuan et al.
FOODS (2022)
Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress
Qianqian Li et al.
FOOD CHEMISTRY (2022)
Volatile Compounds Analysis and Biomarkers Identification of Four Native Apricot (Prunus armeniaca L.) Cultivars Grown in Xinjiang Region of China
Cai Zhao et al.
FOODS (2022)
Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (Prunus persica L. Batsch) in Shihezi, Xinjiang
Huimin Wu et al.
FOODS (2022)
Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition
Yuanyuan Miao et al.
FERMENTATION-BASEL (2022)
Comparison of Aroma Trait of the White-Fleshed Peach 'Hu Jing Mi Lu' and the Yellow-Fleshed Peach 'Jin Yuan' Based on Odor Activity Value and Odor Characteristics
Wenjing Liu et al.
HORTICULTURAE (2022)
Antioxidant Activity and Phenol Content in Different Tissues of Stone Fruits at Thinning and at Commercial Maturity Stages
Diego Redondo et al.
WASTE AND BIOMASS VALORIZATION (2021)
Molecular Bases of Fruit Quality in Prunus Species: An Integrated Genomic, Transcriptomic, and Metabolic Review with a Breeding Perspective
Beatriz E. Garcia-Gomez et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Determination of Selected Beneficial Substances in Peach Fruits
Martina Mrazova et al.
SUSTAINABILITY (2021)
Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry
Haiyan Yu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Comprehensive Evaluation of Late Season Peach Varieties (Prunus persica L.): Fruit Nutritional Quality and Phytochemicals
Dasha Mihaylova et al.
MOLECULES (2021)
Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches
Yunwei Niu et al.
FOOD RESEARCH INTERNATIONAL (2021)
Investigation on the phenolic composition, related oxidation and antioxidant activity of thinned peach dried by different methods
Chongting Guo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Volatile Profile Characterization of Commercial Peach (Prunus persica) Cultivars Grown in Georgia, USA
Jamal Mohammed et al.
HORTICULTURAE (2021)
Exogenous nitric oxide fumigation promoted the emission of volatile organic compounds in peach fruit during shelf life after long-term cold storage
Hongfang Cai et al.
FOOD RESEARCH INTERNATIONAL (2020)
Evaluation of phenolic components (anthocyanins, flavanols, phenolic acids, and flavonols) and their antioxidant properties of peach fruits
Tiyu Ding et al.
SCIENTIA HORTICULTURAE (2020)
Association between chemistry and taste of tea: A review
Liang Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products-A Case Study on Flat Peaches
Antonio Lopez-Gomez et al.
FOODS (2020)
Genetic Resources, Breeding Programs in China, and Gene Mining of Peach: A Review
Yong Li et al.
HORTICULTURAL PLANT JOURNAL (2020)
Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography-Mass Spectrometry (GC-MS) Determination
Lucas J. Leinen et al.
MOLECULES (2019)
Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening
Christophe Aubert et al.
FOOD CHEMISTRY (2019)
Principal component analysis (PCA) of physicochemical compounds' content in different cultivars of peach fruits, including qualification and quantification of sugars and organic acids by HPLC
Paulina Nowicka et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science
Kejing An et al.
FOOD CHEMISTRY (2019)
A Fruit Quality Survey of Peach Cultivars Grown in the Southeastern United States
Catherine Belisle et al.
HORTTECHNOLOGY (2018)
Pulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products
Diego Redondo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Multiplex analyses of the changes of aromatic compounds during the development of peach fruit using GC-MS and iTRAQ proteomic techniques
Huijuan Zhou et al.
SCIENTIA HORTICULTURAE (2018)
High-throughput sequencing of Prunus ferganensis indicates that it is a geographical population of P-persica
Ke Cao et al.
TREE GENETICS & GENOMES (2018)
Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction Mass Spectrometry (PTR-MS) and sensory analysis
Tiago Bianchi et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression
Honglei Tian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Phytochemical compounds and biological effects of Actinidia fruits
Aneta Wojdylo et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality
Xi Wanpeng et al.
HORTICULTURAL PLANT JOURNAL (2017)
The Healthy Effects of Strawberry Polyphenols: Which Strategy behind Antioxidant Capacity?
Tamara Y. Forbes-Hernandez et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Harmful effects behind the daily supplementation of a fixed vegetarian blend in the rat model
Barbara Bonamassa et al.
FOOD AND CHEMICAL TOXICOLOGY (2016)
Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
Isabel Juaniz et al.
FOOD CHEMISTRY (2016)
Phenolic contents and bioactive potential of peach fruit extracts
Abderrahmane Mokrani et al.
FOOD CHEMISTRY (2016)
Assessment of Sugar Components and Genes Involved in the Regulation of Sucrose Accumulation in Peach Fruit
Sornkanok Vimolmangkang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
The appraisal of qualitative parameters and antioxidant contents during postharvest peach fruit ripening underlines the genotype significance
P. Drogoudi et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2016)
Sugars in peach fruit: a breeding perspective
Marco Cirilli et al.
HORTICULTURE RESEARCH (2016)
Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening
Wanpeng Xi et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)
Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars
Hui Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of Storage Temperature, Storage Duration, and Subsequent Ripening on the Physicochemical Characteristics, Volatile Compounds, and Phytochemicals of Western Red Nectarine (Prunus persica L. Batsch)
Christophe Aubert et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Antioxidant Capacity, Quality, and Anthocyanin and Nutrient Contents of Several Peach Cultivars [Prunus persica (L.) Batsch] Grown in Spain
G. Reig et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma
Jorge Antonio Pino et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2012)
Maternal inheritance of sugars and acids in peach (P. persica (L.) Batsch) fruit
B. H. Wu et al.
EUPHYTICA (2012)
A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit
Gerardo Sanchez et al.
PLOS ONE (2012)
Quality analysis of 'Redhaven' peach fruit grafted on 11 rootstocks of different genetic origin in a replant soil
Primoz Orazem et al.
FOOD CHEMISTRY (2011)
Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps
Deena Ramful et al.
FOOD RESEARCH INTERNATIONAL (2011)
Fruit Quality of Redhaven and Royal Glory Peach Cultivars on Seven Different Rootstocks
Primoz Orazem et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Quality, Bioactive Compounds, and Antioxidant Activity of New Flat-Type Peach and Nectarine Cultivars: A Comparative Study
Pilar Legua et al.
JOURNAL OF FOOD SCIENCE (2011)
Analytical methods for the quantification of volatile aromatic compounds
Malgorzata Biniecka et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2011)
Manipulating the taste-related composition of strawberry fruits (Fragaria x ananassa) from different cultivars using deficit irrigation
J. Gine Bordonaba et al.
FOOD CHEMISTRY (2010)
Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening
Bo Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Identification of key odor volatile compounds in the essential oil of nine peach accessions
Iban Eduardo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Variations in the components of Osmanthus fragrans Lour. essential oil at different stages of flowering
Li-mei Wang et al.
FOOD CHEMISTRY (2009)
Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS
Yiju Wang et al.
FOOD CHEMISTRY (2009)
Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)
Mohd Fadzelly Abu Bakar et al.
FOOD CHEMISTRY (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)
Low-calorie sweeteners and other sugar substitutes: A review of the safety issues
Manfred Kroger et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2006)
Relationship between ripe soluble solids concentration (RSSC) and consumer acceptance of high and low acid melting flesh peach and nectarine (Prunus persica (L.) Batsch) cultivars
CH Crisosto et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2005)
Evaluation of peach and nectarine fruit quality and correlations between sensory and chemical attributes
M Colaric et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine:: CUPRAC method
R Apak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Increasing 'Blackamber' plum (Prunus salicina Lindell) consumer acceptance
CH Crisosto et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2004)
Antioxidant and anti proliferative activities of common vegetables
YF Chu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
MI Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars
S Chang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
