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For: RAHMAN FU, NAWAZ MA, LIU R, SUN L, JIANG J, FAN X, LIU C, ZHANG Y. Evaluation of volatile aroma compounds from Chinese wild grape berries by headspace-SPME with GC-MS. Food Sci Technol 2021. [DOI: 10.1590/fst.54320] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Number Cited by Other Article(s)
1
Li MY, Pei XX, Shi N, Yang YM, Fan ST, Sun YF, Kong QS, Duan CQ, Yu K, Wang J. Volatomic differences among Vitis amurensis cultivars and its hybrids with V. vinifera revealed the effects of genotype, region, and vintage on grape aroma. Food Res Int 2024;191:114726. [PMID: 39059919 DOI: 10.1016/j.foodres.2024.114726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/30/2024] [Accepted: 07/02/2024] [Indexed: 07/28/2024]
2
Long Q, Cao S, Huang G, Wang X, Liu Z, Liu W, Wang Y, Xiao H, Peng Y, Zhou Y. Population comparative genomics discovers gene gain and loss during grapevine domestication. PLANT PHYSIOLOGY 2024;195:1401-1413. [PMID: 38285049 PMCID: PMC11142336 DOI: 10.1093/plphys/kiae039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/06/2023] [Accepted: 01/01/2024] [Indexed: 01/30/2024]
3
ZHANG Y, QIU Q, XU Y, ZHU J, YUAN M, CHEN M. Fast aging technology of novel kiwifruit wine and dynamic changes of aroma components during storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.98422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
4
WANG ZY, DOU BX, MA CM, ZHANG YL, LIU Y, ZHANG N. Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
5
LI X, HUANG Q, FEI Y, ZHAO W, BRENNAN C, BAI W. The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.109922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
6
Geng K, Li D, Zhang J, Zhang Y, Zhan Z, Wang Z. Evolution of Volatile Aroma Compounds and Amino Acids in Cabernet Gernischt Grape Berries (Vitis vinifera L.): Comparison of Different Training Systems for Mechanical Soil Burial. Foods 2022;11:foods11111568. [PMID: 35681317 PMCID: PMC9180044 DOI: 10.3390/foods11111568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/12/2022] [Accepted: 05/17/2022] [Indexed: 11/25/2022]  Open
7
Berry Anthocyanin, Acid, and Volatile Trait Analyses in a Grapevine-Interspecific F2 Population Using an Integrated GBS and rhAmpSeq Genetic Map. PLANTS 2022;11:plants11050696. [PMID: 35270166 PMCID: PMC8912348 DOI: 10.3390/plants11050696] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/21/2022] [Accepted: 02/24/2022] [Indexed: 11/29/2022]
8
WANG L, TAN S, WANG P, YAN H, TIAN H, ZHAN P. Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.56022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
9
HE J, HUANG Q, PENG HX, CHEN YT, XU WS. Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS). FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.50722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
10
FERREIRA GR, FIDÊNCIO PH, CASTRICINI A, ANDRADE RQ, SILVÉRIO FO. Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.108721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
11
LI K, ZHANG Z, YE H, REN W, HUANG L, CHEN H. Processing optimization and quality assessment for the innovative product of canned soybean paste oyster. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.93622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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