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Items: 1 to 20 of 324

1.

Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum).

Rodríguez-Burruezo A, Kollmannsberger H, Prohens J, Nitz S, Nuez F.

J Agric Food Chem. 2004 Sep 8;52(18):5663-9.

PMID:
15373407
2.

Heritability and genetic and phenotypic correlations of apple (Malus x domestica) fruit volatiles in a genetically diverse breeding population.

Rowan DD, Hunt MB, Alspach PA, Whitworth CJ, Oraguzie NC.

J Agric Food Chem. 2009 Sep 9;57(17):7944-52. doi: 10.1021/jf901359r.

PMID:
19691324
3.

Volatile compounds in the skin and pulp of Queen Anne's pocket melon.

Aubert C, Pitrat M.

J Agric Food Chem. 2006 Oct 18;54(21):8177-82.

PMID:
17032026
4.

HS-SPME comparative analysis of genotypic diversity in the volatile fraction and aroma-contributing compounds of Capsicum fruits from the annuum-chinense-frutescens complex.

Rodríguez-Burruezo A, Kollmannsberger H, González-Mas MC, Nitz S, Fernando N.

J Agric Food Chem. 2010 Apr 14;58(7):4388-400. doi: 10.1021/jf903931t.

PMID:
20199081
5.

Characterization of volatiles in bullock's heart (Annona reticulata L.) fruit cultivars from Cuba.

Pino JA, Marbot R, Fuentes V.

J Agric Food Chem. 2003 Jun 18;51(13):3836-9.

PMID:
12797752
6.

Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.

Miyazaki T, Plotto A, Baldwin EA, Reyes-De-Corcuera JI, Gmitter FG Jr.

J Sci Food Agric. 2012 Mar 15;92(4):727-35.

PMID:
22413143
7.

Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).

Chen X, Feng T, Zhang Y, He T, Feng J, Zhang C.

J Genet Genomics. 2007 Feb;34(2):171-9.

PMID:
17469789
8.

Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.

Jordán MJ, Margaría CA, Shaw PE, Goodner KL.

J Agric Food Chem. 2002 Sep 11;50(19):5386-90.

PMID:
12207479
9.

Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R. and P.).

Osorio C, Alarcon M, Moreno C, Bonilla A, Barrios J, Garzon C, Duque C.

J Agric Food Chem. 2006 Jan 25;54(2):509-16.

PMID:
16417313
10.

Characterization of odor-active compounds in guava wine.

Pino JA, Queris O.

J Agric Food Chem. 2011 May 11;59(9):4885-90. doi: 10.1021/jf2011112. Epub 2011 Mar 30.

PMID:
21417409
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14.

Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).

Choi HS, Kondo Y, Sawamura M.

J Agric Food Chem. 2001 May;49(5):2404-8.

PMID:
11368611
15.
16.

Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit.

Pino JA, Marbot R.

J Agric Food Chem. 2001 Dec;49(12):5880-2.

PMID:
11743778
17.
19.

Volatile compounds of Psidium salutare (H.B.K.) Berg. fruit.

Pino JA, Marbot R, Bello A.

J Agric Food Chem. 2002 Aug 28;50(18):5146-8.

PMID:
12188621
20.

Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).

Selli S, Canbas A, Varlet V, Kelebek H, Prost C, Serot T.

J Agric Food Chem. 2008 Jan 9;56(1):227-34. Epub 2007 Dec 14.

PMID:
18078317
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