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Items: 1 to 20 of 103

1.

Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan.

Chung MJ, Cheng SS, Lin CY, Chang ST.

Food Chem. 2012 Oct 15;134(4):1732-7. doi: 10.1016/j.foodchem.2012.03.120.

PMID:
23442614
2.

Aroma-active components in fermented bamboo shoots.

Fu SG, Yoon Y, Bazemore R.

J Agric Food Chem. 2002 Jan 30;50(3):549-54.

PMID:
11804528
3.

Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).

Takahashi T, Mizui K, Miyazawa M.

Phytochem Anal. 2010 Sep-Oct;21(5):489-95. doi: 10.1002/pca.1224.

PMID:
20578110
4.

Effect of heat treatment on lignification of postharvest bamboo shoots (Phyllostachys praecox f. prevernalis.).

Luo Z, Feng S, Pang J, Mao L, Shou H, Xie J.

Food Chem. 2012 Dec 15;135(4):2182-7. doi: 10.1016/j.foodchem.2012.07.087.

PMID:
22980788
5.

Arsenic speciation in moso bamboo shoot--a terrestrial plant that contains organoarsenic species.

Zhao R, Zhao M, Wang H, Taneike Y, Zhang X.

Sci Total Environ. 2006 Dec 1;371(1-3):293-303.

PMID:
16626784
6.

Evaluating the Environmental Health Effect of Bamboo-Derived Volatile Organic Compounds through Analysis the Metabolic Indices of the Disorder Animal Model.

Guo M, Hu ZQ, Strong PJ, Smit AM, Xu JW, Fan J, Wang HL.

Biomed Environ Sci. 2015 Aug;28(8):595-605. doi: 10.3967/bes2015.083.

7.

Major Chemical Constituents of Bamboo Shoots (Phyllostachys pubescens): Qualitative and Quantitative Research.

Sun J, Ding ZQ, Gao Q, Xun H, Tang F, Xia ED.

J Agric Food Chem. 2016 Mar 30;64(12):2498-505. doi: 10.1021/acs.jafc.5b05167.

PMID:
26551795
8.

Bamboo shoots: a novel source of nutrition and medicine.

Singhal P, Bal LM, Satya S, Sudhakar P, Naik SN.

Crit Rev Food Sci Nutr. 2013;53(5):517-34. doi: 10.1080/10408398.2010.531488. Review.

PMID:
23391018
9.

Large scale propagation of an exotic edible bamboo, Phyllostachys pubescens Mazel ex H. De Lehale (Moso Bamboo) using seeds.

Sood A, Nadha HK, Sood S, Walia S, Parkash O.

Indian J Exp Biol. 2014 Jul;52(7):755-8.

PMID:
25059044
10.

Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.

Ramírez-Rodrigues MM, Balaban MO, Marshall MR, Rouseff RL.

J Food Sci. 2011 Mar;76(2):C212-7. doi: 10.1111/j.1750-3841.2010.01989.x.

PMID:
21535737
11.

Biological activities and phytochemical profiles of extracts from different parts of bamboo (Phyllostachys pubescens).

Tanaka A, Zhu Q, Tan H, Horiba H, Ohnuki K, Mori Y, Yamauchi R, Ishikawa H, Iwamoto A, Kawahara H, Shimizu K.

Molecules. 2014 Jun 18;19(6):8238-60. doi: 10.3390/molecules19068238.

12.
13.

Effects of growth stage on enzymatic saccharification and simultaneous saccharification and fermentation of bamboo shoots for bioethanol production.

Shimokawa T, Ishida M, Yoshida S, Nojiri M.

Bioresour Technol. 2009 Dec;100(24):6651-4. doi: 10.1016/j.biortech.2009.06.100.

PMID:
19664918
14.

Identification and structure elucidation of a p-phenoxybenzaldehyde in bamboo shoots by HPLC-ESI/MS/MS and NMR.

Shin C, Hyun J, Lim Y, Kim JS, Jang YM, Kang SJ.

J Agric Food Chem. 2011 Nov 9;59(21):11579-84. doi: 10.1021/jf2025727.

PMID:
21981589
15.

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).

Wen YQ, He F, Zhu BQ, Lan YB, Pan QH, Li CY, Reeves MJ, Wang J.

Food Chem. 2014;152:29-36. doi: 10.1016/j.foodchem.2013.11.092.

PMID:
24444903
16.

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.

Wang D, Cai J, Zhu BQ, Wu GF, Duan CQ, Chen G, Shi Y.

Food Chem. 2015 Jun 15;177:346-53. doi: 10.1016/j.foodchem.2015.01.018.

PMID:
25660896
17.

Volatile organic compounds with characteristic odor in bamboo vinegar.

Akakabe Y, Tamura Y, Iwamoto S, Takabayashi M, Nyuugaku T.

Biosci Biotechnol Biochem. 2006 Nov;70(11):2797-9.

18.

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.

Culleré L, Ferreira V, Venturini ME, Marco P, Blanco D.

Food Chem. 2013 Nov 1;141(1):105-10. doi: 10.1016/j.foodchem.2013.03.027.

PMID:
23768334
19.

A mass cyanide poisoning from pickling bamboo shoots.

Sang-A-Gad P, Guharat S, Wananukul W.

Clin Toxicol (Phila). 2011 Nov;49(9):834-9. doi: 10.3109/15563650.2011.618456.

PMID:
21972937
20.

Organochlorine pesticide residues in bamboo shoot.

Guo ZW, Chen SL, Xiao JH.

J Sci Food Agric. 2011 Feb;91(3):593-6. doi: 10.1002/jsfa.4233.

PMID:
21218497

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