Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages-Reference-Cited by-同舟云学术

Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages

Published:2023-12 Issue: Volume:56 Page:103194
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Shuxun,Lou Ying,Li Yixian,Zhao Yan,Feng Xujie,Capozzi Vittorio^ORCID,Laaksonen Oskar^ORCID,Yang Baoru,Li Ping,Gu Qing^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference56 articles.

1. Comparison of odour active compounds detected by gas-chromatography- olfactometry between hand-squeezed juices from different orange varieties;Arena;Food Chemistry,2006

2. Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits;Asencio;European Food Research and Technology,2018

3. Modifications in organic acid profiles during fruit development and ripening: Correlation or causation?;Batista-Silva;Frontiers in Plant Science,2018

4. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies;Benito;Food Chemistry,2011

5. Use of a custom array to study differentially expressed genes during blood orange (Citrus sinensis L. Osbeck) ripening;Bernardi;Journal of Plant Physiology,2010

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS;Food Bioscience;2024-02

2. Composition of the Scent in Some Ophrys Orchids Growing in Basilicata (Southern Italy): A Solid-Phase Microextraction Study Coupled with Gas Chromatography and Mass Spectrometry;Compounds;2023-11-14