Recent advances on mulberry volatile flavor: A review-Reference-Cited by-同舟云学术

Recent advances on mulberry volatile flavor: A review

Published:2023-12 Issue: Volume:124 Page:105665
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Ma Di,Zhao Huiyu,Liu Zhenzhen,Liu Mingqi,Qi Peipei,Di Shanshan,Zhang Suling,Wang Xinquan

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Agriculture Research System of China

Publisher

Elsevier BV

Subject

Food Science

Reference119 articles.

1. Development of direct microwave desorption/gas chromatography mass spectrometry system for rapid analysis of volatile components in medicinal plants;Abolghasemi;J. Sep. Sci.,2020

2. Detection of ripeness grades of berries using an electronic nose;Aghilinategh;Food Sci. Nutr.,2020

3. The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications;Amaral;Molecules,2019

4. Ethanol vapor and saprophytic yeast treatments reduce decay and maintain quality of intact and fresh-cut sweet cherries;Bai;Postharvest Biol. Technol.,2011

5. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives;Bleve;Front. Microbiol.,2014

Cited by 6 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. The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC–IMS;Journal of Food Composition and Analysis;2024-09

2. Optimizing foaming agents for shelf-stable foam-mat-dried black mulberry juice powder;LWT;2024-08

3. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review;Critical Reviews in Food Science and Nutrition;2024-07-16

4. Dynamics of Microbial Community Structure and Metabolites during Mulberry Ripening;Agriculture;2024-07-12

5. Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor;Food Chemistry;2024-01