Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor-Reference-Cited by-同舟云学术

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Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor

Published:2024-01 Issue: Volume: Page:138578
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Di,Lin Tianbao,Zhao Huiyu,Li Yougui,Wang Xinquan,Di Shanshan,Liu Zhenzhen,Liu Mingqi,Qi Peipei,Zhang Suling,Jiao Rui

Funder

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

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Reference41 articles.

1. Comparison of Stir Bar Sorptive Extraction and Solid Phase Microextraction of Volatile and Semi-Volatile Metabolite Profile of Staphylococcus Aureus;Berrou;Molecules,2019

2. Bioactive Compounds and Sensory Quality of Black and White Mulberries Grown in Spain;Calín-Sánchez;Plant Foods for Human Nutrition,2013

3. Stir bar sorptive extraction: Recent applications, limitations and future trends;Camino-Sánchez;Talanta,2014

4. Free and Bound Volatile Chemicals in Mulberry (Morus atropurpurea Roxb.);Chen;Journal of Food Science,2015

5. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars;Cheng;Food Chemistry,2016

Cited by 3 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. Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma;Journal of Food Science;2024-07-18

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

3. Analysis of the Volatile Components in Different Parts of Three Species of the Genus Amomum via Combined HS–SPME–GC–TOF–MS and Multivariate Statistical Analysis;Foods;2024-06-18

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