Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon-Reference-Cited by-同舟云学术

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Aroma volatiles as biomarkers of textural differences at harvest in non-climacteric near-isogenic lines of melon

Published:2013-12 Issue:2 Volume:54 Page:1801-1812
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Dos-Santos Noelia,Bueso María Carmen,Fernández-Trujillo Juan Pablo

Funder

Ministry of Innovation and Science (now, the Ministry of Economy and Competition)

European Union

Fundación Séneca de la Región de Murcia

Consejería de Educación de la Región de Murcia

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Consumer profile evaluation by quality function development for melon;Abrahão;Ciência e Tecnologia de Alimentos,2009

2. 1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe;Amaro;Journal of the Science of Food and Agriculture,2013

3. Evidence for distinct l-methionine catabolic pathways in the yeast Geotrichum candidum and the bacterium Brevibacterium linens;Arfi;Applied and Environmental Microbiology,2006

4. Anatomical and biochemical trait network underlying genetic variations in tomato fruit texture;Aurand;Euphytica,2012

5. Flavor trivia and tomato aromas: Biochemistry and possible mechanisms for control of important aroma components;Baldwin;HortScience,2000

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1. The effects of different rootstocks on aroma components, activities and genes expression of aroma-related enzymes in oriental melon fruit;PeerJ;2024-01-05

2. Thorough Characterization of ETHQB3.5, a QTL Involved in Melon Fruit Climacteric Behavior and Aroma Volatile Composition;Foods;2023-01-13

3. Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2;Molecules;2022-04-05

4. Assessment and Classification of Volatile Profiles in Melon Breeding Lines Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry;Plants;2021-10-13

5. Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS , GC‐O, and Sensory Evaluation;Journal of the American Oil Chemists' Society;2021-05-14

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