Degradation of cucumber flavor aldehydes in juice-Reference-Cited by-同舟云学术

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Degradation of cucumber flavor aldehydes in juice

Published:2011-11 Issue:9 Volume:44 Page:2975-2977
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cho Mi Jin,Buescher Ron

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Chelate complexes of 1,10-phenanthroline and related compounds;Brandt;Chemical Reviews,1954

2. Production and stability of (E,Z)-2,6-nonadienal, the major flavor volatile of cucumbers;Buescher;Journal of Food Science,2001

3. Vegetable and fruit flavors;Buttery,1981

4. The reactions of 1,10-phenanthroline with yeast alcohol dehydrogenase;Dickinson;Biochemistry Journal,1977

5. The flavor of cucumbers;Forss;Journal of Food Science,1962

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1. Volatile Aroma Compounds of Gavina® Watermelon (Citrullus Lanatus L.) Dietary Fibers to Increase Food Sustainability;AppliedChem;2023-01-31

2. VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber;Molecules;2022-12-09

3. Effect of different fertilizers on the physicochemical properties, chemical element and volatile composition of cucumbers;Food Chemistry;2022-01

4. Storage and heat processing affect flavors of cucumber juice enriched with plant extracts;International Journal of Vegetable Science;2020-06-18

5. Aroma Volatile Compounds Profile of Melon (Cucumis melo L.) cv. Gama Melon Parfum;IOP Conference Series: Earth and Environmental Science;2019-06-01

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