Free and Bound Volatile Chemicals in Mulberry (Morus atropurpureaRoxb.)-Reference-Cited by-同舟云学术

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Free and Bound Volatile Chemicals in Mulberry (Morus atropurpureaRoxb.)

Published:2015-03-27 Issue:5 Volume:80 Page:C975-C982
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Liang¹,Zhang Xiaoxu¹,Jin Qing¹,Yang Lili²,Li Jingming¹,Chen Feng³

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 China

2. Dept. of Horticulture; Beijing Changping Vocational School; Beijing 102206 China

3. Dept. of Food, Nutrition and Packaging Sciences; Clemson Univ; Clemson SC 29634 U.S.A

Publisher

Wiley

Subject

Food Science

Reference47 articles.

1. Acree T Arn H 2004 Flavornet http://www.flavornet.org

2. Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice;Baek;J Food Sci,1999

3. Wine aroma improvement using a β-glucosidase preparation from Aureobasidium pullulans;Baffi;Appl Biochem Biotechnol,2013

4. Supervised pattern recognition in food analysis;Berrueta;J Chromatogr A,2007

5. HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits;Butkhup;Food Sci Biotechnol,2011

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

3. Recent advances on mulberry volatile flavor: A review;Journal of Food Composition and Analysis;2023-12

4. Comprehensive in situ and ex situ β-glucosidase-assisted assessment reveals Indian mangoes as reservoirs of glycosidic aroma precursors;Food Research International;2023-11

5. Grading by Fruit Density: An Effective way to Control the Drying Characteristics and Qualities of Mulberry (Morus nigra L.);Food and Bioprocess Technology;2023-10-20

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