Bound volatile compounds and essential oil from the fruit ofMaclura pomifera (Raf.) Schneid. (osage orange)
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference20 articles.
1. Two isoflavones and a flavone from the fruits of Maclura pomifera
2. Prenylated flavonoids from Maclura pomifera
3. Phenolics from osage orange wood cleavage of oxyresveratrol
4. Osajin and Pomiferin, Two Isoflavones Purified from Osage Orange Fruits, Tested for Repellency to the Maize Weevil (Coleoptera: Curculionidae)
5. Two isoflavones and a flavone from the fruits of Maclura pomifera
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1. Pharmacological properties of extracts and prenylated isoflavonoids from the fruits of Osage orange (Maclura pomifera (Raf.) C.K.Schneid.);Fitoterapia;2024-09
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3. Factors affecting aroma compounds in orange juice and their sensory perception: A review;Food Research International;2023-07
4. Using power ultrasound to release glycosidically bound volatiles from orange juice: A new method;Food Chemistry;2021-05
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