The Flavor of Plums-Reference-Cited by-同舟云学术

The Flavor of Plums

Published:2010-07-21 Issue: Volume: Page:415-430
ISSN:
Container-title:Handbook of Fruit and Vegetable Flavors
language:
Short-container-title:

Author:

Gómez-Plaza E.,Ledbetter C.

Publisher

John Wiley & Sons, Inc.

Reference38 articles.

1. Additional volatile components of cabbage, broccoli, and cauliflower;Buttery;J Agric Food Chem,1976

2. Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars;Cinquanta;Food Chem,2002

3. Stone fruit maturity indices: A descriptive review;Crisosto;Postharvest News Inf,1994

4. The flavour components of Mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of the headspace composition induced by deep-freezing and thawing;Etievant;Sci Aliments,1986

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1. A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( Prunus Domestica );International Journal of Food Properties;2023-08-23

2. A comprehensive characterization of volatile profiles of plum brandies using gas chromatography coupled to high resolution mass spectrometry;LWT;2022-09

3. Volatile fingerprinting of the plum brandies produced from different fruit varieties;Journal of Food Science and Technology;2017-10-23

4. Classification and Identification of Three Vintage Designated Hungarian Spirits by Their Volatile Compounds;Periodica Polytechnica Chemical Engineering;2017-08-08

5. The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies;Journal of the Institute of Brewing;2017-07