Analysis of Volatile Compounds of Taperebá (Spondias mombin L.) and Cajá (Spondias mombin L.) by Simultaneous Distillation and Extraction (SDE) and Solid Phase Microextraction (SPME)-Reference-Cited by-同舟云学术

Analysis of Volatile Compounds of Taperebá (Spondias mombin L.) and Cajá (Spondias mombin L.) by Simultaneous Distillation and Extraction (SDE) and Solid Phase Microextraction (SPME)

Published:2003-01-21 Issue:5 Volume:51 Page:1387-1392
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ceva-Antunes Patricia M. N.¹,Bizzo Humberto R.¹,Alves Sergio M.¹,Antunes O. A. C.¹

Affiliation:

1. Instituto de Química, Universidade do Brasil, CT bloco A, Lab 641 Cidade Universitária, Rio de Janeiro, RJ 21945-970, Brazil; Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501 Rio de Janeiro, RJ 23020-470, Brazil; and Embrapa Amazônica Oriental, Travessa Enéas Pinheiro, s/n Belém PA 66095-100, Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf025873m

Reference22 articles.

1. Cavalcante, P. B.Frutas Comestíveis da Amazônia (Comestible Fruits of Amazon), 6th ed.; CNPq/Museu Paraense Emílio Goeldi: Belém, Brazil, 1996; p 214.

Cited by 38 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional benefits, ethnomedicinal uses, phytochemistry, pharmacological properties and toxicity of Spondias mombin Linn: a comprehensive review;Journal of Pharmacy and Pharmacology;2023-01-12

2. Essential Oils from the Fruits and Leaves of Spondias mombin Linn.: Chemical Composition, Biological Activity, and Molecular Docking Study;Evidence-Based Complementary and Alternative Medicine;2022-08-28

3. Branched-Chain Volatiles in Fruit: A Molecular Perspective;Frontiers in Plant Science;2022-01-27

4. Extraction conditions and identification of volatile organic compounds from umbu pulp by HS-SPME/GC-MS;Revista Brasileira de Fruticultura;2022

5. Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions;Food Science and Technology;2022