2023

Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor-active volatile composition

Comprehensive responses of aroma production in 'Benihoppe' strawberry to low oxygen associated with the changes of key gene expressions and energy levels

Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

An insight into the impact of climate factors associated with altitude on wheat volatiles' fingerprints at harvest using multivariate statistical analysis

Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?

"The beneficial effect of leaf removal during fruit set on physiological, biochemical, and qualitative indices and volatile organic compound profile of the Cypriot reference cultivar 'Xynisteri'"

Advances in detecting fruit aroma compounds by combining chromatography and spectrometry

"Changes in, and correlation analysis of, volatile compounds, key enzymes, and fatty acids in lemon juice vesicles during freeze drying and hot-air drying"

Metagenomic analysis of the relationship between the microorganisms and the volatiles' development in the wines during spontaneous fermentation from the eastern foothills of the Ningxia Helan mountains in China

Non-destructive discrimination of homochromatic foreign materials in cut tobacco based on VIS-NIR hyperspectral imaging

Application of colorimetric sensor array coupled with machine-learning approaches for the discrimination of grains based on freshness

Analysis of metabolites in green tea during the roasting process using non-targeted metabolomics

Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles

Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening

Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food-borne spoiler Rahnella aquatilis KM05

Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu

Effects of reduced rainfall on coffee quality and volatile composition

Effect of thermal process on the key aroma components of green tea with chestnut-like aroma

Natural versus conventional production of Spanish white wines: an exploratory study

"Effects of potential allelochemicals in a water extract of Abutilon theophrasti Medik. on germination and growth of Glycine max L., Triticum aestivum L., and Zea mays L"

Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations

Changes in volatile profile and related gene expression during senescence of tobacco leaves

Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk

Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines

Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria

"Postharvest UV-B exposure drives changes in primary metabolism, phenolic concentration, and volatilome profile in berries of different grape (Vitis vinifera L.) varieties"

2022

Fecal descriptor in honey: indole from a floral source as an explanation

Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions

Influence of protein extraction and texturization on odor-active compounds of pea proteins

Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening

"Identifying volatile and non-volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils"

Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food

Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil

An insight into fruit aroma volatilome during postharvest maturation in two popular Musa cultivars of tropics

Influence on grape aromatic compounds of natural fungicides used for the control of downy mildew

Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae

Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods

Effect of baking technique for rice wine production and the characteristics of baked rice wine

"Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination"

"Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics"

Removal of C9-aldehydes and -alcohols from melon juice via cysteine addition

Phytochemicals and quality level of food plants grown in an aquaponics system

Untargeted rapid differentiation and targeted growth tracking of fungal contamination in rice grains based on headspace-gas chromatography-ion mobility spectrometry

Volatile composition changes in lemon during fruit maturation by HS-SPME-GC-MS

Review on factors affecting coffee volatiles: from seed to cup

Use of a purified beta-glucosidase from coral-associated microorganisms to enhance wine aroma

Understanding the flavor signature of the rice grown in different regions of China via metabolite profiling

2021

Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

The influence of acute water stresses on the biochemical composition of bell pepper (Capsicum annuum L.) berries

Application of accelerating energies to the maceration of sherry vinegar with citrus fruits

Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS

Changes in volatile organic composition of olive oil extracted from cv. 'Leccino' fruit subjected to ethylene treatments at different ripening stages

Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS

"Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons"

"Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon"

Effects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons

Biofumigation activities of volatile compounds from two Trichoderma afroharzianum strains against Fusarium infections in fresh chilies

Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers

Effect of production system and inhibitory potential of aroma volatiles on polyphenol oxidase and peroxidase activity in tomatoes

Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry

Influence of post-harvest moisture on roasted almond shelf life and consumer acceptance

Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species

Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour

Inter-regional survey of the New Zealand Pinot noir fermentative sulfur compounds profile

Discrimination of botanical origin of olive oil from selected Greek cultivars by SPME-GC-MS and ATR-FTIR spectroscopy combined with chemometrics

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

Effect of rainfall and altitude on the 2-acetyl-1-pyrroline and volatile compounds profile of black glutinous rice (Thai upland rice)

Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress

A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts

"Effects of salt concentration on the quality of paocai, a fermented vegetable product from China"

Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles

Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice

"Volatile organic compounds of tobacco leaves versus waste (scrap, dust, and midrib): extraction and optimization"

Screening candidate genes related to volatile synthesis in shiitake mushrooms and construction of regulatory networks to effectively improve mushroom aroma

"Valorization of dietary edible mushrooms waste: chemical and physical properties, nutrient digestibility, microbial protein synthesis and nitrogen balance in sheep"

Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture

Transcriptomic analysis of a near-isogenic line of melon with high fruit flesh firmness during ripening

2020

Evolution of volatile compounds in 'Cuoredolce(R)' and 'Rugby' mini- watermelons (Citrullus lanatus (Thunb.) Matsumura and Nakai) in relation to ripening at harvest

Effect of rootstocks on volatile composition of Merlot wines

Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine

Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

Impact of berry size at harvest on red wine composition: a winemaker's approach

Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China

Effect of static-state fermentation on volatile composition in rapeseed meal

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximenez sweet wine

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Betaine addition as a potent ruminal fermentation modulator under hyperthermal and hyperosmotic conditions in vitro

Insights into the chemosensory basis of flavor in table grapes

Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio (Vitis vinifera L.) wine

Mango by-products as a natural source of valuable odor-active compounds

Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics

Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite

"Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response"

"Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)"

Aroma compounds in mini-watermelon fruits from different grafting combinations

Abiotic stress management and Verdejo wine composition: cluster thinning in different water regimes

"Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing"

Changes in flavor of fragrant rice during storage under different conditions

Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time

"Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.)"

Screening antagonistic yeasts against citrus green mold and the possible biocontrol mechanisms of Pichia galeiformis (BAF03)

Volatile compounds of a pumpkin (Cucurbita moschata) puree processed by high pressure thermal processing

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Recent advances in postharvest technology of the wine grape to improve the wine aroma

Study of aromatic profile of different crosses of Monastrell white wines

Sulfur bentonite-organic-based fertilizers as tool for improving bio-compounds with antioxidant activities in red onion

"Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce"

Potential modes of action of Pseudomonas fluorescens ZX during biocontrol of blue mold decay on postharvest citrus

Tracing the production area of citrus fruits using aroma-active compounds and their quality evaluation models

2019

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

Impact of agronomic practices on grape aroma composition: a review

"Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives"

Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics

Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants

Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses

Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest

GC-MS study of changes in polar/mid-polar and volatile compounds in Persian lime (Citrus latifolia) during fruit growth

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

"First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping(R) techniques: comparison with Tempranillo"

Changes in chemical profile of Cascade hop cones according to the growing area

Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures

"Acacia, cherry and oak wood chips used for a short aging period of rose wines: effects on general phenolic parameters, volatile composition and sensory profile"

Elucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera)

Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics

Analysis of volatile profiles of green Hawai'ian coffee beans damaged by the coffee berry borer (Hypothenemus hampei)

Fungal endophyte Phomopsis liquidambari biodegrades soil resveratrol: a potential allelochemical in peanut monocropping systems

Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress

Comparative volatile compounds and primary metabolites profiling of pitaya fruit peel after ozone treatment

Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine

Non-destructive characterization of egg odor and fertilization status by SPME/GC-MS coupled with electronic nose

Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms

Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography-mass spectrometry

Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation

Response of pomegranate arils (cv. Wonderful) to low oxygen stress under active modified atmosphere condition

"p-Cymene, a natural antioxidant, in Canadian total diet foods: occurrence and dietary exposures"

The power of odour volatiles from unifloral melipona honey evaluated by gas chromatography-olfactometry Osme techniques

Use of odorant series for extra virgin olive oil aroma characterisation

On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile composition

Partial propane extraction of aromatic compounds from dehydrated basils (Ocimum Lamiaceae)

Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

2018

"Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis"

Impact of a packing medium with alga Bifurcaria bifurcata extract on canned Atlantic mackerel (Scomber scombrus) quality

Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes

"Development of blueberry liquor: influence of distillate, sweetener and fruit quantity"

Comparative study of submerged and surface culture acetification process for orange vinegar

"Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice"

Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat a petits grains blancs berries

Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones

Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding

Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index

"Characterization and differentiation of sheep's milk from Greek breeds based on physicochemical parameters, fatty acid composition and volatile profile"

Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry

Antagonistic activities of volatiles produced by two Bacillus strains against Monilinia fructicola in peach fruit

"Analysis of volatiles in brown rice, germinated brown rice, and selenised germinated brown rice during storage at different vacuum levels"

Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry

The importance of key floral bioactive compounds to honey bees for the detection and attraction of hybrid vegetable crops and increased seed yield

Comparative analysis of volatile compound profiles of propolis from different provenances

Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry

Evaluation of Amazon fruits: chemical and nutritional studies on Borojoa sorbilis

"The Microvine, a plant model to study the effect of vine-shoot extract on the accumulation of glycosylated aroma precursors in grapes"

GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

"Combining color chart, colorimetric measurement and chemical compounds for postharvest quality of white wine grapes"

"Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue"

Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

Aroma-volatile profile of black morel (Morchella importuna) grown in Israel

Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part II: applications

Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry

"Chemical composition and antibacterial, antifungal, allelopathic and acetylcholinesterase inhibitory activities of cassumunar-ginger"

Micro-organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil

Effects of microwave-assisted pulse-spouted bed freeze-drying (MPSFD) on volatile compounds and structural aspects of Cordyceps militaris

The aroma volatile repertoire in strawberry fruit: a review

"Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes"

"Volatile composition of Carignan noir wines from ungrafted and grafted onto Pais (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile"

"Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials"

Rapid prediction of deoxynivalenol contamination in wheat bran by MOS-based electronic nose and characterization of the relevant pattern of volatile compounds

Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines

"Volatile changes in Hawaiian noni fruit, Morinda citrifolia L., during ripening and fermentation"

Phytosterol-based oleogels self-assembled with monoglyceride for controlled volatile release

2017

Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry

Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus

Deodorization of Arthrospira platensis biomass for further scale-up food applications

"Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts"

Fruit quality assessment of watermelons grafted onto citron melon rootstock

Effect of added nitrogen fertilizer on pyrazines of roasted chicory

Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

Changes in volatile composition and sensory attributes of wines during alcohol content reduction

Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine

"Nebulized water cooling of the canopy affects leaf temperature, berry composition and wine quality of Sauvignon blanc"

Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain

"Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice"

The combined effect of water status and crop level on Tempranillo wine volatiles

Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties

Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS

Changes in volatile profile of soybean residue (okara) upon solid-state fermentation by yeasts

A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

Change of volatile components in six microalgae with different growth phases

"Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing"

The plant growth-promoting bacterium Kosakonia radicincitans improves fruit yield and quality of Solanum lycopersicum

Protein-peptide nutritional material prepared from surimi wash-water using immobilized chymotrypsin-trypsin

Virgin olive oil quality of hedgerow 'Arbequina' olive trees under deficit irrigation

Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of beta-damascenone in aroma formation in fig liquors

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

Specification of a new de-stoner machine: evaluation of machining effects on olive paste's rheology and olive oil yield and quality

Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography

2016

Effect of the use of anti-hail nets on codling moth (Cydia pomonella) and organoleptic quality of apple (cv. Braeburn) grown in Alto Adige Region (northern Italy)

Has the use of talc an effect on yield and extra virgin olive oil quality?

Aroma volatiles obtained at harvest by HS-SPME/GC-MS and INDEX/MS-E-nose fingerprint discriminate climacteric behaviour in melon fruit

Diversity among mandarin varieties and natural sub-groups in aroma volatiles compositions

Harvest date effects on aroma compounds in aged Riesling icewines

Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

Flavor compounds and sensory profiles of a novel Chinese marinated chicken

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts

"Effects of different maturity stages and growing locations on changes in chemical, biochemical and aroma volatile composition of 'Wonderful' pomegranate juice"

Analysis of volatiles from stored wheat and Rhyzopertha dominica (F.) with solid phase microextraction-gas chromatography mass spectrometry

Electrospun nanofibres in agriculture and the food industry: a review

Effect of harvest time on table grape quality during on-vine storage

Impacts of degree of milling on the appearance and aroma characteristics of raw rice

"Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage"

Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigation

Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices

"Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties"

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents

Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME-GC/MS

Volatile composition and sensory properties of Vanilla x tahitensis bring new insights for vanilla quality control

Processing barley grain with lactic acid and tannic acid ameliorates rumen microbial fermentation and degradation of dietary fibre in vitro

"Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits"

Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches

Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality

Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS

2015

Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees

Antifungal effect of essential oil components against Aspergillus niger when loaded into silica mesoporous supports

Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques

Characterization of volatile aroma compounds in different brewing barley cultivars

Composition of the volatile fraction of a sample of Brazilian green propolic and its phytotoxic activity

Geographical provenancing of purple grape juices from different farming systems by proton transfer reaction mass spectrometry using supervised statistical techniques

"Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques"

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma

"Features of citrus terpenoid production as revealed by carotenoid, limonoid and aroma profiles of two pummelos (Citrus maxima) with different flesh color"

A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

Inferring the origin of rare fruit distillates from compositional data using multivariate statistical analyses and the identification of new flavour constituents

Characteristics of beta-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds

Comparison of techniques for the isolation of volatiles from cashew apple juice

"Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese"

Class-modeling approach to PTR-TOFMS data: a peppers case study

Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel

Post-harvest control of gray mold in table grapes using volatile sulfur compounds from Allium sativum

"Phytochemical screening, anticancer and antioxidant activities of Origanum vulgare L. ssp. viride (Boiss.) Hayek, a plant of traditional usage"

PTR-TOF-MS analysis of volatile compounds in olive fruits

2014

"Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice"

Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids

The flavor of pomegranate fruit: a review

"Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.)"

Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes

Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis)

Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry

Analysis of volatile components extracted from the peels of four different Chinese pomelos using TDS-GC-MS

Application of response surface methodology to optimise supercritical carbon dioxide extraction of volatile compounds from Crocus sativus

"Grape brandy production, composition and sensory evaluation"

Analyzing volatile compounds in dairy products

Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry

Lipid oxidation and fishy odour in protein hydrolysate derived from Nile tilapia (Oreochromis niloticus) protein isolate as influenced by haemoglobin

Optimisation of supercritical carbon dioxide extraction of essential oil of flowers of tea (Camellia sinensis L.) plants and its antioxidative activity

Volatile compounds of Celta dry-cured 'lacon' as affected by cross-breeding with Duroc and Landrace genotypes

Pomegranate juice adulteration by addition of grape or peach juices

"Volatile profiles of flavedo, pulp and seeds in Poncirus trifoliata fruits"

2013

Absorbed-dose estimation and quality attributes of gamma-irradiated fresh shiitake mushrooms

1-methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe

Effect of foliar urea fertilisation on volatile compounds in Tempranillo wine

Fermentative aroma compounds and sensory profiles of Godello and Albarino wines as influenced by Saccharomyces cerevisiae yeast strains

"Characterisation of commercial aromatised vinegars: phenolic compounds, volatile composition and antioxidant activity"

Assessment of the impact of the addition of antimicrobial plant extracts to wine: volatile and phenolic composition

Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

Mycotoxicogenic fungal inhibition by innovative cheese cover with aromatic plants

Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction

Influence of cultivation parameters on the composition of volatile compounds and physico-chemical characteristics of kiwi fruit

Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema)

Chemical composition and functional characterisation of commercial pumpkin seed oil

Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil

Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli

Secondary metabolites and antioxidant capacities of Waldheimia glabra (Decne.) Regel from Nepal

"Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese"

Volatile constituents of roasted tigernut oil (Cyperus esculentus L.)

Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Repeated measurements of in vitro fermentation of fibre-rich substrates using large intestinal microbiota of sows

Thyme oil vapour and modified atmosphere packaging reduce anthracnose incidence and maintain fruit quality in avocado

2012

"Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed"

Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk

"Effects of ripening, 1-methylcyclopropene and ultra-high-pressure pasteurisation on the change of volatiles in Chinese pear cultivars"

"Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS"

Effects of organic farming and genotype on alimentary and nutraceutical parameters in tomato fruits

Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

Characterization of Brazilian green propolis throughout the seasons by headspace GC/MS and ESI-MS

Electronic nose application for determination of Penicillium digitatum in Valencia oranges

Multi-method comparison of carrot quality from a conventional and three organic cropping systems with increasing levels of nutrient recycling

Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis

Early leaf removal impact on volatile composition of Tempranillo wines

"Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds"

Use of honey bees (Apis mellifera L.) to detect the presence of Mediterranean fruit fly (Ceratitis capitata Wiedemann) larvae in Valencia oranges

"Physiological age at harvest regulates the variability in postharvest ripening, sensory and nutritional characteristics of mango (Mangifera indica L.) cv. Coghshall due to growing conditions"

Variation in the volatile terpenoids of two industrially important basil (Ocimum basilicum L.) cultivars during plant ontogeny in two different cropping seasons from India

2011

"Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature"

Classification of impacted blueberries during storage using an electronic nose

Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

"Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice"

Changes in volatile compounds upon aging and drying in oolong tea production

"Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese"

Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS

"Effect of irradiation, active and modified atmosphere packaging, container oxygen barrier and storage conditions on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)"

Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance

Aroma volatile compositions of high- and low-aromatic guava varieties

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration

Efficiency of urease and nitrification inhibitors in reducing ammonia volatilization from diverse nitrogen fertilizers applied to different soil types and wheat straw mulching

"Effects of feeding salt-tolerant forage cultivated in saline-alkaline land on rumen fermentation, feed digestibility and nitrogen balance in lamb"

Composition and volatile profiles of commercial Argentinean blue cheeses

Changes in volatile compound composition of Antrodia camphorata during solid state fermentation

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey

"Volatile and capsaicinoid composition of aji (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers"

Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

Volatile components of several virgin and refined oils differing in their botanical origin

Volatile compounds and antimicrobial and antioxidant activities of the essential oils of the needles of Pinus densiflora and Pinus thunbergii

Volatile flavours in raw egg yolk of hens fed on different diets

Survey of ex situ fruit and leaf volatiles from several Pistacia cultivars grown in California

Vacuum-packed ripened sausages: evolution of volatile compounds during storage

2010

"Essential oil yield and composition of Pistacia vera 'Kerman' fruits, peduncles and leaves grown in California"

Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach

A new FT-IR method combined with multivariate analysis for the classification of vinegars from different raw materials and production processes

"Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars"

Impact of postharvest methyl jasmonate treatment on the volatile composition and flavonol content of strawberries

Meta-analyses of effects of phytochemicals on digestibility and rumen fermentation characteristics associated with methanogenesis

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

Exogenous methyl jasmonate diminishes the formation of lipid-derived compounds in boiled potato (Solanum tuberosum L.)

"Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles"

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins

Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)

Common aroma-active components of propolis from 23 regions of China

"Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds"

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

Volatile compounds profile and sensory evaluation of Beninese condiments produced by inocula of Bacillus subtilis

Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing

Retention/release equilibrium of aroma compounds in fat-free dairy gels

Short anaerobiosis period prior to cold storage alleviates bitter pit and superficial scald in Granny Smith apples

Volatile composition and sensory analysis of Italian gianduja torrone