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

Journal of the science of food and agriculture

Liu Y, Bu M, Gong X, He J, Zhan Y.
PMID: 32696460
J Sci Food Agric. 2021 Jan 30;101(2):666-672. doi: 10.1002/jsfa.10679. Epub 2020 Sep 12.

BACKGROUND: The volatile organic compounds (VOCs) produced from avocados during storage may be distinct at different periods, and this difference may be related to their degree of maturity, for which no relevant research has been conducted yet.RESULTS: A total...

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Liu Y, Bu M, Gong X, et al. Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry. J Sci Food Agric. 2020;101(2):666-672doi: 10.1002/jsfa.10679.
Liu, Y., Bu, M., Gong, X., He, J., & Zhan, Y. (2021). Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry. Journal of the science of food and agriculture, 101(2), 666-672. https://doi.org/10.1002/jsfa.10679
Liu, Yijun, et al. "Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry." Journal of the science of food and agriculture vol. 101,2 (2021): 666-672. doi: https://doi.org/10.1002/jsfa.10679
Liu Y, Bu M, Gong X, He J, Zhan Y. Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry. J Sci Food Agric. 2021 Jan 30;101(2):666-672. doi: 10.1002/jsfa.10679. Epub 2020 Sep 12. PMID: 32696460.
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Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits.

Food chemistry

Chu W, Gao H, Cao S, Fang X, Chen H, Xiao S.
PMID: 27765249
Food Chem. 2017 Mar 15;219:436-442. doi: 10.1016/j.foodchem.2016.09.186. Epub 2016 Sep 29.

The chemical composition and morphology of cuticular wax in mature fruit of nine blueberry cultivars were investigated using gas chromatography-mass spectrometry (GC-MS) and scanning electron microscope (SEM). Triterpenoids and β-diketones were the most prominent compounds, accounting for on average...

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Chu W, Gao H, Cao S, et al. Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits. Food Chem. 2016;219:436-442doi: 10.1016/j.foodchem.2016.09.186.
Chu, W., Gao, H., Cao, S., Fang, X., Chen, H., & Xiao, S. (2017). Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits. Food chemistry, 219436-442. https://doi.org/10.1016/j.foodchem.2016.09.186
Chu, Wenjing, et al. "Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits." Food chemistry vol. 219 (2017): 436-442. doi: https://doi.org/10.1016/j.foodchem.2016.09.186
Chu W, Gao H, Cao S, Fang X, Chen H, Xiao S. Composition and morphology of cuticular wax in blueberry (Vaccinium spp.) fruits. Food Chem. 2017 Mar 15;219:436-442. doi: 10.1016/j.foodchem.2016.09.186. Epub 2016 Sep 29. PMID: 27765249.
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A proteometabolomic study of Actinidia deliciosa fruit development.

Journal of proteomics

Salzano AM, Sobolev A, Carbone V, Petriccione M, Renzone G, Capitani D, Vitale M, Minasi P, Pasquariello MS, Novi G, Zambrano N, Scortichini M, Mannina L, Scaloni A.
PMID: 29133123
J Proteomics. 2018 Feb 10;172:11-24. doi: 10.1016/j.jprot.2017.11.004. Epub 2017 Nov 11.

No abstract available.

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Salzano AM, Sobolev A, Carbone V, et al. A proteometabolomic study of Actinidia deliciosa fruit development. J Proteomics. 2017;172:11-24doi: 10.1016/j.jprot.2017.11.004.
Salzano, A. M., Sobolev, A., Carbone, V., Petriccione, M., Renzone, G., Capitani, D., Vitale, M., Minasi, P., Pasquariello, M. S., Novi, G., Zambrano, N., Scortichini, M., Mannina, L., & Scaloni, A. (2018). A proteometabolomic study of Actinidia deliciosa fruit development. Journal of proteomics, 17211-24. https://doi.org/10.1016/j.jprot.2017.11.004
Salzano, Anna Maria, et al. "A proteometabolomic study of Actinidia deliciosa fruit development." Journal of proteomics vol. 172 (2018): 11-24. doi: https://doi.org/10.1016/j.jprot.2017.11.004
Salzano AM, Sobolev A, Carbone V, Petriccione M, Renzone G, Capitani D, Vitale M, Minasi P, Pasquariello MS, Novi G, Zambrano N, Scortichini M, Mannina L, Scaloni A. A proteometabolomic study of Actinidia deliciosa fruit development. J Proteomics. 2018 Feb 10;172:11-24. doi: 10.1016/j.jprot.2017.11.004. Epub 2017 Nov 11. PMID: 29133123.
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Review of Functional and Pharmacological Activities of Berries.

Molecules (Basel, Switzerland)

Golovinskaia O, Wang CK.
PMID: 34202412
Molecules. 2021 Jun 25;26(13). doi: 10.3390/molecules26133904.

Functional plant-based foods (such as fruits, vegetables, and berries) can improve health, have a preventive effect, and diminish the risk of different chronic diseases during in vivo and in vitro studies. Berries contain many phytochemicals, fibers, vitamins, and minerals....

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Golovinskaia O, Wang CK. Review of Functional and Pharmacological Activities of Berries. Molecules. 2021;26(13)doi: 10.3390/molecules26133904.
Golovinskaia, O., & Wang, C. K. (2021). Review of Functional and Pharmacological Activities of Berries. Molecules (Basel, Switzerland), 26(13), . https://doi.org/10.3390/molecules26133904
Golovinskaia, Oksana, and Wang, Chin-Kun. "Review of Functional and Pharmacological Activities of Berries." Molecules (Basel, Switzerland) vol. 26,13 (2021). doi: https://doi.org/10.3390/molecules26133904
Golovinskaia O, Wang CK. Review of Functional and Pharmacological Activities of Berries. Molecules. 2021 Jun 25;26(13). doi: 10.3390/molecules26133904. PMID: 34202412; PMCID: PMC8271923.
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Showing 1 to 4 of 4 entries