Evolution of volatile compounds in 'Cuoredolce®' and 'Rugby' mini- watermelons (Citrullus lanatus (Thunb.) Matsumura & Nakai) in relation to the ripening degree at harvest.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10023
Abstract: BACKGROUND Watermelon is appreciated for its nutritional properties and for its flavour. Among flavour active compounds, volatiles play a key role being responsible for aroma. Recent breeding activity has led to the release of mini-watermelons… read more here.
Keywords: mini watermelons; evolution volatile; mini; cuoredolce rugby ... See more keywords
Evolution of volatile compounds in gluten-free bread: From dough to crumb.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.098
Abstract: Understanding the evolution of volatile compounds from dough to crumb is necessary in order to improve the weak aroma of gluten-free breads. Additionally, sensitive analytical methods are required to detect small changes. In the present… read more here.
Keywords: gluten free; evolution; evolution volatile; volatile compounds ... See more keywords
Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression
Sign Up to like & getrecommendations! Published in 2018 at "Molecules"
DOI: 10.3390/molecules23123286
Abstract: The changes in the concentration of volatile organic compounds (VOCs) and biogenic amines (BAs) in smoked bacon during 45-day refrigerated storage is investigated using solid-phase micro-extraction coupled with gas chromatography-mass spectrometry and high-performance liquid chromatography.… read more here.
Keywords: least squares; evolution volatile; smoked bacon; partial least ... See more keywords