The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.09.037
Abstract: This study investigated the effects of chitosan-based coatings on flavor retention of refrigerated grass carp fillets by using various indicators: free amino acids (FAA), nucleotides, trimethylamine (TMA), volatile profile, sensory quality, and electronic nose analysis.… read more here.
Keywords: flavor quality; based coatings; chitosan based; grass carp ... See more keywords
Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108477
Abstract: Abstract Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on… read more here.
Keywords: fermentation; wine flavor; wine; flavor quality ... See more keywords
Transcriptome and methylome analysis reveals effects of ripening on and off the vine on flavor quality of tomato fruit
Sign Up to like & getrecommendations! Published in 2020 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2019.111096
Abstract: Abstract Current commercial harvest procedures for tomatoes usually involve harvesting the fruit at an early ripening stage with high firmness suitable for storage and transportation followed by ethylene treatment to accelerate fruit ripening. However, harvesting… read more here.
Keywords: flavor quality; vine; fruit; flavor ... See more keywords
Combined Analysis of Transcriptome and Metabolome Reveals the Potential Mechanism of the Enantioselective Effect of Chiral Penthiopyrad on Tomato Fruit Flavor Quality.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03870
Abstract: This study investigated the enantioselective effects of S-, R-, and rac-penthiopyrad (PEN) on the flavor quality of tomato fruit through the levels of sugars, acids, volatiles, and nutrients and explored the potential mechanism by combined… read more here.
Keywords: tomato fruit; fruit; flavor quality; flavor ... See more keywords
Effects of rootstocks on the flavor quality of huanglongbing-affected sweet orange juices using targeted flavoromics strategy
Sign Up to like & getrecommendations! Published in 2023 at "RSC Advances"
DOI: 10.1039/d2ra08182b
Abstract: Citrus greening disease or Huanglongbing (HLB) is one of the most destructive diseases affecting all varieties of citrus worldwide. Aimed at optimizing the scion/rootstock combination to improve HLB-affected orange juice quality, a flavoromics strategy was… read more here.
Keywords: orange; quality; flavoromics strategy; flavor quality ... See more keywords