John Didzbalis

Characterization of the Major Aroma-Active Compounds in Mango (<i>Mangifera indica</i> L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

John P. Munafo, John Didzbalis, Raymond J. Schnell et al. · Journal of Agricultural and Food Chemistry · 2014 · 83 citations

Insights into the Key Aroma Compounds in Mango (<i>Mangifera indica</i> L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

John P. Munafo, John Didzbalis, Raymond J. Schnell et al. · Journal of Agricultural and Food Chemistry · 2016 · 77 citations

Flavoromics, Botany, Oav 2100 +17

Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

Pamela R. Denish, Julie-Anne Fenger, Randall Powers et al. · Science Advances · 2021 · 59 citations · Full text

Engineering, Cyanobacteria, Chemical Biology +19

Identification of Fruity/Fermented Odorants in High-Temperature-Cured Roasted Peanuts

John Didzbalis, Karl A. Ritter, Amy Trail et al. · Journal of Agricultural and Food Chemistry · 2004 · 28 citations

Awakening the natural capability of psicose production in Escherichia coli

J. Taylor, Dileep Sai Kumar Palur, Angela Zhang et al. · npj Science of Food · 2023 · 21 citations · Full text