Concepedia

Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Ya-Qin Wen, Fei He, Baoqing Zhu, Yibin Lan, Qiu‐Hong Pan, Chunyou Li, Malcolm J. Reeves, Jun Wang

Food Chemistry · 2013 · 162 citations · 37 references

DOI

Concepts

References

37

Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Marina Heinonen, Anne S. Meyer, E. N. Frankel · Journal of Agricultural and Food Chemistry · 1998 · 634 citations

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Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Laura Culleré, Ana Escudero, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2004 · 419 citations

, , +15

Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color

Carlos H. Crisosto, Gayle M. Crisosto, Paul Metheney · Postharvest Biology and Technology · 2003 · 377 citations

, , +11

Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Jorge A. Pino, Judith Mesa · Flavour and Fragrance Journal · 2006 · 307 citations

, , +17

Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors

Jean‐Emmanuel Sarry, Ziya Günata · Food Chemistry · 2004 · 284 citations

, , +16