Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

Volatile Components from Mango (<i>Mangifera indica</i>L.) Cultivars

Jorge A. Pino, Judith Mesa, Yamilie Muñoz et al. · Journal of Agricultural and Food Chemistry · 2005 · 361 citations

Biology, Food Chemistry, Simultaneous Distillation-extraction +14

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

Jorge A. Pino, Judith Mesa · Flavour and Fragrance Journal · 2006 · 298 citations

Food Chemistry, Volatile Compounds, Flavoromics +11

Aroma volatiles production during fruit ripening of ‘Kensington Pride’ mango

Herianus J. D. Lalel, Zora Singh, S. C. Tan · Postharvest Biology and Technology · 2003 · 209 citations

Ripening, Fruit Science, Post-harvest Physiology +2

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Tracey Siebert, Heather E. Smyth, Dimitra L. Capone et al. · Analytical and Bioanalytical Chemistry · 2005 · 207 citations

Food Chemistry, Food Fermentation, Mass Spectrometry +7

Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS

E. Sánchez‐Palomo, M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello · Talanta · 2005 · 173 citations

Food Chemistry, Agricultural Chemistry, Volatile Compounds +9