Assessment of fruit aroma for twenty-seven guava (Psidium guajava) accessions through three fruit developmental stages

Volatile and non-volatile chemical composition of the white guava fruit (Psidium guajava) at different stages of maturity

Flavio Diniz Soares, Márcia Ortiz Mayo Marques, Alcilene Rodrigues Monteiro · Food Chemistry · 2005 · 149 citations

Chemical Composition, Different Stages, White Guava Fruit +1

Characterization of the Key Aroma Compounds in Pink Guava (Psidium guajava L.) by Means of Aroma Re-engineering Experiments and Omission Tests

Martin Steinhaus, Diana Sinuco, Johannes Polster et al. · Journal of Agricultural and Food Chemistry · 2009 · 142 citations

Pink Guava, Botany, Flavoromics +19

Volatile Components and Aroma Active Compounds in Aqueous Essence and Fresh Pink Guava Fruit Puree (<i>Psidium guajava </i>L.) by GC-MS and Multidimensional GC/GC-O

María J. Jordán, Carlos A. Margaría, Philip E. Shaw et al. · Journal of Agricultural and Food Chemistry · 2003 · 119 citations

Food Chemistry, Aromatic Profile, Commercial Guava Essence +13

Characterization of the Aroma-Active Compounds in Pink Guava (<i>Psidium guajava</i>, L.) by Application of the Aroma Extract Dilution Analysis

Martin Steinhaus, Diana Sinuco, Johannes Polster et al. · Journal of Agricultural and Food Chemistry · 2008 · 94 citations

Genetic diversity of Pakistani guava (Psidium guajava L.) germplasm and its implications for conservation and breeding

Asim Mehmood, Muhammad Jafar Jaskani, Iqrar Ahmad Khan et al. · Scientia Horticulturae · 2014 · 80 citations

Biology, Genetic Diversity, Conservation Genetics +10