Concepedia

Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis

Stéphane Gaborieau, Aurélie Cendrès, David Page, Christian Giniès, Catherine M.G.C. Renard

LWT · 2018 · 21 citations · 30 references

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References

30

The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components

Y.Z. Gunata, Claude Bayonove, Raymond Baumes et al. · Journal of Chromatography A · 1985 · 563 citations

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Gain and Loss of Fruit Flavor Compounds Produced by Wild and Cultivated Strawberry Species

Asaph Aharoni, Ashok P. Giri, Francel Verstappen et al. · The Plant Cell · 2004 · 494 citations · Full text

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Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

Michael L. Schwieterman, Thomas A. Colquhoun, Elizabeth Jaworski et al. · PLoS ONE · 2014 · 324 citations · Full text

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The composition of fruit of different strawberry varieties depending on maturity stage

Karla Sturm, D. Koron, Franci Štampar · Food Chemistry · 2003 · 308 citations

, , +13

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

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

, , +16