Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Rafael A. Peinado, Juan Moreno · Food Chemistry · 2003 · 411 citations

Comparative Study, Aromatic Compounds, Young White Wines +1

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

Estrella Espada-Bellido, Marta Ferreiro‐González, Ceferino Carrera et al. · Food Chemistry · 2016 · 224 citations · Full text

Polyphenolics, Total Phenolic Compounds, Ultrasound-assisted Extraction +3

Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China

Hao Zhang, Jiang Lu, Shu Ye et al. · Food and Chemical Toxicology · 2010 · 220 citations

Food Bioactive Compound, Medicine, Toxicology +7

Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content

Lilia Leticia Méndez‐Lagunas, Juan Rodríguez‐Ramírez, Marlene Cruz-Gracida et al. · Food Chemistry · 2017 · 158 citations

Food Chemistry, Antioxidant Activity, Ripening +2

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Shuang Chen, Yan Xu · Journal of the Institute of Brewing · 2010 · 152 citations · Full text

Chemical Composition, Food Analysis, Plant Metabolomics +16