Literature DB >> 25864329

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet.

B T Kebede, T Grauwet, L Mutsokoti, S Palmers, L Vervoort, M Hendrickx, A Van Loey.   

Abstract

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Year:  2014        PMID： 25864329

Source DB:  PubMed          Journal:  Commun Agric Appl Biol Sci        ISSN： 1379-1176


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  2 in total

1.  Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage.

Authors:  Aimei Wang; Alexandru Luca; Merete Edelenbos
Journal:  J Food Sci Technol       Date:  2019-05-06       Impact factor: 2.701

2.  Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD.

Authors:  Lorenzo Cecchi; Francesca Ieri; Pamela Vignolini; Nadia Mulinacci; Annalisa Romani
Journal:  Molecules       Date:  2020-01-18       Impact factor: 4.411
  2 in total

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