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Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis
Food Research International,
2023
DOI:10.1016/j.foodres.2022.112452
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[2]
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Blue and red light proportion affects growth, nutritional composition, antioxidant properties and volatile compounds of Toona sinensis sprouts
LWT,
2023
DOI:10.1016/j.lwt.2022.114400
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[3]
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Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis
Food Research International,
2023
DOI:10.1016/j.foodres.2022.112452
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[4]
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Integrated transcriptomic and volatilomic profiles to explore the potential mechanism of aroma formation in Toona sinensis
Food Research International,
2023
DOI:10.1016/j.foodres.2022.112452
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[5]
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Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada
ACS Omega,
2022
DOI:10.1021/acsomega.2c02877
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[6]
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Concentrating sulphur‐containing flavour from
Toona sinensis
shoots using corn oil with and without aqueous dispersion
International Journal of Food Science & Technology,
2022
DOI:10.1111/ijfs.15526
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[7]
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Effects of different thermal processing methods on nutrients and flavor of
Toona
sinensis
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16691
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[8]
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Characterization of the Volatilome of Tuber canaliculatum Harvested in Quebec, Canada
ACS Omega,
2022
DOI:10.1021/acsomega.2c02877
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[9]
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Callus inducement of Toona sinensis: Potential agents against SARS-Corona virus replication
IOP Conference Series: Earth and Environmental Science,
2021
DOI:10.1088/1755-1315/914/1/012078
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[10]
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Characterization of Volatile Organic Compounds in ‘Rossa di Tropea’ Onion by Means of Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry (HS/SPME GC–MS) and Sensory Analysis
Agronomy,
2021
DOI:10.3390/agronomy11050874
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[11]
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Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach
Journal of Agricultural and Food Chemistry,
2020
DOI:10.1021/acs.jafc.0c02144
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[12]
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Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching
Journal of Agricultural and Food Chemistry,
2020
DOI:10.1021/acs.jafc.0c02012
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[13]
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Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis
LWT,
2020
DOI:10.1016/j.lwt.2020.109549
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[14]
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Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching
Journal of Agricultural and Food Chemistry,
2020
DOI:10.1021/acs.jafc.0c02012
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[15]
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Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach
Journal of Agricultural and Food Chemistry,
2020
DOI:10.1021/acs.jafc.0c02144
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[16]
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Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept
Journal of Agricultural and Food Chemistry,
2019
DOI:10.1021/acs.jafc.8b06656
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[17]
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Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2018.12.112
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[18]
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Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept
Journal of Agricultural and Food Chemistry,
2019
DOI:10.1021/acs.jafc.8b06656
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[19]
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Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
International Journal of Food Microbiology,
2017
DOI:10.1016/j.ijfoodmicro.2017.09.011
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[20]
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Changes in Physicochemical Properties and Volatiles of PorkBalanguas Possible Indicators of Spoilage during Ambient Temperature Storage
Journal of Food Processing and Preservation,
2016
DOI:10.1111/jfpp.12625
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[21]
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Novel tirucallane triterpenoids from the stem bark of Toona sinensis
Fitoterapia,
2016
DOI:10.1016/j.fitote.2016.05.009
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[22]
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Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
International Journal of Food Microbiology,
2016
DOI:10.1016/j.ijfoodmicro.2016.07.011
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[23]
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Purification and characterization of a flavor-related enzyme, γ-glutamyl-transpeptidase, fromToona sinensisleaves
The Journal of Horticultural Science and Biotechnology,
2016
DOI:10.1080/14620316.2016.1206455
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[24]
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Effects of different cutting traits on bud emergence and early growth of the Chinese vegetable Toona sinensis
Scientia Horticulturae,
2015
DOI:10.1016/j.scienta.2015.04.026
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