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2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors in Stored Orange Juice:  Aroma-Similarity, NIF/SNIF GC−O, and GC Analyses
2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors in Stored Orange Juice:  Aroma-Similarity, NIF/SNIF GC−O, and GC Analyses
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2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors in Stored Orange Juice:  Aroma-Similarity, NIF/SNIF GC−O, and GC Analyses

Bezman, Yair ; Rouseff, Russell L ; Naim, Michael

Journal of agricultural and food chemistry, 2001-11, Vol.49 (11), p.5425-5432 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
2‑Methoxy-1,4-naphthoquinone Induces Metabolic Shifts in Penicillium Digitatum Revealed by High-Dimensional Biological Data
2‑Methoxy-1,4-naphthoquinone Induces Metabolic Shifts in Penicillium Digitatum Revealed by High-Dimensional Biological Data
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2‑Methoxy-1,4-naphthoquinone Induces Metabolic Shifts in Penicillium Digitatum Revealed by High-Dimensional Biological Data

Guo, Meixia ; Liu, Jun ; Xu, Zhenlin ; Wang, Jie ; Li, Taotao ; Lei, Hongtao ; Duan, Xuewu ; Sun, Yuanming ; Zhang, Xiaoyong ; Huang, Riming

Journal of agricultural and food chemistry, 2020-09, Vol.68 (36), p.9697-9706 [Periódico revisado por pares]

United States: American Chemical Society

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3
3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) Causing an Off-Flavor:  Elucidation of Its Formation Pathways during Storage of Citrus Soft Drinks
3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) Causing an Off-Flavor:  Elucidation of Its Formation Pathways during Storage of Citrus Soft Drinks
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3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) Causing an Off-Flavor:  Elucidation of Its Formation Pathways during Storage of Citrus Soft Drinks

König, T ; Gutsche, B ; Hartl, M ; Hübscher, R ; Schreier, P ; Schwab, W

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3288-3291 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
4-Hydroxy-2,5-dimethyl-3(2H)-furanone Formation in Buffers and Model Solutions of Citrus Juice
4-Hydroxy-2,5-dimethyl-3(2H)-furanone Formation in Buffers and Model Solutions of Citrus Juice
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4-Hydroxy-2,5-dimethyl-3(2H)-furanone Formation in Buffers and Model Solutions of Citrus Juice

Haleva-Toledo, Einat ; Naim, Michael ; Zehavi, Uri ; Rouseff, Russell L.

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1314-1319 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Abscisic acid accumulation and carotenoid and chlorophyll content in relation to water stress and leaf age of different types of citrus
Abscisic acid accumulation and carotenoid and chlorophyll content in relation to water stress and leaf age of different types of citrus
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Abscisic acid accumulation and carotenoid and chlorophyll content in relation to water stress and leaf age of different types of citrus

Norman, Shirley M ; Maier, Vincent P ; Pon, Darryl L

Journal of agricultural and food chemistry, 1990-06, Vol.38 (6), p.1326-1334 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Absolute Configuration of the Spherical Mealybug Nipaecoccus viridis Sex Pheromone, γ‑Necrodyl Isobutyrate: Chemoenzymatic Synthesis and Bioassays
Absolute Configuration of the Spherical Mealybug Nipaecoccus viridis Sex Pheromone, γ‑Necrodyl Isobutyrate: Chemoenzymatic Synthesis and Bioassays
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Absolute Configuration of the Spherical Mealybug Nipaecoccus viridis Sex Pheromone, γ‑Necrodyl Isobutyrate: Chemoenzymatic Synthesis and Bioassays

Levi-Zada, Anat ; Steiner, Sara ; Ben-Aziz, Orna ; Protasov, Alex ; Fefer, Daniela ; Kaspi, Roy

Journal of agricultural and food chemistry, 2021-03, Vol.69 (10), p.3026-3031 [Periódico revisado por pares]

United States: American Chemical Society

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7
Abused Thermal Treatment Impact on Degradation Products of Chilled Pasteurized Orange Juice
Abused Thermal Treatment Impact on Degradation Products of Chilled Pasteurized Orange Juice
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Abused Thermal Treatment Impact on Degradation Products of Chilled Pasteurized Orange Juice

Marcotte, M ; Stewart, B ; Fustier, P

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1991-1996 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Accumulation of Pal Transcript and Pal Activity as Affected by Heat-Conditioning and Low-Temperature Storage and Its Relation to Chilling Sensitivity in Mandarin Fruits
Accumulation of Pal Transcript and Pal Activity as Affected by Heat-Conditioning and Low-Temperature Storage and Its Relation to Chilling Sensitivity in Mandarin Fruits
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Accumulation of Pal Transcript and Pal Activity as Affected by Heat-Conditioning and Low-Temperature Storage and Its Relation to Chilling Sensitivity in Mandarin Fruits

Sanchez-Ballesta, M. T ; Zacarias, L ; Granell, A ; Lafuente, M. T

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2726-2731 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Active Oxygen Detoxifying Enzymes and Phenylalanine Ammonia-lyase in the Ethylene-Induced Chilling Tolerance in Citrus Fruit
Active Oxygen Detoxifying Enzymes and Phenylalanine Ammonia-lyase in the Ethylene-Induced Chilling Tolerance in Citrus Fruit
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Active Oxygen Detoxifying Enzymes and Phenylalanine Ammonia-lyase in the Ethylene-Induced Chilling Tolerance in Citrus Fruit

Lafuente, María T ; Sala, José M ; Zacarias, Lorenzo

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3606-3611 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Adaptation of the Biobed Composition for Chlorpyrifos Degradation to Southern Europe Conditions
Adaptation of the Biobed Composition for Chlorpyrifos Degradation to Southern Europe Conditions
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Adaptation of the Biobed Composition for Chlorpyrifos Degradation to Southern Europe Conditions

Coppola, Laura ; Castillo, Maria d. P ; Monaci, Elga ; Vischetti, Costantino

Journal of agricultural and food chemistry, 2007-01, Vol.55 (2), p.396-401 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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