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References from Analysis of taste and non-volatile compound differences in jujube pigments from different sources using multiple techniques. Local targets link to admitted publications; unresolved targets remain external evidence.
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Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
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Characterization of volatile proffle from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose
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Insights into the pigment and non-pigment phenolic profile of polyphenol extracts of jujube peel and their antioxidant and lipid-lowering activities
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Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods
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Physico-chemical, nutritional, and volatile composition and sensory proffle of Spanish jujube (Ziziphus jujuba mill.) fruits
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The effect of some synthetic food colorants on selected biochemical indices of male wistar rats
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Fruit juice industry wastes as a source of bioactives
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Effect of abscisic acid (ABA) and chitosan/nano-silica/sodium alginate composite film on the color development and quality of postharvest Chinese winter jujube (Zizyphus jujuba mill. cv. Dongzao)
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Ornamental plant extracts: Application in food colouration and packaging, antioxidant, antimicrobial and pharmacological potential–A concise review
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Valorization of natural colors as health-promoting bioactive compounds: Phytochemical proffle, extraction techniques, and pharmacological perspectives
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Review on the potential application of non-phenolic compounds from native Latin American food byproducts in inflammatory bowel diseases
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Production of natural colorants by metabolically engineered microorganisms
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Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acidsand phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)
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Elucidation of baking induced changes in key odorants of red jujube (Ziziphus jujuba mill. cv.‘Junzao’)
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Classification and impact of synthetic textile dyes on aquatic flora: A review
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Cocktail enzyme-assisted alkaline extraction and identiffcation of jujube peel pigments
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GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods
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Assessment of characteristics aroma of heat pump drying (HPD) jujube based on HS-SPME/GC–MS and e-nose
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Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk)
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Optimized extraction of phenolics from jujube peel and their anti-inflammatory effects in LPS-stimulated murine macrophages
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Beneffcial medicinal effects and material applications of rose
10.1016/j.heliyon.2023.e23530 · 2024 · External reference
Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)
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Electronic noses and electronic tongues for the agricultural purposes
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Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea
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Characterization of the major odor-active compounds in dry jujube cultivars by application of gas chromatography-olfactometry and odor activity value
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