Grafting has become an imperative for intensive vegetable production since
chlorofluorocarbon-based soil fumigants were banned from use on grounds of …

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products
are factors critical to consumer acceptance and the success of these products. In this …

This study aimed to compare the physicochemical properties and volatile flavor compounds
of pea protein-based yogurt and mung bean protein-based yogurt produced by the …

Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor
technologies, have been developed for a diversity of applications in the broad fields of …

Abstract Solid-phase microextraction (SPME), a solvent-free extraction technique, is an
effective, cost-saving, versatile, and easily automated assay for high sample throughput …

Abstract Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] and melon (Cucumis melo
L.) are popular annual fruit crops of the gourd family Cucurbitaceae, drawing from discrete …

Previously, the aroma compounds in watermelon juice were analyzed by either GC-MS or
GC-O. These methods could not extract and analyze the volatile compounds …

Food flavor compounds due to the complexity of food as a matrix, and usually their very low
concentrations in a product, as well as their low odor thresholds, create a challenge in their …

Citron watermelon (Citrullus lanatus var. citroides) is a multi-purpose cucurbit crop serving
the food, feed and the pharmaceutical sectors. The fresh and dried young leaves, fruit and …

The quali-quantitative evaluation and the improvement of the levels of plant bioactive
secondary metabolites are increasingly gaining consideration by growers, breeders and …