Pure and Applied Chemistry

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• Slaghenaufi Davide, Perello Marie-Claire, Marchand-Marion Stéphanie, Tempere Sophie, de Revel Gilles: Quantitative solid phase microextraction – Gas chromatography mass spectrometry analysis of five megastigmatrienone isomers in aged wine. Analytica Chimica Acta 2014, 813, 63. <http://dx.doi.org/10.1016/j.aca.2014.01.019>
• Krumbein Angelika, Schwarz Dietmar: Grafting: A possibility to enhance health-promoting and flavour compounds in tomato fruits of shaded plants?. Scientia Horticulturae 2013, 149, 97. <http://dx.doi.org/10.1016/j.scienta.2012.09.003>
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• Fan Gang, Xu Yongxia, Zhang Xiaomin, Lei Shengjiao, Yang Shuzhen, Pan Siyi: Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice : Characteristics of immobilised β-glucosidase. Int J Food Sci Techn 2011, 46, 2312. <http://dx.doi.org/10.1111/j.1365-2621.2011.02751.x>
• Zhang Zhen, Zhang Wei, Ji Yan-Ping, Zhao Yun, Wang Chuan-Gui, Hu Jin-Feng: Gynostemosides A–E, megastigmane glycosides from Gynostemma pentaphyllum. Phytochemisry 2010, 71, 693. <http://dx.doi.org/10.1016/j.phytochem.2009.12.017>
• Crupi Pasquale, Coletta Antonio, Milella Rosa Anna, Palmisano Giuseppe, Baiano Antonella, La Notte Ennio, Antonacci Donato: Carotenoid and Chlorophyll-Derived Compounds in Some Wine Grapes Grown in Apulian Region. J Fd Sci 2010, 75, S191. <http://dx.doi.org/10.1111/j.1750-3841.2010.01564.x>
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• Raffo A., Nardo N., Tabilio M. R., Paoletti F.: Effects of cold storage on aroma compounds of white- and yellow-fleshed peaches. Eur Food Res Technol 2008, 226, 1503. <http://dx.doi.org/10.1007/s00217-007-0682-0>
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• Boulin Bertrand, Taran Martine, Arreguy‐San Miguel Bernadette, Delmond Bernard: New Preparation Methods for α‐Damascone, γ‐Damascone, and β‐Damascenone using Pyronenes. Synth Comm 2007, 37, 2579. <http://dx.doi.org/10.1080/00397910701462898>
• Toro-Sánchez L., Sánchez S., Ortiz M. A., Villanueva S., Lugo-Cervantes E.: Generation of aroma compounds from Ditaxis heterantha by Saccharomyces cerevisiae . Appl Microbiol Biotechnol 2006, 72, 155. <http://dx.doi.org/10.1007/s00253-005-0244-y>
• Waché Yves, Bosser-De Ratuld Aurélie, Belin Jean-Marc: Dispersion of β-carotene in processes of production of β-ionone by cooxidation using enzyme-generated reactive oxygen species. Process Biochem 2006, 41, 2337. <http://dx.doi.org/10.1016/j.procbio.2006.05.010>
• Oliveira Carla, Barbosa Antonina, Ferreira A. C. Silva, Guerra Joaquim, Guedes DE Pinho Paula: Carotenoid Profile in Grapes Related to Aromatic Compounds in Wines from Douro Region. J Fd Sci 2006, 71, S1. <http://dx.doi.org/10.1111/j.1365-2621.2006.tb12398.x>
• Dembitsky Valery M.: Astonishing diversity of natural surfactants: 3. Carotenoid glycosides and isoprenoid glycolipids. Lipid 2005, 40, 535. <http://dx.doi.org/10.1007/s11745-005-1415-z>
• Bianchi Federica, Careri Maria, Musci Marilena: Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey: Characterisation of aroma compounds by dynamic headspace extraction and gas chromatography–mass spectrometry. Food Chem 2005, 89, 527. <http://dx.doi.org/10.1016/j.foodchem.2004.03.009>
• Baldermann S., Naim M., Fleischmann P.: Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica). Food Res Int 2005, 38, 833. <http://dx.doi.org/10.1016/j.foodres.2005.02.009>
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• Pabst Anni, Barron Denis, Sémon Etienne, Schreier Peter: Two diastereomeric 3-oxo-α-ionol β-d-glucosides from raspberry fruit. Phytochemisry 1992, 31, 1649. <http://dx.doi.org/10.1016/0031-9422(92)83121-E>
• Winterhalter Peter, Full Gerhard, Herderich Markus, Schreier Peter: Application of on-line HRGC-FTIR spectroscopy to the analysis of acetylenic flavour precursors. Phytochem Anal 1991, 2, 93. <http://dx.doi.org/10.1002/pca.2800020211>
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