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Original Articles

Volatile Compounds and Sensory Properties in Various Melons, Which were Chosen from Different Species and Different Locations, Grown in Turkey

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Pages 168-179 | Received 18 May 2010, Accepted 25 Sep 2010, Published online: 02 Nov 2012

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Noelia Dos-Santos, María C. Bueso, Aurora Díaz, Eduard Moreno, Jordi Garcia-Mas, Antonio J. Monforte & Juan Pablo Fernández-Trujillo. (2023) Thorough Characterization of ETHQB3.5, a QTL Involved in Melon Fruit Climacteric Behavior and Aroma Volatile Composition. Foods 12:2, pages 376.
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Nkamo Lecholocholo, Tinotenda Shoko, Vimbainashe E. Manhivi, Martin M. Maboko, Stephen A. Akinola & Dharini Sivakumar. (2022) Influence of different rootstocks on quality and volatile constituents of cantaloupe and honeydew melons (Cucumis melo. L) grown in high tunnels. Food Chemistry 393, pages 133388.
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Xupeng Shao, Weizhong He, Yingying Fan, Qi Shen, Jiancai Mao, Meihua Li, Guozhi Hu, Fengjuan Liu & Cheng Wang. (2022) Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas. Food Science & Nutrition 10:11, pages 3608-3620.
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Sana Mallek‐Ayadi, Neila Bahloul, Semia Baklouti & Nabil Kechaou. (2022) Bioactive compounds from Cucumis melo L. fruits as potential nutraceutical food ingredients and juice processing using membrane technology . Food Science & Nutrition 10:9, pages 2922-2934.
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Rita Metrani, Jashbir Singh, Nitin Dhowlaghar & Bhimanagouda S. Patil. 2022. Melon Breeding and Genetics: Developments in Food Quality & Safety. Melon Breeding and Genetics: Developments in Food Quality & Safety 37 54 .
Laura Maletti, Veronica D’Eusanio, Caterina Durante, Andrea Marchetti, Luca Pincelli & Lorenzo Tassi. (2022) Comparative Analysis of VOCs from Winter Melon Pomace Fibers before and after Bleaching Treatment with H2O2. Molecules 27:7, pages 2336.
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Rita Metrani, Guddadarangavvanahally K. Jayaprakasha & Bhimanagouda S. Patil. (2021) Optimization of Experimental Parameters and Chemometrics Approach to Identify Potential Volatile Markers in Seven Cucumis melo Varieties Using HS–SPME–GC–MS. Food Analytical Methods 15:3, pages 607-624.
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Zehra Güler, Ahmet Dursun & Dilek Türkmen. (2021) Comparison of pistachio ( Pistacia vera L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in‐shell roasting . Journal of Food Process Engineering 45:2.
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Amin Moghbeli Gharaei, Mahdi Ziaaddini, Brigitte Frérot, Samad Nejad Ebrahimi, M. Amin Jalali & Gadi V. P. Reddy. (2020) Identification and evaluation of four cucurbitaceous host plant volatiles attractive to Diaphania indica (Saunders) (Lep.: Pyralidae). Chemoecology 30:4, pages 173-182.
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Tiago Bianchi, Luis Guerrero, Yannick Weesepoel, Jason Argyris, Alex Koot, Marta Gratacós-Cubarsí, Jordi Garcia-Mas, Saskia van Ruth & Maria Hortós. (2020) Linking sensory and proton transfer reaction–mass spectrometry analyses for the assessment of melon fruit (Cucumis melo L.) quality traits. European Food Research and Technology 246:7, pages 1439-1457.
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Mohamed Zarid, María C. Bueso & J. Pablo Fernández-Trujillo. (2020) Seasonal effects on flesh volatile concentrations and texture at harvest in a near-isogenic line of melon with introgression in LG X. Scientia Horticulturae 266, pages 109244.
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O. V. Rodinkov, A. S. Bugaichenko & L. N. Moskvin. (2020) Static Headspace Analysis and Its Current Status. Journal of Analytical Chemistry 75:1, pages 1-17.
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Libia A Chaparro-Torres, María C Bueso & Juan P Fernández-Trujillo. (2016) Aroma volatiles obtained at harvest by HS-SPME/GC-MS and INDEX/MS-E-nose fingerprint discriminate climacteric behaviour in melon fruit. Journal of the Science of Food and Agriculture 96:7, pages 2352-2365.
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A.C. Soria, M.J. García-Sarrió & M.L. Sanz. (2015) Volatile sampling by headspace techniques. TrAC Trends in Analytical Chemistry 71, pages 85-99.
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Bao-Yu Zhang, Simbarashe Samapundo, Vasileios Pothakos, Göknur Sürengil & Frank Devlieghere. (2013) Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon. International Journal of Food Microbiology 166:3, pages 378-390.
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