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Original Articles

Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis Peruviana L.) Fruits Grown in Antalya Through the Determination of Odor Activity Values

Pages 469-480 | Received 19 Sep 2011, Accepted 05 Nov 2011, Published online: 08 Nov 2013

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Articles from other publishers (17)

Zuobing Xiao, Bolin Li, Yunwei Niu, Jingzhe Xiong & Jing Zhang. (2023) Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment. Journal of Food Measurement and Characterization.
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Mayra Saby Bazalar Pereda, Mónica Azucena Nazareno & Carmen Inés Viturro. (2022) Volatile compound profile and sensory features of cape gooseberry (Physalis peruviana Linnaeus): comparative study between cultivated and wild fruits. European Food Research and Technology 249:4, pages 1007-1021.
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Şükran YAŞAR, Elif KÜTAHNECİ, Fatma Gül DELİMUSTAFAOĞLU & Mine ERDEM BÜYÜKKİRAZ. (2023) Altın Çilek/Yer Kirazı (Physalis Peruviana L.) Meyvesinin Botanik Özellikleri ve Sağlık Üzerine EtkileriBotanical Properties and Health Effects of Golden Strawberry/Ground Cherry (Physalis Peruviana L.). Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi 13:1, pages 19-27.
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Nadezhda Mazova, Apostol Simitchiev, Pavel Merdzhanov, Tanya Ivanova, Lazar Lazarov & Venelina Popova. (2023) Resinoid from cape gooseberry fruit (Physalis peruviana L.) - volatile composition and application as an active ingredient in a cosmetic formulation . BIO Web of Conferences 58, pages 01020.
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Jinhong Zang, Dawei Yu, Tingren Li, Yanshun Xu, Joe M. Regenstein & Wenshui Xia. (2022) Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.). Food Research International 155, pages 111128.
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Yaran Liu, Pan Gu, Oskar Laaksonen, Bo Wei, Yuxuan Zhu, Bolin Zhang, Baoqing Zhu & Hehe Li. (2022) Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice. Journal of Food Composition and Analysis 105, pages 104202.
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Lu Liu, Chunmao Lv, Xianjun Meng, Guang Xin & Bin Li. (2020) Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry. Flavour and Fragrance Journal 35:5, pages 478-491.
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Małgorzata A. Majcher, Magdalena Scheibe & Henryk H. Jeleń. (2020) Identification of Odor Active Compounds in Physalis peruviana L.. Molecules 25:2, pages 245.
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Mustafa Çam, Esma Yüksel, Hamza Alaşalvar, Bülent Başyiğit, Hülya Şen, Murat Yılmaztekin, Abdulatef Ahhmed & Osman Sağdıç. (2018) Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction. Journal of Food Science and Technology 56:1, pages 200-207.
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Huanhuan Li, Liyong Luo, Mengjun Ma & Liang Zeng. (2018) Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes. Journal of Food Science 83:11, pages 2718-2732.
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Mustafa Çam, Merve Dinç Işıklı, Esma Yüksel, Hamza Alaşalvar & Bülent Başyiğit. (2018) Application of pressurized water extraction and spray drying techniques to produce soluble spearmint tea. Journal of Food Measurement and Characterization 12:3, pages 1927-1934.
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Latife Dalgic, Gulcan Ozkan & Erkan Karacabey. (2018) Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process. Journal of Food Processing and Preservation 42:2, pages e13470.
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P.H. Nitcheu Ngemakwe, F. Remize, M.L. Thaoge & D. Sivakumar. (2017) Phytochemical and nutritional properties of underutilised fruits in the southern African region. South African Journal of Botany 113, pages 137-149.
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Magdalena Kupska & Henryk H. Jeleń. (2017) In-tube extraction for the determination of the main volatile compounds in Physalis peruviana L . Journal of Separation Science 40:2, pages 532-541.
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Tomasz Dymerski, Jacek Namieśnik, Hanna Leontowicz, Maria Leontowicz, Kann Vearasilp, Alma Leticia Martinez-Ayala, Gustavo A. González-Aguilar, Maribel Robles-Sánchez & Shela Gorinstein. (2016) Chemistry and biological properties of berry volatiles by two-dimensional chromatography, fluorescence and Fourier transform infrared spectroscopy techniques. Food Research International 83, pages 74-86.
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Justyna Wojcieszek & Lena Ruzik. (2016) Operationally defined species characterization and bioaccessibility evaluation of cobalt, copper and selenium in Cape gooseberry (Physalis Peruviana L.) by SEC-ICP MS. Journal of Trace Elements in Medicine and Biology 34, pages 15-21.
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Murat Yilmaztekin & Kubra Sislioglu. (2015) Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (V iburnum opulus L.) During Ripening Through Traditional Fermentation . Journal of Food Science 80:4, pages C687-C694.
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