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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Identification of characteristic aroma volatiles of Ningxia goji berries (Lycium barbarum L.) and their developmental changes

Juanfang LuCollege of Horticulture and Landscape Architecture, Southwest University, Chongqing, P.R. ChinaView further author information
,
Haoxia LiNational Goji Engineering and Technology Research Center, Yinchuan, P.R. ChinaView further author information
,
Junping QuanChongqing Nanshan Botanical Garden, Chongqing, P.R. ChinaView further author information
,
Wei AnNational Goji Engineering and Technology Research Center, Yinchuan, P.R. ChinaView further author information
,
Jianhua ZhaoNational Goji Engineering and Technology Research Center, Yinchuan, P.R. ChinaView further author information
&
Wanpeng XiCollege of Horticulture and Landscape Architecture, Southwest University, Chongqing, P.R. China;Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing, P.R. ChinaCorrespondence[email protected]
View further author information
Pages S214-S227 | Received 02 Sep 2016, Accepted 11 Feb 2017, Published online: 25 Apr 2017

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Lulu Zhang, Houzheng Wang, Xingyue Tang, Shunzhong Lu, Yuying Tan, Qiuting Li & Jianwen Wu. (2022) Characterization of Aroma Volatiles in Xilin Fire Ginger Oils by HS-SPME-GC-MS. International Journal of Food Properties 25:1, pages 53-64.
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Benjamin Cromwell, Lisa Cid Mota & Mindy Levine. (2020) Detection of Potentially Toxic Additives in Electronic Cigarettes and Cigarette Flavourings. Analytical Letters 53:9, pages 1407-1415.
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Tao Chen, Chao-Kun Wei, Tong Li, Hui-Lin Zhang, Zhi-Jing Ni, Mohammad Rizwan Khan & Zhao-Jun Wei. (2023) Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal. Foods 12:23, pages 4346.
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Tianze Xia, Shang Su, Kunlun Guo, Lijin Wang, Zhongqiu Tang, Junwei Huo & Huanlu Song. (2023) Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis. Food Chemistry 429, pages 136821.
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Jian Guan, Mingxin Zhu, Jun Zhou, Liwen Luo, Luiz Fernando Romanholo Ferreira, Xueying Zhang & Jiayang Liu. (2023) Agricultural waste biochar after potassium hydroxide activation: Its adsorbent evaluation and potential mechanism. Bioresource Technology 389, pages 129793.
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Yaxi Zhou, Diandian Wang, Hao Duan, Shiqi Zhou, Jinhong Guo & Wenjie Yan. (2023) Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS. LWT 187, pages 115322.
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İlbilge Oğuz, Halil İbrahim Oğuz, İpek Ürün, Şule Hilal Attar, Sema Atasever & Nesibe Ebru Kafkas. (2022) Determination of Aroma and Protein Contents in Organic Lycium barbarum L. and Lycium chinense Miller Fruits in Different Ripening Periods. Erwerbs-Obstbau 65:4, pages 1171-1183.
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Xue Han, Na Zhang, Lingxi Luo, Yanyan Zhang, Mengze Wang, Xiaoyu Yin, Bo Zhang & Junfeng Fan. (2023) A new strategy to strongly release sweet-enhancing volatiles from goji pomace using trivalent iron salts. Food Research International 167, pages 112659.
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Andrei Daniel TUDOR, Ciprian BOLOHAN, Valerica TUDOR & Ionut Razvan TEODORESCU. (2023) MAIN ACTIVE COMPONENTS OF GOJI BERRY AND THEIR NUTRITIONAL IMPORTANCE - A REVIEW. Journal of Applied Life Sciences and Environment 55:2 (190), pages 111-132.
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Kaili Chen, Gang Huang, Yuekun Li, Xinrui Zhang, Yonghui Lei, Yang Li, Jie Xiong & Yanfei Sun. (2022) Illumina MiSeq Sequencing Reveals Correlations among Fruit Ingredients, Environmental Factors, and AMF Communities in Three Lycium Barbarum Producing Regions of China . Microbiology Spectrum 10:2.
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Lorenzo N. Bizzio, Denise Tieman & Patricio R. Munoz. (2022) Branched-Chain Volatiles in Fruit: A Molecular Perspective. Frontiers in Plant Science 12.
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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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Wei-Hua Zhao, Yi-Da Zhang & Yan-Ping Shi. (2021) Visualizing the spatial distribution of endogenous molecules in wolfberry fruit at different development stages by matrix-assisted laser desorption/ionization mass spectrometry imaging. Talanta 234, pages 122687.
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Mariana Buranelo Egea, Mirella Romanelli Vicente Bertolo, Josemar Gonçalves de Oliveira Filho & Ailton Cesar Lemes. (2021) A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis. Molecules 26:17, pages 5181.
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Danial Fatchurrahman, Mojtaba Nosrati, Maria Luisa Amodio, Muhammad Mudassir Arif Chaudhry, Maria Lucia Valeria de Chiara, Leonarda Mastrandrea & Giancarlo Colelli. (2021) Comparison Performance of Visible-NIR and Near-Infrared Hyperspectral Imaging for Prediction of Nutritional Quality of Goji Berry (Lycium barbarum L.). Foods 10:7, pages 1676.
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Chu Zhang, Wenyan Wu, Lei Zhou, Huan Cheng, Xingqian Ye & Yong He. (2020) Developing deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near-infrared hyperspectral imaging. Food Chemistry 319, pages 126536.
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