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

Volatile compounds of freeze-dried sour cherry puree affected by the addition of sugars

Emil ZlatićBiotechnical Faculty, University in Ljubljana, Ljubljana, SloveniaView further author information
,
Anita PichlerJosip Juraj Strossmayer University in Osijek, Faculty of Food Technology, Osijek, CroatiaView further author information
,
Ante LončarićJosip Juraj Strossmayer University in Osijek, Faculty of Food Technology, Osijek, CroatiaView further author information
,
Rajko VidrihBiotechnical Faculty, University in Ljubljana, Ljubljana, SloveniaView further author information
,
Tomaž PožrlBiotechnical Faculty, University in Ljubljana, Ljubljana, SloveniaView further author information
,
Janez HribarBiotechnical Faculty, University in Ljubljana, Ljubljana, SloveniaView further author information
,
Vlasta PiližotaJosip Juraj Strossmayer University in Osijek, Faculty of Food Technology, Osijek, CroatiaView further author information
&
Mirela KopjarJosip Juraj Strossmayer University in Osijek, Faculty of Food Technology, Osijek, CroatiaCorrespondence[email protected]
View further author information
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Pages S449-S456 | Received 13 Sep 2016, Accepted 21 Feb 2017, Published online: 12 Jun 2017

Citations (12)

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Emil Zlatic, Anita Pichler, Rajko Vidrih, Janez Hribar, Vlasta Piližota & Mirela Kopjar. (2017) Volatile profile of sour cherry puree as affected by sucrose and trehalose. International Journal of Food Properties 20:sup3, pages S3237-S3245.
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Articles from other publishers (11)

Anqi Chen, Hugo Tapia, Julie M. Goddard & Patrick A. Gibney. (2022) Trehalose and its applications in the food industry. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 5004-5037.
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Mirela Kopjar, Ivana Buljeta, Mario Nosić, Ivana Ivić, Josip Šimunović & Anita Pichler. (2022) Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides. Polymers 14:11, pages 2179.
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Tuan M. Pham, Weizhe Sun, Erika Bujna, Ágoston Hoschke, László Friedrich & Quang D. Nguyen. (2021) Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology. Fermentation 7:4, pages 209.
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Mirela Kopjar, Ivana Ivić, Ivana Buljeta, Ina Ćorković, Josipa Vukoja, Josip Šimunović & Anita Pichler. (2021) Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose. Plants 10:8, pages 1640.
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Xue Yi Tan, Azizah Misran, Leona Daniela Jeffery Daim, Phebe Ding & Mohd Sabri Pak‐Dek. (2021) Changes in the volatile profiles, organic acid contents, and sugar compositions of durian pulps during long‐term frozen storage. Journal of Food Processing and Preservation 45:3.
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Josipa Vukoja, Ivana Buljeta, Ivana Ivić, Josip Šimunović, Anita Pichler & Mirela Kopjar. (2021) Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings. Foods 10:2, pages 243.
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Zhengbo SuBaoxiang LiuChuang Ma. (2021) Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS. Food Science and Technology Research 27:4, pages 599-607.
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Qingyu Cui, Liqin Ye, Chang-e Guo & Weidong Li. (2020) Assessing Volatiles in Three Chinese Dwarf Cherry Cultivars during Veraison and Maturation Using Headspace-Solid Phase Microextraction with Gas Chromatography–Mass Spectrometry. ACS Omega 5:49, pages 31744-31752.
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Josipa Vukoja, Anita Pichler, Ivana Ivić, Josip Šimunović & Mirela Kopjar. (2020) Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability. Molecules 25:11, pages 2624.
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Mirela Kopjar, Ivana Ivić, Josipa Vukoja, Josip Šimunović & Anita Pichler. (2020) Retention of linalool and eugenol in hydrogels. International Journal of Food Science & Technology 55:4, pages 1416-1425.
Crossref
Emil Zlatić, Anita Pichler & Mirela Kopjar. (2017) Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice. Molecules 22:11, pages 1939.
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