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Development of volatile fraction of fresh cut osmotically treated mango during cold storage

Torres Oquendo, Juan Diego; Chiralt, A.; Escriche Roberto, Mª Isabel (Elsevier, 2012-02-15)

[EN] The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric ...
Evaluation of Trimedlure dispensers by a method based on thermal desorption coupled with gas chromatography-mass spectrometry

Alfaro Cañamás, Cristina; Domínguez Ruiz, Javier; Navarro-Llopis, Vicente; Primo Millo, Jaime (Blackwell Publishing, 2008)

[EN] Knowledge about the behaviour of trimedlure (TML) dispensers is essential to ensure the efficacy of monitoring and control methods based on TML as attractant. There are several commercially available TML dispensers, ...
Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

Rambla Nebot, Jose Luis; Alfaro Cañamás, Cristina; Medina Herranz, Mª Aurora; Zarzo Castelló, Manuel; Primo Millo, Jaime; Granell Richart, Antonio (Springer Verlag (Germany), 2015-12)

[EN] Volatile compounds are together with sugars and organic acids the main determinants of tomato fruit flavour and are therefore important for consumer acceptance. Consequently, in the last years many studies have been ...

Mostrando ítems 1-3 de 3