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PUBLICATION YEAR

2024

6 registered sources and 6 public claims.

VERIFIEDPRIMARY

Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods

Limei Xie, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng & Ningning Zhang

Foods

DOI 10.3390/foods13050685
VERIFIEDPRIMARY

Genetic Characterization of Gardenia jasminoides Ellis Genotypes Derived from Seeds and Selection Based on Their Morphological Traits and Flower Aromatic Substances

Vasiliki Anastasiadi, Stefanos Hatzilazarou, Emmanouil-Nikolaos Papadakis, Aikaterini-Angeliki Kotoula, Nikolaos Tsalouchos, Taxiarchis Labis, Athanasios Economou & Stefanos Kostas

Agriculture

DOI 10.3390/agriculture14050650
Main aroma component of cooked button mushroomCLM-MUSHROOM-001↗Aroma-active compounds of milkCLM-MILK-001↗Major floral volatiles of gardeniaCLM-GARDENIA-001↗Volatiles of pine needle and cone oilsCLM-PINENEEDLE-001↗Aroma of toasted oak woodCLM-OAK-001↗Odorants of flexible polyurethaneCLM-POLYURETHANE-001↗