An insight into the association between volatile and other active components of sea buckthorn berries in barren soils of western China

This publication has 34 references indexed in Scilit:

• Application of GC × GC coupled with TOF–MS for the trace analysis of chemical components and exploration the characteristic aroma profile of essential oils obtained from two tree peony species (Paeonia rockii and Paeonia ostii)
  European Food Research and Technology, 2021
• Impact of polyphenols on the headspace concentration of aroma compounds in apple cider
  Journal of the Science of Food and Agriculture, 2018
• Production of myo-inositol from glucose by a novel trienzymatic cascade of polyphosphate glucokinase, inositol 1-phosphate synthase and inositol monophosphatase
  Enzyme and Microbial Technology, 2018
• Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches
  Food Chemistry, 2017
• Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities of Sea buckthorn (Hippophaë rhamnoides L.) berries
  Food Chemistry, 2017
• Metabolome based volatiles profiling in 13 date palm fruit varieties from Egypt via SPME GC–MS and chemometrics
  Food Chemistry, 2017
• Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS
  Food Science and Biotechnology, 2016
• Year to year variation in sea buckthorn juice volatiles using headspace solid phase microextraction
  Flavour and Fragrance Journal, 2015
• Sugars, acids, ethyl β-d-glucopyranose and a methyl inositol in sea buckthorn (Hippophaë rhamnoides) berries
  Food Chemistry, 2009
• Influence of sea buckthorn (Hippophae rhamnoides L.) flavone on dermal wound healing in rats
  Molecular and Cellular Biochemistry, 2006