Comparison of aroma-impact compound profiles in the Red Moon RM-1 apple fruit cultivar over two successive harvest seasons

Journal of Food and Nutrition Research · Published 2025-04-30 · DOI 10.64122/edyt7203

Free full text

Authors being retrieved — see the publisher record. https://doi.org/10.64122/edyt7203

Abstract

PubPorta does not have an abstract for this article yet.

Read the article at the publisher →

Publication details

Year

2025

Related articles

• The effect of the pandemic on food security and certain lifestyle factors: the sample of Istanbul · Journal of Food and Nutrition Research · 2026 · Same journal
• Exploring novel oil sources: fatty acid composition, oxidative stability, and thermal behaviour of fruit seed oils · Journal of Food and Nutrition Research · 2025 · Same journal
• Altitude-related variations in microbiological quality of raw sheep milk and Vlašić cheese · Journal of Food and Nutrition Research · 2026 · Same journal
• Comparative effects of cooking techniques on nitrite reduction in sausages · Journal of Food and Nutrition Research · 2026 · Same journal
• The effect of lactic acid combined with modified atmosphere packaging on the quality of fresh goat meat during storage · Journal of Food and Nutrition Research · 2026 · Same journal
• Qualitative changes occurring during the storage of an innovative beef roulade for senior consumers · Journal of Food and Nutrition Research · 2026 · Same journal
• Comparative review of Vision Transformer and YOLO in food and agriculture · Journal of Food and Nutrition Research · 2025 · Same journal
• Modification of water yam (Dioscorea alata) starch using thermal cyclic retrogradation: changes in structural, physicochemical properties and glycaemic index · Journal of Food and Nutrition Research · 2025 · Same journal
• Metabolic characteristics and health effects of low-calorie sweeteners focusing on the prevention of obesity and metabolic diseases · Journal of Food and Nutrition Research · 2025 · Same journal
• Microbiota and metabolic compounds of traditional sweet fermented highland barley from Chinese Qinghai · Journal of Food and Nutrition Research · 2025 · Same journal