Organic acids could improve the food flavor, maintain the nutritional value, and extend the
shelf life of food. This review summarizes the detection methods and concentrations of …

A method using liquid chromatography coupled to tandem-mass spectrometry (LC–MS/MS)
with triple quadrupole in selective reaction monitoring mode was developed to determine …

The nutritional quality and antioxidant capacity of China domestic kiwifruit and imported
kiwifruit with different prices and the relationships of retail price among cultivars, nutritional …

In this study, the effect of γ-aminobutyric acid (GABA) at 0 (control), 20 and 40 mM on
maintaining postharvest quality, chilling tolerance and fungal decay of 'Sahebi'grapevine …

The current study was conducted to elucidate the effect of single and combined post-
veraison sprays of calcium nitrate (Ca, 2%) and zinc sulfate (Zn, 1%) on post-harvest quality …

Several organic acids such as malic, tartaric and citric acids are key grape and wine
constituents. They greatly contribute to the organoleptic properties of grapes and wines and …

The metabolites that provide the aroma and flavor to wine are the products of several
influences, such as grape cultivar, geographic location and associated environmental …

Fast and efficient analytical methods to determine the concentrations of lactic, acetic,
propionic and butyric acids in sour cassava starch wastewater using reversed-phase high …

In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid
(total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 …

Kiwifruit (Actinidia) is becoming increasingly popular worldwide due to its favorable flavour
and high vitamin C content. However, quality parameters vary among cultivars. To determine …