Biocontrol potential of volatile organic compounds produced by Streptomyces corchorusii CG-G2 to strawberry anthracnose caused by Colletotrichum gloeosporioides

X Li, L Zhang, Y Zhao, J Feng, Y Chen, K Li, M Zhang… - Food Chemistry, 2024 - Elsevier
Colletotrichum gloeosporioides is a fungal disease of strawberry fruit. Biocontrol strategies
holds tremendous promise in alleviating fruit decay. Here, 30 actinomycetes were isolated …

The profiles of durian (Durio zibethinus Murr.) shell phenolics and their antioxidant effects on H2O2-treated HepG2 cells as well as the metabolites and organ …

Y He, L Peng, H Xiong, W Liu, H Zhang, X Peng… - Food Research …, 2023 - Elsevier
Durian is a nutritious tropical fruit with potent antioxidant, anti-inflammatory, antibacterial and
anti-cancer effects. However, the durian shell was mainly discarded as waste, while there …

Comparative study on volatile compounds and taste components of different durian cultivars based on GC-MS, UHPLC, HPAEC-PAD, E-tongue and E-nose

Z Xiao, M Niu, Y Niu - Molecules, 2022 - mdpi.com
In order to comprehensively evaluate the aroma-active substances and taste components of
durian, solid-phase microextraction combined with gas chromatography mass spectrometry …

Assessing dynamic changes of taste-related primary metabolism during ripening of durian pulp using metabolomic and transcriptomic analyses

L Sangpong, G Khaksar, P Pinsorn, A Oikawa… - Frontiers in Plant …, 2021 - frontiersin.org
Durian is an economically important fruit of Southeast Asia. There is, however, a lack of in-
depth information on the alteration of its metabolic networks during ripening. Here, we …

[HTML][HTML] Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

F Yang, Q Wang, W Liu, H Xiao, J Hu, X Duan, X Sun… - Food Chemistry: X, 2024 - Elsevier
Durian contains rich flavor components that undergo complex changes during drying. In this
study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying …

Microwave-assisted vacuum frying of durian chips: Impact of ripening level on the drying rate, physio-chemical characteristics, and acceptability

C Thongcharoenpipat, R Yamsaengsung - Food and Bioproducts …, 2023 - Elsevier
The microwave assisted vacuum frying (MWVF) of Durian cv. Monthong was performed to
investigate the effect of microwave power levels (400, 480, and 560 W) and ripening stages …

Headspace Microextraction. A Comprehensive Review on Method Application to the Analysis of Real Samples (from 2018 till Present)

A Skok, Y Bazel - Critical Reviews in Analytical Chemistry, 2023 - Taylor & Francis
This work describes current trends in the development of headspace microextraction
methods. The main trends in the selection of detection techniques used in combination with …

Unleashing the Potential of Durian: Challenges, Opportunities, and the Way Forward

NAWA Ali, GR Wong, BC Tan, WS Lum… - Applied Fruit …, 2025 - Springer
Durian (Durio zibethinus L), a high-revenue fruit of the Malvaceae family, thrives in
Southeast Asia's tropical climates, with its cultivation expanding globally. Its distinct taste …

Chemistry of Essential Oils

B Yingngam - Flavors and Fragrances in Food Processing …, 2022 - ACS Publications
Essential oils contribute significantly to the world economy in various industries. They have
received continuous attention from the scientific community and acquired popularity due to …

Preparation and evaluation of an active modified oxygen/carbon dioxide preservative for packaged fresh-cut durian

G Wu, S Hou, Q Yin, L Guo, H Deng - Food Packaging and Shelf Life, 2024 - Elsevier
In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers
for VC to remove O 2 in food packages were successfully synthesized, characterized, and …