sulfur has been researched along with cucurbitaceae in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (66.67) | 24.3611 |
| 2020's | 1 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Bai, J; Baldwin, EA; Duan, Y; Manthey, JA; Plotto, A; Sun, X | 1 |
| Bi, S; Liu, Y; Luo, D; Wu, J; Xu, X | 1 |
| Lao, F; Liao, X; Luo, D; Mi, R; Pan, X; Wu, J; Zhang, W | 1 |
3 other study(ies) available for sulfur and cucurbitaceae
| Article | Year |
|---|---|
Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice.
Topics: Aldehydes; Amino Acids; Antioxidants; Citric Acid; Citrus sinensis; Consumer Behavior; Cooking; Cucurbitaceae; Dietary Carbohydrates; Filtration; Food Handling; Fruit; Fruit and Vegetable Juices; Hot Temperature; Humans; Nutritive Value; Phenols; Sulfur Compounds; Taste; Volatile Organic Compounds; Water | 2017 |
Study of the Inhibitors of Cooked Off-Flavor Components in Heat-Treated XiZhou Melon Juice.
Topics: Cooking; Cucurbitaceae; Flavoring Agents; Fruit; Fruit and Vegetable Juices; Glucose Oxidase; Hot Temperature; Humans; Maillard Reaction; Odorants; Plant Proteins; Sulfur Compounds; Taste | 2019 |
Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices.
Topics: Cucurbitaceae; Fruit and Vegetable Juices; Hot Temperature; Hydrogen-Ion Concentration; Odorants; Sterilization; Sulfides; Sulfur Compounds; Taste; Vitamin U; Volatile Organic Compounds | 2021 |