ArticleFood chemistry: X2024
Characterization of flavor and taste profile of different radish (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
22 citing papers in PubMed.
- Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS.Food chemistry: X · 2026Article
- Comparative Effects of Different Proteases on the Non-Volatile Taste Compounds and Volatile Flavor Fingerprints ofFoods (Basel, Switzerland) · 2026Article
- Effects of inoculation withFood chemistry: X · 2026Article
- Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée.Food chemistry: X · 2026Article
- Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics.Frontiers in nutrition · 2026Article
- Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality.Foods (Basel, Switzerland) · 2025Article
- Monosaccharide-Derived Enantioselectivity in SWCNT Chemoresistive VOC Sensing.Chemistry (Weinheim an der Bergstrasse, Germany) · 2025Article
- Heat stress compromises nutritional quality and flavor of bovine raw milk: Evidence from multi-omics analyses.Food chemistry: X · 2025Article
- Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Phyto-Mediated Zinc Oxide Nanoparticles fromLife (Basel, Switzerland) · 2025Article
- Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2025Article
- Impact of different frying methods on volatile compounds in tofu.Food chemistry: X · 2025Article
- Analysis of Physicochemical Characteristics, Flavor, and Microbial Community of Sichuan Industrial Paocai Fermented by Traditional Technology.Foods (Basel, Switzerland) · 2025Article
- Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages.Foods (Basel, Switzerland) · 2025Article
- Article
- Comparative study of volatile and non-volatile flavor substances in squid from multiple origins.Food chemistry: X · 2025Article
- Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil.Molecules (Basel, Switzerland) · 2025Article
- Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips.Frontiers in nutrition · 2025Article
- Sustainable, scalable nanotechnology approach using filtrate fromFrontiers in cellular and infection microbiology · 2025Article
- Integrated Analysis of Metabolomics, Flavoromics, and Transcriptomics for Evaluating New Varieties ofPlants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.