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Author:Duque, C.

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16 matching references were found.

Suárez, M.; Duque, C., Volatile constituents of lulo (Salanum vestissimum D.) fruit, J. Agric. Food Chem., 1991, 39, 8, 1498-1500. [doi:10.1021/jf00008a026] [all data]

Fröhlich, O.; Duque, C.; Schreier, P., Volatile constituents of curuba (Passiflora mollissima) fruit, J. Agric. Food Chem., 1989, 37, 2, 421-425. [doi:10.1021/jf00086a033] [all data]

Morales, A.L.; Duque, C., Aroma constituents of the fruit of the moutain papaya (Carica pubescens) from Colombia, J. Agric. Food Chem., 1987, 35, 4, 538-540. [doi:10.1021/jf00076a024] [all data]

Morales, A.L.; Albarracín, D.; Rodríguez, J.; Duque, C.; Riaño, L.E.; Espitia, J., Volatile constituents from Andes berry (Rubus glaucus Benth), J. Hi. Res. Chromatogr., 1996, 19, 10, 585-587. [doi:10.1002/jhrc.1240191011] [all data]

Parada, F.; Duque, C., Studies on the aroma of piñuela fruit pulp (Bromelia plumieri): Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors, J. Hi. Res. Chromatogr., 1998, 21, 10, 577-581. [doi:10.1002/(SICI)1521-4168(19981001)21:10<577::AID-JHRC577>3.0.CO;2-V] [all data]

Morales, A.L.; Duque, C.; Bautista, E., Identification of free and glycosidically bound volatiles and glycosides by capillary GC and capillary GC-MS in Lulo del Chocó (Solanum topiro), J. Hi. Res. Chromatogr., 2000, 23, 5, 379-385. [doi:10.1002/(SICI)1521-4168(20000501)23:5<379::AID-JHRC379>3.0.CO;2-B] [all data]

Mayorga, H.; Knapp, H.; Winterhalter, P.; Duque, C., Glycosidically bound flavor compounds of cape gooseberry (Physalis peruviana L.), J. Agric. Food Chem., 2001, 49, 4, 1904-1908. [doi:10.1021/jf0011743] [all data]

Parada, F.; Duque, C.; Fujimoto, Y., Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in Melón de olor fruit pulp (Sicana odorifera), J. Agric. Food Chem., 2000, 48, 12, 6200-6204. [doi:10.1021/jf0007232] [all data]

Suárez, M.; Duque, C.; Wintoch, H.; Schreier, P., Glycosidically bound aroma compounds from the pulp and the peelings of lulo fruit (Solanum vestissimum D.), J. Agric. Food Chem., 1991, 39, 9, 1643-1645. [doi:10.1021/jf00009a022] [all data]

Suárez, M.; Duque, C., Change in volatile compounds during lulo (Solanum vestissimum D.) fruit maturation, J. Agric. Food Chem., 1992, 40, 4, 647-649. [doi:10.1021/jf00016a025] [all data]

Osorio, C.; Duque, C.; Batista-Viera, F., Studies on aroma generation in lulo (Solanum quitoense): enzymatic hydrolysis of glycosides from leaves, Food Chem., 2003, 81, 3, 333-340. [doi:10.1016/S0308-8146(02)00427-2] [all data]

Duque, C.; Rojas, J.; Zea, S.; Roccatagliata, A.J.; Maier, M.S.; Seldes, A.M., Main sterols from the ophiuroids Ophiocoma echinata, Ophiocoma wendtii, Ophioplocus januarii and Ophionotus victoriae, Biochem. Syst. Ecol., 1997, 25, 8, 775-778. [doi:10.1016/S0305-1978(97)00068-9] [all data]

Osorio, C.; Duque, C.; Suarez, M.; Salamanca, L.E.; Uruena, F., Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp, J. Sep. Sci., 2002, 25, 3, 147-154. [doi:10.1002/1615-9314(20020201)25:3<147::AID-JSSC147>3.0.CO;2-G] [all data]

Osorio, C.; Alarcon, M.; Moreno, C.; Bonilla, A.; Barrios, J.; Garzon, C.; Duque, C., Characterization of Odor-Active Volatiles in Champa ( Campomanesia lineatifolia R. P.), J. Agric. Food Chem., 2006, 54, 2, 509-516. [doi:10.1021/jf052098c] [all data]

Mayorga, H.; Duque, C.; Knapp, H.; Winterhalter, P., Hydroxyester disaccharides from fruits of cape gooseberry (Physalis peruviana), Phytochemistry, 2002, 59, 4, 439-445. [doi:10.1016/S0031-9422(01)00467-8] [all data]

Duque, C.; Bonilla, A.; Bautista, E.; Zea, S., Exudation of low molecular wight compounds (thiobismethane, methyl isocyanide, amd methyl isothiocyanate) as a possible chemical defense mechanism in the marine sponge Ircinia felix, Biochem. Systematics Ecol., 2001, 29, 5, 459-467. [doi:10.1016/S0305-1978(00)00081-8] [all data]