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All issues Fruits, 65 6 (2010) 387-399 Article references

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Cited article:

Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile

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Effect of Drying Methods on the Drying Kinetics and Volatile Components of Vanilla Beans

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Journal of Food Processing and Preservation 2025 (1) (2025)
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Sustainable vanilla pod dryer for small scale producers based on a participatory learning process

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Evaluating the Sensory Profiles of Taiwan and Madagascar Vanilla Beans: Impacts on Ice Cream Quality and Consumer Preferences

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https://doi.org/10.3390/agronomy14081838

From bean to market: exploring the chemical and production dynamics of high-quality Indonesian vanilla

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Frontiers in Sustainable Food Systems 8 (2024)
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An integrated strategic framework for priority setting in the Australian vanilla industry

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Frontiers in Sustainable Food Systems 7 (2023)
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Chemical characterization and sensory potential of Brazilian vanilla species

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Metabolite transformation and β- -glucosidase activity during the high hydrostatic pressure assisted curing of vanilla beans (Vanilla planifolia) to improve phenolic compounds formation

Génesis V. Buitimea-Cantúa, Jorge Welti-Chanes and Zamantha Escobedo-Avellaneda
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https://doi.org/10.1016/j.foodchem.2022.132497

The Influence of Harvest Maturity on the Aroma Quality of Vanilla

Atsushi Shigeto, Erinna Nindi Nurasti, Anton Sugiarto, Makoto Togawa and Kenji Kumazawa
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https://doi.org/10.3136/nskkk.64.502

Identification of volatile compounds in cured Mexican vanilla (Vanilla planifolia G. Jackson) beans using headspace solid-phase microextraction with gas chromatography-mass spectrometry

Sabik Hassan, Pérez-Silva Araceli, Bélanger Denis, et al.
Fruits 71 (6) 407 (2016)
https://doi.org/10.1051/fruits/2016032