167 related articles for article (PubMed ID: 10725165)
1. Potent odorants of raw Arabica coffee. Their changes during roasting.
Czerny M; Grosch W
J Agric Food Chem; 2000 Mar; 48(3):868-72. PubMed ID: 10725165
[TBL] [Abstract][Full Text] [Related]
2. Changes in key odorants of raw coffee beans during storage under defined conditions.
Scheidig C; Czerny M; Schieberle P
J Agric Food Chem; 2007 Jul; 55(14):5768-75. PubMed ID: 17571898
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
Burdack-Freitag A; Schieberle P
J Agric Food Chem; 2012 May; 60(20):5057-64. PubMed ID: 22515832
[TBL] [Abstract][Full Text] [Related]
4. Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
Majcher MA; Klensporf-Pawlik D; Dziadas M; Jeleń HH
J Agric Food Chem; 2013 Mar; 61(11):2648-54. PubMed ID: 23414530
[TBL] [Abstract][Full Text] [Related]
5. Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.
Kumazawa K; Masuda H
J Agric Food Chem; 2003 May; 51(10):3079-82. PubMed ID: 12720395
[TBL] [Abstract][Full Text] [Related]
6. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
Poisson L; Schieberle P
J Agric Food Chem; 2008 Jul; 56(14):5813-9. PubMed ID: 18570373
[TBL] [Abstract][Full Text] [Related]
7. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
Variyar PS; Ahmad R; Bhat R; Niyas Z; Sharma A
J Agric Food Chem; 2003 Dec; 51(27):7945-50. PubMed ID: 14690378
[TBL] [Abstract][Full Text] [Related]
8. Investigation of the change in the flavor of a coffee drink during heat processing.
Kumazawa K; Masuda H
J Agric Food Chem; 2003 Apr; 51(9):2674-8. PubMed ID: 12696956
[TBL] [Abstract][Full Text] [Related]
9. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
Christlbauer M; Schieberle P
J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
[TBL] [Abstract][Full Text] [Related]
10. Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Burdack-Freitag A; Schieberle P
J Agric Food Chem; 2010 May; 58(10):6351-9. PubMed ID: 20426421
[TBL] [Abstract][Full Text] [Related]
11. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
Ortner E; Granvogl M; Schieberle P
J Agric Food Chem; 2016 Nov; 64(43):8179-8190. PubMed ID: 27690424
[TBL] [Abstract][Full Text] [Related]
12. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
Abdelwareth A; Zayed A; Farag MA
Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
[TBL] [Abstract][Full Text] [Related]
13. Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
Tairu AO; Hofmann T; Schieberle P
J Agric Food Chem; 2000 Jun; 48(6):2391-4. PubMed ID: 10888556
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
Baba R; Kumazawa K
J Agric Food Chem; 2014 Aug; 62(33):8308-13. PubMed ID: 25088347
[TBL] [Abstract][Full Text] [Related]
15. Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.
Akiyama M; Murakami K; Hirano Y; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
J Food Sci; 2008 Jun; 73(5):C335-46. PubMed ID: 18576978
[TBL] [Abstract][Full Text] [Related]
16. Identification of the odour-active cyclic diketone cis-2,6-dimethyl-1,4-cyclohexanedione in roasted Arabica coffee brew.
Miyazato H; Nakamura M; Hashimoto S; Hayashi S
Food Chem; 2013 Jun; 138(4):2346-55. PubMed ID: 23497895
[TBL] [Abstract][Full Text] [Related]
17. Change in the flavor of black tea drink during heat processing.
Kumazawa K; Masuda H
J Agric Food Chem; 2001 Jul; 49(7):3304-9. PubMed ID: 11453767
[TBL] [Abstract][Full Text] [Related]
18. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.
He Y; Zhang H; Wen N; Hu R; Wu G; Zeng Y; Li X; Miao X
J Sci Food Agric; 2018 Jan; 98(1):154-165. PubMed ID: 28547803
[TBL] [Abstract][Full Text] [Related]
19. Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Cho IH; Kim SY; Choi HK; Kim YS
J Agric Food Chem; 2006 Aug; 54(17):6332-5. PubMed ID: 16910727
[TBL] [Abstract][Full Text] [Related]
20. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
Chetschik I; Granvogl M; Schieberle P
J Agric Food Chem; 2008 Nov; 56(21):10237-43. PubMed ID: 18939847
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]