166 related articles for article (PubMed ID: 11409991)
1. Aroma-active components of nonfat dry milk.
Karagül-Yüceer Y; Drake MA; Cadwallader KR
J Agric Food Chem; 2001 Jun; 49(6):2948-53. PubMed ID: 11409991
[TBL] [Abstract][Full Text] [Related]
2. Volatile flavor components of stored nonfat dry milk.
Karagül-Yüceer Y; Cadwallader KR; Drake M
J Agric Food Chem; 2002 Jan; 50(2):305-12. PubMed ID: 11782199
[TBL] [Abstract][Full Text] [Related]
3. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (
Schmidberger PC; Schieberle P
J Agric Food Chem; 2020 Apr; 68(15):4493-4506. PubMed ID: 32196328
[TBL] [Abstract][Full Text] [Related]
4. Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis.
Mall V; Schieberle P
J Agric Food Chem; 2016 Aug; 64(33):6433-42. PubMed ID: 27486834
[TBL] [Abstract][Full Text] [Related]
5. Aroma components of American country ham.
Song H; Cadwallader KR
J Food Sci; 2008 Jan; 73(1):C29-35. PubMed ID: 18211346
[TBL] [Abstract][Full Text] [Related]
6. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Söllner K; Schieberle P
J Agric Food Chem; 2009 May; 57(10):4319-27. PubMed ID: 19358532
[TBL] [Abstract][Full Text] [Related]
7. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
Grosshauser S; Schieberle P
J Agric Food Chem; 2013 Apr; 61(16):3804-13. PubMed ID: 23581517
[TBL] [Abstract][Full Text] [Related]
8. Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
Kaneko S; Kumazawa K; Nishimura O
J Agric Food Chem; 2011 Nov; 59(22):12204-9. PubMed ID: 21981068
[TBL] [Abstract][Full Text] [Related]
9. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
Sahin B; Schieberle P
J Agric Food Chem; 2019 Mar; 67(10):2973-2979. PubMed ID: 30803235
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (
Dach A; Schieberle P
J Agric Food Chem; 2021 Feb; 69(5):1578-1588. PubMed ID: 33497230
[TBL] [Abstract][Full Text] [Related]
11. Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach.
Fricke K; Schieberle P
J Agric Food Chem; 2020 Oct; 68(43):12086-12095. PubMed ID: 33063998
[TBL] [Abstract][Full Text] [Related]
12. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
Fickert B; Schieberle P
Nahrung; 1998 Dec; 42(6):371-5. PubMed ID: 9881363
[TBL] [Abstract][Full Text] [Related]
13. Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
Kirchhoff E; Schieberle P
J Agric Food Chem; 2001 Sep; 49(9):4304-11. PubMed ID: 11559129
[TBL] [Abstract][Full Text] [Related]
14. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.
Jo Y; Benoist DM; Barbano DM; Drake MA
J Dairy Sci; 2018 May; 101(5):3812-3828. PubMed ID: 29501345
[TBL] [Abstract][Full Text] [Related]
15. Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Lozano PR; Drake M; Benitez D; Cadwallader KR
J Agric Food Chem; 2007 Apr; 55(8):3018-26. PubMed ID: 17373812
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
Steinhaus P; Schieberle P
J Agric Food Chem; 2007 Jul; 55(15):6262-9. PubMed ID: 17602655
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Changes in the Concentrations of Key Aroma Compounds in Oat (
Dach A; Schieberle P
J Agric Food Chem; 2021 Feb; 69(5):1589-1597. PubMed ID: 33492951
[TBL] [Abstract][Full Text] [Related]
20. The aroma of goat milk: seasonal effects and changes through heat treatment.
Siefarth C; Buettner A
J Agric Food Chem; 2014 Dec; 62(49):11805-17. PubMed ID: 25405703
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
