155 related articles for article (PubMed ID: 12720398)
1. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
Dreher JG; Rouseff RL; Naim M
J Agric Food Chem; 2003 May; 51(10):3097-102. PubMed ID: 12720398
[TBL] [Abstract][Full Text] [Related]
2. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
Bezman Y; Rouseff RL; Naim M
J Agric Food Chem; 2001 Nov; 49(11):5425-32. PubMed ID: 11714338
[TBL] [Abstract][Full Text] [Related]
3. Aroma composition changes in early season grapefruit juice produced from thermal concentration.
Lin J; Rouseff RL; Barros S; Naim M
J Agric Food Chem; 2002 Feb; 50(4):813-9. PubMed ID: 11829649
[TBL] [Abstract][Full Text] [Related]
4. Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
Valim MF; Rouseff RL; Lin J
J Agric Food Chem; 2003 Feb; 51(4):1010-5. PubMed ID: 12568564
[TBL] [Abstract][Full Text] [Related]
5. Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Perez-Cacho PR; Mahattanatawee K; Smoot JM; Rouseff R
J Agric Food Chem; 2007 Jul; 55(14):5761-7. PubMed ID: 17579430
[TBL] [Abstract][Full Text] [Related]
6. Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.
Rouseff R; Bazemore R; Goodner K; Naim M
Adv Exp Med Biol; 2001; 488():101-12. PubMed ID: 11548149
[TBL] [Abstract][Full Text] [Related]
7. Processing and storage effects on orange juice aroma: a review.
Perez-Cacho PR; Rouseff R
J Agric Food Chem; 2008 Nov; 56(21):9785-96. PubMed ID: 18828595
[TBL] [Abstract][Full Text] [Related]
8. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Gürbüz O; Rouseff JM; Rouseff RL
J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525
[TBL] [Abstract][Full Text] [Related]
9. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
Ramírez-Rodrigues MM; Balaban MO; Marshall MR; Rouseff RL
J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737
[TBL] [Abstract][Full Text] [Related]
10. Historical review of citrus flavor research during the past 100 years.
Rouseff RL; Ruiz Perez-Cacho P; Jabalpurwala F
J Agric Food Chem; 2009 Sep; 57(18):8115-24. PubMed ID: 19719125
[TBL] [Abstract][Full Text] [Related]
11. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
Mahattanatawee K; Rouseff RL
Food Chem; 2014 Jul; 154():1-6. PubMed ID: 24518308
[TBL] [Abstract][Full Text] [Related]
12. [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
Qiao Y; Xie B; Zhang Y; Zhang Y; Pan S
Se Pu; 2008 Jul; 26(4):509-14. PubMed ID: 18959252
[TBL] [Abstract][Full Text] [Related]
13. Identification and aroma impact of norisoprenoids in orange juice.
Mahattanatawee K; Rouseff R; Valim MF; Naim M
J Agric Food Chem; 2005 Jan; 53(2):393-7. PubMed ID: 15656678
[TBL] [Abstract][Full Text] [Related]
14. Identification and origin of odorous sulfur compounds in cooked ham.
Thomas C; Mercier F; Tournayre P; Martin JL; Berdagué JL
Food Chem; 2014 Jul; 155():207-13. PubMed ID: 24594176
[TBL] [Abstract][Full Text] [Related]
15. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
Berlinet C; Guichard E; Fournier N; Ducruet V
J Food Sci; 2007 Oct; 72(8):S535-43. PubMed ID: 17995618
[TBL] [Abstract][Full Text] [Related]
16. Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS.
Gocmen D; Elston A; Williams T; Parish M; Rouseff RL
Lett Appl Microbiol; 2005; 40(3):172-7. PubMed ID: 15715640
[TBL] [Abstract][Full Text] [Related]
17. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars.
Du X; Song M; Baldwin E; Rouseff R
Food Chem; 2015 Mar; 171():306-14. PubMed ID: 25308674
[TBL] [Abstract][Full Text] [Related]
18. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
Selli S; Canbas A; Varlet V; Kelebek H; Prost C; Serot T
J Agric Food Chem; 2008 Jan; 56(1):227-34. PubMed ID: 18078317
[TBL] [Abstract][Full Text] [Related]
19. Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles.
Azhu Valappil Z; Fan X; Zhang HQ; Rouseff RL
J Agric Food Chem; 2009 Feb; 57(3):924-9. PubMed ID: 19154152
[TBL] [Abstract][Full Text] [Related]
20. Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
Ledauphin J; Guichard H; Saint-Clair JF; Picoche B; Barillier D
J Agric Food Chem; 2003 Jan; 51(2):433-42. PubMed ID: 12517107
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]