156 related articles for article (PubMed ID: 12720398)
21. [Aroma Leakage from Orange Juice Packed in Gable-Top Paper Containers for Chilled Distribution].
Aoki R; Tokuda A; Shigemura Y; Mineki M; Sato Y
Shokuhin Eiseigaku Zasshi; 2017; 58(5):229-233. PubMed ID: 29081459
[TBL] [Abstract][Full Text] [Related]
22. Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
Baek HH; Kim CJ; Ahn BH; Nam HS; Cadwallader KR
J Agric Food Chem; 2001 Feb; 49(2):790-3. PubMed ID: 11262030
[TBL] [Abstract][Full Text] [Related]
23. Selectable one-dimensional or two-dimensional gas chromatography-mass spectrometry with simultaneous olfactometry or element-specific detection.
Sasamoto K; Ochiai N
J Chromatogr A; 2010 Apr; 1217(17):2903-10. PubMed ID: 20299024
[TBL] [Abstract][Full Text] [Related]
24. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.
Jordán MJ; Goodner KL; Shaw PE
J Agric Food Chem; 2002 Mar; 50(6):1523-8. PubMed ID: 11879031
[TBL] [Abstract][Full Text] [Related]
25. Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
Dharmawan J; Kasapis S; Sriramula P; Lear MJ; Curran P
J Agric Food Chem; 2009 Jan; 57(1):239-44. PubMed ID: 19061307
[TBL] [Abstract][Full Text] [Related]
26. Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
Mahattanatawee K; Perez-Cacho PR; Davenport T; Rouseff R
J Agric Food Chem; 2007 Mar; 55(5):1939-44. PubMed ID: 17266328
[TBL] [Abstract][Full Text] [Related]
27. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
Buettner A; Schieberle P
J Agric Food Chem; 1999 Dec; 47(12):5189-93. PubMed ID: 10606593
[TBL] [Abstract][Full Text] [Related]
28. Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce.
Meng Q; Kitagawa R; Imamura M; Katayama H; Obata A; Sugawara E
Biosci Biotechnol Biochem; 2017 Jan; 81(1):168-172. PubMed ID: 27691841
[TBL] [Abstract][Full Text] [Related]
29. 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]
30. Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling.
Varming C; Petersen MA; Poll L
J Agric Food Chem; 2004 Mar; 52(6):1647-52. PubMed ID: 15030225
[TBL] [Abstract][Full Text] [Related]
31. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET).
Berlinet C; Ducruet V; Brillouet JM; Reynes M; Brat P
Food Addit Contam; 2005 Feb; 22(2):185-95. PubMed ID: 15824008
[TBL] [Abstract][Full Text] [Related]
32. Identification of characteristic aroma-active compounds from water dropwort (Oenanthe javanica DC.).
Seo WH; Baek HH
J Agric Food Chem; 2005 Aug; 53(17):6766-70. PubMed ID: 16104797
[TBL] [Abstract][Full Text] [Related]
33. Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage.
Kjeldsen F; Christensen LP; Edelenbos M
J Agric Food Chem; 2003 Aug; 51(18):5400-7. PubMed ID: 12926889
[TBL] [Abstract][Full Text] [Related]
34. Key aroma compounds in roasted in-shell peanuts.
Kaneko S; Sakai R; Kumazawa K; Usuki M; Nishimura O
Biosci Biotechnol Biochem; 2013; 77(7):1467-73. PubMed ID: 23832337
[TBL] [Abstract][Full Text] [Related]
35. Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception.
Lopez J; Kerley T; Jenkinson L; Luckett CR; Munafo JP
J Agric Food Chem; 2019 Oct; 67(41):11444-11453. PubMed ID: 31592644
[TBL] [Abstract][Full Text] [Related]
36. Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
Buettner A; Schieberle P
J Agric Food Chem; 2001 Mar; 49(3):1358-63. PubMed ID: 11312864
[TBL] [Abstract][Full Text] [Related]
37. Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
Selli S; Rannou C; Prost C; Robin J; Serot T
J Agric Food Chem; 2006 Dec; 54(25):9496-502. PubMed ID: 17147438
[TBL] [Abstract][Full Text] [Related]
38. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes.
Yu Y; Bai J; Chen C; Plotto A; Baldwin EA; Gmitter FG
J Sci Food Agric; 2018 Feb; 98(3):1124-1131. PubMed ID: 28731231
[TBL] [Abstract][Full Text] [Related]
39. Effect of added thiamine on the key odorant compounds and aroma of cooked ham.
Thomas C; Mercier F; Tournayre P; Martin JL; Berdagué JL
Food Chem; 2015 Apr; 173():790-5. PubMed ID: 25466091
[TBL] [Abstract][Full Text] [Related]
40. Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.
Varming C; Andersen ML; Poll L
J Agric Food Chem; 2004 Dec; 52(25):7628-36. PubMed ID: 15675814
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
