201 related articles for article (PubMed ID: 15291493)
1. Optimization of extraction of apple aroma by dynamic headspace and influence of saliva on extraction of volatiles.
Mehinagic E; Prost C; Demaimay M
J Agric Food Chem; 2004 Aug; 52(16):5175-82. PubMed ID: 15291493
[TBL] [Abstract][Full Text] [Related]
2. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage.
Mehinagic E; Royer G; Symoneaux R; Jourjon F; Prost C
J Agric Food Chem; 2006 Apr; 54(7):2678-87. PubMed ID: 16569061
[TBL] [Abstract][Full Text] [Related]
3. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Xu Y; Fan W; Qian MC
J Agric Food Chem; 2007 Apr; 55(8):3051-7. PubMed ID: 17355142
[TBL] [Abstract][Full Text] [Related]
4. Heritability and genetic and phenotypic correlations of apple (Malus x domestica) fruit volatiles in a genetically diverse breeding population.
Rowan DD; Hunt MB; Alspach PA; Whitworth CJ; Oraguzie NC
J Agric Food Chem; 2009 Sep; 57(17):7944-52. PubMed ID: 19691324
[TBL] [Abstract][Full Text] [Related]
5. Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
Ferreira L; Perestrelo R; Caldeira M; Câmara JS
J Sep Sci; 2009 Jun; 32(11):1875-88. PubMed ID: 19425016
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Flavor profiling of apple ciders from the UK and Scandinavian region.
Qin Z; Petersen MA; Bredie WLP
Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
[TBL] [Abstract][Full Text] [Related]
8. Characterization of Fuji apples from different harvest dates and storage conditions from measurements of volatiles by gas chromatography and electronic nose.
Echeverría G; Correa E; Ruiz-Altisent M; Graell J; Puy J; López L
J Agric Food Chem; 2004 May; 52(10):3069-76. PubMed ID: 15137855
[TBL] [Abstract][Full Text] [Related]
9. Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis.
Chitarrini G; Dordevic N; Guerra W; Robatscher P; Lozano L
Molecules; 2020 Jun; 25(13):. PubMed ID: 32630090
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).
Hallier A; Prost C; Serot T
J Agric Food Chem; 2005 Sep; 53(18):7204-11. PubMed ID: 16131131
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Aroma profile and volatiles odor activity along gold cultivar pineapple flesh.
Montero-Calderón M; Rojas-Graü MA; Martín-Belloso O
J Food Sci; 2010; 75(9):S506-12. PubMed ID: 21535624
[TBL] [Abstract][Full Text] [Related]
14. Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins.
Genovese A; Caporaso N; De Luca L; Paduano A; Sacchi R
J Agric Food Chem; 2015 Apr; 63(15):3838-50. PubMed ID: 25832115
[TBL] [Abstract][Full Text] [Related]
15. Effect of apple particle state on the release of volatile compounds in a new artificial mouth device.
Arvisenet G; Billy L; Poinot P; Vigneau E; Bertrand D; Prost C
J Agric Food Chem; 2008 May; 56(9):3245-53. PubMed ID: 18407649
[TBL] [Abstract][Full Text] [Related]
16. Impact of polyphenols on the headspace concentration of aroma compounds in apple cider.
Guo J; Yue T; Yuan Y
J Sci Food Agric; 2019 Mar; 99(4):1635-1642. PubMed ID: 30191567
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
Chen X; Feng T; Zhang Y; He T; Feng J; Zhang C
J Genet Genomics; 2007 Feb; 34(2):171-9. PubMed ID: 17469789
[TBL] [Abstract][Full Text] [Related]
19. Characterization of volatile aroma compounds in cooked black rice.
Yang DS; Lee KS; Jeong OY; Kim KJ; Kays SJ
J Agric Food Chem; 2008 Jan; 56(1):235-40. PubMed ID: 18081248
[TBL] [Abstract][Full Text] [Related]
20. In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
Friel EN; Wang M; Taylor AJ; Macrae EA
J Agric Food Chem; 2007 Aug; 55(16):6664-73. PubMed ID: 17616207
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]