These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
226 related articles for article (PubMed ID: 17243698)
1. Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes. Pozo-Bayón MA; Ruíz-Rodríguez A; Pernin K; Cayot N J Agric Food Chem; 2007 Feb; 55(4):1418-26. PubMed ID: 17243698 [TBL] [Abstract][Full Text] [Related]
2. Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release. Pozo-Bayon MA; Biais B; Rampon V; Cayot N; Le Bail P J Agric Food Chem; 2008 Aug; 56(15):6640-7. PubMed ID: 18620405 [TBL] [Abstract][Full Text] [Related]
3. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach. Marcq P; Schieberle P J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555 [TBL] [Abstract][Full Text] [Related]
4. 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]
12. Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. Jonsdottir R; Olafsdottir G; Martinsdottir E; Stefansson G J Agric Food Chem; 2004 Oct; 52(20):6250-6. PubMed ID: 15453695 [TBL] [Abstract][Full Text] [Related]
13. Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography-olfactometry in combination with aroma reconstitution and omission test. Liu RS; Li DC; Li HM; Tang YJ Appl Microbiol Biotechnol; 2012 Apr; 94(2):353-63. PubMed ID: 22246529 [TBL] [Abstract][Full Text] [Related]
14. Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt. Saint-Eve A; Juteau A; Atlan S; Martin N; Souchon I J Agric Food Chem; 2006 May; 54(11):3997-4004. PubMed ID: 16719526 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems. Bylaite E; Ilgunaite Z; Meyer AS; Adler-Nissen J J Agric Food Chem; 2004 Jun; 52(11):3542-9. PubMed ID: 15161228 [TBL] [Abstract][Full Text] [Related]
17. How ingredients influence furan and aroma generation in sponge cake. Cepeda-Vázquez M; Rega B; Descharles N; Camel V Food Chem; 2018 Apr; 245():1025-1033. PubMed ID: 29287318 [TBL] [Abstract][Full Text] [Related]
18. Identification of predominant odorants in thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle. Watcharananun W; Cadwallader KR; Huangrak K; Kim H; Lorjaroenphon Y J Agric Food Chem; 2009 Feb; 57(3):996-1005. PubMed ID: 19154105 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]