196 related articles for article (PubMed ID: 18266318)
1. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
de Pinho PG; Ribeiro B; Gonçalves RF; Baptista P; Valentão P; Seabra RM; Andrade PB
J Agric Food Chem; 2008 Mar; 56(5):1704-12. PubMed ID: 18266318
[TBL] [Abstract][Full Text] [Related]
2. Comparative study on free amino acid composition of wild edible mushroom species.
Ribeiro B; Andrade PB; Silva BM; Baptista P; Seabra RM; Valentão P
J Agric Food Chem; 2008 Nov; 56(22):10973-9. PubMed ID: 18942845
[TBL] [Abstract][Full Text] [Related]
3. Contents of carboxylic acids and two phenolics and antioxidant activity of dried portuguese wild edible mushrooms.
Ribeiro B; Rangel J; Valentão P; Baptista P; Seabra RM; Andrade PB
J Agric Food Chem; 2006 Nov; 54(22):8530-7. PubMed ID: 17061830
[TBL] [Abstract][Full Text] [Related]
4. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID.
Aisala H; Sola J; Hopia A; Linderborg KM; Sandell M
Food Chem; 2019 Jun; 283():566-578. PubMed ID: 30722913
[TBL] [Abstract][Full Text] [Related]
5. Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
Cho IH; Lee SM; Kim SY; Choi HK; Kim KO; Kim YS
J Agric Food Chem; 2007 Mar; 55(6):2323-8. PubMed ID: 17323969
[TBL] [Abstract][Full Text] [Related]
6. Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis.
Jung MY; Lee DE; Cheng HY; Chung IM; Kim SH; Han JG; Kong WS
J Food Sci; 2019 Mar; 84(3):421-429. PubMed ID: 30775790
[TBL] [Abstract][Full Text] [Related]
7. Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
Cho IH; Kim SY; Choi HK; Kim YS
J Agric Food Chem; 2006 Aug; 54(17):6332-5. PubMed ID: 16910727
[TBL] [Abstract][Full Text] [Related]
8. Analytical strategies based on multiple headspace extraction for the quantitative analysis of aroma components in mushrooms.
San Román I; Alonso ML; Bartolomé L; Alonso RM; Fañanás R
Talanta; 2014 Jun; 123():207-17. PubMed ID: 24725884
[TBL] [Abstract][Full Text] [Related]
9. Non-targeted and targeted analysis of wild toxic and edible mushrooms using gas chromatography-ion trap mass spectrometry.
Carvalho LM; Carvalho F; de Lourdes Bastos M; Baptista P; Moreira N; Monforte AR; da Silva Ferreira AC; de Pinho PG
Talanta; 2014 Jan; 118():292-303. PubMed ID: 24274300
[TBL] [Abstract][Full Text] [Related]
10. Multivariate relationships among sensory attributes and volatile components in commercial dry porcini mushrooms (Boletus edulis).
Zhang H; Huang D; Pu D; Zhang Y; Chen H; Sun B; Ren F
Food Res Int; 2020 Jul; 133():109112. PubMed ID: 32466923
[TBL] [Abstract][Full Text] [Related]
11. Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC-MS after treated with electron-beam generated X-ray irradiation.
Zhong Y; Cui Y; Yu J; Yan S; Bai J; Xu H; Li M
Food Chem; 2024 Oct; 454():139771. PubMed ID: 38797093
[TBL] [Abstract][Full Text] [Related]
12. Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method.
Politowicz J; Lech K; Sánchez-Rodríguez L; Szumny A; Carbonell-Barrachina ÁA
J Sci Food Agric; 2017 Dec; 97(15):5223-5232. PubMed ID: 28466491
[TBL] [Abstract][Full Text] [Related]
13. Sensory properties of Nordic edible mushrooms.
Aisala H; Laaksonen O; Manninen H; Raittola A; Hopia A; Sandell M
Food Res Int; 2018 Jul; 109():526-536. PubMed ID: 29803480
[TBL] [Abstract][Full Text] [Related]
14. Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
Cho IH; Choi HK; Kim YS
J Agric Food Chem; 2006 Jun; 54(13):4820-5. PubMed ID: 16787034
[TBL] [Abstract][Full Text] [Related]
15. Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Mo X; Xu Y; Fan W
J Agric Food Chem; 2010 Feb; 58(4):2462-9. PubMed ID: 20088505
[TBL] [Abstract][Full Text] [Related]
16. An unattended HS-SPME-GC-MS/MS combined with a novel sample preparation strategy for the reliable quantitation of C8 volatiles in mushrooms: A sample preparation strategy to fully control the volatile emission.
Jung MY; Lee DE; Baek SH; Lim SM; Chung IM; Han JG; Kim SH
Food Chem; 2021 Jun; 347():128998. PubMed ID: 33453580
[TBL] [Abstract][Full Text] [Related]
17. Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextraction.
Akiyama M; Murakami K; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
J Food Sci; 2007 Sep; 72(7):C388-96. PubMed ID: 17995637
[TBL] [Abstract][Full Text] [Related]
18. A GC-MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity.
Zhang ZM; Wu WW; Li GK
J Chromatogr Sci; 2008 Sep; 46(8):690-6. PubMed ID: 18796224
[TBL] [Abstract][Full Text] [Related]
19. Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
Culleré L; Ferreira V; Venturini ME; Marco P; Blanco D
Food Chem; 2013 Nov; 141(1):105-10. PubMed ID: 23768334
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]