182 related articles for article (PubMed ID: 18547050)
1. Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.
Maraval I; Mestres C; Pernin K; Ribeyre F; Boulanger R; Guichard E; Gunata Z
J Agric Food Chem; 2008 Jul; 56(13):5291-8. PubMed ID: 18547050
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Comparison of odor-active compounds from six distinctly different rice flavor types.
Yang DS; Shewfelt RL; Lee KS; Kays SJ
J Agric Food Chem; 2008 Apr; 56(8):2780-7. PubMed ID: 18363355
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Screening for gamma-nonalactone in the headspace of freshly cooked non-scented rice using SPME/GC-O and SPME/GC-MS.
Zeng Z; Zhang H; Zhang T; Tamogami S; Chen JY
Molecules; 2009 Aug; 14(8):2927-34. PubMed ID: 19701135
[TBL] [Abstract][Full Text] [Related]
6. Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds.
Yang DS; Lee KS; Kays SJ
J Sci Food Agric; 2010 Dec; 90(15):2595-601. PubMed ID: 20718024
[TBL] [Abstract][Full Text] [Related]
7. Identification of the volatile component(s) causing the characteristic foxy odor in various cultivars of Fritillaria imperialis L. (Liliaceae).
Helsper JP; Bücking M; Muresan S; Blaas J; Wietsma WA
J Agric Food Chem; 2006 Jul; 54(14):5087-91. PubMed ID: 16819920
[TBL] [Abstract][Full Text] [Related]
8. Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars.
Hinge V; Patil H; Nadaf A
Appl Biochem Biotechnol; 2016 Feb; 178(4):619-39. PubMed ID: 26481230
[TBL] [Abstract][Full Text] [Related]
9. Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
Cho S; Nuijten E; Shewfelt RL; Kays SJ
J Sci Food Agric; 2014 Mar; 94(4):727-35. PubMed ID: 23907855
[TBL] [Abstract][Full Text] [Related]
10. Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS.
Dias LG; Hacke A; Bergara SF; Villela OV; Mariutti LRB; Bragagnolo N
Food Res Int; 2021 Apr; 142():110206. PubMed ID: 33773681
[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. Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India.
Mathure SV; Jawali N; Thengane RJ; Nadaf AB
Food Chem; 2014 Jan; 142():383-91. PubMed ID: 24001856
[TBL] [Abstract][Full Text] [Related]
13. Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
Lee SJ; Noble AC
J Agric Food Chem; 2003 Dec; 51(27):8036-44. PubMed ID: 14690393
[TBL] [Abstract][Full Text] [Related]
14. Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor.
Laguerre M; Mestres C; Davrieux F; Ringuet J; Boulanger R
J Agric Food Chem; 2007 Feb; 55(4):1077-83. PubMed ID: 17256955
[TBL] [Abstract][Full Text] [Related]
15. Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
Boscaini E; van Ruth S; Biasioli F; Gasperi F; Märk TD
J Agric Food Chem; 2003 Mar; 51(7):1782-90. PubMed ID: 12643630
[TBL] [Abstract][Full Text] [Related]
16. Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars.
Hinge VR; Patil HB; Nadaf AB
Rice (N Y); 2016 Dec; 9(1):38. PubMed ID: 27495313
[TBL] [Abstract][Full Text] [Related]
17. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors.
Du H; Fan W; Xu Y
J Agric Food Chem; 2011 Aug; 59(15):8331-7. PubMed ID: 21662241
[TBL] [Abstract][Full Text] [Related]
18. Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography-Olfactometry and Odor Activity Value.
Zhu J; Xiao Z
J Agric Food Chem; 2018 Jul; 66(29):7722-7734. PubMed ID: 29790345
[TBL] [Abstract][Full Text] [Related]
19. Characterization of odorant compounds of mussels (Mytilus edulis) according to their origin using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Le Guen S; Prost C; Demaimay M
J Chromatogr A; 2000 Oct; 896(1-2):361-71. PubMed ID: 11093671
[TBL] [Abstract][Full Text] [Related]
20. Relating sensory descriptors to volatile components in flavor of specialty rice types.
Limpawattana M; Yang DS; Kays SJ; Shewfelt RL
J Food Sci; 2008 Nov; 73(9):S456-61. PubMed ID: 19021821
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]