205 related articles for article (PubMed ID: 18681444)
1. Group-type and fingerprint analysis of roasted food matrices (coffee and hazelnut samples) by comprehensive two-dimensional gas chromatography.
Cordero C; Bicchi C; Rubiolo P
J Agric Food Chem; 2008 Sep; 56(17):7655-66. PubMed ID: 18681444
[TBL] [Abstract][Full Text] [Related]
2. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
Alasalvar C; Shahidi F; Cadwallader KR
J Agric Food Chem; 2003 Aug; 51(17):5067-72. PubMed ID: 12903971
[TBL] [Abstract][Full Text] [Related]
3. Studies of selenium-containing volatiles in roasted coffee.
Meija J; Bryson JM; Vonderheide AP; Montes-Bayón M; Caruso JA
J Agric Food Chem; 2003 Aug; 51(17):5116-22. PubMed ID: 12903978
[TBL] [Abstract][Full Text] [Related]
4. Targeted and non-targeted approaches for complex natural sample profiling by GCxGC-qMS.
Cordero C; Liberto E; Bicchi C; Rubiolo P; Reichenbach SE; Tian X; Tao Q
J Chromatogr Sci; 2010 Apr; 48(4):251-61. PubMed ID: 20412646
[TBL] [Abstract][Full Text] [Related]
5. Enhanced resolution comprehensive two-dimensional gas chromatography applied to the analysis of roasted coffee volatiles.
Tranchida PQ; Purcaro G; Conte L; Dugo P; Dugo G; Mondello L
J Chromatogr A; 2009 Oct; 1216(43):7301-6. PubMed ID: 19596333
[TBL] [Abstract][Full Text] [Related]
6. Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins.
Cordero C; Liberto E; Bicchi C; Rubiolo P; Schieberle P; Reichenbach SE; Tao Q
J Chromatogr A; 2010 Sep; 1217(37):5848-58. PubMed ID: 20691449
[TBL] [Abstract][Full Text] [Related]
7. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions.
Park MH; Jeong MK; Yeo J; Son HJ; Lim CL; Hong EJ; Noh BS; Lee J
J Food Sci; 2011; 76(1):C80-8. PubMed ID: 21535659
[TBL] [Abstract][Full Text] [Related]
8. Furan levels in coffee as influenced by species, roast degree, and brewing procedures.
Arisseto AP; Vicente E; Ueno MS; Tfouni SA; Toledo MC
J Agric Food Chem; 2011 Apr; 59(7):3118-24. PubMed ID: 21388135
[TBL] [Abstract][Full Text] [Related]
9. Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips.
Lojzova L; Riddellova K; Hajslova J; Zrostlikova J; Schurek J; Cajka T
Anal Chim Acta; 2009 May; 641(1-2):101-9. PubMed ID: 19393373
[TBL] [Abstract][Full Text] [Related]
10. Analysis of strawberry volatiles using comprehensive two-dimensional gas chromatography with headspace solid-phase microextraction.
Williams A; Ryan D; Olarte Guasca A; Marriott P; Pang E
J Chromatogr B Analyt Technol Biomed Life Sci; 2005 Mar; 817(1):97-107. PubMed ID: 15680793
[TBL] [Abstract][Full Text] [Related]
11. Quantitative fingerprinting by headspace--two-dimensional comprehensive gas chromatography-mass spectrometry of solid matrices: some challenging aspects of the exhaustive assessment of food volatiles.
Nicolotti L; Cordero C; Cagliero C; Liberto E; Sgorbini B; Rubiolo P; Bicchi C
Anal Chim Acta; 2013 Oct; 798():115-25. PubMed ID: 24070492
[TBL] [Abstract][Full Text] [Related]
12. Profiling analysis of volatile compounds from fruits using comprehensive two-dimensional gas chromatography and image processing techniques.
Schmarr HG; Bernhardt J
J Chromatogr A; 2010 Jan; 1217(4):565-74. PubMed ID: 20015502
[TBL] [Abstract][Full Text] [Related]
13. Comprehensive two-dimensional gas chromatography in the analysis of volatile samples of natural origin: a multidisciplinary approach to evaluate the influence of second dimension column coated with mixed stationary phases on system orthogonality.
Cordero C; Rubiolo P; Sgorbini B; Galli M; Bicchi C
J Chromatogr A; 2006 Nov; 1132(1-2):268-79. PubMed ID: 16919643
[TBL] [Abstract][Full Text] [Related]
14. Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure.
López-Galilea I; Fournier N; Cid C; Guichard E
J Agric Food Chem; 2006 Nov; 54(22):8560-6. PubMed ID: 17061834
[TBL] [Abstract][Full Text] [Related]
15. Static headspace analysis using polyurethane phases--application to roasted coffee volatiles characterization.
Rodrigues C; Portugal FC; Nogueira JM
Talanta; 2012 Jan; 89():521-5. PubMed ID: 22284526
[TBL] [Abstract][Full Text] [Related]
16. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.
Akiyama M; Murakami K; Ohtani N; Iwatsuki K; Sotoyama K; Wada A; Tokuno K; Iwabuchi H; Tanaka K
J Agric Food Chem; 2003 Mar; 51(7):1961-9. PubMed ID: 12643659
[TBL] [Abstract][Full Text] [Related]
17. Effects of roasting on hazelnut lipids.
Amaral JS; Casal S; Seabra RM; Oliveira BP
J Agric Food Chem; 2006 Feb; 54(4):1315-21. PubMed ID: 16478254
[TBL] [Abstract][Full Text] [Related]
18. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
Rosso MC; Liberto E; Spigolon N; Fontana M; Somenzi M; Bicchi C; Cordero C
Anal Bioanal Chem; 2018 Jun; 410(15):3491-3506. PubMed ID: 29313080
[TBL] [Abstract][Full Text] [Related]
19. Feasibility study on chemometric discrimination of roasted Arabica coffees by solvent extraction and Fourier transform infrared spectroscopy.
Wang N; Fu Y; Lim LT
J Agric Food Chem; 2011 Apr; 59(7):3220-6. PubMed ID: 21381653
[TBL] [Abstract][Full Text] [Related]
20. In vitro and ex vivo antihydroxyl radical activity of green and roasted coffee.
Daglia M; Racchi M; Papetti A; Lanni C; Govoni S; Gazzani G
J Agric Food Chem; 2004 Mar; 52(6):1700-4. PubMed ID: 15030233
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]