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.
180 related articles for article (PubMed ID: 20218721)
21. Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites. Christoph N; Gessner M; Simat TJ; Hoenicke K Adv Exp Med Biol; 1999; 467():659-69. PubMed ID: 10721116 [TBL] [Abstract][Full Text] [Related]
22. Identification and sensory evaluation of volatile compounds in oxidized porcine liver. Im S; Hayakawa F; Kurata T J Agric Food Chem; 2004 Jan; 52(2):300-5. PubMed ID: 14733512 [TBL] [Abstract][Full Text] [Related]
23. Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel. Giri A; Osako K; Okamoto A; Okazaki E; Ohshima T J Sci Food Agric; 2011 Mar; 91(5):850-9. PubMed ID: 21384352 [TBL] [Abstract][Full Text] [Related]
24. Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts. Carrascon V; Fernandez-Zurbano P; Bueno M; Ferreira V J Agric Food Chem; 2015 Dec; 63(51):10938-47. PubMed ID: 26646423 [TBL] [Abstract][Full Text] [Related]
25. Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis. Li X; Yu J; Guo Q; Su M; Liu T; Yang M; Zhao Y Environ Pollut; 2016 Nov; 218():252-258. PubMed ID: 27418202 [TBL] [Abstract][Full Text] [Related]
26. Effect of screwcap and cork closures on SO2 levels and aromas in a Sauvignon Blanc wine. Brajkovich M; Tibbits N; Peron G; Lund CM; Dykes SI; Kilmartin PA; Nicolau L J Agric Food Chem; 2005 Dec; 53(26):10006-11. PubMed ID: 16366687 [TBL] [Abstract][Full Text] [Related]
27. Effect of Pulsed Electric Field-Assisted Process in Combination with Porcine Lipase on Defatting of Seabass Skin. Chotphruethipong L; Aluko RE; Benjakul S J Food Sci; 2019 Jul; 84(7):1799-1805. PubMed ID: 31218694 [TBL] [Abstract][Full Text] [Related]
28. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models. Aznar M; López R; Cacho J; Ferreira V J Agric Food Chem; 2003 Apr; 51(9):2700-7. PubMed ID: 12696960 [TBL] [Abstract][Full Text] [Related]
30. White wine taste and mouthfeel as affected by juice extraction and processing. Gawel R; Day M; Van Sluyter SC; Holt H; Waters EJ; Smith PA J Agric Food Chem; 2014 Oct; 62(41):10008-14. PubMed ID: 25248855 [TBL] [Abstract][Full Text] [Related]
31. Identification of Hydrogen Disulfanes and Hydrogen Trisulfanes in H Starkenmann C; Chappuis CJ; Niclass Y; Deneulin P J Agric Food Chem; 2016 Nov; 64(47):9033-9040. PubMed ID: 27933866 [TBL] [Abstract][Full Text] [Related]
32. Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound. Tat L; Comuzzo P; Battistutta F; Zironi R J Agric Food Chem; 2007 Jun; 55(13):5205-12. PubMed ID: 17530858 [TBL] [Abstract][Full Text] [Related]
33. [Gas chromatographic study of odor and flavor components of dry wine]. Edelényi M; Tóth A; Szabó MT Nahrung; 1976; 20(4):347-52. PubMed ID: 950986 [TBL] [Abstract][Full Text] [Related]
34. Determination of free and total sulfur dioxide in wine samples by vapour-generation inductively coupled plasma-optical-emission spectrometry. Cmelík J; Machát J; Niedobová E; Otruba V; Kanický V Anal Bioanal Chem; 2005 Oct; 383(3):483-8. PubMed ID: 16052345 [TBL] [Abstract][Full Text] [Related]
35. Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine. Barril C; Clark AC; Scollary GR Anal Chim Acta; 2012 Jun; 732():186-93. PubMed ID: 22688051 [TBL] [Abstract][Full Text] [Related]
36. Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS). Buettner A J Agric Food Chem; 2004 Apr; 52(8):2339-46. PubMed ID: 15080643 [TBL] [Abstract][Full Text] [Related]
37. Evaluation of the active odorants in Amontillado sherry wines during the aging process. Moyano L; Zea L; Moreno JA; Medina M J Agric Food Chem; 2010 Jun; 58(11):6900-4. PubMed ID: 20465212 [TBL] [Abstract][Full Text] [Related]
38. Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines. Tominaga T; Guimbertau G; Dubourdieu D J Agric Food Chem; 2003 Feb; 51(5):1373-6. PubMed ID: 12590483 [TBL] [Abstract][Full Text] [Related]
39. Determination of sulfur dioxide in wines and beverages by flow injection analysis with reductive amperometric detection and electrolytic cleanup. Cardwell TJ; Cattrall RW; Chen GN; Scollary GR; Hamilton IA J AOAC Int; 1993; 76(6):1389-93. PubMed ID: 8286980 [TBL] [Abstract][Full Text] [Related]
40. Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles. Lan H; Li S; Yang J; Li J; Yuan C; Guo A Food Chem; 2021 May; 345():128854. PubMed ID: 33601661 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]