691 related articles for article (PubMed ID: 21108074)
1. Volatile flavor compounds in yogurt: a review.
Cheng H
Crit Rev Food Sci Nutr; 2010 Nov; 50(10):938-50. PubMed ID: 21108074
[TBL] [Abstract][Full Text] [Related]
2. Simple and rapid analysis for quantitation of the most important volatile flavor compounds in yogurt by headspace gas chromatography-mass spectrometry.
Alonso L; Fraga MJ
J Chromatogr Sci; 2001 Jul; 39(7):297-300. PubMed ID: 11471993
[TBL] [Abstract][Full Text] [Related]
3. Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Rincon-Delgadillo MI; Lopez-Hernandez A; Wijaya I; Rankin SA
J Dairy Sci; 2012 Mar; 95(3):1128-39. PubMed ID: 22365196
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses.
Tian H; Yu B; Yu H; Chen C
J Dairy Sci; 2020 Sep; 103(9):7957-7967. PubMed ID: 32684481
[TBL] [Abstract][Full Text] [Related]
5. Flavor deterioration in yogurt.
Harasawa N; Tateba H; Ishizuka N; Wakayama T; Kishino K; Ono M
Adv Exp Med Biol; 1998; 434():285-96. PubMed ID: 9598208
[TBL] [Abstract][Full Text] [Related]
6. Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt.
Tian H; Shi Y; Zhang Y; Yu H; Mu H; Chen C
J Food Biochem; 2019 Oct; 43(10):e12837. PubMed ID: 31608476
[TBL] [Abstract][Full Text] [Related]
7. Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period.
Tsapou EA; Drosou F; Koussissi E; Dimopoulou M; Dourtoglou T; Dourtoglou V
J Food Sci; 2020 Jul; 85(7):2069-2079. PubMed ID: 32602125
[TBL] [Abstract][Full Text] [Related]
8. Flavor characteristics of seven grades of black tea produced in Turkey.
Alasalvar C; Topal B; Serpen A; Bahar B; Pelvan E; Gökmen V
J Agric Food Chem; 2012 Jun; 60(25):6323-32. PubMed ID: 22642545
[TBL] [Abstract][Full Text] [Related]
9. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
Dan T; Wang D; Wu S; Jin R; Ren W; Sun T
Molecules; 2017 Sep; 22(10):. PubMed ID: 28961194
[No Abstract] [Full Text] [Related]
10. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
Bowman T; Barringer S
J Food Sci; 2012 Jan; 77(1):C51-60. PubMed ID: 22122232
[TBL] [Abstract][Full Text] [Related]
11. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
Li L; Belloch C; Flores M
Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
[TBL] [Abstract][Full Text] [Related]
12. Influence of starter culture on flavor and headspace volatile profiles of fermented whey and whey produced from fermented milk.
Gallardo-Escamilla FJ; Kelly AL; Delahunty CM
J Dairy Sci; 2005 Nov; 88(11):3745-53. PubMed ID: 16230680
[TBL] [Abstract][Full Text] [Related]
13. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
Liaw IW; Evan Miracle R; Jervis SM; Listiyani MA; Drake MA
J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
[TBL] [Abstract][Full Text] [Related]
14. Characterization of volatile aroma compounds in different brewing barley cultivars.
Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
[TBL] [Abstract][Full Text] [Related]
15. [Formation of flavor of dry champignons (Agaricus bisporus)].
Misharina TA; Mukhutdinova SM; Zharikova GG; Terenina MB; Krikunova NI; Medvedeva IB
Prikl Biokhim Mikrobiol; 2010; 46(1):119-24. PubMed ID: 20198929
[TBL] [Abstract][Full Text] [Related]
16. Accurate determination of volatile-flavor components in bos grunniens milk by high-throughput dynamic headspace gas chromatographic-mass spectrometry.
Jia W; Zhang R; Shi L; Zhang F; Chang J; Chu X
J Chromatogr A; 2019 Oct; 1603():67-82. PubMed ID: 31272730
[TBL] [Abstract][Full Text] [Related]
17. Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of
Seo HS; Lee S; Singh D; Park MK; Kim YS; Shin HW; Cho SA; Lee CH
J Microbiol Biotechnol; 2018 Aug; 28(8):1260-1269. PubMed ID: 30301311
[TBL] [Abstract][Full Text] [Related]
18. Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.
Bai J; Baker SM; Goodrich-Schneider RM; Montazeri N; Sarnoski PJ
J Food Sci; 2019 Mar; 84(3):481-489. PubMed ID: 30775780
[TBL] [Abstract][Full Text] [Related]
19. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.
Song YR; Jeong DY; Baik SH
J Food Sci; 2015 Sep; 80(9):M2005-14. PubMed ID: 26302401
[TBL] [Abstract][Full Text] [Related]
20. Comparison of Aroma Character Impact Volatiles of Thummong Leaves ( Litsea petiolata Hook. f.), Mangdana Water Beetle ( Lethocerus indicus), and a Commercial Product as Flavoring Agents in Thai Traditional Cooking.
Mahattanatawee K; Luanphaisarnnont T; Rouseff R
J Agric Food Chem; 2018 Mar; 66(10):2480-2484. PubMed ID: 28682070
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]