483 related articles for article (PubMed ID: 21186818)
1. Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis.
Cayhan GG; Selli S
J Agric Food Chem; 2011 Jan; 59(2):654-9. PubMed ID: 21186818
[TBL] [Abstract][Full Text] [Related]
2. Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis.
Salum P; Guclu G; Selli S
J Agric Food Chem; 2017 Sep; 65(38):8402-8408. PubMed ID: 28862440
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).
Kesen S; Kelebek H; Selli S
J Agric Food Chem; 2014 Jan; 62(2):391-401. PubMed ID: 24387707
[TBL] [Abstract][Full Text] [Related]
4. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
Wagner J; Granvogl M; Schieberle P
J Agric Food Chem; 2016 Nov; 64(44):8388-8396. PubMed ID: 27728970
[TBL] [Abstract][Full Text] [Related]
5. GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.).
Amanpour A; Sonmezdag AS; Kelebek H; Selli S
Food Chem; 2015 Sep; 182():251-6. PubMed ID: 25842335
[TBL] [Abstract][Full Text] [Related]
6. Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis.
Selli S; Kelebek H; Ayseli MT; Tokbas H
Food Chem; 2014 Dec; 165():540-6. PubMed ID: 25038709
[TBL] [Abstract][Full Text] [Related]
7. Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis.
Mall V; Schieberle P
J Agric Food Chem; 2016 Aug; 64(33):6433-42. PubMed ID: 27486834
[TBL] [Abstract][Full Text] [Related]
8. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
[TBL] [Abstract][Full Text] [Related]
9. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
Selli S; Kelebek H; Kesen S; Sonmezdag AS
J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215
[TBL] [Abstract][Full Text] [Related]
10. Characterization of aroma active volatile components in roasted mullet roe.
Liu HJ; Fang M
Food Chem; 2022 Aug; 385():132736. PubMed ID: 35318173
[TBL] [Abstract][Full Text] [Related]
11. Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
Takakura Y; Sakamoto T; Hirai S; Masuzawa T; Wakabayashi H; Nishimura T
Meat Sci; 2014 May; 97(1):27-31. PubMed ID: 24486684
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
Christlbauer M; Schieberle P
J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
[TBL] [Abstract][Full Text] [Related]
13. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
Zhang Y; Liu Y; Yang W; Huang J; Liu Y; Huang M; Sun B; Li C
J Agric Food Chem; 2018 Jun; 66(24):6132-6141. PubMed ID: 29790747
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
[TBL] [Abstract][Full Text] [Related]
15. Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry.
Sonmezdag AS; Kelebek H; Selli S
Nat Prod Res; 2018 Apr; 32(7):777-781. PubMed ID: 28764557
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
[TBL] [Abstract][Full Text] [Related]
17. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Ma Y; Tang K; Xu Y; Li JM
J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
[TBL] [Abstract][Full Text] [Related]
18. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation.
Niu Y; Chen X; Xiao Z; Ma N; Zhu J
Nat Prod Res; 2017 Apr; 31(8):938-944. PubMed ID: 27834102
[TBL] [Abstract][Full Text] [Related]
19. Key aroma-active compounds in brown sugar and their influence on sweetness.
Liu J; Wan P; Xie C; Chen DW
Food Chem; 2021 May; 345():128826. PubMed ID: 33601657
[TBL] [Abstract][Full Text] [Related]
20. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.
Feng Y; Cai Y; Fu X; Zheng L; Xiao Z; Zhao M
Food Chem; 2018 Nov; 265():274-280. PubMed ID: 29884383
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
