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.
422 related articles for article (PubMed ID: 21535640)
1. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing. Zhang S; Yang R; Zhao W; Hua X; Zhang W; Zhang Z J Food Sci; 2011; 76(1):C127-32. PubMed ID: 21535640 [TBL] [Abstract][Full Text] [Related]
2. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses. Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F J Dairy Sci; 2015 Apr; 98(4):2183-96. PubMed ID: 25682146 [TBL] [Abstract][Full Text] [Related]
3. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography. Vazquez-Landaverde PA; Velazquez G; Torres JA; Qian MC J Dairy Sci; 2005 Nov; 88(11):3764-72. PubMed ID: 16230682 [TBL] [Abstract][Full Text] [Related]
4. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried. Ramírez-Rodrigues MM; Balaban MO; Marshall MR; Rouseff RL J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737 [TBL] [Abstract][Full Text] [Related]
5. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk. Lv YC; Song HL; Li X; Wu L; Guo ST J Food Sci; 2011; 76(1):S20-5. PubMed ID: 21535711 [TBL] [Abstract][Full Text] [Related]
6. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach. Pugliese C; Sirtori F; Calamai L; Franci O J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans). Vazquez-Cruz MA; Jimenez-Garcia SN; Torres-Pacheco I; Guzman-Maldonado SH; Guevara-Gonzalez RG; Miranda-Lopez R J Food Sci; 2012 Apr; 77(4):C366-73. PubMed ID: 22429085 [TBL] [Abstract][Full Text] [Related]
9. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments. Plaza ML; Marshall MR; Rouseff RL J Food Sci; 2015 Feb; 80(2):C218-27. PubMed ID: 25588413 [TBL] [Abstract][Full Text] [Related]
10. Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis. Manousi N; Zachariadis GA Molecules; 2019 Aug; 24(17):. PubMed ID: 31454898 [TBL] [Abstract][Full Text] [Related]
11. The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate. Liaw IW; Eshpari H; Tong PS; Drake MA J Food Sci; 2010 Aug; 75(6):C559-69. PubMed ID: 20722911 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). Kang W; Li Y; Xu Y; Jiang W; Tao Y J Food Sci; 2012 Oct; 77(10):C1030-5. PubMed ID: 23009608 [TBL] [Abstract][Full Text] [Related]
14. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods. Xia Q; Mei J; Yu W; Li Y Food Res Int; 2017 Jan; 91():103-114. PubMed ID: 28290313 [TBL] [Abstract][Full Text] [Related]
15. Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese. Fernández-García E; Carbonell M; Nuñez M J Dairy Res; 2002 Nov; 69(4):579-93. PubMed ID: 12463695 [TBL] [Abstract][Full Text] [Related]
16. Identification of the source of volatile sulfur compounds produced in milk during thermal processing. Jo Y; Carter BG; Barbano DM; Drake MA J Dairy Sci; 2019 Oct; 102(10):8658-8669. PubMed ID: 31351718 [TBL] [Abstract][Full Text] [Related]
17. Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves. Bennato F; Innosa D; Ianni A; Martino C; Grotta L; Martino G Molecules; 2020 May; 25(10):. PubMed ID: 32423117 [TBL] [Abstract][Full Text] [Related]
18. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose. Yang W; Yu J; Pei F; Mariga AM; Ma N; Fang Y; Hu Q Food Chem; 2016 Apr; 196():860-6. PubMed ID: 26593566 [TBL] [Abstract][Full Text] [Related]
19. Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS, GC-O and multivariate analysis. Xiao ZB; Zhu JC; Feng T; Tian HX; Yu HY; Niu YW; Zhang XM Nat Prod Res; 2010 Dec; 24(20):1939-53. PubMed ID: 21108121 [TBL] [Abstract][Full Text] [Related]
20. Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. Webster JB; Duncan SE; Marcy JE; O'Keefe SF J Food Sci; 2009; 74(9):S390-8. PubMed ID: 20492128 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]