440 related articles for article (PubMed ID: 24176322)
1. Odour-active compounds in papaya fruit cv. Red Maradol.
Pino JA
Food Chem; 2014 Mar; 146():120-6. PubMed ID: 24176322
[TBL] [Abstract][Full Text] [Related]
2. Odour-active compounds in banana fruit cv. Giant Cavendish.
Pino JA; Febles Y
Food Chem; 2013 Nov; 141(2):795-801. PubMed ID: 23790849
[TBL] [Abstract][Full Text] [Related]
3. Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
Pino JA; Bent L
J Sci Food Agric; 2013 Sep; 93(12):3114-20. PubMed ID: 23553493
[TBL] [Abstract][Full Text] [Related]
4. Headspace solid-phase microextraction gas chromatography-mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum).
Lasekan O; Khatib A; Juhari H; Patiram P; Lasekan S
Food Chem; 2013 Dec; 141(3):2089-97. PubMed ID: 23870932
[TBL] [Abstract][Full Text] [Related]
5. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
Capobiango M; Mastello RB; Chin ST; Oliveira Ede S; Cardeal Zde L; Marriott PJ
J Chromatogr A; 2015 Apr; 1388():227-35. PubMed ID: 25728661
[TBL] [Abstract][Full Text] [Related]
6. Characterisation of volatile compounds in a smoke flavouring from rice husk.
Pino JA
Food Chem; 2014 Jun; 153():81-6. PubMed ID: 24491703
[TBL] [Abstract][Full Text] [Related]
7. Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).
Sinuco León DC; Rubio Ortíz DK; Jaimes González DF
Food Chem; 2020 Jul; 317():126383. PubMed ID: 32078992
[TBL] [Abstract][Full Text] [Related]
8. Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses.
Choi JY; Lee SM; Lee HJ; Kim YS
Food Res Int; 2018 Mar; 105():828-835. PubMed ID: 29433279
[TBL] [Abstract][Full Text] [Related]
9. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
Kraujalytė V; Leitner E; Venskutonis PR
J Agric Food Chem; 2013 May; 61(20):4728-36. PubMed ID: 23662795
[TBL] [Abstract][Full Text] [Related]
10. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
[TBL] [Abstract][Full Text] [Related]
11. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
Du X; Rouseff R
J Agric Food Chem; 2014 May; 62(20):4537-43. PubMed ID: 24758568
[TBL] [Abstract][Full Text] [Related]
12. Identification of Odor Active Compounds in
Majcher MA; Scheibe M; Jeleń HH
Molecules; 2020 Jan; 25(2):. PubMed ID: 31936132
[TBL] [Abstract][Full Text] [Related]
13. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
Wen YQ; He F; Zhu BQ; Lan YB; Pan QH; Li CY; Reeves MJ; Wang J
Food Chem; 2014; 152():29-36. PubMed ID: 24444903
[TBL] [Abstract][Full Text] [Related]
14. Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS.
Wang D; Cai J; Zhu BQ; Wu GF; Duan CQ; Chen G; Shi Y
Food Chem; 2015 Jun; 177():346-53. PubMed ID: 25660896
[TBL] [Abstract][Full Text] [Related]
15. 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]
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. Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography.
Maikhunthod B; Marriott PJ
Food Chem; 2013 Dec; 141(4):4324-32. PubMed ID: 23993622
[TBL] [Abstract][Full Text] [Related]
18. Effectiveness of different solid-phase microextraction fibres for differentiation of selected Madeira island fruits based on their volatile metabolite profile--identification of novel compounds.
Pereira J; Pereira J; Câmara JS
Talanta; 2011 Jan; 83(3):899-906. PubMed ID: 21147335
[TBL] [Abstract][Full Text] [Related]
19. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis.
Xiao ZB; Liu JH; Chen F; Wang LY; Niu YW; Feng T; Zhu JC
Nat Prod Res; 2015; 29(7):656-62. PubMed ID: 25428208
[TBL] [Abstract][Full Text] [Related]
20. Aroma profile and volatiles odor activity along gold cultivar pineapple flesh.
Montero-Calderón M; Rojas-Graü MA; Martín-Belloso O
J Food Sci; 2010; 75(9):S506-12. PubMed ID: 21535624
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]