188 related articles for article (PubMed ID: 25354891)
1. Comprehensive two-dimensional gas chromatography and food sensory properties: potential and challenges.
Cordero C; Kiefl J; Schieberle P; Reichenbach SE; Bicchi C
Anal Bioanal Chem; 2015 Jan; 407(1):169-91. PubMed ID: 25354891
[TBL] [Abstract][Full Text] [Related]
2. High concentration capacity sample preparation techniques to improve the informative potential of two-dimensional comprehensive gas chromatography-mass spectrometry: application to sensomics.
Cordero C; Cagliero C; Liberto E; Nicolotti L; Rubiolo P; Sgorbini B; Bicchi C
J Chromatogr A; 2013 Nov; 1318():1-11. PubMed ID: 24144305
[TBL] [Abstract][Full Text] [Related]
3. Methods for gas chromatography-olfactometry: a review.
van Ruth SM
Biomol Eng; 2001 May; 17(4-5):121-8. PubMed ID: 11377272
[TBL] [Abstract][Full Text] [Related]
4. Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques.
Cordero C; Schmarr HG; Reichenbach SE; Bicchi C
J Agric Food Chem; 2018 Mar; 66(10):2226-2236. PubMed ID: 28110527
[TBL] [Abstract][Full Text] [Related]
5. Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
Niebler J; Buettner A
Phytochemistry; 2015 Jan; 109():66-75. PubMed ID: 25468535
[TBL] [Abstract][Full Text] [Related]
6. Relating sensory descriptors to volatile components in flavor of specialty rice types.
Limpawattana M; Yang DS; Kays SJ; Shewfelt RL
J Food Sci; 2008 Nov; 73(9):S456-61. PubMed ID: 19021821
[TBL] [Abstract][Full Text] [Related]
7. Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
Jonsdottir R; Olafsdottir G; Martinsdottir E; Stefansson G
J Agric Food Chem; 2004 Oct; 52(20):6250-6. PubMed ID: 15453695
[TBL] [Abstract][Full Text] [Related]
8. Emerging opportunities for flavor analysis through hyphenated gas chromatography.
Marriott PJ; Eyres GT; Dufour JP
J Agric Food Chem; 2009 Nov; 57(21):9962-71. PubMed ID: 19817416
[TBL] [Abstract][Full Text] [Related]
9. Quantitative fingerprinting by headspace--two-dimensional comprehensive gas chromatography-mass spectrometry of solid matrices: some challenging aspects of the exhaustive assessment of food volatiles.
Nicolotti L; Cordero C; Cagliero C; Liberto E; Sgorbini B; Rubiolo P; Bicchi C
Anal Chim Acta; 2013 Oct; 798():115-25. PubMed ID: 24070492
[TBL] [Abstract][Full Text] [Related]
10. Characterization of flavor of whey protein hydrolysates.
Leksrisompong PP; Miracle RE; Drake M
J Agric Food Chem; 2010 May; 58(10):6318-27. PubMed ID: 20415487
[TBL] [Abstract][Full Text] [Related]
11. Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins.
Cordero C; Liberto E; Bicchi C; Rubiolo P; Schieberle P; Reichenbach SE; Tao Q
J Chromatogr A; 2010 Sep; 1217(37):5848-58. PubMed ID: 20691449
[TBL] [Abstract][Full Text] [Related]
12. Comprehensive two-dimensional gas chromatography as a boosting technology in food-omic investigations.
Stilo F; Bicchi C; Reichenbach SE; Cordero C
J Sep Sci; 2021 Apr; 44(8):1592-1611. PubMed ID: 33586333
[TBL] [Abstract][Full Text] [Related]
13. [Constituents of food aromas].
Dubois P
Ann Nutr Aliment; 1976; 30(2-3):341-8. PubMed ID: 800716
[TBL] [Abstract][Full Text] [Related]
14. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
Niu Y; Zhang X; Xiao Z; Song S; Eric K; Jia C; Yu H; Zhu J
J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug; 879(23):2287-93. PubMed ID: 21727038
[TBL] [Abstract][Full Text] [Related]
15. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
Frauendorfer F; Schieberle P
J Agric Food Chem; 2006 Jul; 54(15):5521-9. PubMed ID: 16848541
[TBL] [Abstract][Full Text] [Related]
16. Wine flavor: chemistry in a glass.
Polásková P; Herszage J; Ebeler SE
Chem Soc Rev; 2008 Nov; 37(11):2478-89. PubMed ID: 18949121
[TBL] [Abstract][Full Text] [Related]
17. Historical review of citrus flavor research during the past 100 years.
Rouseff RL; Ruiz Perez-Cacho P; Jabalpurwala F
J Agric Food Chem; 2009 Sep; 57(18):8115-24. PubMed ID: 19719125
[TBL] [Abstract][Full Text] [Related]
18. Headspace-gas chromatography: an ideal technique for sampling volatiles present in non-volatile matrices.
Ettre LS
Adv Exp Med Biol; 2001; 488():9-32. PubMed ID: 11548163
[TBL] [Abstract][Full Text] [Related]
19. The combination of gas chromatography-olfactometry and multidimensional gas chromatography for the characterisation of essential oils.
Eyres G; Marriott PJ; Dufour JP
J Chromatogr A; 2007 May; 1150(1-2):70-7. PubMed ID: 16879832
[TBL] [Abstract][Full Text] [Related]
20. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME; Cadwallader KR; Drake M
J Agric Food Chem; 2005 Apr; 53(8):3126-32. PubMed ID: 15826069
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
