225 related articles for article (PubMed ID: 25529715)
1. Variation of volatile compounds among wheat varieties and landraces.
Starr G; Petersen MA; Jespersen BM; Hansen ÅS
Food Chem; 2015 May; 174():527-37. PubMed ID: 25529715
[TBL] [Abstract][Full Text] [Related]
2. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
Utrilla-Vázquez M; Rodríguez-Campos J; Avendaño-Arazate CH; Gschaedler A; Lugo-Cervantes E
Food Res Int; 2020 Mar; 129():108834. PubMed ID: 32036902
[TBL] [Abstract][Full Text] [Related]
3. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
Bi S; Sun S; Lao F; Liao X; Wu J
Food Chem; 2020 May; 311():125913. PubMed ID: 31855770
[TBL] [Abstract][Full Text] [Related]
4. The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions.
Biller E; Boselli E; Obiedziński M; Karpiński P; Waszkiewicz-Robak B
Meat Sci; 2016 Nov; 121():292-301. PubMed ID: 27395822
[TBL] [Abstract][Full Text] [Related]
5. Evolution of volatile compounds during the development of Muscat grape 'Shine Muscat' (Vitis labrusca × V. vinifera).
Wu Y; Zhang W; Song S; Xu W; Zhang C; Ma C; Wang L; Wang S
Food Chem; 2020 Mar; 309():125778. PubMed ID: 31704071
[TBL] [Abstract][Full Text] [Related]
6. Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination.
Chen YP; Chiang TK; Chung HY
Food Chem; 2019 Mar; 275():32-40. PubMed ID: 30724202
[TBL] [Abstract][Full Text] [Related]
7. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
Chen Q; Song J; Bi J; Meng X; Wu X
Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
[TBL] [Abstract][Full Text] [Related]
8. Analysis of volatile compounds from various types of barley cultivars.
Cramer AC; Mattinson DS; Fellman JK; Baik BK
J Agric Food Chem; 2005 Sep; 53(19):7526-31. PubMed ID: 16159182
[TBL] [Abstract][Full Text] [Related]
9. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality.
Bi S; Wang A; Wang Y; Xu X; Luo D; Shen Q; Wu J
Food Chem; 2019 Aug; 289():680-692. PubMed ID: 30955665
[TBL] [Abstract][Full Text] [Related]
10. Comprehensive comparative analysis of volatile compounds in citrus fruits of different species.
Zhang H; Xie Y; Liu C; Chen S; Hu S; Xie Z; Deng X; Xu J
Food Chem; 2017 Sep; 230():316-326. PubMed ID: 28407917
[TBL] [Abstract][Full Text] [Related]
11. Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.
Xu X; Bi S; Lao F; Chen F; Liao X; Wu J
Food Chem; 2021 Mar; 341(Pt 1):128118. PubMed ID: 33022577
[TBL] [Abstract][Full Text] [Related]
12. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking.
Lee J; Roux S; Descharles D; Rega B; Bonazzi C
Food Res Int; 2024 May; 183():114183. PubMed ID: 38760123
[TBL] [Abstract][Full Text] [Related]
15. Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread.
Sinesio F; Raffo A; Peparaio M; Moneta E; Saggia Civitelli E; Narducci V; Turfani V; Ferrari Nicoli S; Carcea M
Food Chem; 2019 Dec; 301():125252. PubMed ID: 31374532
[TBL] [Abstract][Full Text] [Related]
16. Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties.
Krause S; Asamoah EA; Huc-Mathis D; Moulin G; Jakobi R; Rega B; Bonazzi C
Food Chem; 2022 Aug; 386():132653. PubMed ID: 35349901
[TBL] [Abstract][Full Text] [Related]
17. A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components.
Alberdi-Cedeño J; Ibargoitia ML; Cristillo G; Sopelana P; Guillén MD
Food Chem; 2017 Apr; 221():1135-1144. PubMed ID: 27979070
[TBL] [Abstract][Full Text] [Related]
18. Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid oxidation in whole milk powder using response surface methodology.
Clarke HJ; Mannion DT; O'Sullivan MG; Kerry JP; Kilcawley KN
Food Chem; 2019 Sep; 292():75-80. PubMed ID: 31054695
[TBL] [Abstract][Full Text] [Related]
19. Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles.
Sun XH; Qi X; Han YD; Guo ZJ; Cui CB; Lin CQ
Food Chem; 2023 May; 409():135285. PubMed ID: 36586248
[TBL] [Abstract][Full Text] [Related]
20. Model studies on the formation of volatile compounds generated by a thermal treatment of steryl esters with different fatty acid moieties.
Raczyk M; Kmiecik D; Schieberle P; Przybylski R; Jeleń H; Rudzińska M
Food Res Int; 2017 Jul; 97():87-94. PubMed ID: 28578069
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
