84 related articles for article (PubMed ID: 25842306)
1. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
Wang X; Xie K; Zhuang H; Ye R; Fang Z; Feng T
Food Chem; 2015 Sep; 182():41-6. PubMed ID: 25842306
[TBL] [Abstract][Full Text] [Related]
2. Comprehensive Evaluation of Ten
Wen J; Wang Y; Cao W; He Y; Sun Y; Yuan P; Sun B; Yan Y; Qin H; Fan S; Lu W
Foods; 2023 Sep; 12(18):. PubMed ID: 37761054
[No Abstract] [Full Text] [Related]
3. Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association.
Yang Y; Ai L; Mu Z; Liu H; Yan X; Ni L; Zhang H; Xia Y
Food Chem; 2022 Jul; 383():132370. PubMed ID: 35183960
[TBL] [Abstract][Full Text] [Related]
4. Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS).
Liu Y; Qian X; Xing J; Li N; Li J; Su Q; Chen Y; Zhang B; Zhu B
J Agric Food Chem; 2022 Feb; 70(6):1971-1983. PubMed ID: 35112570
[TBL] [Abstract][Full Text] [Related]
5. Smoked-Derived Volatile Phenol Analysis in Wine by Stir Bar Sorptive Extraction-Gas Chromatography-Mass Spectrometry.
Yang R; Alcazar-Magana A; Qian YL; Qian MC
Molecules; 2021 Sep; 26(18):. PubMed ID: 34577084
[TBL] [Abstract][Full Text] [Related]
6. NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine.
Gabler AM; Kreißl J; Schweiger J; Frank O; Dawid C
J Agric Food Chem; 2023 Nov; 71(47):18466-18477. PubMed ID: 37970809
[TBL] [Abstract][Full Text] [Related]
7. Characterization of odor-active volatile compounds of jambolan [
Pino JA; Espinosa S; Duarte C
J Food Sci Technol; 2022 Apr; 59(4):1529-1537. PubMed ID: 35250076
[TBL] [Abstract][Full Text] [Related]
8. Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation.
Jiang J; Xie Y; Cui M; Ma X; Yin R; Chen Y; Li Y; Hu Y; Cheng W; Gao F
Food Chem; 2024 Sep; 452():139616. PubMed ID: 38759436
[TBL] [Abstract][Full Text] [Related]
9. [Influence of ethanol content on the detection of volatile components in Huangjiu].
Hu J; Huang YY; Liu SP; Mao J
Se Pu; 2023 May; 41(5):450-455. PubMed ID: 37087611
[TBL] [Abstract][Full Text] [Related]
10. GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu.
Wang N; Zhang L; Fu L; Wang M; Zhang H; Jiang X; Liu X; Zhang Z; Ren X
Food Res Int; 2024 Jun; 186():114319. PubMed ID: 38729690
[TBL] [Abstract][Full Text] [Related]
11. Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine.
Ma Y; Yu K; Chen X; Wu H; Xiao X; Xie L; Wei Z; Xiong R; Zhou X
Molecules; 2023 Jul; 28(13):. PubMed ID: 37446916
[TBL] [Abstract][Full Text] [Related]
12. Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit.
Zhao L; Ruan S; Yang X; Chen Q; Shi K; Lu K; He L; Liu S; Song Y
Food Sci Nutr; 2021 Nov; 9(11):5914-5927. PubMed ID: 34760225
[TBL] [Abstract][Full Text] [Related]
13. Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri.
Ieri F; Campo M; Cassiani C; Urciuoli S; Jurkhadze K; Romani A
Food Sci Nutr; 2021 Dec; 9(12):6492-6500. PubMed ID: 34925780
[TBL] [Abstract][Full Text] [Related]
14. Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC-MS and UHPLC Q-TOF.
Miao Y; Hu G; Sun X; Li Y; Huang H; Fu Y
Foods; 2023 Apr; 12(7):. PubMed ID: 37048367
[TBL] [Abstract][Full Text] [Related]
15. Effect of different cooking times on the fat flavor compounds of pork belly.
Bi J; Li Y; Yang Z; Lin Z; Chen F; Liu S; Li C
J Food Biochem; 2022 Aug; 46(8):e14184. PubMed ID: 35403722
[TBL] [Abstract][Full Text] [Related]
16. Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation.
Lu Y; Liu Y; Lv J; Ma Y; Guan X
Food Sci Nutr; 2020 Jun; 8(6):2728-2738. PubMed ID: 32566190
[TBL] [Abstract][Full Text] [Related]
17. A Novel Data Fusion Strategy of GC-MS and
Chen B; Wang L; Wang L; Han Y; Yan G; Chen L; Li C; Zhu Y; Lu J; Han L
J Agric Food Chem; 2024 Jul; 72(26):14865-14873. PubMed ID: 38912709
[TBL] [Abstract][Full Text] [Related]
18. Study on the Effect of Different Concentrations of SO
Zhang B; Cao W; Li C; Liu Y; Zhao Z; Qin H; Fan S; Xu P; Yang Y; Lu W
Foods; 2024 Apr; 13(8):. PubMed ID: 38672922
[TBL] [Abstract][Full Text] [Related]
19. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches.
Piergiovanni M; Gosetti F; Rocío-Bautista P; Termopoli V
Mass Spectrom Rev; 2024; 43(4):660-682. PubMed ID: 35980114
[TBL] [Abstract][Full Text] [Related]
20. Foodomics uncovers functional and volatile metabolite dynamics in red raspberry chewable tablet optimized processing.
Song Y; Ren X; Zhao L; Zhang B; Chi W; Liu Y; Shi K; Liu S
Food Chem; 2024 Aug; 450():139379. PubMed ID: 38653050
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]