137 related articles for article (PubMed ID: 26197548)
1. Aroma of Turmeric: Dependence on the Combination of Groups of Several Odor Constituents.
Hasegawa T; Nakatani K; Fujihara T; Yamada H
Nat Prod Commun; 2015 Jun; 10(6):1047-50. PubMed ID: 26197548
[TBL] [Abstract][Full Text] [Related]
2. Aroma Profile of Galangal Composed of Cinnamic Acid Derivatives and Their Structure-Odor Relationships.
Hasegawa T; Hashimoto M; Fujihara T; Yamada H
Nat Prod Commun; 2016 Oct; 11(10):1463-1469. PubMed ID: 30549600
[TBL] [Abstract][Full Text] [Related]
3. Preparation and Application of Standardized Typical Volatile Components Fraction from Turmeric (
Lv GP; Hu DJ; Zhou YQ; Zhang QW; Zhao J; Li SP
Molecules; 2018 Jul; 23(7):. PubMed ID: 30041445
[TBL] [Abstract][Full Text] [Related]
4. Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes.
Hasegawa T; Shimada Y; Saito H; Fujihara T; Haraguchi K; Takahashi A; Nakajima K
Nat Prod Commun; 2016 Aug; 11(8):1171-1173. PubMed ID: 30725584
[TBL] [Abstract][Full Text] [Related]
5. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
Söllner K; Schieberle P
J Agric Food Chem; 2009 May; 57(10):4319-27. PubMed ID: 19358532
[TBL] [Abstract][Full Text] [Related]
6. Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis.
Steinhaus M
J Agric Food Chem; 2015 Apr; 63(16):4060-7. PubMed ID: 25857926
[TBL] [Abstract][Full Text] [Related]
7. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
Chetschik I; Granvogl M; Schieberle P
J Agric Food Chem; 2010 Oct; 58(20):11018-26. PubMed ID: 20866052
[TBL] [Abstract][Full Text] [Related]
8. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
Asikin Y; Taira I; Inafuku S; Sumi H; Sawamura M; Takara K; Wada K
J Food Sci; 2012 Apr; 77(4):C469-75. PubMed ID: 22394020
[TBL] [Abstract][Full Text] [Related]
9. Optimisation of microencapsulation of turmeric extract for masking flavour.
Laokuldilok N; Thakeow P; Kopermsub P; Utama-ang N
Food Chem; 2016 Mar; 194():695-704. PubMed ID: 26471609
[TBL] [Abstract][Full Text] [Related]
10. Rapid Determination and Quality Control of Pharmacological Volatiles of Turmeric (
Lu Y; Wang J; Shen G; Liu J; Zhu H; Zhao J; He S
Molecules; 2021 Sep; 26(19):. PubMed ID: 34641341
[TBL] [Abstract][Full Text] [Related]
11. Sensory and instrumental evaluation of catnip (Nepeta cataria L.) aroma.
Baranauskiene R; Venskutonis RP; Demyttenaere JC
J Agric Food Chem; 2003 Jun; 51(13):3840-8. PubMed ID: 12797753
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
Christlbauer M; Schieberle P
J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
[TBL] [Abstract][Full Text] [Related]
13. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
Frank S; Wollmann N; Schieberle P; Hofmann T
J Agric Food Chem; 2011 Aug; 59(16):8866-74. PubMed ID: 21744781
[TBL] [Abstract][Full Text] [Related]
14. Characterization of key aroma compounds in aged garlic extract.
Abe K; Hori Y; Myoda T
Food Chem; 2020 May; 312():126081. PubMed ID: 31901831
[TBL] [Abstract][Full Text] [Related]
15. Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
Poehlmann S; Schieberle P
J Agric Food Chem; 2013 Mar; 61(12):2933-42. PubMed ID: 23461409
[TBL] [Abstract][Full Text] [Related]
16. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors.
Du H; Fan W; Xu Y
J Agric Food Chem; 2011 Aug; 59(15):8331-7. PubMed ID: 21662241
[TBL] [Abstract][Full Text] [Related]
17. Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis.
Hayata Y; Sakamoto T; Maneerat C; Li X; Kozuka H; Sakamoto K
J Agric Food Chem; 2003 May; 51(11):3415-8. PubMed ID: 12744676
[TBL] [Abstract][Full Text] [Related]
18. Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities.
Ogasawara Y; Mochimaru S; Ueda R; Ban M; Kabuto S; Abe K
J Food Sci; 2016 Feb; 81(2):C308-16. PubMed ID: 26719948
[TBL] [Abstract][Full Text] [Related]
19. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
Marcq P; Schieberle P
J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
[TBL] [Abstract][Full Text] [Related]
20. Chemical composition of turmeric oil--a byproduct from turmeric oleoresin industry and its inhibitory activity against different fungi.
Jayaprakasha GK; Negi PS; Anandharamakrishnan C; Sakariah KK
Z Naturforsch C J Biosci; 2001; 56(1-2):40-4. PubMed ID: 11302211
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]