533 related articles for article (PubMed ID: 27690424)
1. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
Ortner E; Granvogl M; Schieberle P
J Agric Food Chem; 2016 Nov; 64(43):8179-8190. PubMed ID: 27690424
[TBL] [Abstract][Full Text] [Related]
2. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
Burdack-Freitag A; Schieberle P
J Agric Food Chem; 2012 May; 60(20):5057-64. PubMed ID: 22515832
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
Grosshauser S; Schieberle P
J Agric Food Chem; 2013 Apr; 61(16):3804-13. PubMed ID: 23581517
[TBL] [Abstract][Full Text] [Related]
4. Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach.
Pollner G; Schieberle P
J Agric Food Chem; 2016 Jan; 64(3):627-36. PubMed ID: 26690018
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
Wagner J; Granvogl M; Schieberle P
J Agric Food Chem; 2016 Nov; 64(44):8388-8396. PubMed ID: 27728970
[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. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
Sha S; Chen S; Qian M; Wang C; Xu Y
J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
[TBL] [Abstract][Full Text] [Related]
9. Key Odorant Differences in Fragrant
Jia X; Wang L; Zheng C; Yang Y; Wang X; Hui J; Zhou Q
J Agric Food Chem; 2020 Dec; 68(50):14950-14960. PubMed ID: 33227196
[TBL] [Abstract][Full Text] [Related]
10. Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach.
Matheis K; Granvogl M
J Agric Food Chem; 2016 Nov; 64(43):8168-8178. PubMed ID: 27712066
[TBL] [Abstract][Full Text] [Related]
11. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
Chetschik I; Granvogl M; Schieberle P
J Agric Food Chem; 2008 Nov; 56(21):10237-43. PubMed ID: 18939847
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
Ruisinger B; Schieberle P
J Agric Food Chem; 2012 May; 60(17):4186-94. PubMed ID: 22489542
[TBL] [Abstract][Full Text] [Related]
13. Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley.
Tatsu S; Matsuo Y; Nakahara K; Hofmann T; Steinhaus M
J Agric Food Chem; 2020 Mar; 68(9):2728-2737. PubMed ID: 32045517
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.
Wagner J; Schieberle P; Granvogl M
J Agric Food Chem; 2017 Jan; 65(1):132-138. PubMed ID: 27992218
[TBL] [Abstract][Full Text] [Related]
15. Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach.
Fricke K; Schieberle P
J Agric Food Chem; 2020 Oct; 68(43):12086-12095. PubMed ID: 33063998
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (
Dach A; Schieberle P
J Agric Food Chem; 2021 Feb; 69(5):1578-1588. PubMed ID: 33497230
[TBL] [Abstract][Full Text] [Related]
17. Characterization of the Key Aroma Compounds in Two Differently Dried
Zhai X; Granvogl M
J Agric Food Chem; 2019 Sep; 67(35):9885-9894. PubMed ID: 31090412
[TBL] [Abstract][Full Text] [Related]
18. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach.
Seyfried C; Granvogl M
J Agric Food Chem; 2019 May; 67(20):5827-5837. PubMed ID: 31066267
[TBL] [Abstract][Full Text] [Related]
19. Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
Tairu AO; Hofmann T; Schieberle P
J Agric Food Chem; 2000 Jun; 48(6):2391-4. PubMed ID: 10888556
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
