278 related articles for article (PubMed ID: 29344949)
1. Flavour-active compounds in thermally treated yeast extracts.
Alim A; Song H; Liu Y; Zou T; Zhang Y; Zhang S
J Sci Food Agric; 2018 Aug; 98(10):3774-3783. PubMed ID: 29344949
[TBL] [Abstract][Full Text] [Related]
2. Formation of beef-like odorants from glutathione-enriched yeast extract
Raza A; Song H; Raza J; Li P; Li K; Yao J
Food Funct; 2020 Oct; 11(10):8583-8601. PubMed ID: 33026027
[TBL] [Abstract][Full Text] [Related]
3. Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
Lin M; Liu X; Xu Q; Song H; Li P; Yao J
J Sci Food Agric; 2014 Mar; 94(5):882-9. PubMed ID: 23900959
[TBL] [Abstract][Full Text] [Related]
4. Changes in the perception of bitter constituents in thermally treated yeast extract.
Alim A; Song H; Yang C; Liu Y; Zou T; Zhang Y; Zhang S
J Sci Food Agric; 2019 Aug; 99(10):4651-4658. PubMed ID: 30900258
[TBL] [Abstract][Full Text] [Related]
5. A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.
Liu J; Liu M; He C; Song H; Guo J; Wang Y; Yang H; Su X
J Sci Food Agric; 2015 Apr; 95(6):1362-72. PubMed ID: 25043370
[TBL] [Abstract][Full Text] [Related]
6. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
[TBL] [Abstract][Full Text] [Related]
7. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
Selli S; Kelebek H; Kesen S; Sonmezdag AS
J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215
[TBL] [Abstract][Full Text] [Related]
8. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
[TBL] [Abstract][Full Text] [Related]
9. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.
Chen X; Yu J; Cui H; Xia S; Zhang X; Yang B
Molecules; 2018 Jan; 23(2):. PubMed ID: 29373560
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
[TBL] [Abstract][Full Text] [Related]
11. Investigating characteristics and possible origins of off-odor substances in various yeast extract products.
Zheng Y; Yang P; Chen E; Song H; Li P; Li K; Xiong J
J Food Biochem; 2020 May; 44(5):e13184. PubMed ID: 32163601
[TBL] [Abstract][Full Text] [Related]
12. Comparison of Aroma Character Impact Volatiles of Thummong Leaves ( Litsea petiolata Hook. f.), Mangdana Water Beetle ( Lethocerus indicus), and a Commercial Product as Flavoring Agents in Thai Traditional Cooking.
Mahattanatawee K; Luanphaisarnnont T; Rouseff R
J Agric Food Chem; 2018 Mar; 66(10):2480-2484. PubMed ID: 28682070
[TBL] [Abstract][Full Text] [Related]
13. Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation.
Zhou R; Grant J; Goldberg EM; Ryland D; Aliani M
J Sci Food Agric; 2019 Mar; 99(4):1728-1739. PubMed ID: 30226639
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
Zhu J; Chen F; Wang L; Niu Y; Chen H; Wang H; Xiao Z
J Agric Food Chem; 2016 Jun; 64(24):4990-9. PubMed ID: 27265519
[TBL] [Abstract][Full Text] [Related]
15. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
Ramírez-Rodrigues MM; Balaban MO; Marshall MR; Rouseff RL
J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737
[TBL] [Abstract][Full Text] [Related]
16. Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.
Politowicz J; Lech K; Lipan L; Figiel A; Carbonell-Barrachina ÁA
J Sci Food Agric; 2018 Mar; 98(4):1511-1521. PubMed ID: 28802017
[TBL] [Abstract][Full Text] [Related]
17. A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts.
Vilar EG; O'Sullivan MG; Kerry JP; Kilcawley KN
J Sci Food Agric; 2021 Feb; 101(3):1228-1238. PubMed ID: 32790090
[TBL] [Abstract][Full Text] [Related]
18. Flavor characteristics of seven grades of black tea produced in Turkey.
Alasalvar C; Topal B; Serpen A; Bahar B; Pelvan E; Gökmen V
J Agric Food Chem; 2012 Jun; 60(25):6323-32. PubMed ID: 22642545
[TBL] [Abstract][Full Text] [Related]
19. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma.
Forero DP; Orrego CE; Peterson DG; Osorio C
Food Chem; 2015 Feb; 169():85-91. PubMed ID: 25236202
[TBL] [Abstract][Full Text] [Related]
20. A novel method for beef potentiator preparation and identification of its characteristic aroma compounds.
Gao X; Yan S; Yang B; Lu J; Jin Z
J Sci Food Agric; 2014 Jun; 94(8):1648-56. PubMed ID: 24374657
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]