264 related articles for article (PubMed ID: 31035485)
21. Lipase-catalyzed modification of the flavor profiles in recombined skim milk products by enriching the volatile components.
Zhang XM; Ai NS; Wang J; Tong LJ; Zheng FP; Sun BG
J Dairy Sci; 2016 Nov; 99(11):8665-8679. PubMed ID: 27544861
[TBL] [Abstract][Full Text] [Related]
22. Elucidating the effect of different processing methods on the sensory quality of chestnuts based on multi-scale molecular sensory science.
Xu K; Zhang Z; Jiang K; Yang A; Wang T; Xu L; Li X; Zhang X; Meng F; Wang B
Food Chem; 2024 Jan; 431():136989. PubMed ID: 37572488
[TBL] [Abstract][Full Text] [Related]
23. Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics.
Yu S; Huang X; Wang L; Ren Y; Zhang X; Wang Y
Food Chem; 2022 May; 375():131840. PubMed ID: 34954578
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue.
Yin X; Lv Y; Wen R; Wang Y; Chen Q; Kong B
Meat Sci; 2021 Feb; 172():108345. PubMed ID: 33120175
[TBL] [Abstract][Full Text] [Related]
26. The effect of vitamin concentrates on the flavor of pasteurized fluid milk.
Yeh EB; Schiano AN; Jo Y; Barbano DM; Drake MA
J Dairy Sci; 2017 Jun; 100(6):4335-4348. PubMed ID: 28434730
[TBL] [Abstract][Full Text] [Related]
27. Development of a HS-SPME-GC/MS protocol assisted by chemometric tools to study herbivore-induced volatiles in Myrcia splendens.
Souza Silva ÉA; Saboia G; Jorge NC; Hoffmann C; Dos Santos Isaias RM; Soares GLG; Zini CA
Talanta; 2017 Dec; 175():9-20. PubMed ID: 28842040
[TBL] [Abstract][Full Text] [Related]
28. The role of packaging on the flavor of fluid milk.
Cadwallader DC; Gerard PD; Drake MA
J Dairy Sci; 2023 Jan; 106(1):151-167. PubMed ID: 36357202
[TBL] [Abstract][Full Text] [Related]
29. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions.
Park MH; Jeong MK; Yeo J; Son HJ; Lim CL; Hong EJ; Noh BS; Lee J
J Food Sci; 2011; 76(1):C80-8. PubMed ID: 21535659
[TBL] [Abstract][Full Text] [Related]
30. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.
Lee AP; Barbano DM; Drake MA
J Dairy Sci; 2017 Mar; 100(3):1688-1701. PubMed ID: 28088421
[TBL] [Abstract][Full Text] [Related]
31. Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd.
Liu P; Xiang Q; Gao L; Wang X; Li J; Cui X; Lin J; Che Z
J Food Sci; 2019 Jan; 84(1):154-164. PubMed ID: 30633383
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
Xiao Z; Liu S; Gu Y; Xu N; Shang Y; Zhu J
J Food Sci; 2014 Mar; 79(3):C284-94. PubMed ID: 24611827
[TBL] [Abstract][Full Text] [Related]
34. Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue.
Peng Q; Li S; Zheng H; Meng K; Jiang X; Shen R; Xue J; Xie G
Food Res Int; 2023 Oct; 172():113198. PubMed ID: 37689946
[TBL] [Abstract][Full Text] [Related]
35. Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS.
Zhang J; Cao J; Pei Z; Wei P; Xiang D; Cao X; Shen X; Li C
Food Res Int; 2019 Sep; 123():217-225. PubMed ID: 31284971
[TBL] [Abstract][Full Text] [Related]
36. Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel.
Huang XH; Qi LB; Fu BS; Chen ZH; Zhang YY; Du M; Dong XP; Zhu BW; Qin L
Food Chem; 2019 Jul; 286():241-249. PubMed ID: 30827602
[TBL] [Abstract][Full Text] [Related]
37. Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose.
Du H; Chen Q; Liu Q; Wang Y; Kong B
Meat Sci; 2021 Dec; 182():108626. PubMed ID: 34284220
[TBL] [Abstract][Full Text] [Related]
38. Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.
Vazquez-Landaverde PA; Torres JA; Qian MC
J Agric Food Chem; 2006 Nov; 54(24):9184-92. PubMed ID: 17117808
[TBL] [Abstract][Full Text] [Related]
39. Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry.
Turner JA; Linforth RS; Taylor AJ
J Agric Food Chem; 2002 Sep; 50(19):5400-5. PubMed ID: 12207482
[TBL] [Abstract][Full Text] [Related]
40. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
