231 related articles for article (PubMed ID: 31168042)
1. Characterization of the Volatile Compounds and Taste Attributes of Sesame Pastes Processed at Different Temperatures.
Hou L; Zhang Y; Wang X
J Oleo Sci; 2019; 68(6):551-558. PubMed ID: 31168042
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of Dehulling Pretreatment on the Flavor of Sesame Paste.
Yang M; Hou L; Dong Y; Wang B; Liu H; Wang X
J Oleo Sci; 2024 May; 73(5):813-821. PubMed ID: 38583980
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
Jia X; Zhou Q; Wang J; Liu C; Huang F; Huang Y
J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
[TBL] [Abstract][Full Text] [Related]
6. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
Yang Y; Zhang M; Hua J; Deng Y; Jiang Y; Li J; Wang J; Yuan H; Dong C
Food Res Int; 2020 Aug; 134():109167. PubMed ID: 32517930
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
Kiefl J; Schieberle P
J Agric Food Chem; 2013 Jun; 61(22):5236-44. PubMed ID: 23663154
[TBL] [Abstract][Full Text] [Related]
9. Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil.
Yang KM; Chao LK; Wu CS; Ye ZS; Chen HC
Molecules; 2021 May; 26(11):. PubMed ID: 34072807
[TBL] [Abstract][Full Text] [Related]
10. SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages.
Yang M; Hou L; Dong Y; Wang B; Liu H; Wang X
Food Chem; 2024 Oct; 454():139809. PubMed ID: 38815324
[TBL] [Abstract][Full Text] [Related]
11. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
Alasalvar C; Shahidi F; Cadwallader KR
J Agric Food Chem; 2003 Aug; 51(17):5067-72. PubMed ID: 12903971
[TBL] [Abstract][Full Text] [Related]
12. Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.
Liu X; Jin Q; Liu Y; Huang J; Wang X; Mao W; Wang S
J Food Sci; 2011 Apr; 76(3):C404-12. PubMed ID: 21535807
[TBL] [Abstract][Full Text] [Related]
13. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
Zakidou P; Plati F; Matsakidou A; Varka EM; Blekas G; Paraskevopoulou A
Molecules; 2021 Jul; 26(15):. PubMed ID: 34361765
[TBL] [Abstract][Full Text] [Related]
14. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.
Lipan L; Cano-Lamadrid M; Vázquez-Araújo L; Łyczko J; Moriana A; Hernández F; García-García E; Carbonell-Barrachina ÁA
J Food Sci; 2020 Nov; 85(11):3969-3980. PubMed ID: 33051880
[TBL] [Abstract][Full Text] [Related]
15. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
[TBL] [Abstract][Full Text] [Related]
16. Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties.
Sun J; Zhang C; Song Y; Chu B; Wang M; Zhang Z; Wang X
Molecules; 2024 Apr; 29(9):. PubMed ID: 38731439
[TBL] [Abstract][Full Text] [Related]
17. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
Li H; Luo L; Ma M; Zeng L
J Food Sci; 2018 Nov; 83(11):2718-2732. PubMed ID: 30339723
[TBL] [Abstract][Full Text] [Related]
18. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing.
Guo X; Ho CT; Wan X; Zhu H; Liu Q; Wen Z
Food Chem; 2021 Mar; 341(Pt 1):128230. PubMed ID: 33038771
[TBL] [Abstract][Full Text] [Related]
19. Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini).
Yang M; Hou L; Dong Y; Wang B; Liu H; Wang X
J Food Sci; 2024 Mar; 89(3):1361-1372. PubMed ID: 38258954
[TBL] [Abstract][Full Text] [Related]
20. Identification of 2-ethyl-4-methyl-3-thiazoline and 2-isopropyl-4-methyl-3-thiazoline for the first time in nature by the comprehensive analysis of sesame seed oil.
Agyemang D; Bardsley K; Brown S; Kraut K; Psota-Kelty L; Trinnaman L
J Food Sci; 2011 Apr; 76(3):C385-91. PubMed ID: 21535804
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
