624 related articles for article (PubMed ID: 31250635)
1. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
Yang P; Song H; Wang L; Jing H
J Agric Food Chem; 2019 Jul; 67(28):7926-7934. PubMed ID: 31250635
[TBL] [Abstract][Full Text] [Related]
2. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
[TBL] [Abstract][Full Text] [Related]
3. Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).
Feng S; Huang M; Crane JH; Wang Y
J Food Drug Anal; 2018 Apr; 26(2):497-503. PubMed ID: 29567218
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Identification and characterization of the aroma-impact components of Thai fish sauce.
Lapsongphon N; Yongsawatdigul J; Cadwallader KR
J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
[TBL] [Abstract][Full Text] [Related]
6. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
[TBL] [Abstract][Full Text] [Related]
7. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
Zhang Y; Liu Y; Yang W; Huang J; Liu Y; Huang M; Sun B; Li C
J Agric Food Chem; 2018 Jun; 66(24):6132-6141. PubMed ID: 29790747
[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. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.
Al-Dalali S; Zheng F; Sun B; Chen F
J Agric Food Chem; 2020 May; 68(18):5154-5167. PubMed ID: 32281377
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.
Wang S; Chang Y; Liu B; Chen H; Sun B; Zhang N
Molecules; 2021 May; 26(10):. PubMed ID: 34065280
[TBL] [Abstract][Full Text] [Related]
11. Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract.
Abe K; Myoda T; Nojima S
J Agric Food Chem; 2021 Jan; 69(3):1020-1026. PubMed ID: 33448852
[TBL] [Abstract][Full Text] [Related]
12. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Lyu J; Ma Y; Xu Y; Nie Y; Tang K
Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
[TBL] [Abstract][Full Text] [Related]
15. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
Tian H; Sun X; Yu H; Ai L; Chen C
J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Ma Y; Tang K; Xu Y; Li JM
J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
[TBL] [Abstract][Full Text] [Related]
17. Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire
Yang P; Yu M; Song H; Xu Y; Lin Y; Granvogl M
J Agric Food Chem; 2022 Jan; 70(1):267-278. PubMed ID: 34962402
[No Abstract] [Full Text] [Related]
18. 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]
19. 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]
20. Characterization of Key Aroma Compounds in Raw and Roasted Peas (
Bi S; Xu X; Luo D; Lao F; Pang X; Shen Q; Hu X; Wu J
J Agric Food Chem; 2020 Mar; 68(9):2718-2727. PubMed ID: 32013424
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
