331 related articles for article (PubMed ID: 32454261)
41. Comparison of Volatile Organic Compounds of
Marić T; Friščić M; Marijanović Z; Maleš Ž; Jerković I
Molecules; 2021 Oct; 26(19):. PubMed ID: 34641513
[TBL] [Abstract][Full Text] [Related]
42. [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
Qiao Y; Xie B; Zhang Y; Zhang Y; Pan S
Se Pu; 2008 Jul; 26(4):509-14. PubMed ID: 18959252
[TBL] [Abstract][Full Text] [Related]
43. The impact of cold storage and ethylene on volatile ester production and aroma perception in 'Hort16A' kiwifruit.
Günther CS; Marsh KB; Winz RA; Harker RF; Wohlers MW; White A; Goddard MR
Food Chem; 2015 Feb; 169():5-12. PubMed ID: 25236191
[TBL] [Abstract][Full Text] [Related]
44. Studies on the aroma of maté (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
Araújo HC; Lacerda ME; Lopes D; Bizzo HR; Kaplan MA
Phytochem Anal; 2007; 18(6):469-74. PubMed ID: 17624890
[TBL] [Abstract][Full Text] [Related]
45. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
Arcari SG; Caliari V; Sganzerla M; Godoy HT
Talanta; 2017 Nov; 174():752-766. PubMed ID: 28738652
[TBL] [Abstract][Full Text] [Related]
46. Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang.
Su C; Zheng X; Zhang D; Chen Y; Xiao J; He Y; He J; Wang B; Shi X
J Food Sci; 2020 Dec; 85(12):4300-4311. PubMed ID: 33190235
[TBL] [Abstract][Full Text] [Related]
47. Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography-mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines--a comparative study.
Mendes B; Gonçalves J; Câmara JS
Talanta; 2012 Jan; 88():79-94. PubMed ID: 22265473
[TBL] [Abstract][Full Text] [Related]
48. Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS.
Wang C; Zhang W; Li H; Mao J; Guo C; Ding R; Wang Y; Fang L; Chen Z; Yang G
Molecules; 2019 May; 24(9):. PubMed ID: 31075878
[TBL] [Abstract][Full Text] [Related]
49. The role of phenolic compounds on olive oil aroma release.
Genovese A; Yang N; Linforth R; Sacchi R; Fisk I
Food Res Int; 2018 Oct; 112():319-327. PubMed ID: 30131143
[TBL] [Abstract][Full Text] [Related]
50. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
Capobiango M; Mastello RB; Chin ST; Oliveira Ede S; Cardeal Zde L; Marriott PJ
J Chromatogr A; 2015 Apr; 1388():227-35. PubMed ID: 25728661
[TBL] [Abstract][Full Text] [Related]
51. Identification and quantification of odours from oxobiodegradable polyethylene oxidised under a free radical flow by headspace solid-phase microextraction followed by gas chromatography-olfactometry-mass spectrometry.
Wrona M; Vera P; Pezo D; Nerín C
Talanta; 2017 Sep; 172():37-44. PubMed ID: 28602301
[TBL] [Abstract][Full Text] [Related]
52. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
He W; Chung HY
Food Res Int; 2019 Nov; 125():108548. PubMed ID: 31554058
[TBL] [Abstract][Full Text] [Related]
53. Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis.
Chitarrini G; Dordevic N; Guerra W; Robatscher P; Lozano L
Molecules; 2020 Jun; 25(13):. PubMed ID: 32630090
[TBL] [Abstract][Full Text] [Related]
54. Rapid identification of Staphylococcus aureus, Vibrio parahaemolyticus and Shigella sonnei in foods by solid phase microextraction coupled with gas chromatography-mass spectrometry.
Wang Y; Liu S; Pu Q; Li Y; Wang X; Jiang Y; Yang D; Yang Y; Yang J; Sun C
Food Chem; 2018 Oct; 262():7-13. PubMed ID: 29751923
[TBL] [Abstract][Full Text] [Related]
55. Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.
Liu Y; Wang S; Ren J; Yuan G; Li Y; Zhang B; Zhu B
Food Res Int; 2018 Jan; 103():301-315. PubMed ID: 29389620
[TBL] [Abstract][Full Text] [Related]
56. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
Liu J; Zhang A; Li S; Zhao W; Zhang Y; Xing G
Se Pu; 2017 Nov; 35(11):1184-1191. PubMed ID: 29372765
[TBL] [Abstract][Full Text] [Related]
57. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion.
Ni H; Jiang Q; Lin Q; Ma Q; Wang L; Weng S; Huang G; Li L; Chen F
Food Chem; 2021 Apr; 342():128565. PubMed ID: 33199121
[TBL] [Abstract][Full Text] [Related]
58. Matrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages.
Hernandes KC; Souza-Silva ÉA; Assumpção CF; Zini CA; Welke JE
Food Res Int; 2019 Sep; 123():75-87. PubMed ID: 31285025
[TBL] [Abstract][Full Text] [Related]
59. Identification of Volatiles in Tomato Fruit Using Headspace Solid-Phase-Micro-Extraction (HS-SPME) Coupled with Gas Chromatography-Mass Spectrometry (GC-MS).
Gupta P; Dhanya AJ; Sharma R; Sreelakshmi Y
Methods Mol Biol; 2024; 2788():39-48. PubMed ID: 38656507
[TBL] [Abstract][Full Text] [Related]
60. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
Zhu L; Wang X; Song X; Zheng F; Li H; Chen F; Zhang Y; Zhang F
Food Chem; 2020 Apr; 310():125898. PubMed ID: 31816535
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]