These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 33336982)

  • 1. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example.
    Mahmud MMC; Shellie RA; Keast R
    Compr Rev Food Sci Food Saf; 2020 Sep; 19(5):2380-2420. PubMed ID: 33336982
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identifying aroma-active compounds in coffee-flavored dairy beverages.
    Mahmud MMC; Keast R; Mohebbi M; Shellie RA
    J Food Sci; 2022 Mar; 87(3):982-997. PubMed ID: 35175625
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee.
    Frost SC; Ristenpart WD; Guinard JX
    J Food Sci; 2019 Aug; 84(8):2297-2312. PubMed ID: 31269246
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics.
    Shinichiro H; Masayuki A; Takuya Y; Daisho Y; Atsushige F; Kana T; Miki M; Mito K; Yutaka K
    J Food Sci; 2024 Jun; 89(6):3330-3346. PubMed ID: 38752394
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Headspace GC and sensory analysis characterization of the influence of different milk additives on the flavor release of coffee beverages.
    Bücking M; Steinhart H
    J Agric Food Chem; 2002 Mar; 50(6):1529-34. PubMed ID: 11879032
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Impact of bitter tastant sub-qualities on retronasal coffee aroma perception.
    Paravisini L; Soldavini A; Peterson J; Simons CT; Peterson DG
    PLoS One; 2019; 14(10):e0223280. PubMed ID: 31581213
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Aroma-Active Compounds in Robusta Coffee Pulp Puree-Evaluation of Physicochemical and Sensory Properties.
    Buck N; Wohlt D; Winter AR; Ortner E
    Molecules; 2021 Jun; 26(13):. PubMed ID: 34198992
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup.
    Bressanello D; Liberto E; Cordero C; Rubiolo P; Pellegrino G; Ruosi MR; Bicchi C
    Food Chem; 2017 Jan; 214():218-226. PubMed ID: 27507469
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee.
    Angeloni S; Mustafa AM; Abouelenein D; Alessandroni L; Acquaticci L; Nzekoue FK; Petrelli R; Sagratini G; Vittori S; Torregiani E; Caprioli G
    Molecules; 2021 Jun; 26(13):. PubMed ID: 34202706
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines.
    Hu R; Xu F; Zhao L; Dong W; Xiao X; Chen X
    Molecules; 2024 Jun; 29(13):. PubMed ID: 38999011
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor.
    Franklin LM; Mitchell AE
    J Agric Food Chem; 2019 Mar; 67(10):2743-2753. PubMed ID: 30762362
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists.
    Gotow N; Moritani A; Hayakawa Y; Akutagawa A; Hashimoto H; Kobayakawa T
    J Food Sci; 2015 Jun; 80(6):S1343-51. PubMed ID: 25943978
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Acceptability and Preference Drivers of Freshly Roasted Peanuts.
    Wang S; Adhikari K; Hung YC
    J Food Sci; 2017 Jan; 82(1):174-184. PubMed ID: 27886380
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment.
    Zhang Y; Wu Y; Chen S; Yang B; Zhang H; Wang X; Granvogl M; Jin Q
    Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):3983-4018. PubMed ID: 34148290
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Production of coffee (Coffea arabica) inoculated with yeasts: impact on quality.
    Martins PMM; Ribeiro LS; Miguel MGDCP; Evangelista SR; Schwan RF
    J Sci Food Agric; 2019 Oct; 99(13):5638-5645. PubMed ID: 31124153
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges.
    Pua A; Goh RMV; Huang Y; Tang VCY; Ee KH; Cornuz M; Liu SQ; Lassabliere B; Yu B
    Food Chem; 2022 Sep; 388():132971. PubMed ID: 35462220
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Relating sensory descriptors to volatile components in flavor of specialty rice types.
    Limpawattana M; Yang DS; Kays SJ; Shewfelt RL
    J Food Sci; 2008 Nov; 73(9):S456-61. PubMed ID: 19021821
    [TBL] [Abstract][Full Text] [Related]  

  • 20. An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS.
    Li Y; Wang H; Liu G; Shi B; Zhu B; Gao L; Zhong K; Zhang Y; Zhao L; Li R; Shan B; Wang C; Wang S
    Food Chem; 2024 Oct; 455():139881. PubMed ID: 38823136
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.