128 related articles for article (PubMed ID: 36533938)
1. Characterization of the aroma compounds in crystal malt.
Cai G; Gu H; Han B; Yang H; Li X; Lu J
J Food Sci; 2023 Jan; 88(1):204-213. PubMed ID: 36533938
[TBL] [Abstract][Full Text] [Related]
2. Characterization of volatile aroma compounds in different brewing barley cultivars.
Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
[TBL] [Abstract][Full Text] [Related]
3. Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry.
Gu Z; Jin Z; Schwarz P; Rao J; Chen B
Food Chem; 2022 Nov; 394():133541. PubMed ID: 35759835
[TBL] [Abstract][Full Text] [Related]
4. Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.
Richter TM; Eyres GT; Silcock P; Bremer PJ
J Sep Sci; 2017 Nov; 40(22):4366-4376. PubMed ID: 28887851
[TBL] [Abstract][Full Text] [Related]
5. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
[TBL] [Abstract][Full Text] [Related]
6. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
Guo H; Feng T; Qi W; Kong Q; Yue L; Wang H
J Food Sci; 2021 Jan; 86(1):184-193. PubMed ID: 33249575
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts.
Prado R; Hartung ACM; Gastl M; Becker T
Food Chem; 2022 Oct; 392():133251. PubMed ID: 35660976
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers.
Féchir M; Reglitz K; Mall V; Voigt J; Steinhaus M
J Agric Food Chem; 2021 Jul; 69(29):8190-8199. PubMed ID: 34264656
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches.
Niu Y; Deng J; Xiao Z; Zhu J
Food Res Int; 2021 Sep; 147():110457. PubMed ID: 34399457
[TBL] [Abstract][Full Text] [Related]
13. Optimisation of specialty malt volatile analysis by headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.
Vandecan SM; Saison D; Schouppe N; Delvaux F; Delvaux FR
Anal Chim Acta; 2010 Jun; 671(1-2):55-60. PubMed ID: 20541643
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
[TBL] [Abstract][Full Text] [Related]
15. Differences of characteristic aroma compounds in
Yang P; Song H; Lin Y; Guo T; Wang L; Granvogl M; Xu Y
Food Funct; 2021 Jun; 12(11):4797-4807. PubMed ID: 33861271
[TBL] [Abstract][Full Text] [Related]
16. Roasting pretreatment of walnut (
Bi S; Niu X; Yang F; Xu Y; Dai Y; Liu Y; Zhou Q
Food Funct; 2022 Oct; 13(21):10956-10969. PubMed ID: 36239358
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances.
Wang H; Hua J; Jiang Y; Yang Y; Wang J; Yuan H
Food Res Int; 2020 Oct; 136():109479. PubMed ID: 32846562
[TBL] [Abstract][Full Text] [Related]
19. Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (
Xie B; Wu Q; Wei S; Li H; Wei J; Hanif M; Li J; Liu Z; Xiao X; Yu J
Molecules; 2022 Apr; 27(8):. PubMed ID: 35458622
[TBL] [Abstract][Full Text] [Related]
20. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]