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PUBMED FOR HANDHELDS

Journal Abstract Search

142 related items for PubMed ID: 10552883

  • 1. Differences in key odorants of handmade juice of yellow-flesh peaches (Prunus persica L.) induced by the workup procedure.
    Derail C, Hofmann T, Schieberle P.
    J Agric Food Chem; 1999 Nov; 47(11):4742-5. PubMed ID: 10552883
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  • 4. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I, Mall V, Schieberle P.
    J Agric Food Chem; 2018 Jul 18; 66(28):7428-7440. PubMed ID: 29889522
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  • 6. Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis.
    Mall V, Schieberle P.
    J Agric Food Chem; 2016 Aug 24; 64(33):6433-42. PubMed ID: 27486834
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  • 7. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
    Buettner A, Schieberle P.
    J Agric Food Chem; 1999 Dec 24; 47(12):5189-93. PubMed ID: 10606593
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  • 8. 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 18; 65(2):394-401. PubMed ID: 28025882
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  • 10. Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation.
    Tokitomo Y, Steinhaus M, Büttner A, Schieberle P.
    Biosci Biotechnol Biochem; 2005 Jul 18; 69(7):1323-30. PubMed ID: 16041138
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  • 11. Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
    Langos D, Granvogl M, Schieberle P.
    J Agric Food Chem; 2013 Nov 27; 61(47):11303-11. PubMed ID: 24219571
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  • 13. Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis.
    Cayhan GG, Selli S.
    J Agric Food Chem; 2011 Jan 26; 59(2):654-9. PubMed ID: 21186818
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  • 14. Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream.
    Schlutt B, Moran N, Schieberle P, Hofmann T.
    J Agric Food Chem; 2007 Nov 14; 55(23):9634-45. PubMed ID: 17935296
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  • 17. Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
    Ruisinger B, Schieberle P.
    J Agric Food Chem; 2012 May 02; 60(17):4186-94. PubMed ID: 22489542
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  • 19. Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
    Takahashi M, Inai Y, Miyazawa N, Kurobayashi Y, Fujita A.
    Biosci Biotechnol Biochem; 2013 May 02; 77(3):601-5. PubMed ID: 23470766
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  • 20. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
    Willner B, Granvogl M, Schieberle P.
    J Agric Food Chem; 2013 Oct 09; 61(40):9583-93. PubMed ID: 24004345
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