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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

292 related items for PubMed ID: 12517106

  • 1. Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
    Guichard H, Lemesle S, Ledauphin J, Barillier D, Picoche B.
    J Agric Food Chem; 2003 Jan 15; 51(2):424-32. PubMed ID: 12517106
    [Abstract] [Full Text] [Related]

  • 2. Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
    Ledauphin J, Guichard H, Saint-Clair JF, Picoche B, Barillier D.
    J Agric Food Chem; 2003 Jan 15; 51(2):433-42. PubMed ID: 12517107
    [Abstract] [Full Text] [Related]

  • 3. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ, Suárez Valles B, García Hevia A, Picinelli Lobo A.
    J Food Sci; 2014 Jan 15; 79(1):S92-9. PubMed ID: 24313985
    [Abstract] [Full Text] [Related]

  • 4. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.
    Niu Y, Wang R, Xiao Z, Zhu J, Sun X, Wang P.
    Food Res Int; 2019 Jun 15; 120():92-101. PubMed ID: 31000313
    [Abstract] [Full Text] [Related]

  • 5. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 15; 105():713-723. PubMed ID: 29433266
    [Abstract] [Full Text] [Related]

  • 6. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
    Xu Y, Fan W, Qian MC.
    J Agric Food Chem; 2007 Apr 18; 55(8):3051-7. PubMed ID: 17355142
    [Abstract] [Full Text] [Related]

  • 7. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations.
    Wei J, Zhang Y, Qiu Y, Guo H, Ju H, Wang Y, Yuan Y, Yue T.
    Food Chem; 2020 Feb 15; 306():125623. PubMed ID: 31606633
    [Abstract] [Full Text] [Related]

  • 8. Determination of key odorant compounds in freshly distilled cognac using GC-O, GC-MS, and sensory evaluation.
    Ferrari G, Lablanquie O, Cantagrel R, Ledauphin J, Payot T, Fournier N, Guichard E.
    J Agric Food Chem; 2004 Sep 08; 52(18):5670-6. PubMed ID: 15373408
    [Abstract] [Full Text] [Related]

  • 9. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
    Miyazaki T, Plotto A, Baldwin EA, Reyes-De-Corcuera JI, Gmitter FG.
    J Sci Food Agric; 2012 Mar 15; 92(4):727-35. PubMed ID: 22413143
    [Abstract] [Full Text] [Related]

  • 10. Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles.
    Azhu Valappil Z, Fan X, Zhang HQ, Rouseff RL.
    J Agric Food Chem; 2009 Feb 11; 57(3):924-9. PubMed ID: 19154152
    [Abstract] [Full Text] [Related]

  • 11. Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
    Chen X, Feng T, Zhang Y, He T, Feng J, Zhang C.
    J Genet Genomics; 2007 Feb 11; 34(2):171-9. PubMed ID: 17469789
    [Abstract] [Full Text] [Related]

  • 12. Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).
    Rega B, Fournier N, Guichard E.
    J Agric Food Chem; 2003 Nov 19; 51(24):7092-9. PubMed ID: 14611177
    [Abstract] [Full Text] [Related]

  • 13. Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach.
    García JM, Prieto LJ, Guevara A, Malagon D, Osorio C.
    Molecules; 2016 Dec 16; 21(12):. PubMed ID: 27999263
    [Abstract] [Full Text] [Related]

  • 14. Odor thresholds of microbially induced off-flavor compounds in apple juice.
    Siegmund B, Pöllinger-Zierler B.
    J Agric Food Chem; 2006 Aug 09; 54(16):5984-9. PubMed ID: 16881705
    [Abstract] [Full Text] [Related]

  • 15. Insights into the aroma profiles and characteristic aroma of 'Honeycrisp' apple (Malus × domestica).
    Yan D, Shi J, Ren X, Tao Y, Ma F, Li R, Liu X, Liu C.
    Food Chem; 2020 Oct 15; 327():127074. PubMed ID: 32464463
    [Abstract] [Full Text] [Related]

  • 16. Comparison of isolation methods for the determination of important aroma compounds in black currant (Ribes nigrum L.) juice, using nasal impact frequency profiling.
    Varming C, Petersen MA, Poll L.
    J Agric Food Chem; 2004 Mar 24; 52(6):1647-52. PubMed ID: 15030225
    [Abstract] [Full Text] [Related]

  • 17. Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose.
    Niu Y, Yao Z, Xiao Z, Zhu G, Zhu J, Chen J.
    Food Res Int; 2018 Nov 24; 113():102-114. PubMed ID: 30195503
    [Abstract] [Full Text] [Related]

  • 18. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
    Barba C, Beno N, Guichard E, Thomas-Danguin T.
    Food Chem; 2018 Aug 15; 257():172-181. PubMed ID: 29622195
    [Abstract] [Full Text] [Related]

  • 19. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.
    Jordán MJ, Goodner KL, Shaw PE.
    J Agric Food Chem; 2002 Mar 13; 50(6):1523-8. PubMed ID: 11879031
    [Abstract] [Full Text] [Related]

  • 20. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
    Fan W, Qian MC.
    J Agric Food Chem; 2006 Apr 05; 54(7):2695-704. PubMed ID: 16569063
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 15.