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Journal Abstract Search

265 related items for PubMed ID: 15030226

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  • 2. Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.
    Ferreira V, San Juan F, Escudero A, Culleré L, Fernández-Zurbano P, Saenz-Navajas MP, Cacho J.
    J Agric Food Chem; 2009 Aug 26; 57(16):7490-8. PubMed ID: 19634870
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  • 8. Fate of key odorants in Sauternes wines through aging.
    Bailly S, Jerkovic V, Meurée A, Timmermans A, Collin S.
    J Agric Food Chem; 2009 Sep 23; 57(18):8557-63. PubMed ID: 19754174
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  • 9. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
    Zhao P, Gao J, Qian M, Li H.
    Molecules; 2017 Jun 24; 22(7):. PubMed ID: 28672781
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  • 11. Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
    Bailly S, Jerkovic V, Marchand-Brynaert J, Collin S.
    J Agric Food Chem; 2006 Sep 20; 54(19):7227-34. PubMed ID: 16968087
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  • 13. Aroma chemical composition of red wines from different price categories and its relationship to quality.
    Juan FS, Cacho J, Ferreira V, Escudero A.
    J Agric Food Chem; 2012 May 23; 60(20):5045-56. PubMed ID: 22480297
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  • 14. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
    Poisson L, Schieberle P.
    J Agric Food Chem; 2008 Jul 23; 56(14):5813-9. PubMed ID: 18570373
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  • 16. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S, Xu Y, Qian MC.
    J Agric Food Chem; 2013 Nov 27; 61(47):11295-302. PubMed ID: 24099139
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  • 17. 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 27; 79(1):S92-9. PubMed ID: 24313985
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  • 19. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.
    Campo E, Ferreira V, Escudero A, Cacho J.
    J Agric Food Chem; 2005 Jul 13; 53(14):5682-90. PubMed ID: 15998133
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  • 20. Evaluation of the active odorants in Amontillado sherry wines during the aging process.
    Moyano L, Zea L, Moreno JA, Medina M.
    J Agric Food Chem; 2010 Jun 09; 58(11):6900-4. PubMed ID: 20465212
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