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Journal Abstract Search

209 related items for PubMed ID: 15740059

  • 1.
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  • 2. Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies.
    Xiao Z, Shang Y, Chen F, Niu Y, Gu Y, Liu S, Zhu J.
    Nat Prod Res; 2015; 29(21):2007-12. PubMed ID: 25790084
    [Abstract] [Full Text] [Related]

  • 3. 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
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  • 5. Volatile components in fermented soybean (Glycine max) curds.
    Chung HY.
    J Agric Food Chem; 1999 Jul 15; 47(7):2690-6. PubMed ID: 10552546
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.
    Peng X, Li X, Shi X, Guo S.
    Food Chem; 2014 May 15; 151():532-8. PubMed ID: 24423567
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  • 8. Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination.
    Chen YP, Chiang TK, Chung HY.
    Food Chem; 2019 Mar 01; 275():32-40. PubMed ID: 30724202
    [Abstract] [Full Text] [Related]

  • 9. Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce.
    Meng Q, Imamura M, Katayama H, Obata A, Sugawara E.
    Biosci Biotechnol Biochem; 2017 Oct 01; 81(10):1984-1989. PubMed ID: 28868973
    [Abstract] [Full Text] [Related]

  • 10. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
    Steinhaus P, Schieberle P.
    J Agric Food Chem; 2007 Jul 25; 55(15):6262-9. PubMed ID: 17602655
    [Abstract] [Full Text] [Related]

  • 11. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
    He W, Chung HY.
    Food Res Int; 2019 Nov 25; 125():108548. PubMed ID: 31554058
    [Abstract] [Full Text] [Related]

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  • 13. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W, Shen H, Xu Y.
    J Sci Food Agric; 2011 May 25; 91(7):1187-98. PubMed ID: 21384368
    [Abstract] [Full Text] [Related]

  • 14. Determination of compounds responsible for tempeh aroma.
    Jeleń H, Majcher M, Ginja A, Kuligowski M.
    Food Chem; 2013 Nov 01; 141(1):459-65. PubMed ID: 23768380
    [Abstract] [Full Text] [Related]

  • 15. Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution.
    He RQ, Wan P, Liu J, Chen DW.
    Food Chem; 2020 Aug 15; 321():126739. PubMed ID: 32259730
    [Abstract] [Full Text] [Related]

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  • 17. Characterization of the most odor-active compounds of Iberian ham headspace.
    Carrapiso AI, Ventanas J, García C.
    J Agric Food Chem; 2002 Mar 27; 50(7):1996-2000. PubMed ID: 11902946
    [Abstract] [Full Text] [Related]

  • 18. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.
    Zhou Z, Liu S, Kong X, Ji Z, Han X, Wu J, Mao J.
    J Chromatogr A; 2017 Mar 03; 1487():218-226. PubMed ID: 28110945
    [Abstract] [Full Text] [Related]

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  • 20. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K, Kaneko S, Nishimura O.
    J Agric Food Chem; 2013 Dec 11; 61(49):11968-73. PubMed ID: 24274062
    [Abstract] [Full Text] [Related]

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