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Journal Abstract Search

596 related items for PubMed ID: 16448203

  • 21. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A, Schieberle P.
    J Agric Food Chem; 2012 May 23; 60(20):5057-64. PubMed ID: 22515832
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  • 22. 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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  • 23. Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach.
    Pollner G, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):627-36. PubMed ID: 26690018
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  • 24. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach.
    Dach A, Schieberle P.
    J Agric Food Chem; 2021 Feb 10; 69(5):1578-1588. PubMed ID: 33497230
    [Abstract] [Full Text] [Related]

  • 25. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
    Christlbauer M, Schieberle P.
    J Agric Food Chem; 2009 Oct 14; 57(19):9114-22. PubMed ID: 19807161
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  • 26. Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
    Fritsch HT, Schieberle P.
    J Agric Food Chem; 2005 Sep 21; 53(19):7544-51. PubMed ID: 16159184
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  • 30. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P, Schieberle P.
    J Agric Food Chem; 2015 May 20; 63(19):4761-70. PubMed ID: 25921555
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  • 32. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
    Uselmann V, Schieberle P.
    J Agric Food Chem; 2015 Feb 25; 63(7):1948-56. PubMed ID: 25641554
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  • 34. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
    Söllner K, Schieberle P.
    J Agric Food Chem; 2009 May 27; 57(10):4319-27. PubMed ID: 19358532
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  • 37. Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments.
    Schaller T, Schieberle P.
    J Agric Food Chem; 2020 Dec 23; 68(51):15284-15291. PubMed ID: 33300793
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  • 39. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS.
    Wang C, Lv S, Wu Y, Lian M, Gao X, Meng Q.
    J Sci Food Agric; 2016 Oct 23; 96(13):4492-8. PubMed ID: 26858163
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