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Journal Abstract Search

197 related items for PubMed ID: 16569061

  • 1. Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage.
    Mehinagic E, Royer G, Symoneaux R, Jourjon F, Prost C.
    J Agric Food Chem; 2006 Apr 05; 54(7):2678-87. PubMed ID: 16569061
    [Abstract] [Full Text] [Related]

  • 2. Optimization of extraction of apple aroma by dynamic headspace and influence of saliva on extraction of volatiles.
    Mehinagic E, Prost C, Demaimay M.
    J Agric Food Chem; 2004 Aug 11; 52(16):5175-82. PubMed ID: 15291493
    [Abstract] [Full Text] [Related]

  • 3. Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
    Du X, Plotto A, Baldwin E, Rouseff R.
    J Agric Food Chem; 2011 Dec 14; 59(23):12569-77. PubMed ID: 22026593
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Heritability and genetic and phenotypic correlations of apple (Malus x domestica) fruit volatiles in a genetically diverse breeding population.
    Rowan DD, Hunt MB, Alspach PA, Whitworth CJ, Oraguzie NC.
    J Agric Food Chem; 2009 Sep 09; 57(17):7944-52. PubMed ID: 19691324
    [Abstract] [Full Text] [Related]

  • 6. Identification of potent odorants in different cultivars of snake fruit [Salacca zalacca (Gaert.) Voss] using gas chromatography-olfactometry.
    Wijaya CH, Ulrich D, Lestari R, Schippel K, Ebert G.
    J Agric Food Chem; 2005 Mar 09; 53(5):1637-41. PubMed ID: 15740052
    [Abstract] [Full Text] [Related]

  • 7. Aroma profile and volatiles odor activity along gold cultivar pineapple flesh.
    Montero-Calderón M, Rojas-Graü MA, Martín-Belloso O.
    J Food Sci; 2010 Mar 09; 75(9):S506-12. PubMed ID: 21535624
    [Abstract] [Full Text] [Related]

  • 8. 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]

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  • 10. Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
    Triqui R, Bouchriti N.
    J Agric Food Chem; 2003 Dec 17; 51(26):7540-6. PubMed ID: 14664504
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Impact of vacuum cooking process on the texture degradation of selected apple cultivars.
    Bourles E, Mehinagic E, Courthaudon JL, Jourjon F.
    J Food Sci; 2009 Jan 15; 74(9):E512-8. PubMed ID: 20492113
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  • 14. 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]

  • 15. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X, Rouseff R.
    J Agric Food Chem; 2014 May 21; 62(20):4537-43. PubMed ID: 24758568
    [Abstract] [Full Text] [Related]

  • 16. Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
    Mahattanatawee K, Perez-Cacho PR, Davenport T, Rouseff R.
    J Agric Food Chem; 2007 Mar 07; 55(5):1939-44. PubMed ID: 17266328
    [Abstract] [Full Text] [Related]

  • 17. Physicochemical characterization of a new pineapple hybrid (FLHORAN41 Cv.).
    Brat P, Hoang LN, Soler A, Reynes M, Brillouet JM.
    J Agric Food Chem; 2004 Oct 06; 52(20):6170-7. PubMed ID: 15453683
    [Abstract] [Full Text] [Related]

  • 18. Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages.
    Feng S, Yan C, Zhang T, Ji M, Tao R, Gao H.
    Molecules; 2021 Mar 12; 26(6):. PubMed ID: 33808961
    [Abstract] [Full Text] [Related]

  • 19. Sensory effects of hexanal vapor on fresh-cut slices of golden delicious apples.
    Musetti A, Fava P.
    J Food Sci; 2012 Sep 12; 77(9):S314-8. PubMed ID: 22900672
    [Abstract] [Full Text] [Related]

  • 20. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.
    Cheng H, Chen J, Chen S, Xia Q, Liu D, Ye X.
    Food Chem; 2016 Dec 01; 212():374-85. PubMed ID: 27374545
    [Abstract] [Full Text] [Related]

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