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Journal Abstract Search

154 related items for PubMed ID: 18616263

  • 41. Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis.
    Takahashi M, Inai Y, Miyazawa N, Kurobayashi Y, Fujita A.
    Biosci Biotechnol Biochem; 2013; 77(3):601-5. PubMed ID: 23470766
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  • 42. Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
    Escudero A, Gogorza B, Melús MA, Ortín N, Cacho J, Ferreira V.
    J Agric Food Chem; 2004 Jun 02; 52(11):3516-24. PubMed ID: 15161224
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  • 43. Characteristic aroma components of rennet casein.
    Karagül-Yüceer Y, Vlahovich KN, Drake M, Cadwallader KR.
    J Agric Food Chem; 2003 Nov 05; 51(23):6797-801. PubMed ID: 14582977
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  • 44. Chemicals with sweet aroma descriptors found in Portuguese wines from the Douro region: 2,6,6-trimethylcyclohex-2-ene-1,4-dione and diacetyl.
    Rogerson FS, Castro H, Fortunato N, Azevedo Z, Macedo A, De Freitas VA.
    J Agric Food Chem; 2001 Jan 05; 49(1):263-9. PubMed ID: 11170587
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  • 45. Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.
    Schuh C, Schieberle P.
    J Agric Food Chem; 2005 Nov 02; 53(22):8699-705. PubMed ID: 16248574
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  • 46. Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication.
    Corsini L, Castro R, G Barroso C, Durán-Guerrero E.
    Food Chem; 2019 Jan 30; 272():702-708. PubMed ID: 30309601
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  • 47. Determination of the threshold odor concentration of main odorants in essential oils using gas chromatography-olfactometry incremental dilution technique.
    Benzo M, Gilardoni G, Gandini C, Caccialanza G, Vita Finzi P, Vidari G, Abdo S, Layedra P.
    J Chromatogr A; 2007 May 25; 1150(1-2):131-5. PubMed ID: 17339042
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  • 49. Aroma compounds formed from 3-methyl-2,4-nonanedione under photooxidative conditions.
    Sigrist IA, Manzardo GG, Amadò R.
    J Agric Food Chem; 2003 May 21; 51(11):3426-8. PubMed ID: 12744678
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  • 50. Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China.
    Zhang M, Xu Q, Duan C, Qu W, Wu Y.
    J Food Sci; 2007 Jun 21; 72(5):C248-52. PubMed ID: 17995710
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  • 51. 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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  • 57. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.
    Jetti RR, Yang E, Kurnianta A, Finn C, Qian MC.
    J Food Sci; 2007 Sep 13; 72(7):S487-96. PubMed ID: 17995662
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  • 58. Which impact for beta-damascenone on red wines aroma?
    Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D.
    J Agric Food Chem; 2007 May 16; 55(10):4103-8. PubMed ID: 17447790
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