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Journal Abstract Search

466 related items for PubMed ID: 19694437

  • 1. Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
    Breme K, Tournayre P, Fernandez X, Meierhenrich UJ, Brevard H, Joulain D, Berdagué JL.
    J Agric Food Chem; 2009 Sep 23; 57(18):8572-80. PubMed ID: 19694437
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  • 2. Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography.
    Breme K, Tournayre P, Fernandez X, Meierhenrich UJ, Brevard H, Joulain D, Berdagué JL.
    J Agric Food Chem; 2010 Jan 13; 58(1):473-80. PubMed ID: 19919100
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  • 5. Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
    Usami A, Kashima Y, Marumoto S, Miyazawa M.
    J Oleo Sci; 2013 Jan 13; 62(8):563-70. PubMed ID: 23985485
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  • 9. Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination.
    Jia X, Wang L, Zheng C, Yang Y, Wang X, Hui J, Zhou Q.
    J Agric Food Chem; 2020 Dec 16; 68(50):14950-14960. PubMed ID: 33227196
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  • 10. Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses.
    Choi JY, Lee SM, Lee HJ, Kim YS.
    Food Res Int; 2018 Mar 16; 105():828-835. PubMed ID: 29433279
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  • 12. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H, Qin D, Wu Z, Sun B, Sun X, Huang M, Sun J, Zheng F.
    Food Chem; 2019 Jun 30; 284():100-107. PubMed ID: 30744833
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  • 13. Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varieties.
    Eyres GT, Marriott PJ, Dufour JP.
    J Agric Food Chem; 2007 Jul 25; 55(15):6252-61. PubMed ID: 17590010
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  • 15. Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology.
    Jia X, Zhou Q, Huang D, Zhang N, Qu S, An Q, Wang Q, Ren J, Zhang H, Pan S, Fan G.
    Food Chem; 2024 Jan 01; 430():137090. PubMed ID: 37557030
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  • 16. The combination of gas chromatography-olfactometry and multidimensional gas chromatography for the characterisation of essential oils.
    Eyres G, Marriott PJ, Dufour JP.
    J Chromatogr A; 2007 May 25; 1150(1-2):70-7. PubMed ID: 16879832
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  • 17. Evaluation of the Key Odorants in Volatile Oils from Tubers of Apios americana Medikus.
    Nakahashi H, Nishino Y, Nakagawa H, Hara N, Usami A, Miyazawa M.
    J Oleo Sci; 2015 May 25; 64(11):1235-42. PubMed ID: 26521814
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  • 19. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
    Xiao Z, Luo J, Niu Y, Wu M.
    Nat Prod Res; 2018 Jul 25; 32(13):1567-1572. PubMed ID: 29067827
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  • 20. Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.
    Li JX, Schieberle P, Steinhaus M.
    J Agric Food Chem; 2017 Jan 25; 65(3):639-647. PubMed ID: 28024392
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