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Journal Abstract Search

132 related items for PubMed ID: 19761241

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  • 3. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
    Bezman Y, Rouseff RL, Naim M.
    J Agric Food Chem; 2001 Nov; 49(11):5425-32. PubMed ID: 11714338
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  • 4. Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).
    Rega B, Fournier N, Guichard E.
    J Agric Food Chem; 2003 Nov 19; 51(24):7092-9. PubMed ID: 14611177
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  • 5. Role of pulp in flavor release and sensory perception in orange juice.
    Rega B, Fournier N, Nicklaus S, Guichard E.
    J Agric Food Chem; 2004 Jun 30; 52(13):4204-12. PubMed ID: 15212470
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  • 6. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
    Barba C, Beno N, Guichard E, Thomas-Danguin T.
    Food Chem; 2018 Aug 15; 257():172-181. PubMed ID: 29622195
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  • 8. Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu).
    Miyazawa N, Fujita A, Kubota K.
    Biosci Biotechnol Biochem; 2010 Aug 15; 74(4):835-42. PubMed ID: 20378969
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  • 10. Flavor chemistry of lemon-lime carbonated beverages.
    Hausch BJ, Lorjaroenphon Y, Cadwallader KR.
    J Agric Food Chem; 2015 Jan 14; 63(1):112-9. PubMed ID: 25494537
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  • 12. Historical review of citrus flavor research during the past 100 years.
    Rouseff RL, Ruiz Perez-Cacho P, Jabalpurwala F.
    J Agric Food Chem; 2009 Sep 23; 57(18):8115-24. PubMed ID: 19719125
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  • 15. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
    Buettner A, Schieberle P.
    J Agric Food Chem; 1999 Dec 23; 47(12):5189-93. PubMed ID: 10606593
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  • 16. Comparison of odor-active compounds from six distinctly different rice flavor types.
    Yang DS, Shewfelt RL, Lee KS, Kays SJ.
    J Agric Food Chem; 2008 Apr 23; 56(8):2780-7. PubMed ID: 18363355
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  • 17. Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine.
    Mall V, Sellami I, Schieberle P.
    J Agric Food Chem; 2018 Oct 24; 66(42):11073-11082. PubMed ID: 30240198
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  • 18. Fresh squeezed orange juice odor: a review.
    Perez-Cacho PR, Rouseff RL.
    Crit Rev Food Sci Nutr; 2008 Aug 24; 48(7):681-95. PubMed ID: 18663618
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  • 20. Odor thresholds of microbially induced off-flavor compounds in apple juice.
    Siegmund B, Pöllinger-Zierler B.
    J Agric Food Chem; 2006 Aug 09; 54(16):5984-9. PubMed ID: 16881705
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