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Journal Abstract Search

252 related items for PubMed ID: 20578110

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  • 2. Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.
    Miyazawa M, Hashidume S, Takahashi T, Kikuchi T.
    Phytochem Anal; 2012; 23(3):208-13. PubMed ID: 21858881
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  • 3. Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose.
    Shen DY, Song HL, Zou TT, Wan SY, Li MK.
    Food Res Int; 2022 Feb; 152():110916. PubMed ID: 35181087
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  • 7. Chemical Composition and Characteristic Odor Compounds in Essential Oil from Alismatis Rhizoma (Tubers of Alisma orientale).
    Miyazawa M, Yoshinaga S, Kashima Y, Nakahashi H, Hara N, Nakagawa H, Usami A.
    J Oleo Sci; 2016 Feb; 65(1):91-7. PubMed ID: 26666273
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  • 8. Volatile composition and sensory properties of Indian herbal medicine-Pavonia odorata-used in Ayurveda.
    Kashima Y, Nakaya S, Miyazawa M.
    J Oleo Sci; 2014 Feb; 63(2):149-58. PubMed ID: 24441709
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  • 10. Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis.
    Sasaki T, Koshi E, Take H, Michihata T, Maruya M, Enomoto T.
    Food Chem; 2017 Apr 01; 220():177-183. PubMed ID: 27855886
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  • 11. Chemical Composition and Aroma Evaluation of Essential Oils from Skunk Cabbage (Symplocarpus foetidus).
    Miyazawa M, Nakahashi H, Kashima Y, Motooka R, Hara N, Nakagawa H, Yoshii T, Usami A, Marumoto S.
    J Oleo Sci; 2015 Apr 01; 64(12):1329-36. PubMed ID: 26632948
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  • 12. Characteristic Chemical Components and Aroma-active Compounds of the Essential Oils from Ranunculus nipponicus var. submersus Used in Japanese Traditional Food.
    Nakaya S, Usami A, Yorimoto T, Miyazawa M.
    J Oleo Sci; 2015 Apr 01; 64(6):595-601. PubMed ID: 25891110
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  • 14. Verification of key odorants in rose oil by gas chromatography-olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination.
    Xiao Z, Li J, Niu Y, Liu Q, Liu J.
    Nat Prod Res; 2017 Oct 01; 31(19):2294-2302. PubMed ID: 28347181
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  • 15. Characteristic odor components of essential oils from Eurya japonica.
    Motooka R, Usami A, Nakahashi H, Koutari S, Nakaya S, Shimizu R, Tsuji K, Marumoto S, Miyazawa M.
    J Oleo Sci; 2015 Oct 01; 64(5):577-84. PubMed ID: 25843279
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  • 16. Profiling of volatile compounds of Phyllostachys pubescens shoots in Taiwan.
    Chung MJ, Cheng SS, Lin CY, Chang ST.
    Food Chem; 2012 Oct 15; 134(4):1732-7. PubMed ID: 23442614
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  • 19. Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis.
    Hayata Y, Sakamoto T, Maneerat C, Li X, Kozuka H, Sakamoto K.
    J Agric Food Chem; 2003 May 21; 51(11):3415-8. PubMed ID: 12744676
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  • 20. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).
    Kesen S, Kelebek H, Selli S.
    J Agric Food Chem; 2014 Jan 15; 62(2):391-401. PubMed ID: 24387707
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