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Journal Abstract Search

585 related items for PubMed ID: 21535624

  • 41. Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach.
    García JM, Prieto LJ, Guevara A, Malagon D, Osorio C.
    Molecules; 2016 Dec 16; 21(12):. PubMed ID: 27999263
    [Abstract] [Full Text] [Related]

  • 42. Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids.
    Hijaz F, Gmitter FG, Bai J, Baldwin E, Biotteau A, Leclair C, McCollum TG, Plotto A.
    J Food Sci; 2020 May 16; 85(5):1548-1564. PubMed ID: 32249935
    [Abstract] [Full Text] [Related]

  • 43. Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.
    Sampaio KL, Garruti DS, Franco MR, Janzantti NS, Da Silva MA.
    J Sci Food Agric; 2011 Aug 15; 91(10):1801-9. PubMed ID: 21681760
    [Abstract] [Full Text] [Related]

  • 44. 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 15; 105():828-835. PubMed ID: 29433279
    [Abstract] [Full Text] [Related]

  • 45. Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits.
    Jung K, Fastowski O, Poplacean I, Engel KH.
    J Agric Food Chem; 2017 Nov 01; 65(43):9475-9487. PubMed ID: 28992408
    [Abstract] [Full Text] [Related]

  • 46. Comparison of techniques for the isolation of volatiles from cashew apple juice.
    Sampaio KL, Biasoto AC, Da Silva MA.
    J Sci Food Agric; 2015 Jan 01; 95(2):299-312. PubMed ID: 24789719
    [Abstract] [Full Text] [Related]

  • 47. Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
    Pino JA, Bent L.
    J Sci Food Agric; 2013 Sep 01; 93(12):3114-20. PubMed ID: 23553493
    [Abstract] [Full Text] [Related]

  • 48. Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation.
    Pang X, Guo X, Qin Z, Yao Y, Hu X, Wu J.
    J Agric Food Chem; 2012 May 02; 60(17):4179-85. PubMed ID: 22497266
    [Abstract] [Full Text] [Related]

  • 49. Headspace solid-phase microextraction gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis of volatile compounds in pineapple breads.
    Ying S, Lasekan O, Naidu KR, Lasekan S.
    Molecules; 2012 Nov 22; 17(12):13795-812. PubMed ID: 23174897
    [Abstract] [Full Text] [Related]

  • 50. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.
    Yang YN, Zheng FP, Yu AN, Sun BG.
    Food Chem; 2019 Jul 30; 287():232-240. PubMed ID: 30857694
    [Abstract] [Full Text] [Related]

  • 51. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
    Plaza ML, Marshall MR, Rouseff RL.
    J Food Sci; 2015 Feb 30; 80(2):C218-27. PubMed ID: 25588413
    [Abstract] [Full Text] [Related]

  • 52. Key volatile compounds of 'Fuji Kiku' apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit.
    Donadel JZ, Thewes FR, Anese RO, Schultz EE, Berghetti MRP, Ludwig V, Klein B, Cichoski AJ, Barin JS, Both V, Brackmann A, Wagner R.
    Food Res Int; 2019 Nov 30; 125():108625. PubMed ID: 31554098
    [Abstract] [Full Text] [Related]

  • 53. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan 15; 945-946():92-100. PubMed ID: 24333641
    [Abstract] [Full Text] [Related]

  • 54. Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans).
    Vazquez-Cruz MA, Jimenez-Garcia SN, Torres-Pacheco I, Guzman-Maldonado SH, Guevara-Gonzalez RG, Miranda-Lopez R.
    J Food Sci; 2012 Apr 15; 77(4):C366-73. PubMed ID: 22429085
    [Abstract] [Full Text] [Related]

  • 55. Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
    Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P.
    J Agric Food Chem; 2008 Jun 11; 56(11):4120-7. PubMed ID: 18476695
    [Abstract] [Full Text] [Related]

  • 56. Light-induced alterations of pineapple (Ananas comosus [L.] Merr.) juice volatiles during accelerated ageing and mass spectrometric studies into their precursors.
    Steingass CB, Glock MP, Lieb VM, Carle R.
    Food Res Int; 2017 Oct 11; 100(Pt 3):366-374. PubMed ID: 28964359
    [Abstract] [Full Text] [Related]

  • 57. Aroma Profile of Rubus ulmifolius Flowers and Fruits During Different Ontogenetic Phases.
    Bandeira Reidel RV, Melai B, Cioni P, Flamini G, Pistelli L.
    Chem Biodivers; 2016 Dec 11; 13(12):1776-1784. PubMed ID: 27449284
    [Abstract] [Full Text] [Related]

  • 58. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
    Li H, Luo L, Ma M, Zeng L.
    J Food Sci; 2018 Nov 11; 83(11):2718-2732. PubMed ID: 30339723
    [Abstract] [Full Text] [Related]

  • 59. In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
    Friel EN, Wang M, Taylor AJ, Macrae EA.
    J Agric Food Chem; 2007 Aug 08; 55(16):6664-73. PubMed ID: 17616207
    [Abstract] [Full Text] [Related]

  • 60.
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