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Journal Abstract Search

865 related items for PubMed ID: 21535659

  • 1. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions.
    Park MH, Jeong MK, Yeo J, Son HJ, Lim CL, Hong EJ, Noh BS, Lee J.
    J Food Sci; 2011; 76(1):C80-8. PubMed ID: 21535659
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  • 4. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X, Zhou Q, Wang J, Liu C, Huang F, Huang Y.
    J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
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  • 5. Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils.
    Kwon TY, Park JS, Jung MY.
    J Agric Food Chem; 2013 Sep 11; 61(36):8514-23. PubMed ID: 23968142
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  • 7. Characterization of the Volatile Compounds and Taste Attributes of Sesame Pastes Processed at Different Temperatures.
    Hou L, Zhang Y, Wang X.
    J Oleo Sci; 2019 Sep 11; 68(6):551-558. PubMed ID: 31168042
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  • 15. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS.
    Cai JS, Zhu YY, Ma RH, Thakur K, Zhang JG, Wei ZJ.
    Food Chem; 2021 Mar 15; 340():127880. PubMed ID: 32877847
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  • 16. HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).
    Xiao L, Lee J, Zhang G, Ebeler SE, Wickramasinghe N, Seiber J, Mitchell AE.
    Food Chem; 2014 May 15; 151():31-9. PubMed ID: 24423498
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  • 17. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
    Bowman T, Barringer S.
    J Food Sci; 2012 Jan 15; 77(1):C51-60. PubMed ID: 22122232
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  • 18. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
    Xiao Z, Dai S, Niu Y, Yu H, Zhu J, Tian H, Gu Y.
    J Food Sci; 2011 Oct 15; 76(8):C1125-35. PubMed ID: 22417575
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  • 19. Effect of infrared heating on the formation of sesamol and quality of defatted flours from Sesamum indicum L.
    Kumar CM, Appu Rao AG, Singh SA.
    J Food Sci; 2009 Oct 15; 74(4):H105-11. PubMed ID: 19490327
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  • 20. Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
    Huang Y, Barringer SA.
    J Food Sci; 2011 Mar 15; 76(2):C279-86. PubMed ID: 21535747
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