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Journal Abstract Search

184 related items for PubMed ID: 22417451

  • 1. Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters.
    Andreu-Sevilla AJ, López-Nicolás JM, Carbonell-Barrachina AA, García-Carmona F.
    J Food Sci; 2011; 76(5):S347-53. PubMed ID: 22417451
    [Abstract] [Full Text] [Related]

  • 2. Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice.
    López-Nicolás JM, Andreu-Sevilla AJ, Carbonell-Barrachina AA, García-Carmona F.
    J Agric Food Chem; 2009 Oct 28; 57(20):9668-75. PubMed ID: 19799384
    [Abstract] [Full Text] [Related]

  • 3. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
    Navarro P, Nicolas TS, Gabaldon JA, Mercader-Ros MT, Calín-Sánchez A, Carbonell-Barrachina AA, Pérez-López AJ.
    J Food Sci; 2011 Oct 28; 76(5):S319-24. PubMed ID: 22417447
    [Abstract] [Full Text] [Related]

  • 4. Interaction of cyclodextrins with aliphatic acetate esters and aroma components of La France pear.
    Tobitsuka K, Miura M, Kobayashi S.
    J Agric Food Chem; 2005 Jun 29; 53(13):5402-6. PubMed ID: 15969526
    [Abstract] [Full Text] [Related]

  • 5. Use of cyclodextrins as secondary antioxidants to improve the color of fresh pear juice.
    López-Nicolas JM, García-Carmona F.
    J Agric Food Chem; 2007 Jul 25; 55(15):6330-8. PubMed ID: 17608499
    [Abstract] [Full Text] [Related]

  • 6. Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning.
    López-Nicolas JM, Pérez-López AJ, Carbonell-Barrachina A, García-Carmona F.
    J Agric Food Chem; 2007 Jun 27; 55(13):5312-9. PubMed ID: 17542611
    [Abstract] [Full Text] [Related]

  • 7. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
    Willner B, Granvogl M, Schieberle P.
    J Agric Food Chem; 2013 Oct 09; 61(40):9583-93. PubMed ID: 24004345
    [Abstract] [Full Text] [Related]

  • 8. Retention of a European pear aroma model mixture using different types of saccharides.
    Tobitsuka K, Miura M, Kobayashi S.
    J Agric Food Chem; 2006 Jul 12; 54(14):5069-76. PubMed ID: 16819918
    [Abstract] [Full Text] [Related]

  • 9. Assessment of the volatile composition of juices of apricot, peach, and pear according to two pectolytic treatments.
    Riu-Aumatell M, López-Tamames E, Buxaderas S.
    J Agric Food Chem; 2005 Oct 05; 53(20):7837-43. PubMed ID: 16190639
    [Abstract] [Full Text] [Related]

  • 10. Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC-MS.
    Wang X, Chen Y, Zhang J, Wang Z, Qi K, Li H, Tian R, Wu X, Qiao X, Zhang S, Yin H.
    Food Chem; 2023 Aug 30; 418():135963. PubMed ID: 36944308
    [Abstract] [Full Text] [Related]

  • 11. Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy.
    Zierer B, Schieberle P, Granvogl M.
    J Agric Food Chem; 2016 Dec 21; 64(50):9515-9522. PubMed ID: 27935705
    [Abstract] [Full Text] [Related]

  • 12. Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).
    Calín-Sánchez A, Martínez JJ, Vázquez-Araújo L, Burló F, Melgarejo P, Carbonell-Barrachina AA.
    J Sci Food Agric; 2011 Feb 21; 91(3):586-92. PubMed ID: 21218496
    [Abstract] [Full Text] [Related]

  • 13. 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 21; 95(2):299-312. PubMed ID: 24789719
    [Abstract] [Full Text] [Related]

  • 14. Sensory properties of ginseng solutions modified by masking agents.
    Tamamoto LC, Schmidt SJ, Lee SY.
    J Food Sci; 2010 Sep 21; 75(7):S341-7. PubMed ID: 21535568
    [Abstract] [Full Text] [Related]

  • 15. Biodegradation of cyclodextrins in soil.
    Fenyvesi E, Gruiz K, Verstichel S, De Wilde B, Leitgib L, Csabai K, Szaniszlo N.
    Chemosphere; 2005 Aug 21; 60(8):1001-8. PubMed ID: 15993146
    [Abstract] [Full Text] [Related]

  • 16. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.
    Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina ÁA.
    J Food Sci; 2010 Sep 21; 75(7):S398-404. PubMed ID: 21535574
    [Abstract] [Full Text] [Related]

  • 17. Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column.
    Arrieta-Garay Y, García-Llobodanin L, Pérez-Correa JR, López-Vázquez C, Orriols I, López F.
    J Agric Food Chem; 2013 May 22; 61(20):4936-42. PubMed ID: 23531091
    [Abstract] [Full Text] [Related]

  • 18. Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
    Iyer MM, Sacks GL, Padilla-Zakour OI.
    J Food Sci; 2010 Apr 22; 75(3):C297-304. PubMed ID: 20492283
    [Abstract] [Full Text] [Related]

  • 19. Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae.
    Zhang Z, Wen X, Chen X, Liu X, Gao Z, Bi P, Sun W, Li S, Guo J.
    Food Microbiol; 2024 Dec 22; 124():104600. PubMed ID: 39244359
    [Abstract] [Full Text] [Related]

  • 20. Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma.
    Varming C, Andersen ML, Poll L.
    J Agric Food Chem; 2004 Dec 15; 52(25):7628-36. PubMed ID: 15675814
    [Abstract] [Full Text] [Related]

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