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Journal Abstract Search

181 related items for PubMed ID: 23411304

  • 1. Volatile profiling of high quality hazelnuts (Corylus avellana L.): chemical indices of roasting.
    Nicolotti L, Cordero C, Bicchi C, Rubiolo P, Sgorbini B, Liberto E.
    Food Chem; 2013 Jun 01; 138(2-3):1723-33. PubMed ID: 23411304
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  • 2. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
    Rosso MC, Liberto E, Spigolon N, Fontana M, Somenzi M, Bicchi C, Cordero C.
    Anal Bioanal Chem; 2018 Jun 01; 410(15):3491-3506. PubMed ID: 29313080
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  • 3. Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
    Kiefl J, Schieberle P.
    J Agric Food Chem; 2013 Jun 05; 61(22):5236-44. PubMed ID: 23663154
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  • 4. Quantitative fingerprinting by headspace--two-dimensional comprehensive gas chromatography-mass spectrometry of solid matrices: some challenging aspects of the exhaustive assessment of food volatiles.
    Nicolotti L, Cordero C, Cagliero C, Liberto E, Sgorbini B, Rubiolo P, Bicchi C.
    Anal Chim Acta; 2013 Oct 10; 798():115-25. PubMed ID: 24070492
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  • 6. Sensomics analysis of key hazelnut odorants (Corylus avellana L. 'Tonda Gentile') using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC×GC-TOF-MS).
    Kiefl J, Pollner G, Schieberle P.
    J Agric Food Chem; 2013 Jun 05; 61(22):5226-35. PubMed ID: 23663170
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  • 8. A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
    Ruosi MR, Cordero C, Cagliero C, Rubiolo P, Bicchi C, Sgorbini B, Liberto E.
    J Agric Food Chem; 2012 Nov 14; 60(45):11283-91. PubMed ID: 23083340
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  • 13. Coffee aroma--statistical analysis of compositional data.
    Korhonová M, Hron K, Klimcíková D, Müller L, Bednár P, Barták P.
    Talanta; 2009 Dec 15; 80(2):710-5. PubMed ID: 19836541
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  • 15. 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 Dec 15; 76(1):C80-8. PubMed ID: 21535659
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  • 16. Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
    Burdack-Freitag A, Schieberle P.
    J Agric Food Chem; 2010 May 26; 58(10):6351-9. PubMed ID: 20426421
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  • 18. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry.
    Zhang Z, Li G, Luo L, Chen G.
    Anal Chim Acta; 2010 Feb 05; 659(1-2):151-8. PubMed ID: 20103118
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