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Journal Abstract Search

533 related items for PubMed ID: 23852166

  • 21. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
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  • 22. A non-targeted approach unravels the volatile network in peach fruit.
    Sánchez G, Besada C, Badenes ML, Monforte AJ, Granell A.
    PLoS One; 2012 Dec 21; 7(6):e38992. PubMed ID: 22761719
    [Abstract] [Full Text] [Related]

  • 23. The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan.
    Liu D, Shen Q, Lin K, Wang F, Bu Z, Peng J, Brennan C, Benjakul S, Xiao G, Ma L.
    Food Res Int; 2024 Sep 21; 191():114716. PubMed ID: 39059964
    [Abstract] [Full Text] [Related]

  • 24. Glycosidically bound aroma precursors in fruits: A comprehensive review.
    Liang Z, Fang Z, Pai A, Luo J, Gan R, Gao Y, Lu J, Zhang P.
    Crit Rev Food Sci Nutr; 2022 Sep 21; 62(1):215-243. PubMed ID: 32880480
    [Abstract] [Full Text] [Related]

  • 25. Volatile flavor compounds in yogurt: a review.
    Cheng H.
    Crit Rev Food Sci Nutr; 2010 Nov 21; 50(10):938-50. PubMed ID: 21108074
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  • 26. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
    Selli S, Kelebek H, Kesen S, Sonmezdag AS.
    J Sci Food Agric; 2018 Aug 21; 98(11):4104-4111. PubMed ID: 29388215
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  • 27. Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.
    Vilanova M, Genisheva Z, Tubio M, Álvarez K, Lissarrague JR, Oliveira JM.
    Molecules; 2017 Sep 08; 22(9):. PubMed ID: 28885582
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  • 28. Comparison of Aroma Character Impact Volatiles of Thummong Leaves ( Litsea petiolata Hook. f.), Mangdana Water Beetle ( Lethocerus indicus), and a Commercial Product as Flavoring Agents in Thai Traditional Cooking.
    Mahattanatawee K, Luanphaisarnnont T, Rouseff R.
    J Agric Food Chem; 2018 Mar 14; 66(10):2480-2484. PubMed ID: 28682070
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  • 29. Analysis of Volatile Aroma Components and Regulatory Genes in Different Kinds and Development Stages of Pepper Fruits Based on Non-Targeted Metabolome Combined with Transcriptome.
    Huang C, Sun P, Yu S, Fu G, Deng Q, Wang Z, Cheng S.
    Int J Mol Sci; 2023 Apr 26; 24(9):. PubMed ID: 37175606
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  • 30. Characterization of the Major Odor-Active Compounds in Jackfruit Pulp.
    Grimm JE, Steinhaus M.
    J Agric Food Chem; 2019 May 22; 67(20):5838-5846. PubMed ID: 31050422
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  • 31. Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control.
    Chen X, Quek SY.
    Crit Rev Food Sci Nutr; 2023 May 22; 63(28):9052-9073. PubMed ID: 35452325
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  • 32. Factors affecting aroma compounds in orange juice and their sensory perception: A review.
    Pan X, Bi S, Lao F, Wu J.
    Food Res Int; 2023 Jul 22; 169():112835. PubMed ID: 37254409
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  • 33. 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
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  • 34. Flavor characteristics of seven grades of black tea produced in Turkey.
    Alasalvar C, Topal B, Serpen A, Bahar B, Pelvan E, Gökmen V.
    J Agric Food Chem; 2012 Jun 27; 60(25):6323-32. PubMed ID: 22642545
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  • 35. Identification of key odor volatile compounds in the essential oil of nine peach accessions.
    Eduardo I, Chietera G, Bassi D, Rossini L, Vecchietti A.
    J Sci Food Agric; 2010 May 27; 90(7):1146-54. PubMed ID: 20393995
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  • 36. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 27; 105():713-723. PubMed ID: 29433266
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  • 37. Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear.
    Li X, Qi L, Zang N, Zhao L, Sun Y, Huang X, Wang H, Yin Z, Wang A.
    Plant Physiol Biochem; 2022 Aug 15; 185():80-90. PubMed ID: 35661588
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  • 38. A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.
    Liu J, Liu M, He C, Song H, Guo J, Wang Y, Yang H, Su X.
    J Sci Food Agric; 2015 Apr 15; 95(6):1362-72. PubMed ID: 25043370
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  • 39. Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage.
    Zhou D, Liu Q, Zhu T, Li T, Fan G, Li X, Wu C.
    Food Chem; 2024 Oct 30; 456():139906. PubMed ID: 38852443
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  • 40. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes.
    Yu Y, Bai J, Chen C, Plotto A, Baldwin EA, Gmitter FG.
    J Sci Food Agric; 2018 Feb 30; 98(3):1124-1131. PubMed ID: 28731231
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