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Journal Abstract Search

583 related items for PubMed ID: 23985485

  • 1. Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
    Usami A, Kashima Y, Marumoto S, Miyazawa M.
    J Oleo Sci; 2013; 62(8):563-70. PubMed ID: 23985485
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  • 6. Comparison of volatile compounds with characteristic odor in flowers and leaves of nojigiku (Chrysanthemum japonense).
    Usami A, Ono T, Marumoto S, Miyazawa M.
    J Oleo Sci; 2013; 62(8):631-6. PubMed ID: 23985493
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  • 8. Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.
    Miyazawa M, Hashidume S, Takahashi T, Kikuchi T.
    Phytochem Anal; 2012; 23(3):208-13. PubMed ID: 21858881
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  • 9. Verification of key odorants in rose oil by gas chromatography-olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination.
    Xiao Z, Li J, Niu Y, Liu Q, Liu J.
    Nat Prod Res; 2017 Oct; 31(19):2294-2302. PubMed ID: 28347181
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  • 11. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP.
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
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  • 16. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
    Xiao Z, Luo J, Niu Y, Wu M.
    Nat Prod Res; 2018 Jul; 32(13):1567-1572. PubMed ID: 29067827
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  • 20. Key aroma-active compounds in brown sugar and their influence on sweetness.
    Liu J, Wan P, Xie C, Chen DW.
    Food Chem; 2021 May 30; 345():128826. PubMed ID: 33601657
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