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Journal Abstract Search

132 related items for PubMed ID: 23991667

  • 1. Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.
    Hempfling K, Fastowski O, Celik J, Engel KH.
    J Agric Food Chem; 2013 Sep 25; 61(38):9067-75. PubMed ID: 23991667
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  • 2. Analysis and sensory evaluation of gooseberry (Ribes uva crispa L.) volatiles.
    Hempfling K, Fastowski O, Kopp M, Nikfardjam MP, Engel KH.
    J Agric Food Chem; 2013 Jul 03; 61(26):6240-9. PubMed ID: 23721163
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  • 9. Anthocyanins in berries of ribes including gooseberry cultivars with a high content of acylated pigments.
    Jordheim M, Måge F, Andersen ØM.
    J Agric Food Chem; 2007 Jul 11; 55(14):5529-35. PubMed ID: 17579440
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  • 12. Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach.
    García JM, Prieto LJ, Guevara A, Malagon D, Osorio C.
    Molecules; 2016 Dec 16; 21(12):. PubMed ID: 27999263
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  • 13. Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
    Miyazawa N, Tomita N, Kurobayashi Y, Nakanishi A, Ohkubo Y, Maeda T, Fujita A.
    J Agric Food Chem; 2009 Mar 11; 57(5):1990-6. PubMed ID: 19203264
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  • 14. 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
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  • 19. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan 15; 945-946():92-100. PubMed ID: 24333641
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  • 20. Characterization of odor-active compounds in guava wine.
    Pino JA, Queris O.
    J Agric Food Chem; 2011 May 11; 59(9):4885-90. PubMed ID: 21417409
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