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Journal Abstract Search

535 related items for PubMed ID: 24518308

  • 1. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
    Mahattanatawee K, Rouseff RL.
    Food Chem; 2014 Jul 01; 154():1-6. PubMed ID: 24518308
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  • 4. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S, Xu Y, Qian MC.
    J Agric Food Chem; 2013 Nov 27; 61(47):11295-302. PubMed ID: 24099139
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  • 5. Identification of muscadine wine sulfur volatiles: pectinase versus skin-contact maceration.
    Gürbüz O, Rouseff J, Talcott ST, Rouseff R.
    J Agric Food Chem; 2013 Jan 23; 61(3):532-9. PubMed ID: 23289372
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  • 6. Characterization of volatile aroma compounds in cooked black rice.
    Yang DS, Lee KS, Jeong OY, Kim KJ, Kays SJ.
    J Agric Food Chem; 2008 Jan 09; 56(1):235-40. PubMed ID: 18081248
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  • 7. Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India.
    Mathure SV, Jawali N, Thengane RJ, Nadaf AB.
    Food Chem; 2014 Jan 01; 142():383-91. PubMed ID: 24001856
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  • 12. Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.
    Cho S, Nuijten E, Shewfelt RL, Kays SJ.
    J Sci Food Agric; 2014 Mar 15; 94(4):727-35. PubMed ID: 23907855
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  • 13. Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline.
    Wei X, Sun Q, Methven L, Elmore JS.
    Food Chem; 2021 Mar 01; 339():128077. PubMed ID: 33152870
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  • 14. Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling.
    Jinakot I, Jirapakkul W.
    J Nutr Sci Vitaminol (Tokyo); 2019 Mar 01; 65(Supplement):S231-S234. PubMed ID: 31619638
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  • 15. Comparison of odor-active compounds from six distinctly different rice flavor types.
    Yang DS, Shewfelt RL, Lee KS, Kays SJ.
    J Agric Food Chem; 2008 Apr 23; 56(8):2780-7. PubMed ID: 18363355
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  • 16. Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.
    Maraval I, Mestres C, Pernin K, Ribeyre F, Boulanger R, Guichard E, Gunata Z.
    J Agric Food Chem; 2008 Jul 09; 56(13):5291-8. PubMed ID: 18547050
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  • 17. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
    Capobiango M, Mastello RB, Chin ST, Oliveira Ede S, Cardeal Zde L, Marriott PJ.
    J Chromatogr A; 2015 Apr 03; 1388():227-35. PubMed ID: 25728661
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  • 19. Analysis of aroma-active compounds in three sweet osmanthus (Osmanthus fragrans) cultivars by GC-olfactometry and GC-MS.
    Cai X, Mai RZ, Zou JJ, Zhang HY, Zeng XL, Zheng RR, Wang CY.
    J Zhejiang Univ Sci B; 2014 Jul 03; 15(7):638-48. PubMed ID: 25001223
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  • 20. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
    Ramírez-Rodrigues MM, Balaban MO, Marshall MR, Rouseff RL.
    J Food Sci; 2011 Mar 03; 76(2):C212-7. PubMed ID: 21535737
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