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Journal Abstract Search

215 related items for PubMed ID: 25347382

  • 1. Influence of storage on volatile profiles in roasted almonds (Prunus dulcis).
    Lee J, Xiao L, Zhang G, Ebeler SE, Mitchell AE.
    J Agric Food Chem; 2014 Nov 19; 62(46):11236-45. PubMed ID: 25347382
    [Abstract] [Full Text] [Related]

  • 2. HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis).
    Xiao L, Lee J, Zhang G, Ebeler SE, Wickramasinghe N, Seiber J, Mitchell AE.
    Food Chem; 2014 May 15; 151():31-9. PubMed ID: 24423498
    [Abstract] [Full Text] [Related]

  • 3. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
    Agila A, Barringer S.
    J Food Sci; 2012 Apr 15; 77(4):C461-8. PubMed ID: 22429278
    [Abstract] [Full Text] [Related]

  • 4. Influence of post-harvest moisture on roasted almond shelf life and consumer acceptance.
    Luo KK, Chapman DM, Lerno LA, Huang G, Mitchell AE.
    J Sci Food Agric; 2021 Jan 15; 101(1):139-150. PubMed ID: 32614076
    [Abstract] [Full Text] [Related]

  • 5. Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.
    Franklin LM, King ES, Chapman D, Byrnes N, Huang G, Mitchell AE.
    J Agric Food Chem; 2018 Feb 07; 66(5):1222-1232. PubMed ID: 29313329
    [Abstract] [Full Text] [Related]

  • 6. Effect of Temperature and Moisture on the Development of Concealed Damage in Raw Almonds (Prunus dulcis).
    Rogel-Castillo C, Zuskov D, Chan BL, Lee J, Huang G, Mitchell AE.
    J Agric Food Chem; 2015 Sep 23; 63(37):8234-40. PubMed ID: 26320359
    [Abstract] [Full Text] [Related]

  • 7. Shelf-life of infrared dry-roasted almonds.
    Yang J, Pan Z, Takeoka G, Mackey B, Bingol G, Brandl MT, Garcin K, McHugh TH, Wang H.
    Food Chem; 2013 May 01; 138(1):671-8. PubMed ID: 23265539
    [Abstract] [Full Text] [Related]

  • 8. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.
    Erten ES, Cadwallader KR.
    Food Chem; 2017 Feb 15; 217():244-253. PubMed ID: 27664632
    [Abstract] [Full Text] [Related]

  • 9. Analysis of volatile compounds from Siraitia grosvenorii by headspace solid-phase microextraction and gas chromatography-quadrupole time-of-flight mass spectrometry.
    Xia Y, Zhang F, Wang W, Guo Y.
    J Chromatogr Sci; 2015 Jan 15; 53(1):1-7. PubMed ID: 24668041
    [Abstract] [Full Text] [Related]

  • 10. Acrylamide formation in almonds (Prunus dulcis): influences of roasting time and temperature, precursors, varietal selection, and storage.
    Zhang G, Huang G, Xiao L, Seiber J, Mitchell AE.
    J Agric Food Chem; 2011 Aug 10; 59(15):8225-32. PubMed ID: 21721575
    [Abstract] [Full Text] [Related]

  • 11. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance.
    Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Łyczko J, Moriana A, Hernández F, García-García E, Carbonell-Barrachina ÁA.
    J Food Sci; 2020 Nov 10; 85(11):3969-3980. PubMed ID: 33051880
    [Abstract] [Full Text] [Related]

  • 12. Applications of solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS) in the study of grape and wine volatile compounds.
    Panighel A, Flamini R.
    Molecules; 2014 Dec 18; 19(12):21291-309. PubMed ID: 25529017
    [Abstract] [Full Text] [Related]

  • 13. 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 18; 76(1):C80-8. PubMed ID: 21535659
    [Abstract] [Full Text] [Related]

  • 14. Chemical and Sensory Characterization of Oxidative Changes in Roasted Almonds Undergoing Accelerated Shelf Life.
    Franklin LM, Chapman DM, King ES, Mau M, Huang G, Mitchell AE.
    J Agric Food Chem; 2017 Mar 29; 65(12):2549-2563. PubMed ID: 28285524
    [Abstract] [Full Text] [Related]

  • 15. GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem.
    Lin L, Zhuang M, Lei F, Yang B, Zhao M.
    Food Chem; 2013 Jan 15; 136(2):555-62. PubMed ID: 23122097
    [Abstract] [Full Text] [Related]

  • 16. Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis.
    Jung MY, Lee DE, Cheng HY, Chung IM, Kim SH, Han JG, Kong WS.
    J Food Sci; 2019 Mar 15; 84(3):421-429. PubMed ID: 30775790
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS2) method for the determination of pyrazines in perilla seed oils: impact of roasting on the pyrazines in perilla seed oils.
    Kwon TY, Park JS, Jung MY.
    J Agric Food Chem; 2013 Sep 11; 61(36):8514-23. PubMed ID: 23968142
    [Abstract] [Full Text] [Related]

  • 19. Microwave distillation followed by headspace single drop microextraction coupled to gas chromatography-mass spectrometry (GC-MS) for fast analysis of volatile components of Echinophora platyloba DC.
    Gholivand MB, Abolghasemi MM, Piryaei M, Maassoumi SM, Papzan A.
    Food Chem; 2013 May 01; 138(1):251-5. PubMed ID: 23265484
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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