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Journal Abstract Search

487 related items for PubMed ID: 25660896

  • 21. Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison.
    Yin H, Wang L, Su H, Liang Y, Ji P, Wang X, Xi Z.
    Food Res Int; 2023 May; 167():112662. PubMed ID: 37087251
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  • 22. 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; 76(2):C212-7. PubMed ID: 21535737
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  • 23. Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS.
    Ekpa O, Fogliano V, Linnemann A.
    J Sci Food Agric; 2021 Mar 15; 101(4):1618-1628. PubMed ID: 32880955
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  • 24. Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening.
    Yao H, Jin X, Feng M, Xu G, Zhang P, Fang Y, Xu T, Meng J.
    Food Res Int; 2021 May 15; 143():110330. PubMed ID: 33992334
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  • 25. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X, Rouseff R.
    J Agric Food Chem; 2014 May 21; 62(20):4537-43. PubMed ID: 24758568
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  • 26. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
    Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E.
    Food Chem; 2014 Dec 15; 165():506-14. PubMed ID: 25038705
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  • 27. Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β-damascenone in aroma formation in fig liquors.
    Palassarou M, Melliou E, Liouni M, Michaelakis A, Balayiannis G, Magiatis P.
    J Sci Food Agric; 2017 Dec 15; 97(15):5254-5270. PubMed ID: 28474390
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  • 28. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z, Liu X, Huang Y, Lu J, Zhang Y.
    J Food Biochem; 2019 Oct 15; 43(10):e12684. PubMed ID: 31608471
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  • 29. Effect of maceration time on free and bound volatiles of red wines from cv. Karaoğlan (Vitis vinifera L.) grapes grown in Arapgir, Turkey.
    Yilmaztekin M, Kocabey N, Hayaloglu AA.
    J Food Sci; 2015 Mar 15; 80(3):C556-63. PubMed ID: 25677953
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  • 30. An extract procedure for studying the free and glycosilated aroma compounds in grapes.
    Genovese A, Gambuti A, Lamorte SA, Moio L.
    Food Chem; 2013 Jan 15; 136(2):822-34. PubMed ID: 23122133
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  • 31. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
    Arcari SG, Caliari V, Sganzerla M, Godoy HT.
    Talanta; 2017 Nov 01; 174():752-766. PubMed ID: 28738652
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  • 32. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
    Food Chem; 2019 Jul 30; 287():186-196. PubMed ID: 30857688
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  • 33. Use of density sorting for the selection of aromatic grape berries with different volatile profile.
    Pollon M, Torchio F, Giacosa S, Segade SR, Rolle L.
    Food Chem; 2019 Mar 15; 276():562-571. PubMed ID: 30409633
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  • 34. 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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  • 35. Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments.
    Plaza ML, Marshall MR, Rouseff RL.
    J Food Sci; 2015 Feb 21; 80(2):C218-27. PubMed ID: 25588413
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  • 36. Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS.
    Guo Y, Chen D, Dong Y, Ju H, Wu C, Lin S.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2018 Nov 01; 1099():46-55. PubMed ID: 30241073
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  • 37. Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method.
    Pico J, Nozadi K, Gerbrandt EM, Dossett M, Castellarin SD.
    Food Chem; 2023 Mar 01; 403():134304. PubMed ID: 36183463
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  • 38. Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
    Culleré L, Ferreira V, Venturini ME, Marco P, Blanco D.
    Food Chem; 2013 Nov 01; 141(1):105-10. PubMed ID: 23768334
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  • 39. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H, Ding S, Pan Z, Li X, Fu F.
    Molecules; 2020 Dec 19; 25(24):. PubMed ID: 33352716
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  • 40. Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography-mass spectrometry.
    Zhang Y, Zhang S, Fan W, Duan M, Han Y, Li H.
    J Sci Food Agric; 2019 Jun 19; 99(8):3957-3966. PubMed ID: 30706466
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