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240 related items for PubMed ID: 26304447

  • 1. A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process.
    Ubeda C, Callejón RM, Troncoso AM, Moreno-Rojas JM, Peña F, Morales ML.
    Food Chem; 2016 Feb 01; 192():1051-9. PubMed ID: 26304447
    [Abstract] [Full Text] [Related]

  • 2. Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication.
    Corsini L, Castro R, G Barroso C, Durán-Guerrero E.
    Food Chem; 2019 Jan 30; 272():702-708. PubMed ID: 30309601
    [Abstract] [Full Text] [Related]

  • 3. Defining the typical aroma of sherry vinegar: sensory and chemical approach.
    Callejón RM, Morales ML, Ferreira AC, Troncoso AM.
    J Agric Food Chem; 2008 Sep 10; 56(17):8086-95. PubMed ID: 18651741
    [Abstract] [Full Text] [Related]

  • 4. Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).
    Egea MB, Pereira-Netto AB, Cacho J, Ferreira V, Lopez R.
    Food Chem; 2014 Dec 01; 164():272-7. PubMed ID: 24996334
    [Abstract] [Full Text] [Related]

  • 5. Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams.
    Abouelenein D, Mustafa AM, Angeloni S, Borsetta G, Vittori S, Maggi F, Sagratini G, Caprioli G.
    Molecules; 2021 Jul 08; 26(14):. PubMed ID: 34299427
    [Abstract] [Full Text] [Related]

  • 6. Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.
    Ubeda C, San-Juan F, Concejero B, Callejón RM, Troncoso AM, Morales ML, Ferreira V, Hernández-Orte P.
    J Agric Food Chem; 2012 Jun 20; 60(24):6095-102. PubMed ID: 22646744
    [Abstract] [Full Text] [Related]

  • 7. Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars.
    Ríos-Reina R, Segura-Borrego MP, Morales ML, Callejón RM.
    Food Chem; 2020 May 01; 311():126012. PubMed ID: 31855771
    [Abstract] [Full Text] [Related]

  • 8. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.
    Al-Dalali S, Zheng F, Sun B, Chen F.
    J Agric Food Chem; 2020 May 06; 68(18):5154-5167. PubMed ID: 32281377
    [Abstract] [Full Text] [Related]

  • 9. Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
    Aceña L, Vera L, Guasch J, Busto O, Mestres M.
    J Agric Food Chem; 2011 Apr 27; 59(8):4062-70. PubMed ID: 21410171
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
    Du X, Plotto A, Baldwin E, Rouseff R.
    J Agric Food Chem; 2011 Dec 14; 59(23):12569-77. PubMed ID: 22026593
    [Abstract] [Full Text] [Related]

  • 11. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis).
    Prat L, Espinoza MI, Agosin E, Silva H.
    J Sci Food Agric; 2014 Mar 15; 94(4):752-9. PubMed ID: 24115051
    [Abstract] [Full Text] [Related]

  • 12. Aroma potential of oak battens prepared from decommissioned oak barrels.
    Li S, Crump AM, Grbin PR, Cozzolino D, Warren P, Hayasaka Y, Wilkinson KL.
    J Agric Food Chem; 2015 Apr 08; 63(13):3419-25. PubMed ID: 25771908
    [Abstract] [Full Text] [Related]

  • 13. Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins.
    Ghadiriasli R, Mahmoud MAA, Wagenstaller M, van de Kuilen JW, Buettner A.
    Food Res Int; 2021 Dec 08; 150(Pt A):110776. PubMed ID: 34865791
    [Abstract] [Full Text] [Related]

  • 14. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.
    Jetti RR, Yang E, Kurnianta A, Finn C, Qian MC.
    J Food Sci; 2007 Sep 08; 72(7):S487-96. PubMed ID: 17995662
    [Abstract] [Full Text] [Related]

  • 15. Chemometric studies of vinegars from different raw materials and processes of production.
    Natera R, Castro R, de Valme García-Moreno M, Hernández MJ, García-Barroso C.
    J Agric Food Chem; 2003 May 21; 51(11):3345-51. PubMed ID: 12744665
    [Abstract] [Full Text] [Related]

  • 16. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Ghadiriasli R, Wagenstaller M, Buettner A.
    Anal Bioanal Chem; 2018 Oct 21; 410(25):6595-6607. PubMed ID: 30062512
    [Abstract] [Full Text] [Related]

  • 17. Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food.
    Giri A, Khummueng W, Mercier F, Kondjoyan N, Tournayre P, Meurillon M, Ratel J, Engel E.
    J Chromatogr A; 2015 Apr 03; 1388():217-26. PubMed ID: 25728653
    [Abstract] [Full Text] [Related]

  • 18. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.
    Zhou Z, Liu S, Kong X, Ji Z, Han X, Wu J, Mao J.
    J Chromatogr A; 2017 Mar 03; 1487():218-226. PubMed ID: 28110945
    [Abstract] [Full Text] [Related]

  • 19. Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Schreiner L, Loos HM, Buettner A.
    Anal Bioanal Chem; 2017 Jun 03; 409(15):3719-3729. PubMed ID: 28401286
    [Abstract] [Full Text] [Related]

  • 20. Targeting key aromatic substances on the typical aroma of sherry vinegar.
    Callejón RM, Morales ML, Troncoso AM, Silva Ferreira AC.
    J Agric Food Chem; 2008 Aug 13; 56(15):6631-9. PubMed ID: 18616263
    [Abstract] [Full Text] [Related]

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