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Journal Abstract Search

761 related items for PubMed ID: 26444440

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  • 4. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
    Fan W, Qian MC.
    J Agric Food Chem; 2005 Oct 05; 53(20):7931-8. PubMed ID: 16190652
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  • 5. Volatile aroma composition of distillates produced from fermented sweet and acid whey.
    Risner D, Tomasino E, Hughes P, Meunier-Goddik L.
    J Dairy Sci; 2019 Jan 05; 102(1):202-210. PubMed ID: 30391170
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  • 7. 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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  • 8. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks.
    Tang J, Liu Y, Lin B, Zhu H, Jiang W, Yang Q, Chen S.
    World J Microbiol Biotechnol; 2021 Nov 24; 38(1):3. PubMed ID: 34817705
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  • 12. In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor.
    Kong Y, Wu Q, Zhang Y, Xu Y.
    Appl Environ Microbiol; 2014 Jun 24; 80(12):3667-76. PubMed ID: 24727269
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  • 14. Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition.
    Wang L, Tang P, Zhao Q, Shan Q, Qin L, Xiao D, Li C, Lu J, Guo X.
    Food Res Int; 2024 Sep 24; 192():114748. PubMed ID: 39147555
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  • 15. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS, Lee JE, Park HJ.
    J Food Sci; 2014 Jun 24; 79(6):C1106-16. PubMed ID: 24888253
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  • 16. Determination of the microbial origin of geosmin in Chinese liquor.
    Du H, Xu Y.
    J Agric Food Chem; 2012 Mar 07; 60(9):2288-92. PubMed ID: 22324746
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  • 17. Differentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis.
    Qian Y, Zhang L, Sun Y, Tang Y, Li D, Zhang H, Yuan S, Li J.
    J Food Sci; 2021 May 07; 86(5):1861-1877. PubMed ID: 33822387
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  • 18. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
    Zhang X, Wang C, Wang L, Chen S, Xu Y.
    J Chromatogr A; 2020 Jan 11; 1610():460584. PubMed ID: 31607446
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  • 19. Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.
    Xu E, Long J, Wu Z, Li H, Wang F, Xu X, Jin Z, Jiao A.
    J Food Sci; 2015 Jul 11; 80(7):C1476-89. PubMed ID: 26087889
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  • 20. Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics.
    Shinichiro H, Masayuki A, Takuya Y, Daisho Y, Atsushige F, Kana T, Miki M, Mito K, Yutaka K.
    J Food Sci; 2024 Jun 11; 89(6):3330-3346. PubMed ID: 38752394
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