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Journal Abstract Search

156 related items for PubMed ID: 27211690

  • 21.
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  • 22. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N, Yongsawatdigul J, Cadwallader KR.
    J Agric Food Chem; 2015 Mar 18; 63(10):2628-38. PubMed ID: 25730550
    [Abstract] [Full Text] [Related]

  • 23. Identification of odor-active compounds in Nile tilapia (Oreochromis niloticus) from recirculated aquaculture systems: A case study with different depuration procedures.
    Rodrigues da Silva M, Loos HM, Buettner A.
    Food Res Int; 2024 Sep 18; 192():114755. PubMed ID: 39147538
    [Abstract] [Full Text] [Related]

  • 24. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y, Liu Y, Yang W, Huang J, Liu Y, Huang M, Sun B, Li C.
    J Agric Food Chem; 2018 Jun 20; 66(24):6132-6141. PubMed ID: 29790747
    [Abstract] [Full Text] [Related]

  • 25. GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.).
    Amanpour A, Sonmezdag AS, Kelebek H, Selli S.
    Food Chem; 2015 Sep 01; 182():251-6. PubMed ID: 25842335
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  • 26.
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  • 27. Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques.
    Yang W, Cadwallader KR, Liu Y, Huang M, Sun B.
    Food Chem; 2019 Jun 01; 282():153-163. PubMed ID: 30711100
    [Abstract] [Full Text] [Related]

  • 28. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
    Uselmann V, Schieberle P.
    J Agric Food Chem; 2015 Feb 25; 63(7):1948-56. PubMed ID: 25641554
    [Abstract] [Full Text] [Related]

  • 29. Characterisation of odour-active compounds in aged rum.
    Pino JA, Tolle S, Gök R, Winterhalter P.
    Food Chem; 2012 Jun 01; 132(3):1436-1441. PubMed ID: 29243633
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  • 30.
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  • 32. Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).
    Takahashi T, Mizui K, Miyazawa M.
    Phytochem Anal; 2010 Jun 01; 21(5):489-95. PubMed ID: 20578110
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  • 33.
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  • 35. 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]

  • 36.
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  • 37. Characterization of typical potent odorants in cola-flavored carbonated beverages by aroma extract dilution analysis.
    Lorjaroenphon Y, Cadwallader KR.
    J Agric Food Chem; 2015 Jan 28; 63(3):769-75. PubMed ID: 25528884
    [Abstract] [Full Text] [Related]

  • 38. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
    Poisson L, Schieberle P.
    J Agric Food Chem; 2008 Jul 23; 56(14):5813-9. PubMed ID: 18570373
    [Abstract] [Full Text] [Related]

  • 39.
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  • 40.
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