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Journal Abstract Search

381 related items for PubMed ID: 27664632

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  • 2. Identification of Characterizing Aroma Components of Roasted Chicory "Coffee" Brews.
    Wu T, Cadwallader KR.
    J Agric Food Chem; 2019 Dec 18; 67(50):13848-13859. PubMed ID: 30969122
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  • 5. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.
    Zhang H, Pu D, Sun B, Ren F, Zhang Y, Chen H.
    Food Chem; 2018 Aug 30; 258():260-268. PubMed ID: 29655732
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  • 8. Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
    Yin WT, Shi R, Li SJ, Ma XT, Wang XD, Wang AN.
    J Food Sci; 2022 Feb 30; 87(2):699-713. PubMed ID: 35048369
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  • 9. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Nov 02; 64(43):8179-8190. PubMed ID: 27690424
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  • 10. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A, Schieberle P.
    J Agric Food Chem; 2012 May 23; 60(20):5057-64. PubMed ID: 22515832
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  • 12. Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.
    Wang J, Yuan C, Gao X, Kang Y, Huang M, Wu J, Liu Y, Zhang J, Li H, Zhang Y.
    Food Res Int; 2020 Aug 23; 134():109238. PubMed ID: 32517941
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  • 13. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H, Wang Z, Zhang D, Shen Q, Pan T, Hui T, Ma J.
    J Agric Food Chem; 2019 May 22; 67(20):5847-5856. PubMed ID: 31042865
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  • 15. 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
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  • 16. Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates.
    Ac-Pangan MF, Engeseth NJ, Cadwallader KR.
    J Agric Food Chem; 2023 Jun 28; 71(25):9856-9867. PubMed ID: 37307497
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  • 19. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y, Tang K, Xu Y, Li JM.
    J Agric Food Chem; 2017 Jan 18; 65(2):394-401. PubMed ID: 28025882
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  • 20. Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation.
    Nie R, Zhang C, Liu H, Wei X, Gao R, Shi H, Zhang D, Wang Z.
    Food Chem X; 2024 Mar 30; 21():101167. PubMed ID: 38420500
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