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Journal Abstract Search

181 related items for PubMed ID: 27976376

  • 21. Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography⁻Mass Spectrometry (GC-MS) Determination.
    Leinen LJ, Swenson VA, Juntunen HL, McKay SE, O'Hanlon SM, Videau P, Gaylor MO.
    Molecules; 2019 Feb 13; 24(4):. PubMed ID: 30781798
    [Abstract] [Full Text] [Related]

  • 22. [Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry].
    Yan L, Zhang Y, Tao W, Wang L, Wu S.
    Se Pu; 2008 May 13; 26(3):285-91. PubMed ID: 18724661
    [Abstract] [Full Text] [Related]

  • 23. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
    Lara-Hidalgo C, Belloch C, Dorantes-Alvarez L, Flores M.
    J Sci Food Agric; 2020 Oct 13; 100(13):4940-4949. PubMed ID: 32474932
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  • 26. Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis.
    Liu Z, Wang L, Liu Y.
    J Sci Food Agric; 2018 Aug 13; 98(10):3758-3766. PubMed ID: 29344957
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  • 27. Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones.
    D'Angelo M, Zanor MI, Sance M, Cortina PR, Boggio SB, Asprelli P, Carrari F, Santiago AN, Asís R, Peralta IE, Valle EM.
    J Sci Food Agric; 2018 Aug 13; 98(11):4128-4134. PubMed ID: 29393974
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  • 28. Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis.
    Selli S, Kelebek H, Ayseli MT, Tokbas H.
    Food Chem; 2014 Dec 15; 165():540-6. PubMed ID: 25038709
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  • 29. Distribution of Volatile Compounds in Different Fruit Structures in Four Tomato Cultivars.
    Li J, Di T, Bai J.
    Molecules; 2019 Jul 17; 24(14):. PubMed ID: 31319482
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  • 31. Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting.
    Gama AP, Adhikari K.
    J Food Sci; 2019 Jun 17; 84(6):1554-1562. PubMed ID: 31116884
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  • 32. Identification of Odor Active Compounds in Physalis peruviana L.
    Majcher MA, Scheibe M, Jeleń HH.
    Molecules; 2020 Jan 07; 25(2):. PubMed ID: 31936132
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  • 33. Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties.
    Paolo D, Bianchi G, Morelli CF, Speranza G, Campanelli G, Kidmose U, Lo Scalzo R.
    Food Chem; 2019 Nov 15; 298():125062. PubMed ID: 31280088
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  • 34. The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.
    Agarwal D, Mui L, Aldridge E, Mottram R, McKinney J, Fisk ID.
    Food Funct; 2018 Sep 19; 9(9):4730-4741. PubMed ID: 30095140
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  • 36. Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids.
    Hijaz F, Gmitter FG, Bai J, Baldwin E, Biotteau A, Leclair C, McCollum TG, Plotto A.
    J Food Sci; 2020 May 19; 85(5):1548-1564. PubMed ID: 32249935
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  • 40. Study of aromatic profile of different crosses of Monastrell white wines.
    Moreno-Olivares JD, Paladines-Quezada D, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R.
    J Sci Food Agric; 2020 Jan 15; 100(1):38-49. PubMed ID: 31435935
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