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PUBMED FOR HANDHELDS

Journal Abstract Search


298 related items for PubMed ID: 28024392

  • 1. Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.
    Li JX, Schieberle P, Steinhaus M.
    J Agric Food Chem; 2017 Jan 25; 65(3):639-647. PubMed ID: 28024392
    [Abstract] [Full Text] [Related]

  • 2. Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
    Li JX, Schieberle P, Steinhaus M.
    J Agric Food Chem; 2012 Nov 14; 60(45):11253-62. PubMed ID: 23088286
    [Abstract] [Full Text] [Related]

  • 3. Insights into the Key Aroma Compounds in Mango (Mangifera indica L. 'Haden') Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments.
    Munafo JP, Didzbalis J, Schnell RJ, Steinhaus M.
    J Agric Food Chem; 2016 Jun 01; 64(21):4312-8. PubMed ID: 27167034
    [Abstract] [Full Text] [Related]

  • 4. Characterization of the Major Odor-Active Compounds in Jackfruit Pulp.
    Grimm JE, Steinhaus M.
    J Agric Food Chem; 2019 May 22; 67(20):5838-5846. PubMed ID: 31050422
    [Abstract] [Full Text] [Related]

  • 5. Identification of an Important Odorant Precursor in Durian: First Evidence of Ethionine in Plants.
    Fischer NS, Steinhaus M.
    J Agric Food Chem; 2020 Sep 23; 68(38):10397-10402. PubMed ID: 31825619
    [Abstract] [Full Text] [Related]

  • 6. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P, Schieberle P.
    J Agric Food Chem; 2015 May 20; 63(19):4761-70. PubMed ID: 25921555
    [Abstract] [Full Text] [Related]

  • 7. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S, Chen S, Qian M, Wang C, Xu Y.
    J Agric Food Chem; 2017 Jan 11; 65(1):123-131. PubMed ID: 27989125
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J, Chen F, Wang L, Niu Y, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2016 Jun 22; 64(24):4990-9. PubMed ID: 27265519
    [Abstract] [Full Text] [Related]

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  • 11. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z, Wu Q, Niu Y, Wu M, Zhu J, Zhou X, Chen X, Wang H, Li J, Kong J.
    J Agric Food Chem; 2017 Sep 27; 65(38):8392-8401. PubMed ID: 28885016
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  • 13. Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression.
    Zhu J, Chen F, Wang L, Niu Y, Shu C, Chen H, Xiao Z.
    J Agric Food Chem; 2015 Feb 25; 63(7):1939-47. PubMed ID: 25620380
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  • 15. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.
    Cicha-Wojciechowicz D, Frank S, Steinhaus M, Majcher MA.
    J Agric Food Chem; 2024 May 08; 72(18):10548-10557. PubMed ID: 38670543
    [Abstract] [Full Text] [Related]

  • 16. Characterization of Key Odorants in Cumberland Rosemary, Conradina verticillata.
    Gorman C, Murray AF, Dein M, Munafo JP.
    J Agric Food Chem; 2022 Oct 12; 70(40):12916-12924. PubMed ID: 36174191
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  • 18. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
    Chetschik I, Granvogl M, Schieberle P.
    J Agric Food Chem; 2010 Oct 27; 58(20):11018-26. PubMed ID: 20866052
    [Abstract] [Full Text] [Related]

  • 19. 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
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