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Journal Abstract Search

385 related items for PubMed ID: 28965409

  • 1. Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.
    Schmidberger PC, Schieberle P.
    J Agric Food Chem; 2017 Oct 25; 65(42):9287-9296. PubMed ID: 28965409
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  • 2. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B, Schieberle P.
    J Agric Food Chem; 2019 Mar 13; 67(10):2973-2979. PubMed ID: 30803235
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  • 3. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):637-45. PubMed ID: 26715051
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  • 4. 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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  • 6. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
    Grosshauser S, Schieberle P.
    J Agric Food Chem; 2013 Apr 24; 61(16):3804-13. PubMed ID: 23581517
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  • 7. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Chen S, Wang C, Qian M, Li Z, Xu Y.
    J Agric Food Chem; 2019 May 01; 67(17):4876-4884. PubMed ID: 30920213
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  • 8. Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach.
    Pollner G, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):627-36. PubMed ID: 26690018
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  • 11. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms.
    Schmidberger PC, Schieberle P.
    J Agric Food Chem; 2020 Apr 15; 68(15):4493-4506. PubMed ID: 32196328
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  • 12. Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach.
    Lasekan O, Dabaj F, Muniandy M, Juhari NH, Lasekan A.
    BMC Chem; 2021 Mar 13; 15(1):16. PubMed ID: 33714268
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  • 13. 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
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  • 15. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.
    Wagner J, Schieberle P, Granvogl M.
    J Agric Food Chem; 2017 Jan 11; 65(1):132-138. PubMed ID: 27992218
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  • 20. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J, Liu Y, Yang W, Liu Y, Zhang Y, Huang M, Sun B.
    J Agric Food Chem; 2018 Jan 24; 66(3):689-694. PubMed ID: 29260548
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