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Journal Abstract Search

214 related items for PubMed ID: 29287364

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  • 2. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
    Qiu S, Wang J.
    J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
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  • 7. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice.
    Kelebek H, Selli S.
    J Sci Food Agric; 2011 Aug 15; 91(10):1855-62. PubMed ID: 21480267
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  • 8. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.
    Yang YN, Zheng FP, Yu AN, Sun BG.
    Food Chem; 2019 Jul 30; 287():232-240. PubMed ID: 30857694
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  • 12. Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).
    Feng S, Suh JH, Gmitter FG, Wang Y.
    J Agric Food Chem; 2018 Jan 10; 66(1):203-211. PubMed ID: 29237265
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  • 13. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
    Miyazaki T, Plotto A, Baldwin EA, Reyes-De-Corcuera JI, Gmitter FG.
    J Sci Food Agric; 2012 Mar 15; 92(4):727-35. PubMed ID: 22413143
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  • 20. Harvest date effects on aroma compounds in aged Riesling icewines.
    Khairallah R, Reynolds AG, Bowen AJ.
    J Sci Food Agric; 2016 Oct 15; 96(13):4398-409. PubMed ID: 26831038
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