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913 related items for PubMed ID: 29433266

  • 21. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis.
    He Y, Liu Z, Qian M, Yu X, Xu Y, Chen S.
    Food Chem; 2020 Nov 30; 331():127335. PubMed ID: 32574944
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  • 22. Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider.
    Sánchez A, de Revel G, Antalick G, Herrero M, García LA, Díaz M.
    J Ind Microbiol Biotechnol; 2014 May 30; 41(5):853-67. PubMed ID: 24633582
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  • 23. Volatile and sensory profiling of cocktail bitters.
    Johnson AJ, Heymann H, Ebeler SE.
    Food Chem; 2015 Jul 15; 179():343-54. PubMed ID: 25722175
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  • 28. Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.
    Baldwin EA, Goodner K, Plotto A.
    J Food Sci; 2008 Aug 15; 73(6):S294-307. PubMed ID: 19241574
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  • 29. A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste.
    Eggink PM, Maliepaard C, Tikunov Y, Haanstra JP, Bovy AG, Visser RG.
    Food Chem; 2012 May 01; 132(1):301-10. PubMed ID: 26434294
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  • 30. The flavor of pomegranate fruit: a review.
    Mayuoni-Kirshinbaum L, Porat R.
    J Sci Food Agric; 2014 Jan 15; 94(1):21-7. PubMed ID: 23881410
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  • 33. Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in 'Orin' Apples (Malus domestica) at Different Ripening Stages.
    Yang S, Meng Z, Li Y, Chen R, Yang Y, Zhao Z.
    Molecules; 2021 Feb 04; 26(4):. PubMed ID: 33557222
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  • 34. 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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  • 36. 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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  • 37. Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars.
    Januszek M, Satora P, Tarko T.
    Biomolecules; 2020 Jun 03; 10(6):. PubMed ID: 32503312
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