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Journal Abstract Search

660 related items for PubMed ID: 29461466

  • 1. Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.
    Liu J, Zhao W, Li S, Zhang A, Zhang Y, Liu S.
    Molecules; 2018 Feb 20; 23(2):. PubMed ID: 29461466
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  • 2. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
    Liu J, Zhang A, Li S, Zhao W, Zhang Y, Xing G.
    Se Pu; 2017 Nov 08; 35(11):1184-1191. PubMed ID: 29372765
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  • 3. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
    Arcari SG, Caliari V, Sganzerla M, Godoy HT.
    Talanta; 2017 Nov 01; 174():752-766. PubMed ID: 28738652
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  • 4. Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography-mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines--a comparative study.
    Mendes B, Gonçalves J, Câmara JS.
    Talanta; 2012 Jan 15; 88():79-94. PubMed ID: 22265473
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  • 6. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 15; 99(12):5444-5456. PubMed ID: 31081146
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  • 9. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value.
    Chen S, Sha S, Qian M, Xu Y.
    J Food Sci; 2017 Dec 15; 82(12):2816-2822. PubMed ID: 29131338
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  • 10. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines.
    Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E.
    Food Chem; 2014 Dec 15; 165():506-14. PubMed ID: 25038705
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  • 11. Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings.
    Câmara JS, Marques JC, Perestrelo RM, Rodrigues F, Oliveira L, Andrade P, Caldeira M.
    J Chromatogr A; 2007 May 25; 1150(1-2):198-207. PubMed ID: 17027810
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  • 12. Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in cherry wines.
    Xiao Z, Zhou X, Niu Y, Yu D, Zhu J, Zhu G.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2015 Jan 26; 978-979():122-30. PubMed ID: 25544009
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  • 13. Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
    Fan W, Xu Y, Jiang W, Li J.
    J Food Sci; 2010 Jan 26; 75(1):S81-8. PubMed ID: 20492207
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  • 14. Optimizing extraction method of aroma compounds from grape pomace.
    Liang Z, Pai A, Liu D, Luo J, Wu J, Fang Z, Zhang P.
    J Food Sci; 2020 Dec 26; 85(12):4225-4240. PubMed ID: 33190228
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  • 17. Harvest date effects on aroma compounds in aged Riesling icewines.
    Khairallah R, Reynolds AG, Bowen AJ.
    J Sci Food Agric; 2016 Oct 26; 96(13):4398-409. PubMed ID: 26831038
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  • 19. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
    Wang X, Xie K, Zhuang H, Ye R, Fang Z, Feng T.
    Food Chem; 2015 Sep 01; 182():41-6. PubMed ID: 25842306
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  • 20. Characterization of odor-active compounds in guava wine.
    Pino JA, Queris O.
    J Agric Food Chem; 2011 May 11; 59(9):4885-90. PubMed ID: 21417409
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