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Journal Abstract Search

321 related items for PubMed ID: 29579971

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  • 2. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
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  • 3. Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach.
    García JM, Prieto LJ, Guevara A, Malagon D, Osorio C.
    Molecules; 2016 Dec 16; 21(12):. PubMed ID: 27999263
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  • 4. Volatile aroma components and MS-based electronic nose profiles of dogfruit (Pithecellobium jiringa) and stink bean (Parkia speciosa).
    Asikin Y, Kusumiyati, Shikanai T, Wada K.
    J Adv Res; 2018 Jan 16; 9():79-85. PubMed ID: 30046489
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  • 5. Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry.
    Liu Y, He C, Song H.
    Food Res Int; 2018 May 16; 107():119-129. PubMed ID: 29580469
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  • 7. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
    Bowman T, Barringer S.
    J Food Sci; 2012 Jan 16; 77(1):C51-60. PubMed ID: 22122232
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  • 9. 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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  • 10. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Ghadiriasli R, Wagenstaller M, Buettner A.
    Anal Bioanal Chem; 2018 Oct 27; 410(25):6595-6607. PubMed ID: 30062512
    [Abstract] [Full Text] [Related]

  • 11. Characterization of Roselle calyx from different geographical origins.
    Juhari NH, Bredie WLP, Toldam-Andersen TB, Petersen MA.
    Food Res Int; 2018 Oct 27; 112():378-389. PubMed ID: 30131149
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  • 14. 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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  • 18. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.
    Cheng H, Chen J, Chen S, Xia Q, Liu D, Ye X.
    Food Chem; 2016 Dec 01; 212():374-85. PubMed ID: 27374545
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