These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

592 related items for PubMed ID: 29680366

  • 1. Simulation of Pilsner-type beer aroma using 76 odor-active compounds.
    Kishimoto T, Noba S, Yako N, Kobayashi M, Watanabe T.
    J Biosci Bioeng; 2018 Sep; 126(3):330-338. PubMed ID: 29680366
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y, Liu Y, Yang W, Huang J, Liu Y, Huang M, Sun B, Li C.
    J Agric Food Chem; 2018 Jun 20; 66(24):6132-6141. PubMed ID: 29790747
    [Abstract] [Full Text] [Related]

  • 4. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach.
    Brendel S, Hofmann T, Granvogl M.
    J Agric Food Chem; 2019 Oct 30; 67(43):12044-12053. PubMed ID: 31518127
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation.
    Niu Y, Chen X, Xiao Z, Ma N, Zhu J.
    Nat Prod Res; 2017 Apr 27; 31(8):938-944. PubMed ID: 27834102
    [Abstract] [Full Text] [Related]

  • 7. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
    Nicolotti L, Mall V, Schieberle P.
    J Agric Food Chem; 2019 Apr 10; 67(14):4011-4022. PubMed ID: 30879302
    [Abstract] [Full Text] [Related]

  • 8. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.
    Brendel S, Hofmann T, Granvogl M.
    J Agric Food Chem; 2020 Aug 12; 68(32):8602-8612. PubMed ID: 32657584
    [Abstract] [Full Text] [Related]

  • 9. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S, Xu Y, Qian MC.
    J Agric Food Chem; 2013 Nov 27; 61(47):11295-302. PubMed ID: 24099139
    [Abstract] [Full Text] [Related]

  • 10. Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Gao W, Fan W, Xu Y.
    J Agric Food Chem; 2014 Jun 25; 62(25):5796-804. PubMed ID: 24909925
    [Abstract] [Full Text] [Related]

  • 11. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J, Chen F, Wang L, Niu Y, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2016 Jun 22; 64(24):4990-9. PubMed ID: 27265519
    [Abstract] [Full Text] [Related]

  • 12. Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis.
    He C, Li Z, Liu H, Zhang H, Wang L, Chen H.
    Food Res Int; 2020 May 22; 131():108948. PubMed ID: 32247491
    [Abstract] [Full Text] [Related]

  • 13. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H, Wang Z, Zhang D, Shen Q, Pan T, Hui T, Ma J.
    J Agric Food Chem; 2019 May 22; 67(20):5847-5856. PubMed ID: 31042865
    [Abstract] [Full Text] [Related]

  • 14. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
    Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2015 Sep 02; 63(34):7499-510. PubMed ID: 26257073
    [Abstract] [Full Text] [Related]

  • 15. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach.
    Seyfried C, Granvogl M.
    J Agric Food Chem; 2019 May 22; 67(20):5827-5837. PubMed ID: 31066267
    [Abstract] [Full Text] [Related]

  • 16. Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept.
    Zhai X, Granvogl M.
    J Agric Food Chem; 2019 Sep 04; 67(35):9885-9894. PubMed ID: 31090412
    [Abstract] [Full Text] [Related]

  • 17. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J, Wang L, Xiao Z, Niu Y.
    Food Chem; 2018 Apr 15; 245():775-785. PubMed ID: 29287440
    [Abstract] [Full Text] [Related]

  • 18. Characterization of the Major Odor-Active Compounds in Jackfruit Pulp.
    Grimm JE, Steinhaus M.
    J Agric Food Chem; 2019 May 22; 67(20):5838-5846. PubMed ID: 31050422
    [Abstract] [Full Text] [Related]

  • 19. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y, Tang K, Xu Y, Li JM.
    J Agric Food Chem; 2017 Jan 18; 65(2):394-401. PubMed ID: 28025882
    [Abstract] [Full Text] [Related]

  • 20. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
    Wagner J, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Nov 09; 64(44):8388-8396. PubMed ID: 27728970
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 30.