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Journal Abstract Search

165 related items for PubMed ID: 30131149

  • 21. 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
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  • 30. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.
    Zhou Z, Liu S, Kong X, Ji Z, Han X, Wu J, Mao J.
    J Chromatogr A; 2017 Mar 03; 1487():218-226. PubMed ID: 28110945
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  • 31. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
    Kraujalytė V, Leitner E, Venskutonis PR.
    J Agric Food Chem; 2013 May 22; 61(20):4728-36. PubMed ID: 23662795
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  • 32. Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.).
    Jung E, Kim Y, Joo N.
    J Sci Food Agric; 2013 Dec 22; 93(15):3769-76. PubMed ID: 23749748
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  • 33. Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
    Usami A, Kashima Y, Marumoto S, Miyazawa M.
    J Oleo Sci; 2013 Dec 22; 62(8):563-70. PubMed ID: 23985485
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  • 36. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y, Lv HP, Shao CY, Kang S, Zhang Y, Guo L, Dai WD, Tan JF, Peng QH, Lin Z.
    Food Res Int; 2018 Jun 22; 108():74-82. PubMed ID: 29735103
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