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Journal Abstract Search

277 related items for PubMed ID: 30195532

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  • 2. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
    Bi S, Sun S, Lao F, Liao X, Wu J.
    Food Chem; 2020 May 01; 311():125913. PubMed ID: 31855770
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  • 7. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
    Pang X, Zhang Y, Qiu J, Cao J, Sun Y, Li H, Kong F.
    Food Chem; 2019 Dec 15; 301():125307. PubMed ID: 31387043
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  • 8. The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage.
    Yi J, Kebede B, Kristiani K, Buvé C, Van Loey A, Grauwet T, Hendrickx M.
    Food Chem; 2018 Jul 30; 255():197-208. PubMed ID: 29571467
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  • 9. Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species.
    Lasekan O, See NS.
    Food Chem; 2015 Feb 01; 168():561-5. PubMed ID: 25172748
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  • 11. Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques.
    Mastello RB, Capobiango M, Chin ST, Monteiro M, Marriott PJ.
    Food Res Int; 2015 Sep 01; 75():281-288. PubMed ID: 28454958
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  • 12. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.
    Hachicha Hbaieb R, Kotti F, Gargouri M, Msallem M, Vichi S.
    Food Chem; 2016 Jul 15; 203():548-558. PubMed ID: 26948650
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  • 13. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
    Barba C, Beno N, Guichard E, Thomas-Danguin T.
    Food Chem; 2018 Aug 15; 257():172-181. PubMed ID: 29622195
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  • 14. Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices.
    Marsol-Vall A, Laaksonen O, Yang B.
    Food Chem; 2019 Sep 30; 293():151-160. PubMed ID: 31151596
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  • 17. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
    An K, Liu H, Fu M, Qian MC, Yu Y, Wu J, Xiao G, Xu Y.
    Food Chem; 2019 Dec 15; 301():125282. PubMed ID: 31387036
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