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Journal Abstract Search

474 related items for PubMed ID: 30857694

  • 21.
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  • 23. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
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  • 24. Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.).
    Chen L, Zhang X, Jin Q, Yang L, Li J, Chen F.
    J Food Sci; 2015 May 21; 80(5):C975-82. PubMed ID: 25817411
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  • 25. Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS.
    Javed HU, Wang D, Wu GF, Kaleem QM, Duan CQ, Shi Y.
    Food Res Int; 2019 May 21; 119():23-33. PubMed ID: 30884653
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  • 26. Evolution of volatile compounds in 'Cuoredolce®' and 'Rugby' mini- watermelons (Citrullus lanatus (Thunb.) Matsumura and Nakai) in relation to ripening at harvest.
    Bianchi G, Provenzi L, Rizzolo A.
    J Sci Food Agric; 2020 Feb 21; 100(3):945-952. PubMed ID: 31489633
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  • 27. Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene.
    González M, Gaete-Eastman C, Valdenegro M, Figueroa CR, Fuentes L, Herrera R, Moya-León MA.
    J Agric Food Chem; 2009 Oct 14; 57(19):9123-32. PubMed ID: 19731914
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  • 28. The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan.
    Liu D, Shen Q, Lin K, Wang F, Bu Z, Peng J, Brennan C, Benjakul S, Xiao G, Ma L.
    Food Res Int; 2024 Sep 14; 191():114716. PubMed ID: 39059964
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  • 29. 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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  • 30. Identification of Odor Active Compounds in Physalis peruviana L.
    Majcher MA, Scheibe M, Jeleń HH.
    Molecules; 2020 Jan 07; 25(2):. PubMed ID: 31936132
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  • 31. 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
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  • 37. 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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  • 38. Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars.
    Liu Y, Wang S, Ren J, Yuan G, Li Y, Zhang B, Zhu B.
    Food Res Int; 2018 Jan 16; 103():301-315. PubMed ID: 29389620
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  • 40. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M, Aprea E, Betta E, Biasioli F, Cipolat-Gotet C, Cecchinato A, Bittante G, Gasperi F.
    J Dairy Sci; 2015 Apr 16; 98(4):2183-96. PubMed ID: 25682146
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