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Journal Abstract Search

870 related items for PubMed ID: 30879302

  • 1. 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]

  • 2. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P, Schieberle P.
    J Agric Food Chem; 2015 May 20; 63(19):4761-70. PubMed ID: 25921555
    [Abstract] [Full Text] [Related]

  • 3. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):637-45. PubMed ID: 26715051
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  • 6. 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
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  • 7. 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
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  • 9. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 30; 86(4):1258-1272. PubMed ID: 33733488
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  • 10. Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approach.
    Zheng Y, Oellig C, Zhang Y, Liu Y, Chen Y, Zhang Y.
    Food Chem; 2024 Dec 15; 461():140803. PubMed ID: 39154457
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  • 11. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
    Uselmann V, Schieberle P.
    J Agric Food Chem; 2015 Feb 25; 63(7):1948-56. PubMed ID: 25641554
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  • 12. Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept.
    Matheis K, Granvogl M.
    J Agric Food Chem; 2019 Feb 06; 67(5):1484-1494. PubMed ID: 30560663
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  • 13. Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach.
    Pollner G, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):627-36. PubMed ID: 26690018
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  • 14. A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics.
    Han H, Zhang Z, Yang Z, Blank I, Zhong F, Wang B, Wang Y, Zeng H.
    Food Chem; 2024 Dec 01; 460(Pt 2):140618. PubMed ID: 39089036
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  • 15. Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept.
    Schoenauer S, Schieberle P.
    J Agric Food Chem; 2019 Jun 26; 67(25):7110-7119. PubMed ID: 31240930
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  • 16. 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
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  • 17. Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach.
    Marcq P, Schieberle P.
    J Agric Food Chem; 2021 May 05; 69(17):5125-5133. PubMed ID: 33880926
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  • 18. 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
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  • 19. 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 04; 126(3):330-338. PubMed ID: 29680366
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  • 20. 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]

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