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Journal Abstract Search

397 related items for PubMed ID: 30920213

  • 1. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Chen S, Wang C, Qian M, Li Z, Xu Y.
    J Agric Food Chem; 2019 May 01; 67(17):4876-4884. PubMed ID: 30920213
    [Abstract] [Full Text] [Related]

  • 2. Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
    Chen S, Wang D, Xu Y.
    J Agric Food Chem; 2013 Oct 09; 61(40):9712-8. PubMed ID: 24028662
    [Abstract] [Full Text] [Related]

  • 3. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Fan H, Fan W, Xu Y.
    J Agric Food Chem; 2015 Apr 15; 63(14):3660-8. PubMed ID: 25797496
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  • 4. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Zheng Y, Sun B, Zhao M, Zheng F, Huang M, Sun J, Sun X, Li H.
    J Agric Food Chem; 2016 Jul 06; 64(26):5367-74. PubMed ID: 27263543
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
    Molecules; 2019 Aug 16; 24(16):. PubMed ID: 31426361
    [Abstract] [Full Text] [Related]

  • 6. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S, Chen S, Qian M, Wang C, Xu Y.
    J Agric Food Chem; 2017 Jan 11; 65(1):123-131. PubMed ID: 27989125
    [Abstract] [Full Text] [Related]

  • 7. 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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  • 12. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 27; 99(12):5444-5456. PubMed ID: 31081146
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  • 13. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.
    Wang L, Fan S, Yan Y, Yang L, Chen S, Xu Y.
    J Agric Food Chem; 2020 Feb 12; 68(6):1666-1677. PubMed ID: 31957444
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  • 15. 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
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  • 17. 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
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  • 19. 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 22; 86(4):1258-1272. PubMed ID: 33733488
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  • 20. Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs.
    Gerlach C, Leppert J, Santiuste AC, Pfeiffer A, Boeker P, Wüst M.
    J Agric Food Chem; 2018 Mar 14; 66(10):2403-2409. PubMed ID: 28029047
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