These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

451 related items for PubMed ID: 31050422

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24. 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
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.
    Al-Dalali S, Zheng F, Sun B, Chen F.
    J Agric Food Chem; 2020 May 06; 68(18):5154-5167. PubMed ID: 32281377
    [Abstract] [Full Text] [Related]

  • 27.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Key Aroma Compounds in Lippia dulcis (Dushi Button).
    Schmitt R, Cappi M, Pollner G, Greger V.
    J Agric Food Chem; 2018 Mar 14; 66(10):2410-2413. PubMed ID: 29534573
    [Abstract] [Full Text] [Related]

  • 30.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 31.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B, Schieberle P.
    J Agric Food Chem; 2019 Mar 13; 67(10):2973-2979. PubMed ID: 30803235
    [Abstract] [Full Text] [Related]

  • 35.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 36. 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
    [Abstract] [Full Text] [Related]

  • 37. Characterization of Aroma-Active Compounds in Northern Highbush Blueberries "Bluecrop" (Vaccinium corymbosum "Bluecrop") and "Elliott" (Vaccinium corymbosum "Elliott") by Gas Chromatography-Olfactometry Dilution Analysis and Odor Activity Value.
    Qian YL, Zhang D, An Y, Zhou Q, Qian MC.
    J Agric Food Chem; 2021 May 26; 69(20):5691-5701. PubMed ID: 33973767
    [Abstract] [Full Text] [Related]

  • 38. Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis.
    Shi J, Tong G, Yang Q, Huang M, Ye H, Liu Y, Wu J, Zhang J, Sun X, Zhao D.
    J Agric Food Chem; 2021 Sep 29; 69(38):11361-11371. PubMed ID: 34530609
    [Abstract] [Full Text] [Related]

  • 39.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 40.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 23.