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472 related items for PubMed ID: 31090412

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach.
    Zhai X, Granvogl M.
    J Agric Food Chem; 2020 Jul 22; 68(29):7697-7709. PubMed ID: 32515590
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching.
    Zhai X, Granvogl M.
    J Agric Food Chem; 2020 Jul 08; 68(27):7169-7183. PubMed ID: 32498512
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
    Wagner J, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Nov 09; 64(44):8388-8396. PubMed ID: 27728970
    [Abstract] [Full Text] [Related]

  • 6. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H, Qin D, Wu Z, Sun B, Sun X, Huang M, Sun J, Zheng F.
    Food Chem; 2019 Jun 30; 284():100-107. PubMed ID: 30744833
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 8. Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques.
    Yang W, Cadwallader KR, Liu Y, Huang M, Sun B.
    Food Chem; 2019 Jun 01; 282():153-163. PubMed ID: 30711100
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Nov 02; 64(43):8179-8190. PubMed ID: 27690424
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Characterization of the Major Odorants in Cempedak-Differences to Jackfruit.
    Grimm JE, Steinhaus M.
    J Agric Food Chem; 2020 Jan 08; 68(1):258-266. PubMed ID: 31825219
    [Abstract] [Full Text] [Related]

  • 17. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.
    Wagner J, Schieberle P, Granvogl M.
    J Agric Food Chem; 2017 Jan 11; 65(1):132-138. PubMed ID: 27992218
    [Abstract] [Full Text] [Related]

  • 18. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N, Yongsawatdigul J, Cadwallader KR.
    J Agric Food Chem; 2015 Mar 18; 63(10):2628-38. PubMed ID: 25730550
    [Abstract] [Full Text] [Related]

  • 19. Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.
    Pang X, Cao J, Wang D, Qiu J, Kong F.
    J Agric Food Chem; 2017 May 24; 65(20):4140-4145. PubMed ID: 28393526
    [Abstract] [Full Text] [Related]

  • 20. 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]

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