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Journal Abstract Search

472 related items for PubMed ID: 31090412

  • 21. 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
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  • 23. 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
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  • 25. 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
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  • 27. 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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  • 29. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J, Chen F, Wang L, Niu Y, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2016 Jun 22; 64(24):4990-9. PubMed ID: 27265519
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  • 30. 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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  • 31. Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.
    Schmidberger PC, Schieberle P.
    J Agric Food Chem; 2017 Oct 25; 65(42):9287-9296. PubMed ID: 28965409
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  • 34. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
    Yang P, Song H, Wang L, Jing H.
    J Agric Food Chem; 2019 Jul 17; 67(28):7926-7934. PubMed ID: 31250635
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