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Journal Abstract Search

313 related items for PubMed ID: 31825219

  • 1. 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
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  • 2. 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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  • 3. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.
    Cicha-Wojciechowicz D, Frank S, Steinhaus M, Majcher MA.
    J Agric Food Chem; 2024 May 08; 72(18):10548-10557. PubMed ID: 38670543
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  • 4. Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination.
    Jia X, Wang L, Zheng C, Yang Y, Wang X, Hui J, Zhou Q.
    J Agric Food Chem; 2020 Dec 16; 68(50):14950-14960. PubMed ID: 33227196
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  • 5. 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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  • 6. 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
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  • 7. 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]

  • 8. Characterisation of the chocolate aroma in roast jackfruit seeds.
    Spada FP, Balagiannis DP, Purgatto E, do Alencar SM, Canniatti-Brazaca SG, Parker JK.
    Food Chem; 2021 Aug 30; 354():129537. PubMed ID: 33756328
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  • 11. 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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  • 14. 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
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