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

150 related items for PubMed ID: 31925488

  • 1. Nosy confirmation: reconstitution of the characteristic odor of softwood via quantitative analysis and human sensory evaluation.
    Schreiner L, Ortner E, Buettner A.
    Anal Bioanal Chem; 2020 Feb; 412(5):1137-1149. PubMed ID: 31925488
    [Abstract] [Full Text] [Related]

  • 2. Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins.
    Ghadiriasli R, Mahmoud MAA, Wagenstaller M, van de Kuilen JW, Buettner A.
    Food Res Int; 2021 Dec; 150(Pt A):110776. PubMed ID: 34865791
    [Abstract] [Full Text] [Related]

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

  • 4. Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Schreiner L, Loos HM, Buettner A.
    Anal Bioanal Chem; 2017 Jun 10; 409(15):3719-3729. PubMed ID: 28401286
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Ghadiriasli R, Wagenstaller M, Buettner A.
    Anal Bioanal Chem; 2018 Oct 04; 410(25):6595-6607. PubMed ID: 30062512
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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]

  • 10. 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]

  • 11. 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]

  • 12. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P, Schieberle P.
    J Agric Food Chem; 2015 May 20; 63(19):4761-70. PubMed ID: 25921555
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I, Mall V, Schieberle P.
    J Agric Food Chem; 2018 Jul 18; 66(28):7428-7440. PubMed ID: 29889522
    [Abstract] [Full Text] [Related]

  • 20. 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]

    Page: [Next] [New Search]
    of 8.