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630 related items for PubMed ID: 32251584

  • 1. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process.
    Flaig M, Qi S, Wei G, Yang X, Schieberle P.
    J Agric Food Chem; 2020 May 06; 68(18):5168-5179. PubMed ID: 32251584
    [Abstract] [Full Text] [Related]

  • 2. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
    Schuh C, Schieberle P.
    J Agric Food Chem; 2006 Feb 08; 54(3):916-24. PubMed ID: 16448203
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y, Lv HP, Shao CY, Kang S, Zhang Y, Guo L, Dai WD, Tan JF, Peng QH, Lin Z.
    Food Res Int; 2018 Jun 22; 108():74-82. PubMed ID: 29735103
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage.
    Jonas M, Schieberle P.
    J Agric Food Chem; 2021 May 05; 69(17):5113-5124. PubMed ID: 33881309
    [Abstract] [Full Text] [Related]

  • 6. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X, Yu W, Cao C, Yuan X, Qiu J, Kong F, Wu J.
    J Agric Food Chem; 2019 Nov 27; 67(47):13139-13149. PubMed ID: 31631665
    [Abstract] [Full Text] [Related]

  • 7. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms.
    Schmidberger PC, Schieberle P.
    J Agric Food Chem; 2020 Apr 15; 68(15):4493-4506. PubMed ID: 32196328
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach.
    Zhai X, Hu Y, Pei Z, Yu J, Li M, Zhang L, Ho CT, Zhang Y, Wan X.
    J Agric Food Chem; 2023 Jan 11; 71(1):690-699. PubMed ID: 36573803
    [Abstract] [Full Text] [Related]

  • 10. Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach.
    Pollner G, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):627-36. PubMed ID: 26690018
    [Abstract] [Full Text] [Related]

  • 11. Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach.
    Wang J, Li M, Wang H, Huang W, Li F, Wang L, Ho CT, Zhang Y, Zhang L, Zhai X, Wan X.
    J Agric Food Chem; 2022 Aug 31; 70(34):10571-10583. PubMed ID: 35973132
    [Abstract] [Full Text] [Related]

  • 12. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach.
    Dach A, Schieberle P.
    J Agric Food Chem; 2021 Feb 10; 69(5):1578-1588. PubMed ID: 33497230
    [Abstract] [Full Text] [Related]

  • 13. Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach.
    Fricke K, Schieberle P.
    J Agric Food Chem; 2020 Oct 28; 68(43):12086-12095. PubMed ID: 33063998
    [Abstract] [Full Text] [Related]

  • 14. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
    Ma C, Li J, Chen W, Wang W, Qi D, Pang S, Miao A.
    Food Res Int; 2018 Jun 28; 108():413-422. PubMed ID: 29735074
    [Abstract] [Full Text] [Related]

  • 15. Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry.
    Dach A, Schieberle P.
    J Agric Food Chem; 2021 Feb 10; 69(5):1589-1597. PubMed ID: 33492951
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
    Baba R, Kumazawa K.
    J Agric Food Chem; 2014 Aug 20; 62(33):8308-13. PubMed ID: 25088347
    [Abstract] [Full Text] [Related]

  • 18. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
    Neugebauer A, Granvogl M, Schieberle P.
    J Agric Food Chem; 2020 May 27; 68(21):5927-5937. PubMed ID: 32323988
    [Abstract] [Full Text] [Related]

  • 19. Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments.
    Schaller T, Schieberle P.
    J Agric Food Chem; 2020 Dec 23; 68(51):15284-15291. PubMed ID: 33300793
    [Abstract] [Full Text] [Related]

  • 20. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP.
    Food Res Int; 2020 Apr 23; 130():108908. PubMed ID: 32156355
    [Abstract] [Full Text] [Related]

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