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Journal Abstract Search

694 related items for PubMed ID: 32474932

  • 21. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
    Yan Y, Chen S, Nie Y, Xu Y.
    Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
    [Abstract] [Full Text] [Related]

  • 22. Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold Galactomyces geotrichum: Identification of Key Odorants.
    Szudera-Kończal K, Myszka K, Kubiak P, Majcher MA.
    Molecules; 2021 Oct 15; 26(20):. PubMed ID: 34684821
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  • 23. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S, Lu C, Li M, Ye Y, Wei X, Tong H.
    J Sci Food Agric; 2018 Nov 15; 98(14):5278-5286. PubMed ID: 29652443
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  • 24. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
    Feng Y, Cai Y, Su G, Zhao H, Wang C, Zhao M.
    Food Chem; 2014 Feb 15; 145():126-34. PubMed ID: 24128458
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  • 25. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network.
    Chen J, Huang Y, Wang X, He J, Li W, Lu M, Sun X, Yin Y.
    Food Res Int; 2024 Jul 15; 187():114315. PubMed ID: 38763628
    [Abstract] [Full Text] [Related]

  • 26. Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer.
    Aguiar-Cervera J, Visinoni F, Zhang P, Hollywood K, Vrhovsek U, Severn O, Delneri D.
    Food Microbiol; 2024 Oct 15; 123():104585. PubMed ID: 39038891
    [Abstract] [Full Text] [Related]

  • 27. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.
    Yao W, Ma S, Wu H, Liu D, Liu J, Zhang M.
    Food Chem; 2024 Oct 01; 454():139514. PubMed ID: 38797107
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  • 28. Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.
    Kollmannsberger H, Rodríguez-Burruezo A, Nitz S, Nuez F.
    J Sci Food Agric; 2011 Jul 01; 91(9):1598-611. PubMed ID: 21445890
    [Abstract] [Full Text] [Related]

  • 29. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.
    Cao K, Wu J, Wan X, Hou Y, Zhang C, Wang Y, Zhang L, Yang W, He Y, Wu R.
    Food Res Int; 2024 Jul 01; 187():114366. PubMed ID: 38763646
    [Abstract] [Full Text] [Related]

  • 30. Accelerating aroma formation of raw soy sauce using low intensity sonication.
    Gao X, Liu E, Zhang J, Yang L, Huang Q, Chen S, Ma H, Ho CT, Liao L.
    Food Chem; 2020 Nov 01; 329():127118. PubMed ID: 32512391
    [Abstract] [Full Text] [Related]

  • 31. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
    [Abstract] [Full Text] [Related]

  • 32. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
    [Abstract] [Full Text] [Related]

  • 33. Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae.
    Zhang Z, Wen X, Chen X, Liu X, Gao Z, Bi P, Sun W, Li S, Guo J.
    Food Microbiol; 2024 Dec 21; 124():104600. PubMed ID: 39244359
    [Abstract] [Full Text] [Related]

  • 34. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
    Feng Y, Cai Y, Sun-Waterhouse D, Cui C, Su G, Lin L, Zhao M.
    Food Chem; 2015 Nov 15; 187():44-52. PubMed ID: 25976996
    [Abstract] [Full Text] [Related]

  • 35. Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.
    Kang KM, Baek HH.
    Food Chem; 2014 Feb 15; 145():488-95. PubMed ID: 24128505
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  • 36. Microbe participation in aroma production during soy sauce fermentation.
    Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E.
    J Biosci Bioeng; 2018 Jun 15; 125(6):688-694. PubMed ID: 29366719
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  • 37. Influence of fermentation with Hanseniaspora sp. yeast on the volatile profile of fermented apple.
    de Arruda Moura Pietrowski G, dos Santos CM, Sauer E, Wosiacki G, Nogueira A.
    J Agric Food Chem; 2012 Oct 03; 60(39):9815-21. PubMed ID: 22958203
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  • 38. 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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  • 39. Isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process.
    de Melo Pereira GV, Soccol VT, Pandey A, Medeiros AB, Andrade Lara JM, Gollo AL, Soccol CR.
    Int J Food Microbiol; 2014 Oct 01; 188():60-6. PubMed ID: 25087206
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  • 40. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation.
    Liu S, Laaksonen O, Marsol-Vall A, Zhu B, Yang B.
    J Agric Food Chem; 2020 Mar 18; 68(11):3626-3637. PubMed ID: 32118429
    [Abstract] [Full Text] [Related]

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