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Journal Abstract Search

243 related items for PubMed ID: 32515590

  • 1. 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
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  • 4. 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
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  • 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
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  • 7. 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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  • 8. 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
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  • 9. 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
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  • 11. Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept.
    Matheis K, Granvogl M.
    J Agric Food Chem; 2019 Feb 06; 67(5):1484-1494. PubMed ID: 30560663
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  • 14. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N, Yongsawatdigul J, Cadwallader KR.
    J Agric Food Chem; 2015 Mar 18; 63(10):2628-38. PubMed ID: 25730550
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  • 15. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Jan 27; 64(3):637-45. PubMed ID: 26715051
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  • 16. 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
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  • 20. 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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