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Journal Abstract Search

157 related items for PubMed ID: 32603648

  • 21. The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma.
    Kullananant N, Chaiseri S, Lorjaroenphon Y.
    J Food Sci; 2020 Jun; 85(6):1764-1771. PubMed ID: 32406938
    [Abstract] [Full Text] [Related]

  • 22. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
    Bi S, Sun S, Lao F, Liao X, Wu J.
    Food Chem; 2020 May 01; 311():125913. PubMed ID: 31855770
    [Abstract] [Full Text] [Related]

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  • 24. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.
    Niu Y, Wang R, Xiao Z, Zhu J, Sun X, Wang P.
    Food Res Int; 2019 Jun 01; 120():92-101. PubMed ID: 31000313
    [Abstract] [Full Text] [Related]

  • 25. Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.
    Luo D, Pang X, Xu X, Bi S, Zhang W, Wu J.
    J Agric Food Chem; 2018 Jun 06; 66(22):5612-5620. PubMed ID: 29746115
    [Abstract] [Full Text] [Related]

  • 26. Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis.
    Cheng Y, Han L, Huang L, Tan X, Wu H, Li G.
    Food Chem; 2023 Sep 01; 419():136026. PubMed ID: 37030207
    [Abstract] [Full Text] [Related]

  • 27. Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices.
    Cândido da Silva MC, Cardoso Viana A, Araújo Carvalho AJB, Colombo Pimentel T, Magnani M, Dos Santos Lima M.
    Food Res Int; 2024 Mar 01; 180():114088. PubMed ID: 38395581
    [Abstract] [Full Text] [Related]

  • 28. Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.
    Pan X, Wu J, Zhang W, Liu J, Yang X, Liao X, Hu X, Lao F.
    Food Chem; 2021 Feb 15; 338():128117. PubMed ID: 33091985
    [Abstract] [Full Text] [Related]

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  • 30. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
    Lv YC, Song HL, Li X, Wu L, Guo ST.
    J Food Sci; 2011 Feb 15; 76(1):S20-5. PubMed ID: 21535711
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  • 32. Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice.
    Jia X, Ren J, Zhang Z, Zhang N, An Q, Li M, Pan S, Fan G, Yang J, Feng Y, Yang Z, Xu Y.
    Talanta; 2024 Oct 01; 278():126416. PubMed ID: 38924989
    [Abstract] [Full Text] [Related]

  • 33. A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.
    Saikia S, Mahnot NK, Mahanta CL.
    Food Sci Technol Int; 2016 Jun 01; 22(4):288-301. PubMed ID: 26190045
    [Abstract] [Full Text] [Related]

  • 34. Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.
    Beaulieu JC, Lea JM.
    J Agric Food Chem; 2006 Oct 04; 54(20):7789-93. PubMed ID: 17002453
    [Abstract] [Full Text] [Related]

  • 35. Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices.
    Du X, Davila M, Ramirez J, Williams C.
    Molecules; 2022 Apr 14; 27(8):. PubMed ID: 35458735
    [Abstract] [Full Text] [Related]

  • 36. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
    Qiu S, Wang J.
    J Food Sci; 2015 Oct 14; 80(10):S2296-304. PubMed ID: 26416698
    [Abstract] [Full Text] [Related]

  • 37. Untargeted volatile metabolomics using comprehensive two-dimensional gas chromatography-mass spectrometry - A solution for orange juice authentication.
    Li S, Hu Y, Liu W, Chen Y, Wang F, Lu X, Zheng W.
    Talanta; 2020 Sep 01; 217():121038. PubMed ID: 32498894
    [Abstract] [Full Text] [Related]

  • 38. Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices.
    Pan X, Zhang W, Lao F, Mi R, Liao X, Luo D, Wu J.
    Food Chem; 2021 May 01; 343():128459. PubMed ID: 33158672
    [Abstract] [Full Text] [Related]

  • 39. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.
    Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG.
    Food Chem; 2018 Jul 30; 255():58-66. PubMed ID: 29571498
    [Abstract] [Full Text] [Related]

  • 40. Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices.
    Marsol-Vall A, Laaksonen O, Yang B.
    Food Chem; 2019 Sep 30; 293():151-160. PubMed ID: 31151596
    [Abstract] [Full Text] [Related]

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