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Journal Abstract Search

571 related items for PubMed ID: 32918279

  • 1. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
    Feng T, Hu Z, Chen L, Chen D, Wang X, Yao L, Sun M, Song S, Wang H.
    J Food Sci; 2020 Oct; 85(10):3273-3281. PubMed ID: 32918279
    [Abstract] [Full Text] [Related]

  • 2. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S, Xu Y, Qian MC.
    J Agric Food Chem; 2013 Nov 27; 61(47):11295-302. PubMed ID: 24099139
    [Abstract] [Full Text] [Related]

  • 3. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 27; 99(12):5444-5456. PubMed ID: 31081146
    [Abstract] [Full Text] [Related]

  • 4. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 27; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 5. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions.
    Luo Y, Zhang C, Liao H, Luo Y, Huang X, Wang Z, Xiaole X.
    Food Microbiol; 2024 Sep 27; 122():104569. PubMed ID: 38839228
    [Abstract] [Full Text] [Related]

  • 6. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
    Liu J, Zhang A, Li S, Zhao W, Zhang Y, Xing G.
    Se Pu; 2017 Nov 08; 35(11):1184-1191. PubMed ID: 29372765
    [Abstract] [Full Text] [Related]

  • 7. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H, Feng T, Qi W, Kong Q, Yue L, Wang H.
    J Food Sci; 2021 Jan 08; 86(1):184-193. PubMed ID: 33249575
    [Abstract] [Full Text] [Related]

  • 8. Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.
    Liu J, Zhao W, Li S, Zhang A, Zhang Y, Liu S.
    Molecules; 2018 Feb 20; 23(2):. PubMed ID: 29461466
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  • 14. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
    Arcari SG, Caliari V, Sganzerla M, Godoy HT.
    Talanta; 2017 Nov 01; 174():752-766. PubMed ID: 28738652
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  • 16. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J, Chen F, Wang L, Niu Y, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2016 Jun 22; 64(24):4990-9. PubMed ID: 27265519
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  • 18. 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
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  • 19. 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. Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine.
    Xiang W, Xu Q, Zhang N, Rao Y, Zhu L, Zhang Q.
    J Sci Food Agric; 2019 Sep 24; 99(12):5577-5585. PubMed ID: 31150111
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