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Journal Abstract Search

965 related items for PubMed ID: 33249575

  • 21. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
    Majcher MA, Myszka K, Gracka A, Grygier A, Jeleń HH.
    J Agric Food Chem; 2018 Mar 14; 66(10):2443-2448. PubMed ID: 28145120
    [Abstract] [Full Text] [Related]

  • 22. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S, Chen S, Qian M, Wang C, Xu Y.
    J Agric Food Chem; 2017 Jan 11; 65(1):123-131. PubMed ID: 27989125
    [Abstract] [Full Text] [Related]

  • 23. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y.
    Food Res Int; 2019 Jun 11; 120():514-522. PubMed ID: 31000266
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  • 25. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
    Zhao M, Li T, Yang F, Cui X, Zou T, Song H, Liu Y.
    Food Chem; 2022 Aug 15; 385():132659. PubMed ID: 35279498
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  • 27. Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS.
    Chen J, Wang W, Jin J, Li H, Chen F, Fei Y, Wang Y.
    Food Res Int; 2024 Sep 15; 192():114772. PubMed ID: 39147494
    [Abstract] [Full Text] [Related]

  • 28. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.
    Ma L, Gao M, Zhang L, Qiao Y, Li J, Du L, Zhang H, Wang H.
    Food Chem; 2022 Jun 01; 378():132058. PubMed ID: 35032805
    [Abstract] [Full Text] [Related]

  • 29. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
    Song X, Zhu L, Wang X, Zheng F, Zhao M, Liu Y, Li H, Zhang F, Zhang Y, Chen F.
    Food Chem; 2019 Nov 01; 297():124959. PubMed ID: 31253273
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  • 31. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z, Wu Q, Niu Y, Wu M, Zhu J, Zhou X, Chen X, Wang H, Li J, Kong J.
    J Agric Food Chem; 2017 Sep 27; 65(38):8392-8401. PubMed ID: 28885016
    [Abstract] [Full Text] [Related]

  • 32. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.
    Al-Dalali S, Zheng F, Sun B, Chen F.
    J Agric Food Chem; 2020 May 06; 68(18):5154-5167. PubMed ID: 32281377
    [Abstract] [Full Text] [Related]

  • 33. 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 06; 98(14):5278-5286. PubMed ID: 29652443
    [Abstract] [Full Text] [Related]

  • 34. Investigating characteristics and possible origins of off-odor substances in various yeast extract products.
    Zheng Y, Yang P, Chen E, Song H, Li P, Li K, Xiong J.
    J Food Biochem; 2020 May 06; 44(5):e13184. PubMed ID: 32163601
    [Abstract] [Full Text] [Related]

  • 35. Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile.
    Li Z, Dong L, Jeon J, Kwon SY, Zhao C, Baek HH.
    Molecules; 2019 Aug 27; 24(17):. PubMed ID: 31461894
    [Abstract] [Full Text] [Related]

  • 36. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
    Zheng X, Hu T, Xie H, Ou X, Huang J, Wang C, Liu Z, Li Q.
    Food Chem; 2023 Nov 15; 426():136527. PubMed ID: 37336100
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  • 37. Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry.
    Roth M, Meiringer M, Kollmannsberger H, Zarnkow M, Jekle M, Becker T.
    J Agric Food Chem; 2014 Nov 12; 62(45):10873-80. PubMed ID: 25243324
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  • 38. Influence of thermal processing on flavor and sensory profile of sturgeon meat.
    Li X, Xie W, Bai F, Wang J, Zhou X, Gao R, Xu X, Zhao Y.
    Food Chem; 2022 Apr 16; 374():131689. PubMed ID: 34875433
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  • 39. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
    Molecules; 2019 Aug 16; 24(16):. PubMed ID: 31426361
    [Abstract] [Full Text] [Related]

  • 40. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J, Niu Y, Xiao Z.
    Food Chem; 2021 Mar 01; 339():128136. PubMed ID: 33152893
    [Abstract] [Full Text] [Related]

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