These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

257 related items for PubMed ID: 33492951

  • 21. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
    Duensing PW, Hinrichs J, Schieberle P.
    J Agric Food Chem; 2024 May 15; 72(19):11062-11071. PubMed ID: 38700435
    [Abstract] [Full Text] [Related]

  • 22. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.
    Wagner J, Schieberle P, Granvogl M.
    J Agric Food Chem; 2017 Jan 11; 65(1):132-138. PubMed ID: 27992218
    [Abstract] [Full Text] [Related]

  • 23. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread.
    Boeswetter AR, Scherf KA, Schieberle P, Koehler P.
    J Agric Food Chem; 2019 Mar 13; 67(10):2963-2972. PubMed ID: 30779560
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.
    Cicha-Wojciechowicz D, Frank S, Steinhaus M, Majcher MA.
    J Agric Food Chem; 2024 May 08; 72(18):10548-10557. PubMed ID: 38670543
    [Abstract] [Full Text] [Related]

  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. Changes in Tennessee Whiskey Odorants by the Lincoln County Process.
    Kerley T, Munafo JP.
    J Agric Food Chem; 2020 Sep 09; 68(36):9759-9767. PubMed ID: 32845138
    [Abstract] [Full Text] [Related]

  • 28. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Nov 02; 64(43):8179-8190. PubMed ID: 27690424
    [Abstract] [Full Text] [Related]

  • 29. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
    Söllner K, Schieberle P.
    J Agric Food Chem; 2009 May 27; 57(10):4319-27. PubMed ID: 19358532
    [Abstract] [Full Text] [Related]

  • 30. Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
    Majcher MA, Klensporf-Pawlik D, Dziadas M, Jeleń HH.
    J Agric Food Chem; 2013 Mar 20; 61(11):2648-54. PubMed ID: 23414530
    [Abstract] [Full Text] [Related]

  • 31. Key Aroma Compounds in Oats and Oat Cereals.
    McGorrin RJ.
    J Agric Food Chem; 2019 Dec 18; 67(50):13778-13789. PubMed ID: 31017779
    [Abstract] [Full Text] [Related]

  • 32. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y, Liu Y, Yang W, Huang J, Liu Y, Huang M, Sun B, Li C.
    J Agric Food Chem; 2018 Jun 20; 66(24):6132-6141. PubMed ID: 29790747
    [Abstract] [Full Text] [Related]

  • 33. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Chen S, Wang C, Qian M, Li Z, Xu Y.
    J Agric Food Chem; 2019 May 01; 67(17):4876-4884. PubMed ID: 30920213
    [Abstract] [Full Text] [Related]

  • 34. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A, Schieberle P.
    J Agric Food Chem; 2012 May 23; 60(20):5057-64. PubMed ID: 22515832
    [Abstract] [Full Text] [Related]

  • 35. Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept.
    Zhai X, Granvogl M.
    J Agric Food Chem; 2019 Sep 04; 67(35):9885-9894. PubMed ID: 31090412
    [Abstract] [Full Text] [Related]

  • 36. 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
    [Abstract] [Full Text] [Related]

  • 37. 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
    [Abstract] [Full Text] [Related]

  • 38. Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley.
    Tatsu S, Matsuo Y, Nakahara K, Hofmann T, Steinhaus M.
    J Agric Food Chem; 2020 Mar 04; 68(9):2728-2737. PubMed ID: 32045517
    [Abstract] [Full Text] [Related]

  • 39. 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
    [Abstract] [Full Text] [Related]

  • 40. Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments.
    Schaller T, Schieberle P.
    J Agric Food Chem; 2020 Dec 23; 68(51):15284-15291. PubMed ID: 33300793
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 13.