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Journal Abstract Search

170 related items for PubMed ID: 33527386

  • 21. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X, Wu C, Huang J, Zhou R.
    J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
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  • 27. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
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  • 30. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W, Shen H, Xu Y.
    J Sci Food Agric; 2011 May 02; 91(7):1187-98. PubMed ID: 21384368
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  • 33. Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles.
    Tian T, Sun J, Wu D, Xiao J, Lu J.
    Food Chem; 2021 Mar 15; 340():128179. PubMed ID: 33007693
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  • 34. 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 15; 86(4):1258-1272. PubMed ID: 33733488
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  • 36. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
    Marušić N, Vidaček S, Janči T, Petrak T, Medić H.
    Meat Sci; 2014 Apr 15; 96(4):1409-16. PubMed ID: 24398000
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  • 37. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z.
    Molecules; 2020 Sep 14; 25(18):. PubMed ID: 32937894
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  • 38. Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages.
    Rodrigues F, Caldeira M, Câmara JS.
    Anal Chim Acta; 2008 Feb 18; 609(1):82-104. PubMed ID: 18243877
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  • 39. Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.
    Khio SW, Cheong MW, Zhou W, Curran P, Yu B.
    J Food Sci; 2012 Jan 18; 77(1):C61-70. PubMed ID: 22132700
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  • 40. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
    Du J, Li Y, Xu J, Huang M, Wang J, Chao J, Wu J, Sun H, Ding H, Ye H.
    Food Chem; 2021 Aug 01; 352():129363. PubMed ID: 33676120
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