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Journal Abstract Search

170 related items for PubMed ID: 33527386

  • 41. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
    Welke JE, Manfroi V, Zanus M, Lazarotto M, Alcaraz Zini C.
    J Chromatogr A; 2012 Feb 24; 1226():124-39. PubMed ID: 22277184
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  • 42. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
    Sánchez-Palomo E, Delgado JA, Ferrer MA, Viñas MAG.
    Food Res Int; 2019 May 24; 119():135-142. PubMed ID: 30884641
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  • 43. Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake.
    Mimura N, Isogai A, Iwashita K, Bamba T, Fukusaki E.
    J Biosci Bioeng; 2014 Oct 24; 118(4):406-14. PubMed ID: 25060729
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  • 44. Flavor characteristics of seven grades of black tea produced in Turkey.
    Alasalvar C, Topal B, Serpen A, Bahar B, Pelvan E, Gökmen V.
    J Agric Food Chem; 2012 Jun 27; 60(25):6323-32. PubMed ID: 22642545
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  • 45. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
    Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á.
    Food Res Int; 2019 May 27; 119():554-563. PubMed ID: 30884689
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  • 46. Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
    Lilly M, Lambrechts MG, Pretorius IS.
    Appl Environ Microbiol; 2000 Feb 27; 66(2):744-53. PubMed ID: 10653746
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  • 47. Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles.
    Schmidtke LM, Blackman JW, Clark AC, Grant-Preece P.
    J Agric Food Chem; 2013 Dec 11; 61(49):11957-67. PubMed ID: 24215513
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  • 48. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A, Campo E, Malfeito-Ferreira M, Loureiro V, Cacho J, Ferreira V.
    J Agric Food Chem; 2011 Mar 23; 59(6):2543-53. PubMed ID: 21348497
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  • 49. Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages.
    Yu H, Zheng D, Xie T, Xie J, Tian H, Ai L, Chen C.
    J Food Sci; 2022 Apr 23; 87(4):1563-1574. PubMed ID: 35262917
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  • 50. Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
    Du X, Plotto A, Baldwin E, Rouseff R.
    J Agric Food Chem; 2011 Dec 14; 59(23):12569-77. PubMed ID: 22026593
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  • 51. Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach.
    García JM, Prieto LJ, Guevara A, Malagon D, Osorio C.
    Molecules; 2016 Dec 16; 21(12):. PubMed ID: 27999263
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  • 52. An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production.
    Nešpor J, Karabín M, Štulíková K, Dostálek P.
    Molecules; 2019 Jun 04; 24(11):. PubMed ID: 31167477
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  • 53. The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry.
    Juan C, Jianquan K, Junni T, Zijian C, Ji L.
    J Food Sci; 2012 Apr 04; 77(4):C430-6. PubMed ID: 22352465
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  • 54. Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry.
    Bai J, Baker SM, Goodrich-Schneider RM, Montazeri N, Sarnoski PJ.
    J Food Sci; 2019 Mar 04; 84(3):481-489. PubMed ID: 30775780
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  • 55. Aroma characteristic and volatile profiling of carrot varieties and quantitative role of terpenoid compounds for carrot sensory attributes.
    Fukuda T, Okazaki K, Shinano T.
    J Food Sci; 2013 Nov 04; 78(11):S1800-6. PubMed ID: 24245899
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  • 56. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
    da Costa JRO, Dal Bosco SM, Ramos RCS, Machado ICK, Garavaglia J, Villasclaras SS.
    J Food Sci; 2020 Nov 04; 85(11):3764-3775. PubMed ID: 32990366
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  • 57. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
    Willner B, Granvogl M, Schieberle P.
    J Agric Food Chem; 2013 Oct 09; 61(40):9583-93. PubMed ID: 24004345
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  • 58. Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.
    He W, Chung HY.
    Food Res Int; 2019 Nov 09; 125():108548. PubMed ID: 31554058
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  • 59. 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
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  • 60. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.
    Procida G, Cichelli A, Lagazio C, Conte LS.
    J Sci Food Agric; 2016 Jan 15; 96(1):311-8. PubMed ID: 25597626
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