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Journal Abstract Search

150 related items for PubMed ID: 33880926

  • 21. 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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  • 22. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
    Jeleń HH, Majcher M, Dziadas M, Zawirska-Wojtasiak R, Czaczyk K, Wąsowicz E.
    J Chromatogr A; 2011 Oct 21; 1218(42):7566-73. PubMed ID: 21831389
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  • 24. Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach.
    Zhai X, Hu Y, Pei Z, Yu J, Li M, Zhang L, Ho CT, Zhang Y, Wan X.
    J Agric Food Chem; 2023 Jan 11; 71(1):690-699. PubMed ID: 36573803
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  • 25. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
    Chetschik I, Granvogl M, Schieberle P.
    J Agric Food Chem; 2010 Oct 27; 58(20):11018-26. PubMed ID: 20866052
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  • 26. Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage.
    Jonas M, Schieberle P.
    J Agric Food Chem; 2021 May 05; 69(17):5113-5124. PubMed ID: 33881309
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  • 27. Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars.
    Ríos-Reina R, Segura-Borrego MP, Morales ML, Callejón RM.
    Food Chem; 2020 May 01; 311():126012. PubMed ID: 31855771
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  • 28. Defining the typical aroma of sherry vinegar: sensory and chemical approach.
    Callejón RM, Morales ML, Ferreira AC, Troncoso AM.
    J Agric Food Chem; 2008 Sep 10; 56(17):8086-95. PubMed ID: 18651741
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  • 32. Characterization of Odorants in Chardonnay Marc Skins.
    Dein M, Moore A, Ricketts C, Huynh C, Munafo JP.
    J Agric Food Chem; 2021 Oct 20; 69(41):12262-12269. PubMed ID: 34623142
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  • 33. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments.
    Mall V, Schieberle P.
    J Agric Food Chem; 2017 Apr 05; 65(13):2776-2783. PubMed ID: 28282986
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  • 35. Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
    Ong PK, Acree TE.
    J Agric Food Chem; 1999 Feb 05; 47(2):665-70. PubMed ID: 10563950
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  • 39. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
    Steinhaus P, Schieberle P.
    J Agric Food Chem; 2007 Jul 25; 55(15):6262-9. PubMed ID: 17602655
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  • 40. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce.
    Gao X, Feng T, Sheng M, Wang B, Wang Z, Shan P, Zhang Y, Ma H.
    Food Chem; 2021 Dec 01; 364():130334. PubMed ID: 34174649
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