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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

216 related items for PubMed ID: 34865803

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  • 4. Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.
    Sádecká J, Kolek E, Pangallo D, Valík L, Kuchta T.
    Food Chem; 2014 May 01; 150():301-6. PubMed ID: 24360454
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  • 6. Sensory and chemical properties of Gouda cheese.
    Jo Y, Benoist DM, Ameerally A, Drake MA.
    J Dairy Sci; 2018 Mar 01; 101(3):1967-1989. PubMed ID: 29274971
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  • 9. 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
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  • 10. Characterization of cooked cheese flavor: Volatile components.
    Sullivan RC, Makinwa F, Fagan CC, Parker JK.
    J Food Sci; 2024 Oct 14; 89(10):6425-6442. PubMed ID: 39269289
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  • 11. Optimization of headspace solid-phase Microextraction (SPME) for the odor analysis of surface-ripened cheese.
    Lecanu L, Ducruet V, Jouquand C, Gratadoux JJ, Feigenbaum A.
    J Agric Food Chem; 2002 Jun 19; 50(13):3810-7. PubMed ID: 12059164
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  • 14. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
    Arcari SG, Caliari V, Sganzerla M, Godoy HT.
    Talanta; 2017 Nov 01; 174():752-766. PubMed ID: 28738652
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  • 18. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.
    Xi BN, Zhang JJ, Xu X, Li C, Shu Y, Zhang Y, Shi X, Shen Y.
    Food Chem; 2024 Mar 01; 435():137547. PubMed ID: 37769558
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