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Journal Abstract Search

572 related items for PubMed ID: 35032805

  • 21. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches.
    Niu Y, Deng J, Xiao Z, Zhu J.
    Food Res Int; 2021 Sep; 147():110457. PubMed ID: 34399457
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  • 24. Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis.
    Wang P, Kan Q, Yang L, Huang W, Wen L, Fu J, Liu Z, Lan Y, Huang Q, Ho CT, Cao Y.
    Food Chem; 2023 Sep 01; 419():135995. PubMed ID: 37003053
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  • 25. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments.
    Tan F, Wang P, Zhan P, Tian H.
    Food Chem; 2022 Jan 01; 366():130604. PubMed ID: 34298395
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  • 26. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A, Jurnatan Y, Fraatz MA, Govori S, Haziri A, Millaku F, Zorn H, Zhang Y.
    Food Res Int; 2019 Jun 01; 120():514-522. PubMed ID: 31000266
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  • 27. Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis.
    Liu C, Wang C, Zheng T, Zhao M, Gong W, Wang Q, Yan L, Zhang W.
    Foods; 2022 Jun 14; 11(12):. PubMed ID: 35741938
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  • 29. Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC-MS, ROAV and chemometrics approaches.
    Chen G, Zhu G, Xie H, Zhang J, Huang J, Liu Z, Wang C.
    Food Res Int; 2024 Oct 14; 194():114928. PubMed ID: 39232540
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  • 32. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y, Tang K, Xu Y, Li JM.
    J Agric Food Chem; 2017 Jan 18; 65(2):394-401. PubMed ID: 28025882
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  • 38. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
    Zhang X, Gao P, Xia W, Jiang Q, Liu S, Xu Y.
    Food Chem; 2022 Dec 15; 397():133773. PubMed ID: 35908468
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  • 39. 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
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