These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

192 related items for PubMed ID: 37031537

  • 21. Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment.
    Sun X, Du J, Xiong Y, Cao Q, Wang Z, Li H, Zhang F, Chen Y, Liu Y.
    Food Chem; 2021 Aug 01; 352():129450. PubMed ID: 33714803
    [Abstract] [Full Text] [Related]

  • 22. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation.
    Yu Y, Yan Y, Wu L, Nie Y, Chen S, Xu Y.
    J Food Sci; 2024 Mar 01; 89(3):1684-1700. PubMed ID: 38317409
    [Abstract] [Full Text] [Related]

  • 23.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 24. Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu.
    Song X, Zhu L, Geng X, Li Q, Zheng F, Zhao Q, Ji J, Sun J, Li H, Wu J, Zhao M, Sun B.
    Food Chem; 2021 Nov 30; 363():130232. PubMed ID: 34134075
    [Abstract] [Full Text] [Related]

  • 25.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 26. Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach.
    Matheis K, Granvogl M.
    J Agric Food Chem; 2016 Nov 02; 64(43):8168-8178. PubMed ID: 27712066
    [Abstract] [Full Text] [Related]

  • 27. Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
    Chen S, Wang D, Xu Y.
    J Agric Food Chem; 2013 Oct 09; 61(40):9712-8. PubMed ID: 24028662
    [Abstract] [Full Text] [Related]

  • 28.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 29. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach.
    Brendel S, Hofmann T, Granvogl M.
    J Agric Food Chem; 2019 Oct 30; 67(43):12044-12053. PubMed ID: 31518127
    [Abstract] [Full Text] [Related]

  • 30. Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach.
    Wang J, Li M, Wang H, Huang W, Li F, Wang L, Ho CT, Zhang Y, Zhang L, Zhai X, Wan X.
    J Agric Food Chem; 2022 Aug 31; 70(34):10571-10583. PubMed ID: 35973132
    [Abstract] [Full Text] [Related]

  • 31. Characterization of Potent Odorants Causing an Oily Odor in Rice-Made Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Addition and Omission Studies.
    Wu F, Lyu J, Fan S, He G, Liang S, Xu Y, Tang K.
    J Agric Food Chem; 2024 Oct 23; 72(42):23438-23447. PubMed ID: 39363776
    [Abstract] [Full Text] [Related]

  • 32.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 33.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 34.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 35. 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
    [Abstract] [Full Text] [Related]

  • 36.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 37. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Nov 02; 64(43):8179-8190. PubMed ID: 27690424
    [Abstract] [Full Text] [Related]

  • 38.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 39. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
    Wagner J, Granvogl M, Schieberle P.
    J Agric Food Chem; 2016 Nov 09; 64(44):8388-8396. PubMed ID: 27728970
    [Abstract] [Full Text] [Related]

  • 40. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
    Zhang X, Wang C, Wang L, Chen S, Xu Y.
    J Chromatogr A; 2020 Jan 11; 1610():460584. PubMed ID: 31607446
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 10.