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PUBMED FOR HANDHELDS

Journal Abstract Search

167 related items for PubMed ID: 37803702

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  • 2. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas.
    Sales AL, Cunha SC, Ferreira IMPLVO, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A.
    Foods; 2024 Feb 02; 13(3):. PubMed ID: 38338619
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  • 3. Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries.
    DePaula J, Cunha SC, Cruz A, Sales AL, Revi I, Fernandes J, Ferreira IMPLVO, Miguel MAL, Farah A.
    Foods; 2022 Oct 10; 11(19):. PubMed ID: 36230220
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  • 9. Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics.
    Zakidou P, Plati F, Matsakidou A, Varka EM, Blekas G, Paraskevopoulou A.
    Molecules; 2021 Jul 29; 26(15):. PubMed ID: 34361765
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  • 10. Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS.
    Xu J, Zhang Y, Yan F, Tang Y, Yu B, Chen B, Lu L, Yuan L, Wu Z, Chen H.
    Foods; 2022 Dec 27; 12(1):. PubMed ID: 36613362
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  • 11. Chemical and sensory characterization of coffee from Coffea arabica cv. Mundo Novo and cv. Catuai Vermelho obtained by four different post-harvest processing methods.
    van Mullem JJ, de Sousa Bueno Filho JS, Dias DR, Schwan RF.
    J Sci Food Agric; 2022 Nov 27; 102(14):6687-6695. PubMed ID: 35620803
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  • 12. Rapid and direct volatile compound profiling of black and green teas (Camellia sinensis) from different countries with PTR-ToF-MS.
    Yener S, Sánchez-López JA, Granitto PM, Cappellin L, Märk TD, Zimmermann R, Bonn GK, Yeretzian C, Biasioli F.
    Talanta; 2016 May 15; 152():45-53. PubMed ID: 26992494
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  • 13. Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers.
    Liu SL, Jaw YM, Wang LF, Chuang GC, Zhuang ZY, Chen YS, Liou BK.
    Foods; 2021 Oct 01; 10(10):. PubMed ID: 34681393
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  • 14. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y, Lv HP, Shao CY, Kang S, Zhang Y, Guo L, Dai WD, Tan JF, Peng QH, Lin Z.
    Food Res Int; 2018 Jun 01; 108():74-82. PubMed ID: 29735103
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  • 15. Enantiomeric and quantitative analysis of volatile terpenoids in different teas (Camellia sinensis).
    Zhu Y, Shao CY, Lv HP, Zhang Y, Dai WD, Guo L, Tan JF, Peng QH, Lin Z.
    J Chromatogr A; 2017 Mar 24; 1490():177-190. PubMed ID: 28216091
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  • 16. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP.
    Food Res Int; 2020 Apr 24; 130():108908. PubMed ID: 32156355
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  • 17. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H, Gonzalez Viejo C, Fuentes S, Dunshea FR, Suleria HAR.
    Food Res Int; 2024 Jan 24; 176():113800. PubMed ID: 38163710
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  • 18. Development of a fast and simple method to identify pure Arabica coffee and blended coffee by Infrared Spectroscopy.
    Cestari A.
    J Food Sci Technol; 2021 Sep 24; 58(9):3645-3654. PubMed ID: 34366481
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  • 19. Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS.
    Liu N, Shen S, Huang L, Deng G, Wei Y, Ning J, Wang Y.
    Food Res Int; 2023 Jul 24; 169():112845. PubMed ID: 37254419
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