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

169 related items for PubMed ID: 38670543

  • 1. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.
    Cicha-Wojciechowicz D, Frank S, Steinhaus M, Majcher MA.
    J Agric Food Chem; 2024 May 08; 72(18):10548-10557. PubMed ID: 38670543
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
    Grosshauser S, Schieberle P.
    J Agric Food Chem; 2013 Apr 24; 61(16):3804-13. PubMed ID: 23581517
    [Abstract] [Full Text] [Related]

  • 4. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms.
    Schmidberger PC, Schieberle P.
    J Agric Food Chem; 2020 Apr 15; 68(15):4493-4506. PubMed ID: 32196328
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P, Schieberle P.
    J Agric Food Chem; 2015 May 20; 63(19):4761-70. PubMed ID: 25921555
    [Abstract] [Full Text] [Related]

  • 6. Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread.
    Majcher MA, Olszak-Ossowska D, Szudera-Kończal K, Jeleń HH.
    J Agric Food Chem; 2020 Sep 23; 68(38):10352-10360. PubMed ID: 31774279
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
    Molecules; 2019 Aug 16; 24(16):. PubMed ID: 31426361
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques.
    Bi S, Xu X, Luo D, Lao F, Pang X, Shen Q, Hu X, Wu J.
    J Agric Food Chem; 2020 Mar 04; 68(9):2718-2727. PubMed ID: 32013424
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.