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Journal Abstract Search

175 related items for PubMed ID: 38731439

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  • 3. Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting.
    Gama AP, Adhikari K.
    J Food Sci; 2019 Jun; 84(6):1554-1562. PubMed ID: 31116884
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  • 7. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X, Zhou Q, Wang J, Liu C, Huang F, Huang Y.
    J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
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  • 8. Acceptability and Preference Drivers of Freshly Roasted Peanuts.
    Wang S, Adhikari K, Hung YC.
    J Food Sci; 2017 Jan; 82(1):174-184. PubMed ID: 27886380
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  • 10. Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
    Xu Y, Shui M, Chen D, Ma X, Feng T.
    Molecules; 2022 Oct 20; 27(20):. PubMed ID: 36296687
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  • 11. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
    Feng T, Hu Z, Chen L, Chen D, Wang X, Yao L, Sun M, Song S, Wang H.
    J Food Sci; 2020 Oct 20; 85(10):3273-3281. PubMed ID: 32918279
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  • 12. Optimization of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of Pyrazines in Yeast Extract via Gas Chromatography Mass Spectrometry (GC-MS).
    Raza A, Begum N, Song H, Li K, Li P.
    J Food Sci; 2019 Aug 20; 84(8):2031-2041. PubMed ID: 31276204
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  • 13. Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition.
    Bi S, Niu X, Yang F, Xu Y, Dai Y, Liu Y, Zhou Q.
    Food Funct; 2022 Oct 31; 13(21):10956-10969. PubMed ID: 36239358
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  • 14. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H, Ding S, Pan Z, Li X, Fu F.
    Molecules; 2020 Dec 19; 25(24):. PubMed ID: 33352716
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  • 15. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
    Yang Y, Zhang M, Hua J, Deng Y, Jiang Y, Li J, Wang J, Yuan H, Dong C.
    Food Res Int; 2020 Aug 19; 134():109167. PubMed ID: 32517930
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  • 16. Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis.
    Miao X, Zhang R, Jiang S, Song Z, Du M, Liu A.
    Food Chem; 2024 Dec 01; 460(Pt 3):140717. PubMed ID: 39121761
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