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Journal Abstract Search

143 related items for PubMed ID: 38754349

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  • 2. Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114.
    Xiong H, Zhang Y, Wang W, Ye H, Zhang Q.
    Molecules; 2024 Apr 14; 29(8):. PubMed ID: 38675601
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  • 3. Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.
    Zhang D, Huang Y, Fan X, Zeng X.
    Food Chem; 2024 Oct 15; 455():139864. PubMed ID: 38833862
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  • 5. Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC-MS after treated with electron-beam generated X-ray irradiation.
    Zhong Y, Cui Y, Yu J, Yan S, Bai J, Xu H, Li M.
    Food Chem; 2024 Oct 01; 454():139771. PubMed ID: 38797093
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  • 6. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
    Canonico L, Comitini F, Ciani M.
    Food Microbiol; 2018 Sep 01; 74():100-106. PubMed ID: 29706323
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  • 7. Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS.
    Chen J, Wang W, Jin J, Li H, Chen F, Fei Y, Wang Y.
    Food Res Int; 2024 Sep 01; 192():114772. PubMed ID: 39147494
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  • 9. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.
    Yao W, Ma S, Wu H, Liu D, Liu J, Zhang M.
    Food Chem; 2024 Oct 01; 454():139514. PubMed ID: 38797107
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  • 14. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X, Wu C, Huang J, Zhou R.
    J Food Sci; 2015 Nov 01; 80(11):C2373-81. PubMed ID: 26444440
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  • 16. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS, Lee JE, Park HJ.
    J Food Sci; 2014 Jun 01; 79(6):C1106-16. PubMed ID: 24888253
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  • 17. 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 01; 85(10):3273-3281. PubMed ID: 32918279
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  • 18. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS.
    Chen X, Chen H, Xiao J, Liu J, Tang N, Zhou A.
    Food Res Int; 2020 Dec 01; 138(Pt A):109717. PubMed ID: 33292962
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  • 20. 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 01; 43(10):e12786. PubMed ID: 31608473
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