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

179 related items for PubMed ID: 38876062

  • 1. Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis.
    Tian H, Xiong J, Sun J, Du F, Xu G, Yu H, Chen C, Lou X.
    Food Chem; 2024 Oct 30; 456():139982. PubMed ID: 38876062
    [Abstract] [Full Text] [Related]

  • 2. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 30; 99(12):5444-5456. PubMed ID: 31081146
    [Abstract] [Full Text] [Related]

  • 3. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification.
    Zhang J, Kilmartin PA, Peng Y, Chen X, Quek SY.
    J Agric Food Chem; 2020 Jan 08; 68(1):279-291. PubMed ID: 31802659
    [Abstract] [Full Text] [Related]

  • 4. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ.
    Microbiol Spectr; 2021 Sep 03; 9(1):e0048521. PubMed ID: 34287034
    [Abstract] [Full Text] [Related]

  • 5. Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.
    Sun H, Du J, Yan X, Chen X, Zhao L.
    J Sci Food Agric; 2024 Nov 03; 104(14):8541-8552. PubMed ID: 39392670
    [Abstract] [Full Text] [Related]

  • 6. 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 03; 85(10):3273-3281. PubMed ID: 32918279
    [Abstract] [Full Text] [Related]

  • 7. 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 03; 79(6):C1106-16. PubMed ID: 24888253
    [Abstract] [Full Text] [Related]

  • 8. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine.
    Chen T, Wu F, Guo J, Ye M, Hu H, Guo J, Liu X.
    J Sci Food Agric; 2020 Jun 03; 100(8):3297-3307. PubMed ID: 32086813
    [Abstract] [Full Text] [Related]

  • 9. Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine.
    Xiang W, Xu Q, Zhang N, Rao Y, Zhu L, Zhang Q.
    J Sci Food Agric; 2019 Sep 03; 99(12):5577-5585. PubMed ID: 31150111
    [Abstract] [Full Text] [Related]

  • 10. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
    Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á.
    Food Res Int; 2019 May 03; 119():554-563. PubMed ID: 30884689
    [Abstract] [Full Text] [Related]

  • 11. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 03; 105():713-723. PubMed ID: 29433266
    [Abstract] [Full Text] [Related]

  • 12. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
    Xiao Z, Liu S, Gu Y, Xu N, Shang Y, Zhu J.
    J Food Sci; 2014 Mar 03; 79(3):C284-94. PubMed ID: 24611827
    [Abstract] [Full Text] [Related]

  • 13. Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest.
    Lukić I, Radeka S, Grozaj N, Staver M, Peršurić Đ.
    Food Chem; 2016 Apr 01; 196():1048-57. PubMed ID: 26593588
    [Abstract] [Full Text] [Related]

  • 14. Characterization of Odorants in a 10-Year-Old Riesling Wine.
    Dein M, Kerley T, Munafo JP.
    J Agric Food Chem; 2021 Sep 29; 69(38):11372-11381. PubMed ID: 34547201
    [Abstract] [Full Text] [Related]

  • 15. Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine.
    Sun W, Chen X, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J.
    Food Chem; 2024 Dec 01; 460(Pt 3):140758. PubMed ID: 39121775
    [Abstract] [Full Text] [Related]

  • 16. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
    Lara-Hidalgo C, Belloch C, Dorantes-Alvarez L, Flores M.
    J Sci Food Agric; 2020 Oct 01; 100(13):4940-4949. PubMed ID: 32474932
    [Abstract] [Full Text] [Related]

  • 17. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions.
    Luo Y, Zhang C, Liao H, Luo Y, Huang X, Wang Z, Xiaole X.
    Food Microbiol; 2024 Sep 01; 122():104569. PubMed ID: 38839228
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.
    Niu Y, Wang P, Xiao Z, Zhu J, Sun X, Wang R.
    Food Chem; 2019 Mar 01; 275():143-153. PubMed ID: 30724180
    [Abstract] [Full Text] [Related]

  • 19. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines.
    Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL.
    J Agric Food Chem; 2018 Mar 21; 66(11):2838-2850. PubMed ID: 29485286
    [Abstract] [Full Text] [Related]

  • 20. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 21; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

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