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Journal Abstract Search

179 related items for PubMed ID: 38876062

  • 21.
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  • 22. Characterization of odor-active compounds in guava wine.
    Pino JA, Queris O.
    J Agric Food Chem; 2011 May 11; 59(9):4885-90. PubMed ID: 21417409
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  • 23. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine.
    Wang SY, Li YQ, Li T, Yang HY, Ren J, Zhang BL, Zhu BQ.
    Molecules; 2016 Dec 29; 22(1):. PubMed ID: 28036078
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  • 26. Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles.
    Schmidtke LM, Blackman JW, Clark AC, Grant-Preece P.
    J Agric Food Chem; 2013 Dec 11; 61(49):11957-67. PubMed ID: 24215513
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  • 30. Modulating the formation of Meili wine aroma by prefermentative freezing process.
    Peng CT, Wen Y, Tao YS, Lan YY.
    J Agric Food Chem; 2013 Feb 20; 61(7):1542-53. PubMed ID: 23330536
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  • 32. Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS.
    Liu J, Wan Y, Chen Y, Fan H, Li M, Jiang Q, Fu G.
    Food Chem; 2024 Sep 30; 453():139625. PubMed ID: 38754349
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  • 33. Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
    Starowicz M, Granvogl M.
    Molecules; 2022 Jan 21; 27(3):. PubMed ID: 35163970
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  • 34. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
    Yu H, Xie T, Xie J, Ai L, Tian H.
    Food Chem; 2019 Sep 30; 293():8-14. PubMed ID: 31151652
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  • 37. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
    Noguerol-Pato R, González-Álvarez M, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2012 Oct 15; 134(4):2313-25. PubMed ID: 23442690
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  • 39. Analytical characterisation of Negroamaro red wines by "Aroma Wheels".
    Capone S, Tufariello M, Siciliano P.
    Food Chem; 2013 Dec 01; 141(3):2906-15. PubMed ID: 23871040
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