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

  • 41. The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties.
    Zhang XK, Liu PT, Zheng XW, Li ZF, Sun JP, Fan JS, Ye DQ, Li DM, Wang HQ, Yu QQ, Ding ZY.
    Molecules; 2024 Sep 09; 29(17):. PubMed ID: 39275126
    [Abstract] [Full Text] [Related]

  • 42. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.
    Jung H, Lee SJ, Lim JH, Kim BK, Park KJ.
    Food Chem; 2014 Sep 09; 152():624-32. PubMed ID: 24444985
    [Abstract] [Full Text] [Related]

  • 43. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
    Welke JE, Manfroi V, Zanus M, Lazarotto M, Alcaraz Zini C.
    J Chromatogr A; 2012 Feb 24; 1226():124-39. PubMed ID: 22277184
    [Abstract] [Full Text] [Related]

  • 44. Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests.
    Zhu LX, Zhang MM, Xiang XF, Lan YB, Shi Y, Duan CQ, Zhang RL.
    Food Chem; 2021 Nov 01; 361():129781. PubMed ID: 34052592
    [Abstract] [Full Text] [Related]

  • 45. Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine.
    Fox DJ, Harbertson JF.
    Food Chem; 2024 Dec 01; 460(Pt 3):140757. PubMed ID: 39121773
    [Abstract] [Full Text] [Related]

  • 46.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 47. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques.
    Wang F, Zhao P, Du G, Zhai J, Guo Y, Wang X.
    Food Chem; 2024 Oct 30; 456():139981. PubMed ID: 38876061
    [Abstract] [Full Text] [Related]

  • 48. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.
    Chen Y, Li P, Liao L, Qin Y, Jiang L, Liu Y.
    Food Chem; 2021 Nov 01; 361():130055. PubMed ID: 34023693
    [Abstract] [Full Text] [Related]

  • 49. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
    Frank S, Wollmann N, Schieberle P, Hofmann T.
    J Agric Food Chem; 2011 Aug 24; 59(16):8866-74. PubMed ID: 21744781
    [Abstract] [Full Text] [Related]

  • 50. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.
    Dellacassa E, Trenchs O, Fariña L, Debernardis F, Perez G, Boido E, Carrau F.
    Int J Food Microbiol; 2017 Jan 16; 241():161-167. PubMed ID: 27783969
    [Abstract] [Full Text] [Related]

  • 51. Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines.
    Petronilho S, Lopez R, Ferreira V, Coimbra MA, Rocha SM.
    Molecules; 2020 Jan 09; 25(2):. PubMed ID: 31936556
    [Abstract] [Full Text] [Related]

  • 52.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 53.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 54. Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles.
    Tian T, Sun J, Wu D, Xiao J, Lu J.
    Food Chem; 2021 Mar 15; 340():128179. PubMed ID: 33007693
    [Abstract] [Full Text] [Related]

  • 55. Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis.
    Wen J, Wang Y, Cao W, He Y, Sun Y, Yuan P, Sun B, Yan Y, Qin H, Fan S, Lu W.
    Foods; 2023 Sep 06; 12(18):. PubMed ID: 37761054
    [Abstract] [Full Text] [Related]

  • 56.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 57.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 58. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J, Chen F, Wang L, Niu Y, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2016 Jun 22; 64(24):4990-9. PubMed ID: 27265519
    [Abstract] [Full Text] [Related]

  • 59.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 60. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E, Gómez Gallego MA, Sánchez-Palomo E, González Viñas MA.
    Food Chem; 2012 Sep 15; 134(2):851-63. PubMed ID: 23107700
    [Abstract] [Full Text] [Related]

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