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Journal Abstract Search

179 related items for PubMed ID: 38876062

  • 61. Volatile flavor compounds in yogurt: a review.
    Cheng H.
    Crit Rev Food Sci Nutr; 2010 Nov; 50(10):938-50. PubMed ID: 21108074
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  • 62. Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains.
    Wei G, Regenstein JM, Liu X, Zhou P.
    J Food Sci; 2020 Jun; 85(6):1642-1650. PubMed ID: 32430953
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  • 67. 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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  • 70. Gas chromatography-mass spectrometry-based metabolomics analysis of metabolites in commercial and inoculated pickles.
    Yun L, Mao B, Cui S, Tang X, Zhang H, Zhao J, Chen W.
    J Sci Food Agric; 2021 Mar 15; 101(4):1436-1446. PubMed ID: 32839971
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  • 73. Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate.
    Kong CL, Li AH, Jin GJ, Zhu XL, Tao YS.
    Food Res Int; 2019 May 15; 119():177-186. PubMed ID: 30884647
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  • 74. Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine.
    Yang L, Zhu X, Mao Y, Zhang X, Xu B, Yang X.
    Food Res Int; 2024 Aug 15; 190():114636. PubMed ID: 38945625
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  • 76. Comparison of Flavor Differences between the Juices and Wines of Four Strawberry Cultivars Using Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Sensory Evaluation.
    Lan W, Cheng W, Li R, Zhang M, Li M, Zhang Y, Zhou Y.
    Molecules; 2024 Oct 03; 29(19):. PubMed ID: 39407620
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  • 80. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.
    Deed RC, Fedrizzi B, Gardner RC.
    J Agric Food Chem; 2017 Oct 11; 65(40):8902-8912. PubMed ID: 28922915
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