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Journal Abstract Search

119 related items for PubMed ID: 39030755

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  • 23. Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).
    Sinuco León DC, Rubio Ortíz DK, Jaimes González DF.
    Food Chem; 2020 Jul 01; 317():126383. PubMed ID: 32078992
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  • 29. Multiple stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis for a tentative identification of bacterial volatile and/or semi-volatile metabolites.
    Berrou K, Dunyach-Remy C, Lavigne JP, Roig B, Cadiere A.
    Talanta; 2019 Apr 01; 195():245-250. PubMed ID: 30625539
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  • 32. Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis.
    Xia T, Su S, Guo K, Wang L, Tang Z, Huo J, Song H.
    Food Chem; 2023 Dec 15; 429():136821. PubMed ID: 37478599
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  • 33. Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison.
    Yin H, Wang L, Su H, Liang Y, Ji P, Wang X, Xi Z.
    Food Res Int; 2023 May 15; 167():112662. PubMed ID: 37087251
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  • 34. Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
    Liu C, Cheng Y, Zhang H, Deng X, Chen F, Xu J.
    J Agric Food Chem; 2012 Mar 14; 60(10):2617-28. PubMed ID: 22352344
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  • 35. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H, Ding S, Pan Z, Li X, Fu F.
    Molecules; 2020 Dec 19; 25(24):. PubMed ID: 33352716
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  • 36. Optimization of a multiple headspace sorptive extraction method coupled to gas chromatography-mass spectrometry for the determination of volatile compounds in macroalgae.
    Maruti A, Durán-Guerrero E, Barroso CG, Castro R.
    J Chromatogr A; 2018 May 25; 1551():41-51. PubMed ID: 29650482
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  • 37. Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits.
    Feng J, Zhang B, Zhang H, Wu Z, Li M, Wang D, Wang C.
    Food Res Int; 2024 Nov 25; 195():114964. PubMed ID: 39277265
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  • 38. Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products.
    Zhang Y, Tang L, Zhang Y, Song H, Raza A, Pan W, Gong L, Jiang C.
    Molecules; 2022 Sep 21; 27(19):. PubMed ID: 36234714
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  • 39. Characteristic aroma compounds from different pineapple parts.
    Wei CB, Liu SH, Liu YG, Lv LL, Yang WX, Sun GM.
    Molecules; 2011 Jun 20; 16(6):5104-12. PubMed ID: 21694674
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  • 40. Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties.
    Vasile-Simone G, Castro R, Natera R, Masino F, Barroso CG, Durán-Guerrero E.
    J Sci Food Agric; 2017 Feb 20; 97(3):939-948. PubMed ID: 27220810
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