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Journal Abstract Search

152 related items for PubMed ID: 39124903

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  • 2. Comparison of headspace solid-phase microextraction, headspace single-drop microextraction and hydrodistillation for chemical screening of volatiles in Myrtus communis L.
    Moradi M, Kaykhaii M, Ghiasvand AR, Shadabi S, Salehinia A.
    Phytochem Anal; 2012; 23(4):379-86. PubMed ID: 22069217
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  • 3. Comparison of an Offline SPE-GC-MS and Online HS-SPME-GC-MS Method for the Analysis of Volatile Terpenoids in Wine.
    Williams C, Buica A.
    Molecules; 2020 Feb 04; 25(3):. PubMed ID: 32033055
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  • 7. Comparative GC/MS analysis of essential oils extracted by 3 methods from the bud of Citrus aurantium L. var. amara Engl.
    Jiang MH, Yang L, Zhu L, Piao JH, Jiang JG.
    J Food Sci; 2011 Feb 04; 76(9):C1219-25. PubMed ID: 22416680
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  • 9. Aroma Components of Absolute Oil from Natsudaidai (Citrus natsudaidai Hayata) Flowers.
    Hayasaki M, Iwakiri M, Shikata A, Oyama M, Souda N, Akakabe Y.
    J Oleo Sci; 2022 Feb 04; 71(11):1663-1668. PubMed ID: 36310053
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  • 14. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
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  • 16. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
    Asikin Y, Taira I, Inafuku S, Sumi H, Sawamura M, Takara K, Wada K.
    J Food Sci; 2012 Apr 21; 77(4):C469-75. PubMed ID: 22394020
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  • 17. Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma.
    de Siqueira ACP, Dutra Sandes RD, Nogueira JP, Araujo HCS, de Jesus MS, Rajkumar G, Leite Neta MTS, Narain N.
    J Food Sci; 2024 Aug 21; 89(8):4823-4838. PubMed ID: 39030755
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  • 18. The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan.
    Liu D, Shen Q, Lin K, Wang F, Bu Z, Peng J, Brennan C, Benjakul S, Xiao G, Ma L.
    Food Res Int; 2024 Sep 21; 191():114716. PubMed ID: 39059964
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  • 19. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
    Kang W, Li Y, Xu Y, Jiang W, Tao Y.
    J Food Sci; 2012 Oct 21; 77(10):C1030-5. PubMed ID: 23009608
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