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Journal Abstract Search

118 related items for PubMed ID: 39258874

  • 1. Characterization and Profiling of Key Odorants in Roasted Hybrid American-European Hazelnuts.
    Booth M, Tello E, Peterson DG.
    J Agric Food Chem; 2024 Sep 25; 72(38):21144-21151. PubMed ID: 39258874
    [Abstract] [Full Text] [Related]

  • 2. Identification of Compounds That Contribute to Consumer Aroma Liking of Roasted American-European Hybrid Hazelnuts.
    Booth M, Tello E, Peterson DG.
    J Agric Food Chem; 2024 Sep 25; 72(38):21136-21143. PubMed ID: 39261019
    [Abstract] [Full Text] [Related]

  • 3. Sensomics analysis of key hazelnut odorants (Corylus avellana L. 'Tonda Gentile') using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC×GC-TOF-MS).
    Kiefl J, Pollner G, Schieberle P.
    J Agric Food Chem; 2013 Jun 05; 61(22):5226-35. PubMed ID: 23663170
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  • 4. Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts.
    Booth M, Fu M, Peterson DG.
    J Food Sci; 2024 Jul 05; 89(7):4440-4449. PubMed ID: 38875322
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A, Schieberle P.
    J Agric Food Chem; 2012 May 23; 60(20):5057-64. PubMed ID: 22515832
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  • 6. Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
    Kiefl J, Schieberle P.
    J Agric Food Chem; 2013 Jun 05; 61(22):5236-44. PubMed ID: 23663154
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  • 8. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
    Alasalvar C, Shahidi F, Cadwallader KR.
    J Agric Food Chem; 2003 Aug 13; 51(17):5067-72. PubMed ID: 12903971
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  • 9. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
    Rosso MC, Liberto E, Spigolon N, Fontana M, Somenzi M, Bicchi C, Cordero C.
    Anal Bioanal Chem; 2018 Jun 13; 410(15):3491-3506. PubMed ID: 29313080
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  • 15. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H, Qin D, Wu Z, Sun B, Sun X, Huang M, Sun J, Zheng F.
    Food Chem; 2019 Jun 30; 284():100-107. PubMed ID: 30744833
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  • 18. Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination.
    Jia X, Wang L, Zheng C, Yang Y, Wang X, Hui J, Zhou Q.
    J Agric Food Chem; 2020 Dec 16; 68(50):14950-14960. PubMed ID: 33227196
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  • 19. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y, Liu Y, Yang W, Huang J, Liu Y, Huang M, Sun B, Li C.
    J Agric Food Chem; 2018 Jun 20; 66(24):6132-6141. PubMed ID: 29790747
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