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Items: 1 to 20 of 291

1.

Identification of Odor Active Compounds in Physalis peruviana L.

Majcher MA, Scheibe M, Jeleń HH.

Molecules. 2020 Jan 7;25(2). pii: E245. doi: 10.3390/molecules25020245.

2.

Type I sourdough steamed bread made by retarded sponge-dough method.

Wang X, Zhao R, Yuan W.

Food Chem. 2020 May 1;311:126029. doi: 10.1016/j.foodchem.2019.126029. Epub 2019 Dec 13.

PMID:
31874427
3.

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.

Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.

Int J Food Microbiol. 2019 Dec 10;318:108471. doi: 10.1016/j.ijfoodmicro.2019.108471. [Epub ahead of print]

PMID:
31841786
4.
5.

Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.

Zhu L, Wang X, Song X, Zheng F, Li H, Chen F, Zhang Y, Zhang F.

Food Chem. 2020 Apr 25;310:125898. doi: 10.1016/j.foodchem.2019.125898. Epub 2019 Nov 23.

PMID:
31816535
6.

Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread.

Majcher MA, Olszak-Ossowska D, Szudera-Kończal K, Jeleń HH.

J Agric Food Chem. 2019 Dec 11. doi: 10.1021/acs.jafc.9b06220. [Epub ahead of print]

PMID:
31774279
7.

Development of polydimethylsiloxane-microdiamond composite materials for application as sorptive devices.

Hasan CK, Wirth HJ, Gooley A, Lewis TW, Shellie RA, Nesterenko PN, Paull B.

J Chromatogr A. 2019 Nov 6:460669. doi: 10.1016/j.chroma.2019.460669. [Epub ahead of print]

PMID:
31732157
8.

Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting.

Criado C, Chaya C, Fernández-Ruíz V, Álvarez MD, Herranz B, Pozo-Bayón MÁ.

Food Res Int. 2019 Dec;126:108677. doi: 10.1016/j.foodres.2019.108677. Epub 2019 Sep 15.

PMID:
31732044
9.

Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines.

Dachery B, Hernandes KC, Veras FF, Schmidt L, Augusti PR, Manfroi V, Zini CA, Welke JE.

Food Res Int. 2019 Dec;126:108687. doi: 10.1016/j.foodres.2019.108687. Epub 2019 Oct 10.

PMID:
31732020
10.

Molecular Dynamics Simulation on the Diffusion of Flavor, O2 and H2O Molecules in LDPE Film.

Sun B, Lu L, Zhu Y.

Materials (Basel). 2019 Oct 26;12(21). pii: E3515. doi: 10.3390/ma12213515.

11.

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome.

Martínez-García R, Roldán-Romero Y, Moreno J, Puig-Pujol A, Mauricio JC, García-Martínez T.

Food Chem. 2020 Mar 5;308:125555. doi: 10.1016/j.foodchem.2019.125555. Epub 2019 Oct 10.

PMID:
31655483
12.

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations.

Wei J, Zhang Y, Qiu Y, Guo H, Ju H, Wang Y, Yuan Y, Yue T.

Food Chem. 2020 Feb 15;306:125623. doi: 10.1016/j.foodchem.2019.125623. Epub 2019 Oct 3.

PMID:
31606633
13.

Silicon Oxycarbide-Tin Nanocomposite as a High-Power-Density Anode for Li-Ion Batteries.

Dubey RJ, Sasikumar PVW, Krumeich F, Blugan G, Kuebler J, Kravchyk KV, Graule T, Kovalenko MV.

Adv Sci (Weinh). 2019 Jul 28;6(19):1901220. doi: 10.1002/advs.201901220. eCollection 2019 Oct 2.

14.

Araçain, a tyrosol derivative and other phytochemicals from Psidium guineense Sw.

Macaúbas-Silva C, Félix MDG, Aquino AKS, Pereira-Júnior PG, Brito EVO, Oliveira-Filho AA, Igoli JO, Watson DG, Teles YCF.

Nat Prod Res. 2019 Oct 4:1-5. doi: 10.1080/14786419.2019.1672683. [Epub ahead of print]

PMID:
31581838
15.

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines.

Sanoppa K, Huang TC, Wu MC.

Food Sci Nutr. 2019 Aug 5;7(9):2817-2826. doi: 10.1002/fsn3.1076. eCollection 2019 Sep.

16.

Characterization of Qingke Liquor Aroma from Tibet.

Qian YL, An Y, Chen S, Qian MC.

J Agric Food Chem. 2019 Dec 18;67(50):13870-13881. doi: 10.1021/acs.jafc.9b05849. Epub 2019 Oct 1.

PMID:
31544459
17.

The general odorant receptor GmolOR9 from Grapholita molesta (Lepidoptera: Tortricidae) is mainly tuned to eight host-plant volatiles.

Chen LH, Tian K, Wang GR, Xu XL, He KH, Liu W, Wu JX.

Insect Sci. 2019 Sep 17. doi: 10.1111/1744-7917.12725. [Epub ahead of print]

PMID:
31529759
18.

Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.

Muñoz-González C, Pérez-Jiménez M, Criado C, Pozo-Bayón MÁ.

Molecules. 2019 Sep 6;24(18). pii: E3253. doi: 10.3390/molecules24183253.

19.

Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan.

Tian H, Xu X, Chen C, Yu H.

J Dairy Sci. 2019 Nov;102(11):9639-9650. doi: 10.3168/jds.2019-16796. Epub 2019 Aug 30.

PMID:
31477286
20.

Profiles of the Essential Oils and Headspace Analysis of Volatiles from Mandragora autumnalis Growing Wild in Tunisia.

Arbia F, Ayari-Gribaa O, Souilem F, Chiboub W, Zardi-Berguaoui A, Jannet HB, Ascrizzi R, Flamini G, Harzallah-Skhiri F.

Chem Biodivers. 2019 Oct;16(10):e1900345. doi: 10.1002/cbdv.201900345. Epub 2019 Sep 11.

PMID:
31390142

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