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Items: 1 to 20 of 100

1.

Volatile profiles of fresh rice noodles fermented with pure and mixed cultures.

Yi C, Zhu H, Tong L, Zhou S, Yang R, Niu M.

Food Res Int. 2019 May;119:152-160. doi: 10.1016/j.foodres.2019.01.044. Epub 2019 Jan 22.

PMID:
30884644
2.

Characterization of volatile aroma compounds in different brewing barley cultivars.

Dong L, Hou Y, Li F, Piao Y, Zhang X, Zhang X, Li C, Zhao C.

J Sci Food Agric. 2015 Mar 30;95(5):915-21. doi: 10.1002/jsfa.6759. Epub 2014 Jun 26.

PMID:
24862930
3.

Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment.

Ouoba LI, Diawara B, Annan NT, Poll L, Jakobsen M.

J Appl Microbiol. 2005;99(6):1413-21.

4.
5.

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.

Peng X, Li X, Shi X, Guo S.

Food Chem. 2014 May 15;151:532-8. doi: 10.1016/j.foodchem.2013.11.095. Epub 2013 Nov 27.

PMID:
24423567
6.

Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.

Dan T, Jin R, Ren W, Li T, Chen H, Sun T.

Molecules. 2018 Apr 11;23(4). pii: E878. doi: 10.3390/molecules23040878.

7.

Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.

Ramírez-Rodrigues MM, Balaban MO, Marshall MR, Rouseff RL.

J Food Sci. 2011 Mar;76(2):C212-7. doi: 10.1111/j.1750-3841.2010.01989.x. Epub 2011 Feb 1.

PMID:
21535737
8.

Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.

Lee SM, Oh J, Hurh BS, Jeong GH, Shin YK, Kim YS.

J Food Sci. 2016 Dec;81(12):C2915-C2922. doi: 10.1111/1750-3841.13547. Epub 2016 Nov 7.

PMID:
27925257
9.

Change of volatile compounds in fresh fish meat during ice storage.

Miyasaki T, Hamaguchi M, Yokoyama S.

J Food Sci. 2011 Nov-Dec;76(9):C1319-25. doi: 10.1111/j.1750-3841.2011.02388.x. Epub 2011 Oct 4.

PMID:
22416694
10.

Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.

Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G.

J Chromatogr B Analyt Technol Biomed Life Sci. 2014 Jan 15;945-946:92-100. doi: 10.1016/j.jchromb.2013.11.032. Epub 2013 Nov 25.

PMID:
24333641
11.

Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.

Satora P, Semik-Szczurak D, Tarko T, Bułdys A.

J Food Sci. 2018 Feb;83(2):424-431. doi: 10.1111/1750-3841.14042. Epub 2018 Jan 25.

PMID:
29369362
12.

Characterization of volatile aroma compounds in cooked black rice.

Yang DS, Lee KS, Jeong OY, Kim KJ, Kays SJ.

J Agric Food Chem. 2008 Jan 9;56(1):235-40. Epub 2007 Dec 15.

PMID:
18081248
13.

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries.

Yuan G, Ren J, Ouyang X, Wang L, Wang M, Shen X, Zhang B, Zhu B.

Molecules. 2016 Oct 2;21(10). pii: E1324.

14.
15.

Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.

Kang BS, Lee JE, Park HJ.

J Food Sci. 2014 Jun;79(6):C1106-16. doi: 10.1111/1750-3841.12489. Epub 2014 May 29.

PMID:
24888253
16.

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.

Yang W, Yu J, Pei F, Mariga AM, Ma N, Fang Y, Hu Q.

Food Chem. 2016 Apr 1;196:860-6. doi: 10.1016/j.foodchem.2015.09.097. Epub 2015 Sep 30.

PMID:
26593566
18.

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds.

Yee AL, Maillard MB, Roland N, Chuat V, Leclerc A, Pogačić T, Valence F, Thierry A.

Int J Food Microbiol. 2014 Nov 17;191:60-8. doi: 10.1016/j.ijfoodmicro.2014.09.001. Epub 2014 Sep 6.

PMID:
25233451
19.

Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.

Jung H, Lee SJ, Lim JH, Kim BK, Park KJ.

Food Chem. 2014;152:624-32. doi: 10.1016/j.foodchem.2013.11.127. Epub 2013 Dec 7.

PMID:
24444985
20.

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