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Items: 1 to 20 of 110

1.

Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.).

Corrales CV, Lebrun M, Vaillant F, Madec MN, Lortal S, Pérez AM, Fliedel G.

Food Res Int. 2017 Jun;96:113-120. doi: 10.1016/j.foodres.2017.03.009. Epub 2017 Mar 11.

PMID:
28528090
2.

Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.

Liu X, Jin Q, Liu Y, Huang J, Wang X, Mao W, Wang S.

J Food Sci. 2011 Apr;76(3):C404-12. doi: 10.1111/j.1750-3841.2011.02073.x. Epub 2011 Mar 21.

PMID:
21535807
3.
4.

Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.

Bowman T, Barringer S.

J Food Sci. 2012 Jan;77(1):C51-60. doi: 10.1111/j.1750-3841.2011.02465.x. Epub 2011 Nov 28.

PMID:
22122232
5.

Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica).

Park MH, Seol NG, Chang PS, Yoon SH, Lee JH.

J Food Sci. 2011 Aug;76(6):C808-16. doi: 10.1111/j.1750-3841.2011.02214.x. Epub 2011 May 27.

PMID:
21623788
6.

Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.

Erten ES, Cadwallader KR.

Food Chem. 2017 Feb 15;217:244-253. doi: 10.1016/j.foodchem.2016.08.091. Epub 2016 Aug 26.

PMID:
27664632
7.

Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting.

Gracka A, Jeleń HH, Majcher M, Siger A, Kaczmarek A.

J Chromatogr A. 2016 Jan 8;1428:292-304. doi: 10.1016/j.chroma.2015.10.088. Epub 2015 Nov 2.

PMID:
26592559
8.

Characterization of the Volatile Compounds in Raw and Roasted Georgia Pecans by HS-SPME-GC-MS.

Gong Y, Kerrihard AL, Pegg RB.

J Food Sci. 2018 Nov;83(11):2753-2760. doi: 10.1111/1750-3841.14365. Epub 2018 Oct 22.

PMID:
30347446
9.

Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).

Agila A, Barringer S.

J Food Sci. 2012 Apr;77(4):C461-8. doi: 10.1111/j.1750-3841.2012.02629.x. Epub 2012 Mar 19.

PMID:
22429278
10.

Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.

Kiralan M.

J Food Sci. 2012 Apr;77(4):C481-4. doi: 10.1111/j.1750-3841.2012.02638.x.

PMID:
22515239
11.

Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions.

Park MH, Jeong MK, Yeo J, Son HJ, Lim CL, Hong EJ, Noh BS, Lee J.

J Food Sci. 2011 Jan-Feb;76(1):C80-8. doi: 10.1111/j.1750-3841.2010.01954.x. Epub 2011 Jan 6.

PMID:
21535659
12.
13.

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. doi: 10.1021/jf300908d. Epub 2012 May 2.

PMID:
22515832
14.

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. doi: 10.1021/acs.jafc.8b01378. Epub 2018 Jun 11.

PMID:
29790747
15.

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting.

Zhang W, Zhao F, Yang T, Zhao F, Liu S.

J Sci Food Agric. 2017 Dec;97(15):5146-5157. doi: 10.1002/jsfa.8394. Epub 2017 May 29.

PMID:
28436034
16.

Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.

Chetschik I, Granvogl M, Schieberle P.

J Agric Food Chem. 2010 Oct 27;58(20):11018-26. doi: 10.1021/jf1026636. Epub 2010 Sep 24.

PMID:
20866052
17.

Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts.

Didzbalis J, Ritter KA, Trail AC, Plog FJ.

J Agric Food Chem. 2004 Jul 28;52(15):4828-33.

PMID:
15264922
18.

Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis.

Sasaki T, Koshi E, Take H, Michihata T, Maruya M, Enomoto T.

Food Chem. 2017 Apr 1;220:177-183. doi: 10.1016/j.foodchem.2016.09.208. Epub 2016 Oct 1.

PMID:
27855886
19.

Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.

Ghadiriasli R, Wagenstaller M, Buettner A.

Anal Bioanal Chem. 2018 Oct;410(25):6595-6607. doi: 10.1007/s00216-018-1264-7. Epub 2018 Jul 30.

PMID:
30062512
20.

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