Related references
Note: Only part of the references are listed.Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression
Karangwa Eric et al.
FOOD RESEARCH INTERNATIONAL (2014)
EFFECT OF STAR ANISE ( ILLICIUM VERUM) ON THE VOLATILE COMPOUNDS OF STEWED CHICKEN
Lingxia Sun et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2014)
Visualizing quantitatively the freshness of intact fresh pork using acousto-optical tunable filter-based visible/near-infrared spectral imagery
Xiwei Wang et al.
COMPUTERS AND ELECTRONICS IN AGRICULTURE (2013)
Electronic nose and GC-MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions
G. Pennazza et al.
FOOD CHEMISTRY (2013)
Volatile biomarkers for wild mushrooms species discrimination
Ricardo Malheiro et al.
FOOD RESEARCH INTERNATIONAL (2013)
Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: Correlation with sensory properties and classification according to grade level
Zihan Qin et al.
FOOD RESEARCH INTERNATIONAL (2013)
Geographical origin identification of propolis using GC-MS and electronic nose combined with principal component analysis
H. Cheng et al.
FOOD RESEARCH INTERNATIONAL (2013)
Characterization of the Key Odorants in Pan-Fried White Mushrooms (Agaricus bisporus L.) by Means of Molecular Sensory Science: Comparison with the Raw Mushroom Tissue
Sonja Grosshauser et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Antioxidant Properties of the Wild Edible Mushroom Lactarius salmonicolor
Georgios Athanasakis et al.
JOURNAL OF MEDICINAL FOOD (2013)
Regulating MC3T3-E1 Cells on Deformable Poly(ε-caprolactone) Honeycomb Films Prepared Using a Surfactant-Free Breath Figure Method in a Water-Miscible Solvent
Xiaohui Wu et al.
ACS APPLIED MATERIALS & INTERFACES (2012)
Essential oil composition and chemical variability of Xanthium italicum Moretti from Corsica
Stephane Andreani et al.
FLAVOUR AND FRAGRANCE JOURNAL (2012)
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds
C. Cevoli et al.
FOOD CHEMISTRY (2011)
Stimulated osteoblastic proliferation by mesoporous silica xerogel with high specific surface area
Huanjun Zhou et al.
JOURNAL OF MATERIALS SCIENCE-MATERIALS IN MEDICINE (2011)
Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose
Tao Feng et al.
SENSORS AND ACTUATORS B-CHEMICAL (2011)
Chemical characteristics and hemostatic performances of ordered mesoporous calcium-doped silica xerogels
Xiaohui Wu et al.
BIOMEDICAL MATERIALS (2010)
Characterisation of the mushroom-like flavour of Melittis melissophyllum L. subsp melissophyllum by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC-FID) and gas chromatography-mass spectrometry (GC-MS)
F. Maggi et al.
FOOD CHEMISTRY (2010)
Application of the electronic nose to the identification of different milk flavorings
Bei Wang et al.
FOOD RESEARCH INTERNATIONAL (2010)
Volatile Compounds of Cassia grandis L. f. Fruit from Cuba
J. A. Pino
JOURNAL OF ESSENTIAL OIL RESEARCH (2010)
Correlating chemical parameters of controlled oxidation tallow to gas chromatography-mass spectrometry profiles and e-nose responses using partial least squares regression analysis
Shiqing Song et al.
SENSORS AND ACTUATORS B-CHEMICAL (2010)
Antibacterial properties of mesoporous copper-doped silica xerogels
Xiaohui Wu et al.
BIOMEDICAL MATERIALS (2009)
Aroma-active compounds of Beijing roast duck
Gengjun Chen et al.
FLAVOUR AND FRAGRANCE JOURNAL (2009)
Melittis melissophyllum L. subsp melissophyllum (Lamiaceae) from central Italy: A new source of a mushroom-like flavour
F. Maggi et al.
FOOD CHEMISTRY (2009)
Study of major aromatic compounds in Port wines from carotenoid degradation
Antonio Cesar Silva Ferreira et al.
FOOD CHEMISTRY (2008)
Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)
I. H. Cho et al.
FOOD CHEMISTRY (2008)
Tricholoma matsutake 1-Ocen-3-ol and methyl cinnamate repel mycophagous Proisotoma minuta (Collembola: Insecta)
Takuo Sawahata et al.
MYCORRHIZA (2008)
Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis
In Hee Cho et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Antimicrobial activity of essential oils and their components against the three major pathogens of the cultivated button mushroom, Agaricus bisporus
Marina Sokovic et al.
EUROPEAN JOURNAL OF PLANT PATHOLOGY (2006)
Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis gas chromatography mass spectrometry
C Alasalvar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Enzymatic carotenoid degradation and aroma formation in nectarines (Prunus persica)
S Baldermann et al.
FOOD RESEARCH INTERNATIONAL (2005)
Preliminary aroma comparison of Marion (Rubus spp. hyb) and Evergreen (R-laciniatus L) blackberries by dynamic headspace/OSME technique
K Klesk et al.
JOURNAL OF FOOD SCIENCE (2003)
Volatile constituents of wood-rotting basidiomycetes
J Rösecke et al.
PHYTOCHEMISTRY (2000)