相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC-MS
Liang Dong et al.
FOOD RESEARCH INTERNATIONAL (2013)
Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution
Shuang Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Characterisation of odour-active compounds in aged rum
Jorge A. Pino et al.
FOOD CHEMISTRY (2012)
Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography Mass Spectrometry/Olfactometry
Filip Van Opstaele et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC-Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis
Xiaofen Du et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Analytical performance of three commonly used extraction methods for the gas chromatography-mass spectrometry analysis of wine volatile compounds
I. Andujar-Ortiz et al.
JOURNAL OF CHROMATOGRAPHY A (2009)
Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks
M. Majcher et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)
Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages
F. Rodrigues et al.
ANALYTICA CHIMICA ACTA (2008)
Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - A review
Beata Plutowska et al.
FOOD CHEMISTRY (2008)
Identification of characteristic aroma components of Thai fried chili paste
Premsiri Rotsatchakul et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: Database creation and evaluation of precision and robustness
Federica Bianchi et al.
JOURNAL OF SEPARATION SCIENCE (2007)
Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC
L Mondello et al.
FLAVOUR AND FRAGRANCE JOURNAL (2005)
Analysis of volatile compounds from various types of barley cultivars
ACJ Cramer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Impact of growing environment on Chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis
YY Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia
S Selli et al.
FOOD CHEMISTRY (2004)
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
L Culleré et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Comparative analysis of volatile compounds of 'fino' sherry wine by rotatory and continuous liquid-liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry
R Castro et al.
ANALYTICA CHIMICA ACTA (2004)
Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry
SJ Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Function of yeast species and strains in wine flavour
P Romano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Spoilage yeasts in the wine industry
V Loureiro et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Character impact odorants of Citrus Hallabong [(C-unshiu marcov x C-sinensis Osbeck) X C-reticulata Blanco] cold-pressed peel oil
HS Choi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar
MF Valim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
How low pH can intensify β-damascenone and dimethyl trisulfide production through beer aging
L Gijs et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Volatile components associated with freshly cooked and oxidized off-flavours in turkey breast meat
NP Brunton et al.
FLAVOUR AND FRAGRANCE JOURNAL (2002)
Chemical characterization of the aroma of Grenache rose wines:: Aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies
V Ferreira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee
C Sanz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Retention index database for identification of general green leaf volatiles in plants by coupled capillary gas chromatography-mass spectrometry
J Ruther
JOURNAL OF CHROMATOGRAPHY A (2000)