2023

"Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)"

Characterization of the aroma compounds in crystal malt

Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies

Mitigation of undesirable volatile aroma compounds in kefir by freeze drying and vacuum evaporation

Comparison of two data processing approaches for aroma marker identification in different distilled liquors using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry dataset

Effects of processing methods on the aroma constituents of hihatsumodoki (Piper retrofractum Vahl)

Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile

Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth

Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home

Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community

"Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS, and HS-GC-IMS"

"Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying"

Nutritional and volatile profiles of pulp and flavedo from four local pummelo cultivars grown in Fujian province of China

Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine

"Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS"

Unraveling the contribution of aroma-active and chiral compounds to different grade of Yashi Xiang teas using stir bar sorptive extraction

2022

Characteristic volatiles analysis of Dongbei Suancai across different fermentation stages based on HS-GC-IMS with PCA

Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup

Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus)

Evaluation of protein degradation and flavor compounds during the processing of Xuan'en ham

Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice

Identifying aroma-active compounds in coffee-flavored dairy beverages

Comparative evaluation of encapsulation using beta-cyclodextrin versus freeze-drying for better retention and stabilizing of black Perigord truffle (Tuber melanosporum) aroma

"Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini)"

"Comparison of phenolic composition, vitamin C, antioxidant activity, and aromatic components in apricots from Xinjiang"

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

Determining the effects of tencha-ro drying on key volatile compounds in tencha (Camellia sinensis) through gas chromatography-mass spectrometry

Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting

Comprehensive two-dimensional gas chromatography mass spectrometry-based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages

Changes in odorants and flavor profile of heat-processed beef flavor during storage

Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GCxGC-MS and E-nose

Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans

Understanding the volatile organic compounds of 1-methylcyclopropylene fumigation and packaging on yellow-fleshed peach via headspace-gas chromatography-ion mobility spectrometry and chemometric analyses

"Promoting lipid oxidation and release of volatiles of pork fat pulp by lipase, blue light with riboflavin in liquor immersion"

SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

"Separation, identification, and design of alpha-glucosidase inhibitory peptides based on the molecular mechanism from Paeonia ostii 'Feng Dan' seed protein"

2021

Development of a rapid colorimetric strip method for determination of volatile bases in mahi-mahi and tuna

Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis

GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes

"Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics"

Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour

Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique

Fatty acids and volatile flavor compounds in commercial plant-based burgers

The appearance of volatile aromas in Tieguanyin tea with different elevations

"Changes in the levels of headspace volatiles, including acetaldehyde and formaldehyde, in red and white wine following light irradiation"

"Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests"

"Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine"

Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition

Differentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis

Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

Characterizing the chemical and sensory profiles of traditional American meads

Impact of polymerized whey protein/pectin thickening (PP) system on physical properties and volatile compounds of goat milk kefir mild and kefir

Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu

"Effects of ethanol, activated carbon, and activated kaolin on perilla seed oil: Volatile organic compounds, physicochemical characteristics, and fatty acid composition"

The chemistry and sensory characteristics of new herbal tea-based kombuchas

Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS

"Olfactory impact of guaiacol, ortho-vanillin, 5-methyl, and 5-formyl-vanillin as byproducts in synthetic vanillin"

2020

Manipulation of sensory characteristics and volatile compounds in strawberry fruit through the use of isolated wavelengths of light

Metabolomic profiling of food matrices: Preliminary identification of potential markers of microbial contamination

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method

Effect of fruit maturity on volatiles and sensory descriptors of four mandarin hybrids

Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry

Isolation and characterization of secondary metabolites from Gaultheria tenuifolia berries

A new type of tomato puree with high content of bioactive compounds from 100% whole fruit

"Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang"

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis

Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period

Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae

Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains

Volatile composition of prickly pear fruit pulp from six Spanish cultivars

Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu

The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma

Optimizing extraction method of aroma compounds from grape pomace

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice

2019

Aroma Profile Characterization of Mahi-Mahi and Tuna for Determining Spoilage Using Purge and Trap Gas Chromatography-Mass Spectrometry

"Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product"

Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed Coffee

Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal

Characterization of Volatile Profiles of Six Popular Edible Mushrooms Using Headspace-Solid-Phase Microextraction Coupled with Gas Chromatography Combined with Chemometric Analysis

Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

Foodinformatics: Quantitative Structure-Property Relationship Modeling of Volatile Organic Compounds in Peppers

A Novel Method for Generation of a Fingerprint Using Electronic Nose on the Example of Rapeseed Spoilage

Effects of Bacillus Subtilis CF-3 VOCs Combined with Heat Treatment on the Control of Monilinia fructicola in Peaches and Colletotrichum gloeosporioides in Litchi Fruit

Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Sensory Characterization of Dominant Malawi Peanut Varieties After Roasting

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations

Phytochemical and Health-Beneficial Progress of Turnip (Brassica rapa)

Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu

2018

Consumers' Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

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

Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage

Effects of Processing Conditions During Manufacture on Retronasal-Aroma Compounds from a Milk Coffee Drink

Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

Development of a Gulfweed-Based Edible Coating Using High-Pressure Homogenization and Its Application to Smoked Salmon

Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale

Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Drivers of Preference and Perception of Freshness in Roasted Peanuts (Arachis spp.) for European Consumers

Microbial and Chemical Shelf-Life of Vacuum Steam-Pasteurized Whole Flaxseed and Milled Flaxseed

Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

"Physicochemical, Microstructural, and Microbiological Properties of Skipjack Tuna (Katsuwonus pelamis) After High-Pressure Processing"

Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice

2017

E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value

"Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea"

Aroma Glycosides in Grapes and Wine

Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast

Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Acceptability and Preference Drivers of Freshly Roasted Peanuts

Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses

Physical Properties and Volatile Composition Changes of Cooked Sausages Stuffed in a New Casing Formulation Based in Surfactants and Lactic Acid During Long-Term Storage

"Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/beta-Cyclodextrin Inclusion Complex"

2016

Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics

Effect of Fermentation Temperature on the Volatile Composition of Kimchi

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage

Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken

"Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds"

Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

"Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey"

Potential of Glycosidase from Non-Saccharomyces Isolates for Enhancement of Wine Aroma

Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation

Sensory Profiles and Seasonal Variation of Black Walnut Cultivars

Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea

2015

Influence of final baking technologies in partially baked frozen gluten-free bread quality

The Effect of pH and Temperature on Cabbage Volatiles During Storage

Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.)

Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

"Effect of short ageing on lees on the mannoprotein content, aromatic profile, and sensorial character of white wines"

"Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce"

"Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters"

Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal

"Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties"

Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

"Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits"

Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis

"Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety"

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

"Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beer"

Changes in the profile of volatiles of canned coconut milk during storage

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice

Changes in volatile compounds and some physicochemical properties of European cranberrybush (Viburnum opulus L.) during ripening through traditional fermentation

"Effect of maceration time on free and bound volatiles of red wines from cv. Karaoglan (Vitis vinifera L.) grapes grown in Arapgir, Turkey"

Microbiological and physicochemical analysis of pumpkin juice fermentation by the basidiomycetous fungus Ganoderma lucidum

Volatile composition and aroma activity of guava puree before and after thermal and dense phase carbon dioxide treatments

Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

"Physical Properties, Volatiles Compositions and Sensory Descriptions of the Aromatized Hazelnut Oil-Wax Organogels"

2014

"Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis"

Emulsifying properties of legume proteins compared to beta-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions

Analysis of selected volatile organic compounds in split and nonsplit swiss cheese samples using selected-ion flow tube mass spectrometry (SIFT-MS)

"Infrared decontamination of oregano: effects on Bacillus cereus spores, water activity, color, and volatile compounds"

Concentrations of volatile 4-alkyl-branched fatty acids in sheep and goat milk and dairy products

Deodorization of garlic breath volatiles by food and food components

The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate

Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction

Characterization of important odorants in steamed male Chinese mitten crab (Eriocheir sinensis) using gas chromatography-mass spectrometry-olfactometry

Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis

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

Production of volatiles in fresh-cut apple: effect of applying alginate coatings containing linoleic acid or isoleucine

"Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate Enterococcus faecium, color, volatiles, flavor, and lipid oxidation"

2013

Effect of adulteration versus storage on volatiles in unifloral honeys from different floral sources and locations

"Inhibition of bacterial and filamentous fungal growth in high moisture, nonsterile corn with intermittent pumping of trans-2-hexenal vapor"

Accelerated aging against conventional storage: effects on the volatile composition of chardonnay white wines

Influence of the thermal stabilization process on the volatile profile of canned tomato-based food

The influence of bleaching agent and temperature on bleaching efficacy and volatile components of fluid whey and whey retentate

Aroma characteristic and volatile profiling of carrot varieties and quantitative role of terpenoid compounds for carrot sensory attributes

Effect of the closure type on the evolution of the physical-chemical and sensory characteristics of a Montepulciano d'Abruzzo Rose wine

Descriptive analysis of flavor characteristics for black walnut cultivars

delta 18O of ethanol in wine and spirits for authentication purposes

Discrimination of Swiss cheese from 5 different factories by high impact volatile organic compound profiles determined by odor activity value using selected ion flow tube mass spectrometry and odor threshold

Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination

"Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice"

A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine

Preference mapping of frozen and fresh raspberries

2012

"Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties"

Application of selected ion flow tube mass spectrometry coupled with chemometrics to study the effect of location and botanical origin on volatile profile of unifloral American honeys

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

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

Effect of the type of oil on the evolution of volatile compounds of taralli during storage

Feature selection and recognition from nonspecific volatile profiles for discrimination of apple juices according to variety and geographical origin

Chitosan-based edible coatings for quality preservation of postharvest whiteleg shrimp (Litopenaeus vannamei)

Assessment of the validity of maturity metrics for predicting the volatile composition of Concord grape juice

Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions

Influence of yeast mannoproteins in the aroma improvement of white wines

Alternative bleaching methods for Cheddar cheese whey

Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O)

Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling

Effect of cooking on radiation-induced chemical markers in beef and pork during storage

Headspace analysis of Italian and New Zealand parmesan cheeses

Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages

"Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide"

"Myrtus communis L. infusions: the effect of infusion time on phytochemical composition, antioxidant, and antimicrobial activities"

"The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition"

"Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package"

Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems

Comparison of the frying performance of olive oil and palm superolein

Malolactic fermentation and secondary metabolite production by Oenoccocus oeni strains in low pH wines

Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose

Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh

"In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters"

Detection of Brettanomyces spp. in red wines using real-time PCR

Iron-lactoferrin complex reduces iron-catalyzed off-flavor formation in powdered milk with added fish oil

Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans)

"A novel extracellular beta-glucosidase from Trichosporon asahii: yield prediction, evaluation and application for aroma enhancement of Cabernet Sauvignon"

Effects of cyclodextrins on the flavor of goat milk and its yogurt

Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata)

Volatiles profiling in medicinal licorice roots using steam distillation and solid-phase microextraction (SPME) coupled to chemometrics

Rapid tomato volatile profiling by using proton-transfer reaction mass spectrometry (PTR-MS)

The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry

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

Potential chemical markers for the identification of irradiated sausages

Volatile compounds of Panax ginseng C.A. Meyer cultured with different cultivation methods

Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives

Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: influence of nitrogen compounds and grape variety

Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS)

Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration

2011

"Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines"

"Comparative effect of the addition of alpha-, beta-, or gamma-cyclodextrin on main sensory and physico-chemical parameters"

Effects of starter culture and storage on the flavor of liquid whey

Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented 'salchichon' sausage with different ripening processes

Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID

Chemical quality of bottled waters: a review

Effect of co-inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the quality of the distilled sugar cane beverage cachaca

"Influence of the process, season, and origin on volatile composition and antioxidant activity of Juniperus phoenicea L. leaves essential oils"

Effect of cofermentation of grape varieties on aroma profiles of la mancha red wines

"Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS)"

Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS)

Comparative GC/MS analysis of essential oils extracted by 3 methods from the bud of Citrus aurantium L. var. amara Engl

Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds

Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys

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

Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk

Determination of volatile compounds in apple pomace by stir bar sorptive extraction and gas chromatography-mass spectrometry (SBSE-GC-MS)

"The cysteine reaction with diacetyl under wine-like conditions: proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazole"

Change of volatile compounds in fresh fish meat during ice storage

"Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating"

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

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

Analytical and sensory characterization of the aroma of 'Langhe D.O.C. Nebbiolo' wines: influence of the prefermentative cold maceration with dry ice

First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics

"Development of volatile compounds during the manufacture of dry-cured 'lacon,' a Spanish traditional meat product"

Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry

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

Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production

Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples

"Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in 'Salchichon,' a traditional Iberian dry fermented sausage"

Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditions

Boar taint detection using parasitoid biosensors

Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging

Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis

"Effect of gamma-irradiation on bioactivity, fatty acid compositions and volatile compounds of clary sage seed (Salvia sclarea L.)"

Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing

Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting

"Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe"

Volatile compounds and sensory analysis of both harvests of double-cut Yakima peppermint (Mentha piperita L.)

Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology

"Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile"

Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction

2010

Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics

Aroma recovery from roasted coffee by wet grinding

Effect of enzyme activity and frozen storage on jalapeno pepper volatiles by selected ion flow tube-mass spectrometry

Characterization and stability analysis of zinc oxide nanoencapsulated conjugated linoleic acid

Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes

Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso

Influence of nutrients addition to nonlimited-in-nitrogen must on wine volatile composition

Effect of milk on the deodorization of malodorous breath after garlic ingestion

Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field

"Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)"

Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice

The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate

Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham

Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network

Aroma profile and volatiles odor activity along gold cultivar pineapple flesh

Effect of Liberibacter infection (huanglongbing or 'greening' disease) of citrus on orange juice flavor quality by sensory evaluation

Effects of carbon dioxide and ozone treatments on the volatile composition and sensory quality of dry-cured ham

Effects of bagging on volatiles and polyphenols in 'Wanmi' peaches during endocarp hardening and final fruit rapid growth stages

Effects of alpha-tocopherol on lactones in beef headspace during storage

Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS)

Comparison of volatile release in tomatillo and different varieties of tomato during chewing

Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system

"Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oil"

"Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi)"

Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine

Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations

"Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries"

2009

Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes

Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice

Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin production

"2, 5-diketopiperazines (cyclic dipeptides) in beef: identification, synthesis, and sensory evaluation"

Biopreservation of refrigerated and vacuum-packed Dicentrarchus labrax by lactic acid bacteria

Antioxidant activities of the supercritical and conventional Satureja montana extracts

"Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef"

Natural formation of styrene by cinnamon mold flora

"Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of Cod (Gadus morhua) loins"

Changes of headspace volatiles in milk with riboflavin photosensitization

Flavor variability and flavor stability of U.S.-produced whole milk powder

Improving the palatability of salt-reduced food using dried bonito stock

Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability

High-temperature natural antioxidant improves soy oil for frying

Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference

Super chilling enhances preservation of the freshness of salted egg yolk during long-term storage

Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry

2008

In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr

"Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors"

Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo

Orange essential oils antimicrobial activities against Salmonella spp

2007

Further insights into the floral character of Touriga Nacional wines

Effect of supercritical carbon dioxide decaffeination on volatile components of green teas

The effects of polydextrose and xylitol on microbial community and activity in a 4-stage colon simulator

Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis