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Volatile Compounds in Food 16.10
200 new references in VCF version 16.10
430 new product - reference combinations
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| Alcoholic Beverages > 20% alc. — APPLE BRANDY (''Alquitara'' distilled) | ||
|---|---|---|
| 1. |
J. Agric. Food Chem. 54 (2006) 9992-9997; R. Rodríguez Madrera, B. Suárez Valles, A. García Hevia, O. García Fernández, N. Fernández Tascón, J.J. Mangas Alonso (apple brandy)
Production and Composition of Cider Spirits Distilled in “Alquitara” |
|
| Alcoholic Beverages > 20% alc. — APPLE BRANDY (unkn. type) | ||
| 1. |
J. Chromatogr. Sci. 45 (2007) 428-434; R. Rodríguez Madrera, B. Suárez Valles (apple brandy)
Determination of Volatile Compounds in Cider Spirits by Gas Chromatography with Direct Injection |
|
| Alcoholic Beverages > 20% alc. — APRICOT BRANDY | ||
| 1. |
Mitt. Hoeheren Bundeslehr Versuchsanst. Wein Obstbau Klosterneuburg 24 (1974) 155-166; H. Woidich, W. Pfannhauser (apricot brandy)
Zum gaschromatographischen Analyse von Branntweinen: Quantitative Bestimmung von Acetaldehyd, Essigsäuremethylester, Essigsäureäthylester, Methanol, Butanol-(1), Butanol-( 2), Propanol-(1), 2-Methylpropanol-(1), |
|
| 2. |
Mitt. Hoeheren Bundeslehr Versuchsanst. Wein Obstbau Klosterneuburg 26 (1976) 43-50; F. Bandion, M. Valenta (apricot brandy)
Zum Nachweis von y-Undecalacton in Likören, Edelbranntweinen und Essenzen |
|
| Alcoholic Beverages > 20% alc. — ARBUTUS DISTILLATE (Portuguese brandy) | ||
| 1. |
Dev. Food Sci 37 (1995) 1779-1790; G. Versini, R. Seeber, A. Dalla Serra, G. Sferlazzo, B. de Carvalho, F. Reniero (Arbutus distillate)
Aroma compounds of arbutus distillates |
|
| Alcoholic Beverages > 20% alc. — ARMAGNAC (French brandy) | ||
| 1. |
Branntweinwirtschaft 130 (1990) 208-213; W. Postel, L. Adam (Cognac, Armagnac)
Gaschromatographische Charakterisierung von Cognac und Armagnac - Gehalte an flüchtigen Verbindungen |
|
| 2. |
Connaiss. Vigne Vin 22 (1988) 89-92; A. Bertrand, M.C. Ségur, P. Jadeau (Armagnac)
Comparaison Analytique des Eaux-de-Vie d'Armagnac Obtenues par Distillation Continue et Double Chauffee |
|
| 3. |
J. Assoc. Off. Anal. Chem. 71 (1988) 512-514; J.L. Puech, M. Moutounet (Cognac and Armagnac)
Liquid Chromatographic Determination of Scopoletin in Hydroalcoholic Extract of Oak Wood and in Matured Distilled Alcoholic Beverages |
|
| 4. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (brandy, Cognac, Armagnac, German Brandy)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| 5. |
Z. Lebensm. Unters. Forsch. 186 (1988) 130-133; G. Sontag, O. Friedrich (Cognac, Armagnac, Weinbrand)
Bestimmung phenolischer Verbindungen in alkoholischen Getränken durch HPLC mit elektrochemischem Detektor |
|
| Alcoholic Beverages > 20% alc. — AWAMORI (Japanese liquor) | ||
| 1. |
Journal of High Resolution Chromatography 14 (1991) 136-137; K. Shiomi (Awamori, Japanese liquor)
Determination of Acetaldehyde, Acetal and other Volatile Congeners in Alcoholic Beverages using Multidimensional Capillary Gas Chromatography |
|
| Alcoholic Beverages > 20% alc. — BOURBON WHISKY | ||
| 1. |
Journal of High Resolution Chromatography 14 (1991) 136-137; K. Shiomi (Scotch and Bourbon whisky)
Determination of Acetaldehyde, Acetal and other Volatile Congeners in Alcoholic Beverages using Multidimensional Capillary Gas Chromatography |
|
| 2. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (Scotch blended whisky, Scotch whisky, Bourbon whisky, Canadian whisky)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| Alcoholic Beverages > 20% alc. — BRANDY (by-product from Spanish Holandas brandy) | ||
| 1. |
Alimentaria 187 (1987) 57-60; F. Bravo Abad, L. Pérez Rodríguez (Holandas, Spanish brandy)
Estudio sobre maduración de holanda y brandy en botas de roble |
|
| Alcoholic Beverages > 20% alc. — BRANDY (unknown type) | ||
| 1. |
Am. J. Enol. Vitic. 41 (1990); T. Delgado, C. Gómez-Cordovés, B. Villarroya (brandy, Cognac)
Relationships Between Phenolic Compounds of Low Molecular Weight as Indicators of the Aging Conditions and Quality of Brandies |
|
| 2. |
Lebensmittelchem. Gerichtl. Chem. 43 (1989) 126-127; V. Lander, P. Schreier (brandy, Cognac)
HPTLC-Schnelltest zum Nachweis von Asaron, Acorenon, Curarin und Thujon in Wermut- und Trinkbranntwein |
|
| 3. |
Mokuzai Gakkaishi 33 (1987) 408-415; K. Nabeta, J. Yonekubo, M. Miyake (brandy)
Phenolic Compounds from the Heartwood of European Oak (Quercus robur L.) and Brandy |
|
| 4. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (brandy, Cognac, Armagnac, German Brandy)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| Alcoholic Beverages > 20% alc. — BRANDY DE JEREZ (Solera Reserva, Spanish brandy) | ||
| 1. |
Bull. O.I.V. 68 (1995) 746-761; P. Hitos, A. Pons, M.I.M. Hinojosa, J. Lombardero, S. Camacho, P. Dapena (Brandy de Jerez)
Étude sur ta caractérisation analytique du Brandy de Jerez |
|
| 2. |
Food Res. Int. 37 (2004) 715-721; Á.M. Alonso, R. Castro, M.C. Rodríguez, D.A. Guillén, C.G. Barroso (Brandy de Jerez)
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols |
|
| Alcoholic Beverages > 20% alc. — BRANDY DE JEREZ (Solera, Spanish brandy) | ||
| 1. |
Am. J. Enol. Vitic. 36 (1985) 86-94; J. Diez, R. Cela, J.A. Perez-Bustamante (Brandy de Jerez)
Development of Some Sherry Brandy Aroma Components Along the Solera System |
|
| 2. |
Bull. O.I.V. 68 (1995) 746-761; P. Hitos, A. Pons, M.I.M. Hinojosa, J. Lombardero, S. Camacho, P. Dapena (Brandy de Jerez)
Étude sur ta caractérisation analytique du Brandy de Jerez |
|
| 3. |
Food Res. Int. 37 (2004) 715-721; Á.M. Alonso, R. Castro, M.C. Rodríguez, D.A. Guillén, C.G. Barroso (Brandy de Jerez)
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols |
|
| Alcoholic Beverages > 20% alc. — BRANDY DE JEREZ (Spanish brandy) | ||
| 1. |
Bull. O.I.V. 68 (1995) 746-761; P. Hitos, A. Pons, M.I.M. Hinojosa, J. Lombardero, S. Camacho, P. Dapena (Brandy de Jerez)
Étude sur ta caractérisation analytique du Brandy de Jerez |
|
| 2. |
J. Chromatogr. A 724 (1996) 125-129; C.G. Barroso, M.C. Rodríguez, D.A. Guillén, J.A. Pérez-Bustamante (Brandy de Jerez)
Analysis of low molecular mass phenolic compounds, furfural and 5-hydroxymethylfurfural in Brandy de Jerez by high-performance liquid chromatography-diode array detection with direct injection |
|
| Alcoholic Beverages > 20% alc. — BRANDY DE JEREZ(Sol. Gran Reserva, Spanish brandy) | ||
| 1. |
Bull. O.I.V. 68 (1995) 746-761; P. Hitos, A. Pons, M.I.M. Hinojosa, J. Lombardero, S. Camacho, P. Dapena (Brandy de Jerez)
Étude sur ta caractérisation analytique du Brandy de Jerez |
|
| 2. |
Food Res. Int. 37 (2004) 715-721; Á.M. Alonso, R. Castro, M.C. Rodríguez, D.A. Guillén, C.G. Barroso (Brandy de Jerez)
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols |
|
| Alcoholic Beverages > 20% alc. — CANADIAN WHISKY | ||
| 1. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (Scotch blended whisky, Scotch whisky, Bourbon whisky, Canadian whisky)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| Alcoholic Beverages > 20% alc. — CELERY BRANDY | ||
| 1. |
Lebensm. Wiss. Technol. 19 (1986) 369-371; F. Bindler, P. Laugel (celery brandy)
Données Analytiques Concernant un Nouveau Type d'Eau de Vie: l'Eau de Vie de Céléri |
|
| Alcoholic Beverages > 20% alc. — COGNAC (French brandy) | ||
| 1. |
Am. J. Enol. Vitic. 41 (1990); T. Delgado, C. Gómez-Cordovés, B. Villarroya (brandy, Cognac)
Relationships Between Phenolic Compounds of Low Molecular Weight as Indicators of the Aging Conditions and Quality of Brandies |
|
| 2. |
Analytica Chimica Acta 458 (2002) 191-196; O. Lablanquie, G. Snakkers, R. Cantagrel, G. Ferrari (Cognac)
Characterisation of young Cognac spirit aromatic quality |
|
| 3. |
Branntweinwirtschaft 130 (1990) 208-213; W. Postel, L. Adam (Cognac, Armagnac)
Gaschromatographische Charakterisierung von Cognac und Armagnac - Gehalte an flüchtigen Verbindungen |
|
| 4. |
Chromatographia 41 (1995) 722-725; A. Antonelli, M. Galli (grappa, Cognac)
Determination of Volatiles in Spirits Using Combined Stationary Phases in Capillary GC |
|
| 5. |
Dtsch. Lebensm. Rundsch. 86 (1990) 375-379; A. Mosandl, K. Rettinger, B. Weber, D. Henn (Cognac)
Untersuchungen zur Enantiomerenverteilung von 2-Methylbuttersaüre in Früchten und anderen Lebensmitteln mittels multidimensionaler Gaschromatographie (MDGC) |
|
| 6. |
J. Assoc. Off. Anal. Chem. 71 (1988) 512-514; J.L. Puech, M. Moutounet (Cognac and Armagnac)
Liquid Chromatographic Determination of Scopoletin in Hydroalcoholic Extract of Oak Wood and in Matured Distilled Alcoholic Beverages |
|
| 7. |
Lebensmittelchem. Gerichtl. Chem. 43 (1989) 126-127; V. Lander, P. Schreier (brandy, Cognac)
HPTLC-Schnelltest zum Nachweis von Asaron, Acorenon, Curarin und Thujon in Wermut- und Trinkbranntwein |
|
| 8. |
Proc. French Sci. Week, French-Finnish Assoc. Sci. Techn. Res. 1989 (1990) 323-337; L. Nykänen, I. Nykänen (Cognac)
Some Aspects of the Volatile Flavour Composition in Distilled Alcoholic Beverages |
|
| 9. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (brandy, Cognac, Armagnac, German Brandy)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| 10. |
Z. Lebensm. Unters. Forsch. 186 (1988) 130-133; G. Sontag, O. Friedrich (Cognac, Armagnac, Weinbrand)
Bestimmung phenolischer Verbindungen in alkoholischen Getränken durch HPLC mit elektrochemischem Detektor |
|
| Alcoholic Beverages > 20% alc. — EAU DE VIE DE CIDRE (Apple Brandy) | ||
| 1. |
1er Symp. Sci. Int. de Cognac, R. Cantagrel (Ed.), Lavoisier (1992) 355-358; S. Lemesle, F. Dorey, S. le Guennec, J.M. le Quere, J.F. le Querler, J.F. Drilleau (apple brandy)
Estimation de la composition d'une eau-de-vie de cidre par analyse rapide du cidre de distillation |
|
| 2. |
1er Symp. Sci. Int. de Cognac, R. Cantagrel (Ed.), Lavoisier (1992) 447-450; F. Dorey, S. Lemesle, S. le Guennec, J.F. le Querler (apple brandy)
Dosage des composés volatils du calvados et des eaux-de-vie de cidre |
|
| Alcoholic Beverages > 20% alc. — EAU DE VIE DE FIGUE (Fig Brandy, Tunisian) | ||
| 1. |
1er Symp. Sci. Int. de Cognac, R. Cantagrel (Ed.), Lavoisier (1992) 432-435; N. Ayed (fig brandy)
Analyse des composés volatils d'une eau-de-vie de figue (Ficus carica) Tunisienne |
|
| Alcoholic Beverages > 20% alc. — GERMAN BRANDY | ||
| 1. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (brandy, Cognac, Armagnac, German Brandy)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| Alcoholic Beverages > 20% alc. — GRAPE BRANDY, OTHER TYPES | ||
| 1. |
Branntweinwirtschaft 130 (1990) 278-280; W. Postel, L. Adam (grape brandy)
Zur Kenntnis der Aromastoffzusammensetzung französischer Brandies - I. Mitteilung: Erzeugnisse des französischen, niederländischen und belgischen Marktes |
|
| 2. |
Branntweinwirtschaft 130 (1990) 292-294; W. Postel, L. Adam (grape brandy)
Zur Kenntnis der Aromastoffzusammensetzung französischer Brandies - II. Mitteilung: Erzeugnisse des deutschen Marktes |
|
| 3. |
Branntweinwirtschaft 130 (1990) 342-346; W. Postel, L. Adam (grape brandy)
Zur Kenntnis der Aromastoffzusammensetzung italienischer und griechischer Brandies |
|
| Alcoholic Beverages > 20% alc. — GRAPPA | ||
| 1. |
Am. J. Enol. Vitic. 39 (1988) 273-278; A. Profumo, C. Riolo, M. Pesavento, A. Francoli (grappa)
Evolution of the Italian Distillate ''Grappa'' During Aging in Wood: A gas Chromatographic and High Performance Liquid Chromatographic Study |
|
| 2. |
Chromatographia 41 (1995) 722-725; A. Antonelli, M. Galli (grappa, Cognac)
Determination of Volatiles in Spirits Using Combined Stationary Phases in Capillary GC |
|
| Alcoholic Beverages > 20% alc. — HOLANDAS (Spanish brandy) | ||
| 1. |
Alimentaria 187 (1987) 57-60; F. Bravo Abad, L. Pérez Rodríguez (Holandas, Spanish brandy)
Estudio sobre maduración de holanda y brandy en botas de roble |
|
| Alcoholic Beverages > 20% alc. — PISCO (Chilean brandy) | ||
| 1. |
J. Agric. Food Chem. 38 (1990) 1540-1543; M. Herraiz, G. Reglero, T. Herraiz, E. Loyola (Chilean Pisco)
Analysis of Wine Distillates Made from Muscat Grapes (Pisco) by Multidimentional Gas Chromatography and Mass Spectrometry |
|
| 2. |
Z. Lebensm. Unters. Forsch. 190 (1990) 501-505; E. Loyola, P.J. Martin-Alvarez, T. Herraiz, G. Reglero, M. Herraiz (Chilean Pisco)
A contribution to the study of the volatile fraction in distillates of wines made from Muscat grapes (Pisco) |
|
| Alcoholic Beverages > 20% alc. — PISCO (Peruvian brandy, aromatic) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 42, 221-226; L. Moncayo, L. Culleré, V. Ferreira, J. Cacho (Peruvian Pisco)
Gas Chromatography-Olfactometric Profiles of Eight Different Varieties of Peruvian Pisco Spirits |
|
| Alcoholic Beverages > 20% alc. — PISCO (Peruvian brandy, non-aromatic) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 42, 221-226; L. Moncayo, L. Culleré, V. Ferreira, J. Cacho (Peruvian Pisco)
Gas Chromatography-Olfactometric Profiles of Eight Different Varieties of Peruvian Pisco Spirits |
|
| Alcoholic Beverages > 20% alc. — PLUM BRANDY | ||
| 1. |
Mitt. Hoeheren Bundeslehr Versuchsanst. Wein Obstbau Klosterneuburg 24 (1974) 155-166; H. Woidich, W. Pfannhauser (plum brandy)
Zum gaschromatographischen Analyse von Branntweinen: Quantitative Bestimmung von Acetaldehyd, Essigsäuremethylester, Essigsäureäthylester, Methanol, Butanol-(1), Butanol-( 2), Propanol-(1), 2-Methylpropanol-(1), |
|
| Alcoholic Beverages > 20% alc. — RAKI | ||
| 1. |
Dtsch. Lebensm. Rundsch. 87 (1991) 242-245; I. Yavas, A. Rapp, R. Rupprecht (raki)
Vergleichende gaschromatographische Untersuchungen von türkischen Anis-Spirituosen |
|
| 2. |
Ege Üniversitesi Ziraat Fakültesi Dergisi 17 (1980) 17-26; N. Aktan, Y. Sekin, A. Rapp (raki)
Volatiles of Raki and its distillation byproducts |
|
| Alcoholic Beverages > 20% alc. — RUM Category unknown | ||
| 1. |
Chromatographia 41 (1995) 722-725; A. Antonelli, M. Galli (rum)
Determination of Volatiles in Spirits Using Combined Stationary Phases in Capillary GC |
|
| 2. |
Dtsch. Lebensm. Rundsch. 86 (1990) 375-379; A. Mosandl, K. Rettinger, B. Weber, D. Henn (rum)
Untersuchungen zur Enantiomerenverteilung von 2-Methylbuttersaüre in Früchten und anderen Lebensmitteln mittels multidimensionaler Gaschromatographie (MDGC) |
|
| 3. |
Z. Lebensm. Unters. Forsch. 186 (1988) 130-133; G. Sontag, O. Friedrich (rum)
Bestimmung phenolischer Verbindungen in alkoholischen Getränken durch HPLC mit elektrochemischem Detektor |
|
| Alcoholic Beverages > 20% alc. — SCOTCH BLENDED WHISKY | ||
| 1. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (Scotch blended whisky, Scotch whisky, Bourbon whisky, Canadian whisky)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| 2. |
Z. Lebensm. Unters. Forsch. 186 (1988) 130-133; G. Sontag, O. Friedrich (Scotch whisky, Scotch blended whisky)
Bestimmung phenolischer Verbindungen in alkoholischen Getränken durch HPLC mit elektrochemischem Detektor |
|
| Alcoholic Beverages > 20% alc. — SCOTCH WHISKY | ||
| 1. |
Journal of High Resolution Chromatography 14 (1991) 136-137; K. Shiomi (Scotch and Bourbon whisky)
Determination of Acetaldehyde, Acetal and other Volatile Congeners in Alcoholic Beverages using Multidimensional Capillary Gas Chromatography |
|
| 2. |
Proc. French Sci. Week, French-Finnish Assoc. Sci. Techn. Res. 1989 (1990) 323-337; L. Nykänen, I. Nykänen (Scotch whisky)
Some Aspects of the Volatile Flavour Composition in Distilled Alcoholic Beverages |
|
| 3. |
Topics in Flavour Research, H. Eichhorn, Marzling-Hangenham (1985) 79-108; W. Postel, L. Adam (Scotch blended whisky, Scotch whisky, Bourbon whisky, Canadian whisky)
Quantitative Determination of Volatiles in Distilled Alcoholic Beverages |
|
| 4. |
Z. Lebensm. Unters. Forsch. 186 (1988) 130-133; G. Sontag, O. Friedrich (Scotch whisky, Scotch blended whisky)
Bestimmung phenolischer Verbindungen in alkoholischen Getränken durch HPLC mit elektrochemischem Detektor |
|
| Alcoholic Beverages > 20% alc. — WEINBRAND (German brandy) | ||
| 1. |
Z. Lebensm. Unters. Forsch. 186 (1988) 130-133; G. Sontag, O. Friedrich (Cognac, Armagnac, Weinbrand)
Bestimmung phenolischer Verbindungen in alkoholischen Getränken durch HPLC mit elektrochemischem Detektor |
|
| Alcoholic Beverages < 20% alc. — AMERICAN BEER | ||
| 1. |
J. Am. Soc. Brew. Chem. 39 (1981) 136-141; V.E. Peacock, M.L. Deinzer (Austrian beer and American (premium) beer)
Chemistry of Hop Aroma in Beer |
|
| Alcoholic Beverages < 20% alc. — AMERICAN BEER (premium) | ||
| 1. |
J. Am. Soc. Brew. Chem. 39 (1981) 136-141; V.E. Peacock, M.L. Deinzer (Austrian beer and American (premium) beer)
Chemistry of Hop Aroma in Beer |
|
| Alcoholic Beverages < 20% alc. — AMONTILLADO SHERRY WINE | ||
| 1. |
J. Agric. Food Chem. 52 (2004) 6389-6393; R.A. Peinado, J.A. Moreno, D. Muñoz, M. Medina, J. Moreno (Fino, Amontillado, and Oloroso Sherry wine)
Gas Chromatographic Quantification of Maior Volatile Compounds and Polyols in Wine by Direct lniection |
|
| Alcoholic Beverages < 20% alc. — AUSTRIAN BEER | ||
| 1. |
J. Am. Soc. Brew. Chem. 39 (1981) 136-141; V.E. Peacock, M.L. Deinzer (Austrian beer and American (premium) beer)
Chemistry of Hop Aroma in Beer |
|
| Alcoholic Beverages < 20% alc. — CHERRY BEER (Belgian) | ||
| 1. |
Analytica Chimica Acta 316 (1995) 93-104; C. Gerbersmann, R. Lobinski, F.C. Adam (Lager, Trappist, wheat beer, and cherry beer)
Determination of volatile sulfur compounds in water samples, beer and coffee with purge and trap gas chromatography-microwave-induced plasma atomic emission spectrometry |
|
| Alcoholic Beverages < 20% alc. — CHINESE RICE WINE QU | ||
| 1. |
J. Agric. Food Chem. 58 (2010) 2463-2469; X. Mu, Y. Xu, W. Fan (Chinese rice wine Qu)
Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction |
|
| Alcoholic Beverages < 20% alc. — CIDER (APPLE WINE) | ||
| 1. |
J. Agric. Food Chem. 54 (2006) 9992-9997; R. Rodríguez Madrera, B. Suárez Valles, A. García Hevia, O. García Fernández, N. Fernández Tascón, J.J. Mangas Alonso (cider)
Production and Composition of Cider Spirits Distilled in “Alquitara” |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (BLENDED) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 25, 137-140; J. Giaccio, M.A. Sefton, D.K. Taylor (dry white wines (blended, Viognier, Chardonnay, Sauvignon Blanc, Verdehlo, Gewürtztraminer))
Quantitative Analysis of a Wine Lactone Precursor in Wine |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Chardonnay w/o malolactic ferment) | ||
| 1. |
Wein Wiss. 49 (1994) 3-10; M.H. Laurent, T. Henick-Kling, T.E. Acree (Chardonnay with and without malolactic fermentation)
Changes in the Aroma and Odor of Chardonnay Wine Due to Malolactic Fermentation |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Chardonnay) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 25, 137-140; J. Giaccio, M.A. Sefton, D.K. Taylor (dry white wines (blended, Viognier, Chardonnay, Sauvignon Blanc, Verdehlo, Gewürtztraminer))
Quantitative Analysis of a Wine Lactone Precursor in Wine |
|
| 2. |
Wein Wiss. 49 (1994) 3-10; M.H. Laurent, T. Henick-Kling, T.E. Acree (Chardonnay with and without malolactic fermentation)
Changes in the Aroma and Odor of Chardonnay Wine Due to Malolactic Fermentation |
|
| 3. |
Z. Lebensm. Unters. Forsch. 197 (1993) 29-33; M. Leino, I.L. Francis, H. Kallio, P.J. Williams (dry white wines (Chardonnay, Semillon))
Gas chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processing |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Chenin blanc) | ||
| 1. |
Am. J. Enol. Vitic. 32 (1981) 41-46; C.A. van der Merwe, C.J. van Wyk (dry white wines (Chennin blanc, Thompson Seedless, Muscat of Alexandria))
The Contribution of Some Fermentation Products to the Odor of Dry White Wines |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Muscat of Alexandria) | ||
| 1. |
Am. J. Enol. Vitic. 32 (1981) 41-46; C.A. van der Merwe, C.J. van Wyk (dry white wines (Chennin blanc, Thompson Seedless, Muscat of Alexandria))
The Contribution of Some Fermentation Products to the Odor of Dry White Wines |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Sauvignon Blanc) | ||
| 1. |
C.R. Acad. Sci. Ser. C 316 (1993) 1332-1335; P. Darriet, T. Tominaga, E. Demole, D. Dubourdieu (dry white wine (Sauvignon Blanc))
Mise en évidence dans le raisin de Vitis vinifera var. Sauvignon d'un précurseur de la 4-mercapto-4-méthylpentan-2-one |
|
| 2. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 25, 137-140; J. Giaccio, M.A. Sefton, D.K. Taylor (dry white wines (blended, Viognier, Chardonnay, Sauvignon Blanc, Verdehlo, Gewürtztraminer))
Quantitative Analysis of a Wine Lactone Precursor in Wine |
|
| 3. |
J. Sep. Sci. 28 (2005) 1075-1082; D. Ryan, P. Watkins, J. Smith, M. Allen, P. Marriott (dry white wine (Sauvignon Blanc))
Analysis of methoxypyrazines in wine using headspace solid phase microextraction with isotope dilution and comprehensive two-dimensional gas chromatography |
|
| 4. |
Revue Française d'Oenologie 250 (2012) 2-11; E. Aguera, A. Samson, S. Caille, A. Julien-Ortix, N. Sieczkowski, J.M. Salmon (dry white wine (Sauvignon Blanc), rosé wine)
Apport de Levures Inactivées Riches en Gluthathion en Cours de Fermentation Alcoolique: un Nouvel Outil Pour la Protection des Vins Blancs et Rosés Contre l'Oxydation |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Thompson Seedless) | ||
| 1. |
Am. J. Enol. Vitic. 32 (1981) 41-46; C.A. van der Merwe, C.J. van Wyk (dry white wines (Chennin blanc, Thompson Seedless, Muscat of Alexandria))
The Contribution of Some Fermentation Products to the Odor of Dry White Wines |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Verdehlo) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 25, 137-140; J. Giaccio, M.A. Sefton, D.K. Taylor (dry white wines (blended, Viognier, Chardonnay, Sauvignon Blanc, Verdehlo, Gewürtztraminer))
Quantitative Analysis of a Wine Lactone Precursor in Wine |
|
| Alcoholic Beverages < 20% alc. — DRY WHITE WINE (Viognier) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 25, 137-140; J. Giaccio, M.A. Sefton, D.K. Taylor (dry white wines (blended, Viognier, Chardonnay, Sauvignon Blanc, Verdehlo, Gewürtztraminer))
Quantitative Analysis of a Wine Lactone Precursor in Wine |
|
| Alcoholic Beverages < 20% alc. — FINNISH LAGER BEER | ||
| 1. |
Flavour Symposium - Copenhagen - November 1981 Chapter 8. 89-102; V. Arkima, P. Jounela-Eriksson, O. Leppanen (Finnish lager beer)
The influence of volatile sulphur compounds on beer flavour |
|
| Alcoholic Beverages < 20% alc. — FINO SHERRY WINE | ||
| 1. |
J. Agric. Food Chem. 52 (2004) 6389-6393; R.A. Peinado, J.A. Moreno, D. Muñoz, M. Medina, J. Moreno (Fino, Amontillado, and Oloroso Sherry wine)
Gas Chromatographic Quantification of Maior Volatile Compounds and Polyols in Wine by Direct lniection |
|
| Alcoholic Beverages < 20% alc. — GUGIJAJU (KOREAN RICE WINE) | ||
| 1. |
J. Inst. Brew. 120 (2014) 537-542; M.K. Kim, P.W. Nam, S.J. Lee, K.G. Lee (Korean rice wines and Measilju, Kukwhaju, and Gugijaju)
Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice wines |
|
| Alcoholic Beverages < 20% alc. — KIWI WINE (S. cerevisiae and W. anomalus) | ||
| 1. |
J. Sci. Food Agric. 102 (2022) 175–184; N. Sun, Z. Gao, S. Li, X. Chen, J. Guo (kiwi wine)
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae |
|
| Alcoholic Beverages < 20% alc. — KIWI WINE (S. cerevisiae) | ||
| 1. |
J. Sci. Food Agric. 102 (2022) 175–184; N. Sun, Z. Gao, S. Li, X. Chen, J. Guo (kiwi wine)
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae |
|
| Alcoholic Beverages < 20% alc. — KIWI WINE (W. anomalus) | ||
| 1. |
J. Sci. Food Agric. 102 (2022) 175–184; N. Sun, Z. Gao, S. Li, X. Chen, J. Guo (kiwi wine)
Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae |
|
| Alcoholic Beverages < 20% alc. — KUKWHAJU (KOREAN RICE WINE) | ||
| 1. |
J. Inst. Brew. 120 (2014) 537-542; M.K. Kim, P.W. Nam, S.J. Lee, K.G. Lee (Korean rice wines and Measilju, Kukwhaju, and Gugijaju)
Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice wines |
|
| Alcoholic Beverages < 20% alc. — LAGER BEER (Belgian) | ||
| 1. |
Analytica Chimica Acta 316 (1995) 93-104; C. Gerbersmann, R. Lobinski, F.C. Adam (Lager, Trappist, wheat beer, and cherry beer)
Determination of volatile sulfur compounds in water samples, beer and coffee with purge and trap gas chromatography-microwave-induced plasma atomic emission spectrometry |
|
| Alcoholic Beverages < 20% alc. — MEASILJU (KOREAN RICE WINE) | ||
| 1. |
J. Inst. Brew. 120 (2014) 537-542; M.K. Kim, P.W. Nam, S.J. Lee, K.G. Lee (Korean rice wines and Measilju, Kukwhaju, and Gugijaju)
Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice wines |
|
| Alcoholic Beverages < 20% alc. — MUST (Chardonnay) | ||
| 1. |
Riv. Viti. Enol. 48 (1995) 47-61; G. Nicolini, G. Versini, A. Dalla Serra, A. Seppi, E. Amadei, M. Falcefti (white wine (Müller-Thurgau), musts (Riesling, Chardonnay, Müller-Thurgau))
Aspetti compositivi di mosti e vini Müller-Thurgau del Trentino |
|
| Alcoholic Beverages < 20% alc. — MUST (Müller-Thurgau) | ||
| 1. |
Riv. Viti. Enol. 48 (1995) 47-61; G. Nicolini, G. Versini, A. Dalla Serra, A. Seppi, E. Amadei, M. Falcefti (white wine (Müller-Thurgau), musts (Riesling, Chardonnay, Müller-Thurgau))
Aspetti compositivi di mosti e vini Müller-Thurgau del Trentino |
|
| Alcoholic Beverages < 20% alc. — MUST (Riesling) | ||
| 1. |
Riv. Viti. Enol. 48 (1995) 47-61; G. Nicolini, G. Versini, A. Dalla Serra, A. Seppi, E. Amadei, M. Falcefti (white wine (Müller-Thurgau), musts (Riesling, Chardonnay, Müller-Thurgau))
Aspetti compositivi di mosti e vini Müller-Thurgau del Trentino |
|
| Alcoholic Beverages < 20% alc. — MUST (Ulugbey Karasi) | ||
| 1. |
J. Sci. Food Agric. 90 (2010) 2021-2026; H. Nilgun Budak, Z.B. Guzel-Seydim (must and red wine (Ulugbey Karasi))
Antioxidant activity and phenolic content of wine vinegars produced by two different techniques |
|
| Alcoholic Beverages < 20% alc. — OLOROSO SHERRY WINE | ||
| 1. |
J. Agric. Food Chem. 52 (2004) 6389-6393; R.A. Peinado, J.A. Moreno, D. Muñoz, M. Medina, J. Moreno (Fino, Amontillado, and Oloroso Sherry wine)
Gas Chromatographic Quantification of Maior Volatile Compounds and Polyols in Wine by Direct lniection |
|
| Alcoholic Beverages < 20% alc. — PALE ALE CRAFT BEER | ||
| 1. |
J. Agric. Food Chem. 69 (2021) 4816-4826; R. Petrucci, P. Di Matteo, A.P. Sobolev, L. Liguori, D. Albanese, N. Proietti, M. Bortolami, P. Russo (pale ale craft beer)
Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions |
|
| Alcoholic Beverages < 20% alc. — PALE ALE CRAFT BEER (low alcoholic) | ||
| 1. |
J. Agric. Food Chem. 69 (2021) 4816-4826; R. Petrucci, P. Di Matteo, A.P. Sobolev, L. Liguori, D. Albanese, N. Proietti, M. Bortolami, P. Russo (pale ale craft beer)
Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Barbera + Croatina) | ||
| 1. |
Molecules 26 (2021) 401; G. Rocchetti, F. Ferrari, M. Trevisan, L. Bavaresco (Barberea + Croatina red wine)
Impact of Climatic Conditions on the Resveratrol Concentration in Blend of Vitis vinifera L. cvs. Barbera and Croatina Grape Wines |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Barbera) | ||
| 1. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Cabernet Sauvignon) | ||
| 1. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| 2. |
Molecules 26 (2021) 874; I. Ivic, M. Kopjar, V. Jukic, M. Bošnjak, M. Maglica, J. Mesic, A. Pichler (Cabernet Sauvignon red wine)
Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Cabernet Sauvignon, NF concentrated) | ||
| 1. |
Molecules 26 (2021) 874; I. Ivic, M. Kopjar, V. Jukic, M. Bošnjak, M. Maglica, J. Mesic, A. Pichler (Cabernet Sauvignon red wine)
Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Cabernet Sauvignon, RO concentrated) | ||
| 1. |
Molecules 26 (2021) 874; I. Ivic, M. Kopjar, V. Jukic, M. Bošnjak, M. Maglica, J. Mesic, A. Pichler (Cabernet Sauvignon red wine)
Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Cabernet Sauvignon-based) | ||
| 1. |
J. Agric. Food Chem. 42 (1994) 1734-1738; M.S. Allen, M.J. Lacey, S. Boyd (red wines (Cabernet Sauvignon-based, Pinot noir))
Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Grenache) | ||
| 1. |
J. Agric. Food Chem. 41 (1993) 1413-1420; V. Ferreira, A. Rapp, J.F. Cacho, H. Hastrich, I. Yavas (red wine (Grenache), white wine, rosé wine)
Fast and Quantitative Determination of Wine Flavor Compounds Using Microextraction with Freon 113 |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Merlot) | ||
| 1. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Monastrell) | ||
| 1. |
J. Food Sci. 61 (1996) 1247-1249; J.V. Gil, J.J. Mateo, M. Jiménez, A. Pastor, T. Huerta (red wine (Monastrell))
Aroma Compounds in Wine as Influenced by Apiculate Yeasts |
|
| 2. |
Molecules 26 (2021) 1193; R. Oliver Simancas, M.C. Díaz-Maroto, M.E. Alañón Pardo, P. Pérez Porras, A.B. Bautista-Ortín, E. Gómez-Plaza, M.S. Pérez-Coello (Monastrell red wine)
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Monastrell, ultrasound treated) | ||
| 1. |
Molecules 26 (2021) 1193; R. Oliver Simancas, M.C. Díaz-Maroto, M.E. Alañón Pardo, P. Pérez Porras, A.B. Bautista-Ortín, E. Gómez-Plaza, M.S. Pérez-Coello (Monastrell red wine)
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Nebbiolo) | ||
| 1. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Noble muscadine) | ||
| 1. |
Food Chem. 56 (1996) 373-376; O. Lamikanra, C.C. Grimm, I.D. Inyang (red wine (Noble muscadine))
Formation and occurrence of flavor components in Noble muscadine wine |
|
| Alcoholic Beverages < 20% alc. — RED WINE (non-categorised) | ||
| 1. |
J. Agric. Food Chem. 42 (1994) 1734-1738; M.S. Allen, M.J. Lacey, S. Boyd (red wines (Cabernet Sauvignon-based, Pinot noir))
Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Pinot noir) | ||
| 1. |
Am. J. Enol. Vitic. 46 (1995) 392-398; L. Moio, P.X. Etievant (red wine (Pinot noir))
Ethyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and Methyl Anthranilate: Four Important Odorants Identified in Pinot noir Wines of Burgundy |
|
| 2. |
J. Agric. Food Chem. 42 (1994) 1734-1738; M.S. Allen, M.J. Lacey, S. Boyd (red wines (Cabernet Sauvignon-based, Pinot noir))
Determination of Methoxypyrazines in Red Wines by Stable Isotope Dilution Gas Chromatography-Mass Spectrometry |
|
| 3. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Sagrantino di Montefalco) | ||
| 1. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Sangiovese) | ||
| 1. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Tannat) | ||
| 1. |
Molecules 26 (2021) 1087; P. Arapitsas, D. Perenzoni, G. Guella, F. Mattivi (Tannat, Sangiovese, Barbera, Merlot, Cabernet Sauvignon, Pinot noir, Sagrantino and Nebbiolo red wine)
Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Tinta Negra Mole) | ||
| 1. |
Analytica Chimica Acta 563 (2006) 154-164; R. Perestrelo, A. Fernandes, F.F. Albuquerque, J.C. Marques, J.S. Câmara (Tinta Negra Mole red wine)
Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Ulugbey Karasi) | ||
| 1. |
J. Sci. Food Agric. 90 (2010) 2021-2026; H. Nilgun Budak, Z.B. Guzel-Seydim (must and red wine (Ulugbey Karasi))
Antioxidant activity and phenolic content of wine vinegars produced by two different techniques |
|
| Alcoholic Beverages < 20% alc. — RED WINE (Vidadillo) | ||
| 1. |
J. Sci. Food Agric. 69 (1995) 299-310; V. Ferreira, P. Fernández, J.P. Gracia, J.F. Cacho (red wine (Vidadillo))
Identification of Volatile Constituents in Wines from Vitis vinifera var Vidadillo and Sensory Contribution of the Different Wine Flavour Fractions |
|
| Alcoholic Beverages < 20% alc. — ROSÉ WINE | ||
| 1. |
J. Agric. Food Chem. 41 (1993) 1413-1420; V. Ferreira, A. Rapp, J.F. Cacho, H. Hastrich, I. Yavas (red wine (Grenache), white wine, rosé wine)
Fast and Quantitative Determination of Wine Flavor Compounds Using Microextraction with Freon 113 |
|
| 2. |
Revue Française d'Oenologie 250 (2012) 2-11; E. Aguera, A. Samson, S. Caille, A. Julien-Ortix, N. Sieczkowski, J.M. Salmon (dry white wine (Sauvignon Blanc), rosé wine)
Apport de Levures Inactivées Riches en Gluthathion en Cours de Fermentation Alcoolique: un Nouvel Outil Pour la Protection des Vins Blancs et Rosés Contre l'Oxydation |
|
| Alcoholic Beverages < 20% alc. — SAKE (non-categorised) | ||
| 1. |
J. Ferment. Bioeng. 74 (1992) 132-135; S. Ueda, Y. Teramoto, R. Ohba, S. Kayashima (sake)
Production and Characteristics of Sprouting Rice Wine |
|
| 2. |
J. Ferment. Bioeng. 75 (1993) 460-462; Y. Teramoto, K. Okamoto, S. Kayashima, S. Ueda (sake)
Rice Wine Brewing with Sprouting Rice and Barley Malt |
|
| 3. |
J. Gen. Appl. Microbiol. 68 (2022) 30-37; S. Baba, K. Sawada, R. Orita, K. Kimura, M. Goto, G. Kobayashi (sake)
Isolation of sake yeast strains from Ariake Sea tidal flats and evaluation of their brewing characteristics |
|
| 4. |
J. Inst. Brew. 100 (1994) 155-157; Y. Teramoto, N. Saigusa, S. Ueda, K. Yoshizawa (sake)
Effects of the Cooking Process on the Characteristics of Aromatic Red Rice Wine |
|
| 5. |
Journal of High Resolution Chromatography 14 (1991) 136-137; K. Shiomi (sake)
Determination of Acetaldehyde, Acetal and other Volatile Congeners in Alcoholic Beverages using Multidimensional Capillary Gas Chromatography |
|
| Alcoholic Beverages < 20% alc. — SAKE (Sokujo-brewed) | ||
| 1. |
Food Chem. 405 (2023) 134640; T. Sasaki, N. Ochiai, Y. Yamazaki, K. Sasamoto (Yamahai and Sokujo-brewed sake)
Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake |
|
| Alcoholic Beverages < 20% alc. — SAKE (Yamahai-brewed) | ||
| 1. |
Food Chem. 405 (2023) 134640; T. Sasaki, N. Ochiai, Y. Yamazaki, K. Sasamoto (Yamahai and Sokujo-brewed sake)
Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake |
|
| Alcoholic Beverages < 20% alc. — TRAPIST BEER (Belgian) | ||
| 1. |
Analytica Chimica Acta 316 (1995) 93-104; C. Gerbersmann, R. Lobinski, F.C. Adam (Lager, Trappist, wheat beer, and cherry beer)
Determination of volatile sulfur compounds in water samples, beer and coffee with purge and trap gas chromatography-microwave-induced plasma atomic emission spectrometry |
|
| Alcoholic Beverages < 20% alc. — WHEAT BEER (Belgian) | ||
| 1. |
Analytica Chimica Acta 316 (1995) 93-104; C. Gerbersmann, R. Lobinski, F.C. Adam (Lager, Trappist, wheat beer, and cherry beer)
Determination of volatile sulfur compounds in water samples, beer and coffee with purge and trap gas chromatography-microwave-induced plasma atomic emission spectrometry |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Albariño - O Condado) | ||
| 1. |
Am. J. Enol. Vitic. 47 (1996) 206-216; C. Lema, C. Garcia-Jares, I. Orriols, L. Angulo (white wines (Albariño - O Condado, Albariño - O Rosal))
Contribution of Saccharomyces and Non-Saccharomyces Populations to the Production of Some Components of Albariño Wine Aroma |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Albariño - O Rosal) | ||
| 1. |
Am. J. Enol. Vitic. 47 (1996) 206-216; C. Lema, C. Garcia-Jares, I. Orriols, L. Angulo (white wines (Albariño - O Condado, Albariño - O Rosal))
Contribution of Saccharomyces and Non-Saccharomyces Populations to the Production of Some Components of Albariño Wine Aroma |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Albillo, H. vineae+S. cerevisiae) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 2195; J.M. Del Fresno, C. Escott, I. Loira, F. Carrau, R. Cuerda, R. Schneider, M.A. Bañuelos, C. González, J.A. Suárez-Lepe, A. Morata (Albillo white wine with H. vineae and S. cerevisiae)
The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Albillo, S. cerevisiae fermented) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 2195; J.M. Del Fresno, C. Escott, I. Loira, F. Carrau, R. Cuerda, R. Schneider, M.A. Bañuelos, C. González, J.A. Suárez-Lepe, A. Morata (Albillo white wine with H. vineae and S. cerevisiae)
The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Bacchus) | ||
| 1. |
Vitis 32 (1993) 171-178; A. Rapp, C. Volkmann, H. Niebergall (white wines (Bacchus, Ehrenfelser, Kerner, Müller-Thurgau, Riesling, Scheurebe))
Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Ehrenfelser) | ||
| 1. |
Vitis 32 (1993) 171-178; A. Rapp, C. Volkmann, H. Niebergall (white wines (Bacchus, Ehrenfelser, Kerner, Müller-Thurgau, Riesling, Scheurebe))
Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Gewürtztraminer) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 25, 137-140; J. Giaccio, M.A. Sefton, D.K. Taylor (dry white wines (blended, Viognier, Chardonnay, Sauvignon Blanc, Verdehlo, Gewürtztraminer))
Quantitative Analysis of a Wine Lactone Precursor in Wine |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Kerner) | ||
| 1. |
Vitis 32 (1993) 171-178; A. Rapp, C. Volkmann, H. Niebergall (white wines (Bacchus, Ehrenfelser, Kerner, Müller-Thurgau, Riesling, Scheurebe))
Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Lugana) | ||
| 1. |
Molecules 26 (2021) 2127; D. Slaghenaufi, G. Luzzini, J. Samaniego Solis, F. Forte, M. Ugliano (Lugana and Verdicchio white wine)
Two Sides to One Story - Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Müller-Thurgau) | ||
| 1. |
Riv. Viti. Enol. 48 (1995) 47-61; G. Nicolini, G. Versini, A. Dalla Serra, A. Seppi, E. Amadei, M. Falcefti (white wine (Müller-Thurgau), musts (Riesling, Chardonnay, Müller-Thurgau))
Aspetti compositivi di mosti e vini Müller-Thurgau del Trentino |
|
| 2. |
Vignevini 23 (1996) 37-43; G. Versini, G. Nicoline, A. Rapp, A. Dalla Serra (white wine (Müller-Thurgau))
Caratterizzazione dell'aroma dei vini Müller-Thurgau |
|
| 3. |
Vitis 32 (1993) 171-178; A. Rapp, C. Volkmann, H. Niebergall (white wines (Bacchus, Ehrenfelser, Kerner, Müller-Thurgau, Riesling, Scheurebe))
Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (non-categorised) | ||
| 1. |
J. Agric. Food Chem. 41 (1993) 1413-1420; V. Ferreira, A. Rapp, J.F. Cacho, H. Hastrich, I. Yavas (red wine (Grenache), white wine, rosé wine)
Fast and Quantitative Determination of Wine Flavor Compounds Using Microextraction with Freon 113 |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Pinot blanc) | ||
| 1. |
Z. Lebensm. Unters. Forsch. 197 (1993) 249-254; A. Rapp, I. Suckrau, G. Versini (white wines (Silvaner, Ruländer, Riesling, Pinot blanc))
Untersuchungen des Trauben- und Weinaromas - Beitrag zur Sortencharakterisierung neutraler Rebsorten (Silvaner, Weissburgunder, Ruländer) |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Riesling) | ||
| 1. |
J. Agric. Food Chem. 44 (1996) 818-822; Y. Zhou, R. Riesen, C.S. Gilpin (white wine (Riesling))
Comparison of Amberlite XAD-2/Freon 11 Extraction with Liquid/ Liquid Extraction for the Determination of Wine Flavor Components |
|
| 2. |
Vitis 32 (1993) 171-178; A. Rapp, C. Volkmann, H. Niebergall (white wines (Bacchus, Ehrenfelser, Kerner, Müller-Thurgau, Riesling, Scheurebe))
Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung |
|
| 3. |
Z. Lebensm. Unters. Forsch. 197 (1993) 249-254; A. Rapp, I. Suckrau, G. Versini (white wines (Silvaner, Ruländer, Riesling, Pinot blanc))
Untersuchungen des Trauben- und Weinaromas - Beitrag zur Sortencharakterisierung neutraler Rebsorten (Silvaner, Weissburgunder, Ruländer) |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Ruländer) | ||
| 1. |
Z. Lebensm. Unters. Forsch. 197 (1993) 249-254; A. Rapp, I. Suckrau, G. Versini (white wines (Silvaner, Ruländer, Riesling, Pinot blanc))
Untersuchungen des Trauben- und Weinaromas - Beitrag zur Sortencharakterisierung neutraler Rebsorten (Silvaner, Weissburgunder, Ruländer) |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Scheurebe) | ||
| 1. |
Vitis 32 (1993) 171-178; A. Rapp, C. Volkmann, H. Niebergall (white wines (Bacchus, Ehrenfelser, Kerner, Müller-Thurgau, Riesling, Scheurebe))
Untersuchung flüchtiger Inhaltsstoffe des Weinaromas: Beitrag zur Sortencharakterisierung von Riesling und Neuzüchtungen mit Riesling-Abstammung |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Semillon) | ||
| 1. |
Z. Lebensm. Unters. Forsch. 197 (1993) 29-33; M. Leino, I.L. Francis, H. Kallio, P.J. Williams (dry white wines (Chardonnay, Semillon))
Gas chromatographic headspace analysis of Chardonnay and Semillon wines after thermal processing |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Silvaner) | ||
| 1. |
Z. Lebensm. Unters. Forsch. 197 (1993) 249-254; A. Rapp, I. Suckrau, G. Versini (white wines (Silvaner, Ruländer, Riesling, Pinot blanc))
Untersuchungen des Trauben- und Weinaromas - Beitrag zur Sortencharakterisierung neutraler Rebsorten (Silvaner, Weissburgunder, Ruländer) |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Verdejo, before bottling) | ||
| 1. |
Molecules 26 (2021) 232; M.C. Díaz-Maroto, M. López Viñas, L. Marchante, M.E. Alañón, I.J Díaz-Maroto, M.S. Pérez-Coello (Verdejo white wine)
Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Verdejo, cellar stored) | ||
| 1. |
Molecules 26 (2021) 232; M.C. Díaz-Maroto, M. López Viñas, L. Marchante, M.E. Alañón, I.J Díaz-Maroto, M.S. Pérez-Coello (Verdejo white wine)
Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Verdejo, retail stored) | ||
| 1. |
Molecules 26 (2021) 232; M.C. Díaz-Maroto, M. López Viñas, L. Marchante, M.E. Alañón, I.J Díaz-Maroto, M.S. Pérez-Coello (Verdejo white wine)
Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines |
|
| Alcoholic Beverages < 20% alc. — WHITE WINE (Verdicchio) | ||
| 1. |
Molecules 26 (2021) 2127; D. Slaghenaufi, G. Luzzini, J. Samaniego Solis, F. Forte, M. Ugliano (Lugana and Verdicchio white wine)
Two Sides to One Story - Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines |
|
| Alcoholic Beverages < 20% alc. — YOUNG DRY WHITE WINE | ||
| 1. |
J. Agric. Food Chem. 52 (2004) 6389-6393; R.A. Peinado, J.A. Moreno, D. Muñoz, M. Medina, J. Moreno (young dry white wine and young red wine)
Gas Chromatographic Quantification of Maior Volatile Compounds and Polyols in Wine by Direct lniection |
|
| Alcoholic Beverages < 20% alc. — YOUNG RED WINE | ||
| 1. |
J. Agric. Food Chem. 52 (2004) 6389-6393; R.A. Peinado, J.A. Moreno, D. Muñoz, M. Medina, J. Moreno (young dry white wine and young red wine)
Gas Chromatographic Quantification of Maior Volatile Compounds and Polyols in Wine by Direct lniection |
|
| Bread & Cereals — AMARANTH (A. cruentus) | ||
| 1. |
J. Agric. Food Chem. 37 (1989) 792-796; W.J. Connick Jr., J.M. Bradow, M.G. Legendre (amaranth)
Identification and Bioactivity of Volatile Allelochemicals from Amaranth Residues |
|
| Bread & Cereals — AMARANTH (A. hybridus) | ||
| 1. |
J. Agric. Food Chem. 37 (1989) 792-796; W.J. Connick Jr., J.M. Bradow, M.G. Legendre (amaranth)
Identification and Bioactivity of Volatile Allelochemicals from Amaranth Residues |
|
| Bread & Cereals — AMARANTH (A. hypochondriacus) | ||
| 1. |
J. Agric. Food Chem. 37 (1989) 792-796; W.J. Connick Jr., J.M. Bradow, M.G. Legendre (amaranth)
Identification and Bioactivity of Volatile Allelochemicals from Amaranth Residues |
|
| Bread & Cereals — AMARANTH (A. palmeri) | ||
| 1. |
J. Agric. Food Chem. 37 (1989) 792-796; W.J. Connick Jr., J.M. Bradow, M.G. Legendre (amaranth)
Identification and Bioactivity of Volatile Allelochemicals from Amaranth Residues |
|
| Bread & Cereals — AMARANTH (A. retroflexus) | ||
| 1. |
J. Agric. Food Chem. 32 (1984) 92-94; R.A. Flath, M.A. Altieri, T.R. Mon (amaranth)
Volatile Constituents of Amaranthus retroflexus L. |
|
| 2. |
J. Agric. Food Chem. 37 (1989) 792-796; W.J. Connick Jr., J.M. Bradow, M.G. Legendre (amaranth)
Identification and Bioactivity of Volatile Allelochemicals from Amaranth Residues |
|
| Bread & Cereals — AMARANTH (A. spinosus) | ||
| 1. |
J. Agric. Food Chem. 37 (1989) 792-796; W.J. Connick Jr., J.M. Bradow, M.G. Legendre (amaranth)
Identification and Bioactivity of Volatile Allelochemicals from Amaranth Residues |
|
| Bread & Cereals — BASMATI RICE (cooked) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — BASMATI RICE (raw) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — BROWN RICE (long grain, cooked) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — BROWN RICE (long grain, raw) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — CHOCOLATE MALT | ||
| 1. |
Eur. Food Res. Technol. (2022); Z. Yang, Y. Wang, Y. Yin, W. Fang, S. Wang (chocolate malt)
Identification of volatile compounds in chocolate malt |
|
| Bread & Cereals — JASMINE RICE (cooked) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — JASMINE RICE (raw) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — MAIZE (Mp708 genotype) | ||
| 1. |
BCM Plant Biology 21 (2021) 138; L. Pingault, S. Varsani, N. Palmer, S. Ray, W.P. Williams, D.S. Luthe, J.G. Ali, G. Sarath, J. Louis (maize)
Transcriptomic and volatile signatures associated with maize defense against corn leaf aphid |
|
| Bread & Cereals — MAIZE (Tx601 genotype) | ||
| 1. |
BCM Plant Biology 21 (2021) 138; L. Pingault, S. Varsani, N. Palmer, S. Ray, W.P. Williams, D.S. Luthe, J.G. Ali, G. Sarath, J. Louis (maize)
Transcriptomic and volatile signatures associated with maize defense against corn leaf aphid |
|
| Bread & Cereals — ORANGE MAIZE FLOUR (variety Pool 8A) | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 4042-4049; O. Ekpa, V. Fogliano, A. Linnemann (biofortified orange maize flour)
Carotenoid stability and aroma retention during the post-harvest storage of biofortified maize |
|
| Bread & Cereals — PROVITAMIN A MAIZE FLOUR | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Bread & Cereals — PROVITAMIN A MAIZE PORRIDGE | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Bread & Cereals — QUALITY PROTEIN MAIZE FLOUR | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Bread & Cereals — QUALITY PROTEIN MAIZE PORRIDGE | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Bread & Cereals — WHEAT (soft whole-grain, lightly milled) | ||
| 1. |
Journal of Food Science 34 (1969) 493-496; M. McWilliams, A.C. Mackey (wheat)
Wheat Flavor Components |
|
| Bread & Cereals — WHEAT FLOUR (mix of English soft wheats) | ||
| 1. |
J. Agric. Food Chem. 50 (2002) 1118-1125; W.L.P. Bredie, D.S. Mottram, R.C.E. Guy (wheat flour)
Effect of Temperature and pH on the Generation of Flavor Volatiles in Extrusion Cooking of Wheat Flour |
|
| Bread & Cereals — WHEATEN BREAD (hard red winter wheat) | ||
| 1. |
Cereal Chem. 73 (1995) 237-242; C.Y. Chang, L.M. Seitz, E. Chambers (wheaten bread)
Volatile Flavor Components of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat |
|
| Bread & Cereals — WHEATEN BREAD (hard white winter wheat) | ||
| 1. |
Cereal Chem. 73 (1995) 237-242; C.Y. Chang, L.M. Seitz, E. Chambers (wheaten bread)
Volatile Flavor Components of Breads Made from Hard Red Winter Wheat and Hard White Winter Wheat |
|
| Bread & Cereals — WHITE MAIZE FLOUR | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Bread & Cereals — WHITE MAIZE PORRIDGE | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Bread & Cereals — WHITE RICE (long grain, milled, cooked) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — WHITE RICE (long grain, milled, raw) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 14, 83-86; D.D. Handoko, L. Methven, J.S. Elmore, D.S. Mottram (different types of rice)
Comparison of the Maillard Derived Aroma Volatiles of Cooked Milled and Brown Rice |
|
| Bread & Cereals — WINTER TRITICALE GRAIN (cv. Borwo) | ||
| 1. |
Molecules 26 (2021) 562; J. Kaszuba, I. Kapusta, Z. Posadzka (triticale grain)
Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
|
| Bread & Cereals — WINTER TRITICALE GRAIN (cv. Fredro) | ||
| 1. |
Molecules 26 (2021) 562; J. Kaszuba, I. Kapusta, Z. Posadzka (triticale grain)
Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
|
| Bread & Cereals — WINTER TRITICALE GRAIN (cv. Panteon) | ||
| 1. |
Molecules 26 (2021) 562; J. Kaszuba, I. Kapusta, Z. Posadzka (triticale grain)
Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products |
|
| Bread & Cereals — YELLOW MAIZE FLOUR | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Bread & Cereals — YELLOW MAIZE PORRIDGE | ||
| 1. |
J. Sci. Food Agric. 101 (2021) 1618-1628; O. Ekpa, V. Fogliano, A. Linnemann (variety of maize flours and porridges)
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC–MS |
|
| Coffee Tea Cocoa — BLACK TEA | ||
| 1. |
Biosci. Biotech. Biochem. 58 (1994) 2050-2053; D. Wang, K. Ando, K. Morita, K. Kubota, A. Kobayashi (Oolong and black tea)
Optical Isomers of Linalool and Linalool Oxides in Tea Aroma |
|
| 2. |
J. Agric. Food Chem. 43 (1995) 200-207; M. Kawakami, S.N. Ganguly, J. Banerjee, A. Kobayashi (different types of Oolong teas, Darjeeling teas, and black teas)
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma |
|
| Coffee Tea Cocoa — BLACK TEA (brewed) | ||
| 1. |
J. Agric. Food Chem. 43 (1995) 200-207; M. Kawakami, S.N. Ganguly, J. Banerjee, A. Kobayashi (different types of Oolong teas, Darjeeling teas, and black teas)
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma |
|
| Coffee Tea Cocoa — CHAMOMILE TEA (Matricaria chamomilla) | ||
| 1. |
Molecules 26 (2021) 575; E. Matsubara, T. Morikawa, N. Kusumoto, K. Hashida, N. Matsui, T. Ohira (various teas)
Subjective Effects of Inhaling Kuromoji Tea Aroma |
|
| Coffee Tea Cocoa — COCOA BEANS (ferment. w. 2 yeast strains + dried) | ||
| 1. |
Molecules 26 (2021) 344; G.C.A. Chagas Junior, N.R. Ferreira, E.H.d.A. Andrade, L.D. do Nascimento, F.C. de Siqueira, A.S. Lopes (fermented and dried cocoa beans)
Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725 |
|
| Coffee Tea Cocoa — COCOA BEANS (fermented w/o inoculum and dried) | ||
| 1. |
Molecules 26 (2021) 344; G.C.A. Chagas Junior, N.R. Ferreira, E.H.d.A. Andrade, L.D. do Nascimento, F.C. de Siqueira, A.S. Lopes (fermented and dried cocoa beans)
Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725 |
|
| Coffee Tea Cocoa — COCOA BEANS (P. kudriavzevii fermented and dried) | ||
| 1. |
Molecules 26 (2021) 344; G.C.A. Chagas Junior, N.R. Ferreira, E.H.d.A. Andrade, L.D. do Nascimento, F.C. de Siqueira, A.S. Lopes (fermented and dried cocoa beans)
Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725 |
|
| Coffee Tea Cocoa — COCOA BEANS (S. cerevisiae fermented and dried) | ||
| 1. |
Molecules 26 (2021) 344; G.C.A. Chagas Junior, N.R. Ferreira, E.H.d.A. Andrade, L.D. do Nascimento, F.C. de Siqueira, A.S. Lopes (fermented and dried cocoa beans)
Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725 |
|
| Coffee Tea Cocoa — COFFEE | ||
| 1. |
Analytica Chimica Acta 316 (1995) 93-104; C. Gerbersmann, R. Lobinski, F.C. Adams (coffee)
Determination of volatile sulfur compounds in water samples, beer and coffee with purge and trap gas chromatography-microwave-induced plasma atomic emission spectrometry |
|
| 2. |
Food Chem. 55 (1996) 203-207; C.A.B. De Maria, L.C. Trugo, F.R. Aquino Neto, R.F.A. Moreira, C.S. Alviano (coffee)
Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting |
|
| 3. |
J. Chromatogr. Sci. 32 (1994) 323-327; W.M. Coleman, J.L. White, T.A. Perfetti (coffee)
A Hyphenated GC-Based Quantitative Analysis of Volatile Materials from Natural Products |
|
| 4. |
Rapid Communications in Mass Spectrometry 10 (1996) 1975-1979; R. Zimmermann, H.J. Heger, C. Yeretzian, H. Nagel, U. Boesl (coffee)
Application of Laser lonization Mass Spectrometry for On-line Monitoring of Volatiles in the Headspace of Food Products: Roasting and Brewing of Coffee |
|
| Coffee Tea Cocoa — COLOMBIAN COFFEE (green) | ||
| 1. |
Food Flavors, Generation, analysis and process influence, ed. Charalambous, Elsevier Sci. Publ. (1995) 785-803; W. Holscherr and H. Steinhart (green Colombian coffee)
Aroma Compounds in Green Coffee |
|
| 2. |
Journal of Food Science 60 (1995) 1092-1096; J. Boosfeld, O.G. Vitzthum (green Colombian coffee)
Unsaturated Aldehydes ldentification from Green Coffee |
|
| Coffee Tea Cocoa — DARJEELING TEA (BLACK TEA) | ||
| 1. |
J. Agric. Food Chem. 43 (1995) 200-207; M. Kawakami, S.N. Ganguly, J. Banerjee, A. Kobayashi (different types of Oolong teas, Darjeeling teas, and black teas)
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma |
|
| Coffee Tea Cocoa — DARJEELING TEA (BLACK TEA) (brewed) | ||
| 1. |
J. Agric. Food Chem. 43 (1995) 200-207; M. Kawakami, S.N. Ganguly, J. Banerjee, A. Kobayashi (different types of Oolong teas, Darjeeling teas, and black teas)
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma |
|
| Coffee Tea Cocoa — DARK CHOCOLATE | ||
| 1. |
PLoS ONE 16 (2021) e0243871; O. Szczepaniak, M. Jokiel, K. Stuper-Szablewska, D. Szymanowska, M. Dziedzinski, J. Kobus-Cisowska (dark chocolate)
Can cornelian cherry mask bitter taste of probiotic chocolate? Human TAS2R receptors and a sensory study with comprehensive characterisation of new functional product |
|
| Coffee Tea Cocoa — GREEN TEA | ||
| 1. |
J. Chromatogr. Sci. 32 (1994) 323-327; W.M. Coleman, J.L. White, T.A. Perfetti (green tea)
A Hyphenated GC-Based Quantitative Analysis of Volatile Materials from Natural Products |
|
| 2. |
Molecules 26 (2021) 575; E. Matsubara, T. Morikawa, N. Kusumoto, K. Hashida, N. Matsui, T. Ohira (various teas)
Subjective Effects of Inhaling Kuromoji Tea Aroma |
|
| Coffee Tea Cocoa — GYOKURO TEA (GREEN TEA) | ||
| 1. |
J. Agric. Food Chem. 43 (1995) 1621-1625; M. Shimoda, H. Shigematsu, H. Shiratsuchi, Y. Osajimat (Sencha and Gyokuro green tea)
Comparison of Volatile Compounds among Different Grades of Green Tea and Their Relations to Odor Attributes |
|
| Coffee Tea Cocoa — KUROMOJI TEA (Lindera umbellata branches) | ||
| 1. |
Molecules 26 (2021) 575; E. Matsubara, T. Morikawa, N. Kusumoto, K. Hashida, N. Matsui, T. Ohira (various teas)
Subjective Effects of Inhaling Kuromoji Tea Aroma |
|
| Coffee Tea Cocoa — KUROMOJI TEA (Lindera umbellata leaves) | ||
| 1. |
Molecules 26 (2021) 575; E. Matsubara, T. Morikawa, N. Kusumoto, K. Hashida, N. Matsui, T. Ohira (various teas)
Subjective Effects of Inhaling Kuromoji Tea Aroma |
|
| Coffee Tea Cocoa — OOLONG TEA | ||
| 1. |
Biosci. Biotech. Biochem. 58 (1994) 2050-2053; D. Wang, K. Ando, K. Morita, K. Kubota, A. Kobayashi (Oolong and black tea)
Optical Isomers of Linalool and Linalool Oxides in Tea Aroma |
|
| 2. |
J. Agric. Food Chem. 43 (1995) 200-207; M. Kawakami, S.N. Ganguly, J. Banerjee, A. Kobayashi (different types of Oolong teas, Darjeeling teas, and black teas)
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma |
|
| Coffee Tea Cocoa — OOLONG TEA (brewed) | ||
| 1. |
J. Agric. Food Chem. 43 (1995) 200-207; M. Kawakami, S.N. Ganguly, J. Banerjee, A. Kobayashi (different types of Oolong teas, Darjeeling teas, and black teas)
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma |
|
| Coffee Tea Cocoa — PEPPERMINT TEA (Mentha x piperita) | ||
| 1. |
Molecules 26 (2021) 575; E. Matsubara, T. Morikawa, N. Kusumoto, K. Hashida, N. Matsui, T. Ohira (various teas)
Subjective Effects of Inhaling Kuromoji Tea Aroma |
|
| Coffee Tea Cocoa — QIMEN BLACK TEA | ||
| 1. |
Food Chem. 56 (1996) 395-398; W. Huafu, Y. Xiaoqing (Qimen black tea)
Free and glycosidically bound monoterpene alcohols in Qimen black tea |
|
| Coffee Tea Cocoa — RED OOLONG TEA (brewed) | ||
| 1. |
J. Agric. Food Chem. 43 (1995) 200-207; M. Kawakami, S.N. Ganguly, J. Banerjee, A. Kobayashi (different types of Oolong teas, Darjeeling teas, and black teas)
Aroma Composition of Oolong Tea and Black Tea by Brewed Extraction Method and Characterizing Compounds of Darjeeling Tea Aroma |
|
| Coffee Tea Cocoa — SENCHA TEA (GREEN TEA) | ||
| 1. |
J. Agric. Food Chem. 43 (1995) 1616-1620; M. Shimoda, H. Shigematsu, H. Shiratsuchi, Y. Osajimat (green Sencha tea)
Comparison of the Odor Concentrates by SDE and Adsorptive Column Method from Green Tea Infusion |
|
| 2. |
J. Agric. Food Chem. 43 (1995) 1621-1625; M. Shimoda, H. Shigematsu, H. Shiratsuchi, Y. Osajimat (Sencha and Gyokuro green tea)
Comparison of Volatile Compounds among Different Grades of Green Tea and Their Relations to Odor Attributes |
|
| Dairy Products — CREAM CHEESE (4 weeks old) | ||
| 1. |
Food Science and Biotechnology 21 (2012) 159-165; S.S. Jeon, S.J Lee, P. Ganesan, H.S. Kwak (cream cheese, various types)
Comparative Study of Flavor, Texture, and Sensory in Cream Cheese and Cholesterol-removed Cream Cheese |
|
| Dairy Products — CREAM CHEESE (cholesterol-removed, 4 weeks old) | ||
| 1. |
Food Science and Biotechnology 21 (2012) 159-165; S.S. Jeon, S.J Lee, P. Ganesan, H.S. Kwak (cream cheese, various types)
Comparative Study of Flavor, Texture, and Sensory in Cream Cheese and Cholesterol-removed Cream Cheese |
|
| Dairy Products — CREAM CHEESE (cholesterol-removed, fresh) | ||
| 1. |
Food Science and Biotechnology 21 (2012) 159-165; S.S. Jeon, S.J Lee, P. Ganesan, H.S. Kwak (cream cheese, various types)
Comparative Study of Flavor, Texture, and Sensory in Cream Cheese and Cholesterol-removed Cream Cheese |
|
| Dairy Products — CREAM CHEESE (fresh) | ||
| 1. |
Food Science and Biotechnology 21 (2012) 159-165; S.S. Jeon, S.J Lee, P. Ganesan, H.S. Kwak (cream cheese, various types)
Comparative Study of Flavor, Texture, and Sensory in Cream Cheese and Cholesterol-removed Cream Cheese |
|
| Dairy Products — EMMENTAL CHEESE (half-ripe) | ||
| 1. |
Z. Lebensm. Unters. Forsch. 203 (1996) 236-240; T. Tuomala, H. Kallio (Emmental cheese, half-ripe and ripe)
ldentification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction - gas chromatography |
|
| Dairy Products — EMMENTAL CHEESE (ripe) | ||
| 1. |
Journal of High Resolution Chromatography 17 (1994) 25-30; R. lmhof, J.O. Bosset (Emmental cheese, ripe)
The Performance of Various Capillary Columns for the Analysis of Volatile Flavor Compounds in Dairy Products by Dynamic Headspace Gas Chromatography |
|
| 2. |
Mitt. Geb. Lebensmittelunters. Hyg. 86 (1995) 672-698; J.O. Bosset, R. Gauch, R. Mariaca (Emmental cheese, ripe)
Comparison of Various Sample Treatments for the Analysis of Volatile Compounds by GC-MS: Application to the Swiss Emmental Cheese |
|
| 3. |
Z. Lebensm. Unters. Forsch. 203 (1996) 236-240; T. Tuomala, H. Kallio (Emmental cheese, half-ripe and ripe)
ldentification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction - gas chromatography |
|
| Dairy Products — SOUR CREAM (fat free) | ||
| 1. |
J. Dairy Sci. 96 (2013) 5435-5454; L. Shepard, R.E. Miracle, P. Leksrisompong, M.A. Drake (sour cream, various types)
Relating sensory and chemical properties of sour cream to consumer acceptance |
|
| Dairy Products — SOUR CREAM (full fat) | ||
| 1. |
J. Dairy Sci. 96 (2013) 5435-5454; L. Shepard, R.E. Miracle, P. Leksrisompong, M.A. Drake (sour cream, various types)
Relating sensory and chemical properties of sour cream to consumer acceptance |
|
| Dairy Products — SOUR CREAM (light) | ||
| 1. |
J. Dairy Sci. 96 (2013) 5435-5454; L. Shepard, R.E. Miracle, P. Leksrisompong, M.A. Drake (sour cream, various types)
Relating sensory and chemical properties of sour cream to consumer acceptance |
|
| Dairy Products — SOUR CREAM (reduced fat) | ||
| 1. |
J. Dairy Sci. 96 (2013) 5435-5454; L. Shepard, R.E. Miracle, P. Leksrisompong, M.A. Drake (sour cream, various types)
Relating sensory and chemical properties of sour cream to consumer acceptance |
|
| Fruits — APPLE FRESH (Fuji) | ||
| 1. |
Molecules 26 (2021) 1553; S. Feng, C. Yan, T. Zhang, M. Ji, R. Tao, H. Gao (Ruixue and Fuiji apples, ripe and unripe)
Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages |
|
| Fruits — APPLE FRESH (Ruixue) | ||
| 1. |
Molecules 26 (2021) 1553; S. Feng, C. Yan, T. Zhang, M. Ji, R. Tao, H. Gao (Ruixue and Fuiji apples, ripe and unripe)
Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages |
|
| Fruits — APPLE FRESH UNRIPE (Fuiji) | ||
| 1. |
Molecules 26 (2021) 1553; S. Feng, C. Yan, T. Zhang, M. Ji, R. Tao, H. Gao (Ruixue and Fuiji apples, ripe and unripe)
Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages |
|
| Fruits — APPLE FRESH UNRIPE (Ruixue) | ||
| 1. |
Molecules 26 (2021) 1553; S. Feng, C. Yan, T. Zhang, M. Ji, R. Tao, H. Gao (Ruixue and Fuiji apples, ripe and unripe)
Comparative Study of Volatile Compounds and Expression of Related Genes in Fruit from Two Apple Cultivars during Different Developmental Stages |
|
| Fruits — APPLE JAM | ||
| 1. |
Dtsch. Lebensm. Rundsch. 86 (1990) 375-379; A. Mosandl, K. Rettinger, B. Weber, D. Henn (apple jam)
Untersuchungen zur Enantiomerenverteilung von 2-Methylbuttersaüre in Früchten und anderen Lebensmitteln mittels multidimensionaler Gaschromatographie (MDGC) |
|
| Fruits — DRAGON FRUIT (Hylocereus costaricensis) | ||
| 1. |
Molecules 26 (2021) 2158; P. Pasko, A. Galanty, P. Zagrodzki, P. Luksirikul, D. Barasch, A. Nemirovski, S. Gorinstein (dragon fruit)
Dragon Fruits as a Reservoir of Natural Polyphenolics with Chemopreventive Properties |
|
| Fruits — DRAGON FRUIT (Hylocereus undatus) | ||
| 1. |
Molecules 26 (2021) 2158; P. Pasko, A. Galanty, P. Zagrodzki, P. Luksirikul, D. Barasch, A. Nemirovski, S. Gorinstein (dragon fruit)
Dragon Fruits as a Reservoir of Natural Polyphenolics with Chemopreventive Properties |
|
| Fruits — EXTRA-VIRGIN OLIVE OIL | ||
| 1. |
Molecules 26 (2021) 743; I. Losito, R. Abbattista, C. De Ceglie, A. Castellaneta, C.D. Calvano, T.R.I. Cataldi (extra-virgin olive oil)
Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing |
|
| Fruits — HOG PLUM (pasteurised juice, Spondias mombins L.) | ||
| 1. |
Ultrasonics - Sonochemistry 70 (2021) 105316; A.O. Oladunjoye, F.O. Adeboyejo, T.A. Okekunbi, O.R. Aderibigbe (hog plum juice (Spondias mombins L.))
Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice |
|
| Fruits — HOG PLUM (raw juice, Spondias mombins L.) | ||
| 1. |
Ultrasonics - Sonochemistry 70 (2021) 105316; A.O. Oladunjoye, F.O. Adeboyejo, T.A. Okekunbi, O.R. Aderibigbe (hog plum juice (Spondias mombins L.))
Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice |
|
| Fruits — HOG PLUM (thermosonicated juice, S. mombins L.) | ||
| 1. |
Ultrasonics - Sonochemistry 70 (2021) 105316; A.O. Oladunjoye, F.O. Adeboyejo, T.A. Okekunbi, O.R. Aderibigbe (hog plum juice (Spondias mombins L.))
Effect of thermosonication on quality attributes of hog plum (Spondias mombin L.) juice |
|
| Fruits — MANGO (over-ripe purée) (var. keaw) | ||
| 1. |
PLoS ONE 16 (2021) e0248657; M. Wongkaew, J. Sangta, S. Chansakaow, K. Jantanasakulwong, P. Rachtanapun, S.R. Sommano (mango purée)
Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing |
|
| Fruits — MANGO (over-ripe purée) (var. maha-chanok) | ||
| 1. |
PLoS ONE 16 (2021) e0248657; M. Wongkaew, J. Sangta, S. Chansakaow, K. Jantanasakulwong, P. Rachtanapun, S.R. Sommano (mango purée)
Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing |
|
| Fruits — MANGO (over-ripe purée) (var. sam-pee) | ||
| 1. |
PLoS ONE 16 (2021) e0248657; M. Wongkaew, J. Sangta, S. Chansakaow, K. Jantanasakulwong, P. Rachtanapun, S.R. Sommano (mango purée)
Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing |
|
| Fruits — MANGO (over-ripe purée, heated) (var. keaw) | ||
| 1. |
PLoS ONE 16 (2021) e0248657; M. Wongkaew, J. Sangta, S. Chansakaow, K. Jantanasakulwong, P. Rachtanapun, S.R. Sommano (mango purée)
Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing |
|
| Fruits — MANGO (over-ripe purée, heated) (var. maha-chanok) | ||
| 1. |
PLoS ONE 16 (2021) e0248657; M. Wongkaew, J. Sangta, S. Chansakaow, K. Jantanasakulwong, P. Rachtanapun, S.R. Sommano (mango purée)
Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing |
|
| Fruits — MANGO (over-ripe purée, heated) (var. sam-pee) | ||
| 1. |
PLoS ONE 16 (2021) e0248657; M. Wongkaew, J. Sangta, S. Chansakaow, K. Jantanasakulwong, P. Rachtanapun, S.R. Sommano (mango purée)
Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing |
|
| Fruits — OLIVE OIL | ||
| 1. |
J. Agric. Food Chem. 69 (2021) 5155-5166; L. Cecchi, M. Migliorini, E. Giambanelli, A. Cane, N. Mulinacci, B. Zanoni (olive pomace and olive oil)
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil |
|
| Fruits — OLIVE POMACE (dried) | ||
| 1. |
J. Agric. Food Chem. 69 (2021) 5155-5166; L. Cecchi, M. Migliorini, E. Giambanelli, A. Cane, N. Mulinacci, B. Zanoni (olive pomace and olive oil)
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil |
|
| 2. |
Molecules 26 (2021) 598; G. Difonzo, A. Aresta, P. Cotugno, R. Ragni, G. Squeo, C. Summo, F. Massari, A. Pasqualone, M. Faccia, C. Zambonin, F. Caponio (olive pomace)
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods |
|
| Fruits — PAPER MULBERRY (Broussonetia papyrifera) | ||
| 1. |
PLoS ONE 7 (2012) e32021; J. Sun, S.F. Lui, C.S. Zang, L.N. Yu, J. Bi, F. Zhu, Q.L. Yang (paper mulberry (Broussonetia papyrifera))
Chemical composition and antioxidant activities of Broussonetia papyrifera fruits |
|
| Fruits — RED COFFEE BERRY (C. arabica var. catimore) | ||
| 1. |
J. High Resol. Chromatogr. 19 (1996) 298-300; F. Mathieu, C. Malosse, A.H. Cain, B. Frérot (red coffee berries)
Comparative Headspace Analysis of Fresh Red Coffee Berries from Different Cultivated Varieties of Coffee Trees |
|
| Fruits — RED COFFEE BERRY (C. arabica var. Leroy) | ||
| 1. |
J. High Resol. Chromatogr. 19 (1996) 298-300; F. Mathieu, C. Malosse, A.H. Cain, B. Frérot (red coffee berries)
Comparative Headspace Analysis of Fresh Red Coffee Berries from Different Cultivated Varieties of Coffee Trees |
|
| Fruits — RED COFFEE BERRY (C. canephora var. robusta) | ||
| 1. |
J. High Resol. Chromatogr. 19 (1996) 298-300; F. Mathieu, C. Malosse, A.H. Cain, B. Frérot (red coffee berries)
Comparative Headspace Analysis of Fresh Red Coffee Berries from Different Cultivated Varieties of Coffee Trees |
|
| Fruits — STRAWBERRY FRUIT (var. Albion) | ||
| 1. |
Molecules 26 (2021) 504; S.M. Padilla-Jiménez, M.V. Angoa-Pérez, H.G. Mena-Violante, G. Oyoque-Salcedo, J.L. Montañez-Soto, E. Oregel-Zamudio (strawberry fruits, different varieties)
Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits |
|
| Fruits — STRAWBERRY FRUIT (var. Festival) | ||
| 1. |
Molecules 26 (2021) 504; S.M. Padilla-Jiménez, M.V. Angoa-Pérez, H.G. Mena-Violante, G. Oyoque-Salcedo, J.L. Montañez-Soto, E. Oregel-Zamudio (strawberry fruits, different varieties)
Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits |
|
| Fruits — STRAWBERRY FRUIT (var. Frontera) | ||
| 1. |
Molecules 26 (2021) 504; S.M. Padilla-Jiménez, M.V. Angoa-Pérez, H.G. Mena-Violante, G. Oyoque-Salcedo, J.L. Montañez-Soto, E. Oregel-Zamudio (strawberry fruits, different varieties)
Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits |
|
| Fruits — VITIS VINIFERA L. (Cabernet Sauv. thinning grapes) | ||
| 1. |
Biomolecules 11 (2021) 227; Y. Carmona-Jiménez, M. Palma, D.A. Guillén-Sánchez, M.V. García-Moreno (thinning grapes of Tempranillo, Cabernet Sauvignon, and Syrah grapes)
Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential |
|
| Fruits — VITIS VINIFERA L. (Syrah thinning grapes) | ||
| 1. |
Biomolecules 11 (2021) 227; Y. Carmona-Jiménez, M. Palma, D.A. Guillén-Sánchez, M.V. García-Moreno (thinning grapes of Tempranillo, Cabernet Sauvignon, and Syrah grapes)
Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential |
|
| Fruits — VITIS VINIFERA L. (Tempranillo thinning grapes) | ||
| 1. |
Biomolecules 11 (2021) 227; Y. Carmona-Jiménez, M. Palma, D.A. Guillén-Sánchez, M.V. García-Moreno (thinning grapes of Tempranillo, Cabernet Sauvignon, and Syrah grapes)
Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential |
|
| Meat & Poultry — CHICKEN BREAST (baked) | ||
| 1. |
Poult. Sci. 100 (2021) 377-387; H. Chang, Y. Wang, Q. Xia, D. Pan, J. He, H. Zhang, J. Cao (raw, baked, and sugar smoked chicken breast and skin)
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process |
|
| Meat & Poultry — CHICKEN BREAST (cooked) (Hubbard Red JA breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (cooked) (Leghorn breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (cooked) (Naked Neck breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (cooked) (Ross 308 breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (raw) | ||
| 1. |
Poult. Sci. 100 (2021) 377-387; H. Chang, Y. Wang, Q. Xia, D. Pan, J. He, H. Zhang, J. Cao (raw, baked, and sugar smoked chicken breast and skin)
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process |
|
| Meat & Poultry — CHICKEN BREAST (raw) (Hubbard Red JA breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (raw) (Leghorn breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (raw) (Naked Neck breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (raw) (Ross 308 breed) | ||
| 1. |
Poult. Sci. 100 (2021) 1273-1282; A. Cartoni Mancinelli, E. Silletti, S. Mattioli, A. Dal Bosco, B. Sebastiani, L. Menchetti, A. Koot, S. van Ruth, C. Castellini (raw and cooked chicken breast of various chicken breeds)
Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains |
|
| Meat & Poultry — CHICKEN BREAST (sugar-smoked) | ||
| 1. |
Poult. Sci. 100 (2021) 377-387; H. Chang, Y. Wang, Q. Xia, D. Pan, J. He, H. Zhang, J. Cao (raw, baked, and sugar smoked chicken breast and skin)
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process |
|
| Meat & Poultry — CHICKEN SKIN (baked) | ||
| 1. |
Poult. Sci. 100 (2021) 377-387; H. Chang, Y. Wang, Q. Xia, D. Pan, J. He, H. Zhang, J. Cao (raw, baked, and sugar smoked chicken breast and skin)
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process |
|
| Meat & Poultry — CHICKEN SKIN (raw) | ||
| 1. |
Poult. Sci. 100 (2021) 377-387; H. Chang, Y. Wang, Q. Xia, D. Pan, J. He, H. Zhang, J. Cao (raw, baked, and sugar smoked chicken breast and skin)
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process |
|
| Meat & Poultry — CHICKEN SKIN (sugar-smoked) | ||
| 1. |
Poult. Sci. 100 (2021) 377-387; H. Chang, Y. Wang, Q. Xia, D. Pan, J. He, H. Zhang, J. Cao (raw, baked, and sugar smoked chicken breast and skin)
Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process |
|
| Meat & Poultry — MORTADELLA (briefly cooked, fresh) | ||
| 1. |
Ultrasonics - Sonochemistry 72 (2021) 105443; A.J. Cichoski, J.S. da Silva, Y.S.V. Leães, S.S. Robalo, B.A. Dos Santos, S.R. Reis, P. Nehring, S.P. Santos, R. Wagner, C.R. de Menezes, P.C.B. Campagnol (mortadella)
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella |
|
| Meat & Poultry — MORTADELLA (briefly cooked, stored 60 days ) | ||
| 1. |
Ultrasonics - Sonochemistry 72 (2021) 105443; A.J. Cichoski, J.S. da Silva, Y.S.V. Leães, S.S. Robalo, B.A. Dos Santos, S.R. Reis, P. Nehring, S.P. Santos, R. Wagner, C.R. de Menezes, P.C.B. Campagnol (mortadella)
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella |
|
| Meat & Poultry — MORTADELLA (traditionally cooked, fresh) | ||
| 1. |
Ultrasonics - Sonochemistry 72 (2021) 105443; A.J. Cichoski, J.S. da Silva, Y.S.V. Leães, S.S. Robalo, B.A. Dos Santos, S.R. Reis, P. Nehring, S.P. Santos, R. Wagner, C.R. de Menezes, P.C.B. Campagnol (mortadella)
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella |
|
| Meat & Poultry — MORTADELLA (traditionally cooked, stored 60 days) | ||
| 1. |
Ultrasonics - Sonochemistry 72 (2021) 105443; A.J. Cichoski, J.S. da Silva, Y.S.V. Leães, S.S. Robalo, B.A. Dos Santos, S.R. Reis, P. Nehring, S.P. Santos, R. Wagner, C.R. de Menezes, P.C.B. Campagnol (mortadella)
Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella |
|
| Meat & Poultry — PORK LOIN (dry aged for 20 days and grilled) | ||
| 1. |
MicrobiologyOpen 10 (2021) e1157; A. Endo, R. Koizumi, Y. Nakazawa, Y. Shiwa, S. Maeno, Y. Kido, T. Irisawa, Y. Muramatsu, K. Tada, M. Yamazaki, T. Myoda (pork loin, grilled and dry aged)
Characterization of the microbiota and chemical properties of pork loins during dry aging |
|
| Meat & Poultry — PORK LOIN (dry aged for 40 days and grilled) | ||
| 1. |
MicrobiologyOpen 10 (2021) e1157; A. Endo, R. Koizumi, Y. Nakazawa, Y. Shiwa, S. Maeno, Y. Kido, T. Irisawa, Y. Muramatsu, K. Tada, M. Yamazaki, T. Myoda (pork loin, grilled and dry aged)
Characterization of the microbiota and chemical properties of pork loins during dry aging |
|
| Meat & Poultry — PORK LOIN (grilled) | ||
| 1. |
MicrobiologyOpen 10 (2021) e1157; A. Endo, R. Koizumi, Y. Nakazawa, Y. Shiwa, S. Maeno, Y. Kido, T. Irisawa, Y. Muramatsu, K. Tada, M. Yamazaki, T. Myoda (pork loin, grilled and dry aged)
Characterization of the microbiota and chemical properties of pork loins during dry aging |
|
| Meat & Poultry — PORK RIB MEAT (raw, Duroc-Bamei hybrid breed) | ||
| 1. |
Vet. Med. Sci. 7 (2021) 724-734; G. Chen, Y. Cai, Y. Su, D. Wang, X. Pan, X. Zhi (pork tenderloin, rib meat, tendon meat)
Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs |
|
| Meat & Poultry — PORK TENDERLOIN (raw, Duroc-Bamei hybrid breed) | ||
| 1. |
Vet. Med. Sci. 7 (2021) 724-734; G. Chen, Y. Cai, Y. Su, D. Wang, X. Pan, X. Zhi (pork tenderloin, rib meat, tendon meat)
Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs |
|
| Meat & Poultry — PORK TENDON MEAT (raw, Duroc-Bamei hybrid breed) | ||
| 1. |
Vet. Med. Sci. 7 (2021) 724-734; G. Chen, Y. Cai, Y. Su, D. Wang, X. Pan, X. Zhi (pork tenderloin, rib meat, tendon meat)
Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs |
|
| Miscellaneous — ABELMOSCHUS ESCULENTUS (L.) MOENCH SEED | ||
| 1. |
Food Chem. 141 (2013) 34-40; I. Molfetta, L. Ceccarini, M. Macchia, G. Flamini, P.L. Cioni (seeds of Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik)
Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik: Seeds production and analysis of the volatile compounds |
|
| Miscellaneous — ABELMOSCHUS MOSCHATUS MEDIK SEED | ||
| 1. |
Food Chem. 141 (2013) 34-40; I. Molfetta, L. Ceccarini, M. Macchia, G. Flamini, P.L. Cioni (seeds of Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik)
Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik: Seeds production and analysis of the volatile compounds |
|
| Miscellaneous — ACACIA HONEY (several species) | ||
| 1. |
Molecules 26 (2021) 1810; M. Kedzierska-Matysek, M. Stryjecka, A. Teter, P. Skalecki, P. Domaradzki, M. Florek (honey - multifloral, rapeseed, buckwheat, linden, acacia, honeydew)
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination |
|
| 2. |
Molecules 26 (2021) 2423; M. Milek, A. Bocian, E. Kleczynska, P. Sowa, M. Dzugan (acacia, buckwheat, linden, multifloral, and honeydew honey)
The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends |
|
| Miscellaneous — AMBRETTE SEED ESSENTIAL OIL(Abelmoschus moschatus) | ||
| 1. |
Acta Bot. Yunnan 12 (1990) 113-114; Y.J. Tang, T.S. Zhou, J.K. Ding and H.D. Sun (Ambrette seed essential oil (Abelmoschus moschatus))
The Chemical Constituents of the Essential Oil from Ambrette Seeds |
|
| 2. |
Flavour Fragr. J. 7 (1992) 65-67; L. Cravo, F. Périneau, A. Gaset, J.M. Bessière (Ambrette seed essential oil (Abelmoschus moschatus))
Study of the Chemical Composition of the Essential Oil, Oleoresin and its Volatile Product Obtained from Ambrette (Abelmoschus moschatus Moench) Seeds |
|
| 3. |
J. Agric. Food Chem. 56 (2008) 7388-7392; Z. Du, R.A. Clery, C.J. Hammond (ambrette seed essential oil (Abelmoschus moschatus))
Volatile Organic Nitrogen-Containing Constituents in Ambrette Seed Abelmoschus moschatus Medik (Malvaceae) |
|
| 4. |
J. Essent. Oil Res. 11 (1999) 447-452; N.X. Dung, P.V. Khiên , D.D. Nhuân, T.M. Hoi, N.K. Ban, P.A. Leclercq, A. Muselli, A. Bighelli, J. Casanova (ambrette seed essential oil (Abelmoschus moschatus))
Composition of the Seed Oil of Hibiscus abelmoschus L. (Malvaceae) Growing in Vietnam |
|
| Miscellaneous — AMERICAN OAK (mixture of 4 types) | ||
| 1. |
Journal of Food Engineering 76 (2006) 202-2011; I. Caldeira, M.C.Clímaco, R. Bruno de Sousa, A.P. Belchior (Portuguese chestnut and European, Portuguese, French, and American oak)
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment |
|
| Miscellaneous — BUCKWHEAT HONEY (Fagopyrum esculentum) | ||
| 1. |
Molecules 26 (2021) 1810; M. Kedzierska-Matysek, M. Stryjecka, A. Teter, P. Skalecki, P. Domaradzki, M. Florek (honey - multifloral, rapeseed, buckwheat, linden, acacia, honeydew)
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination |
|
| 2. |
Molecules 26 (2021) 2423; M. Milek, A. Bocian, E. Kleczynska, P. Sowa, M. Dzugan (acacia, buckwheat, linden, multifloral, and honeydew honey)
The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends |
|
| Miscellaneous — C. ERECTUS FRUIT EXTRACT | ||
| 1. |
Molecules 26 (2021) 1069; H.S. Afifi, H.M. Al Marzooqi, M.J. Tabbaa, A.A. Arran (Conocarpus lancifolius and Conocarpus erectus)
Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants |
|
| Miscellaneous — C. ERECTUS LEAVE EXTRACT | ||
| 1. |
Molecules 26 (2021) 1069; H.S. Afifi, H.M. Al Marzooqi, M.J. Tabbaa, A.A. Arran (Conocarpus lancifolius and Conocarpus erectus)
Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants |
|
| Miscellaneous — C. ERECTUS ROOT EXTRACT | ||
| 1. |
Molecules 26 (2021) 1069; H.S. Afifi, H.M. Al Marzooqi, M.J. Tabbaa, A.A. Arran (Conocarpus lancifolius and Conocarpus erectus)
Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants |
|
| Miscellaneous — C. LANCIFOLIUS FRUIT EXTRACT | ||
| 1. |
Molecules 26 (2021) 1069; H.S. Afifi, H.M. Al Marzooqi, M.J. Tabbaa, A.A. Arran (Conocarpus lancifolius and Conocarpus erectus)
Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants |
|
| Miscellaneous — C. LANCIFOLIUS LEAVE EXTRACT | ||
| 1. |
Molecules 26 (2021) 1069; H.S. Afifi, H.M. Al Marzooqi, M.J. Tabbaa, A.A. Arran (Conocarpus lancifolius and Conocarpus erectus)
Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants |
|
| Miscellaneous — C. LANCIFOLIUS ROOT EXTRACT | ||
| 1. |
Molecules 26 (2021) 1069; H.S. Afifi, H.M. Al Marzooqi, M.J. Tabbaa, A.A. Arran (Conocarpus lancifolius and Conocarpus erectus)
Phytochemicals of Conocarpus spp. as a Natural and Safe Source of Phenolic Compounds and Antioxidants |
|
| Miscellaneous — CEDARWOOD OIL (J. ashei) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. californica) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. deppeana) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. erythrocarpa) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. monosperma) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. occidentalis var. australis) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. occidentalis var. occidentalis) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. osteosperma) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. pinchotii) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — CEDARWOOD OIL (J. scopulorum) | ||
| 1. |
Econ. Bot. 41 (1987) 48-54; R.P. Adams (cedarwood oil)
Investigation of Juniperus Species of the United States for New Sources of Cedarwood Oil |
|
| Miscellaneous — EUCALYPTUS ESSENTIAL OIL (E. grandis×E. urophylla) | ||
| 1. |
Molecules 26 (2021) 1450; L. Zhou, J. Li, Q. Kong, S. Luo, J. Wang, S. Feng, M. Yuan, T. Chen, S. Yuan, C. Ding (Eucalyptus essential oil)
Chemical Composition, Antioxidant, Antimicrobial, and Phytotoxic Potential of Eucalyptus grandis × E. urophylla Leaves Essential Oils |
|
| Miscellaneous — EUROPEAN OAK (Q. robur) | ||
| 1. |
Journal of Food Engineering 76 (2006) 202-2011; I. Caldeira, M.C.Clímaco, R. Bruno de Sousa, A.P. Belchior (Portuguese chestnut and European, Portuguese, French, and American oak)
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment |
|
| 2. |
Mokuzai Gakkaishi 32 (1986) 921-927; K. Nabeta, J. Yonekubo, M. Miyake (European oak, Mizunara, Konara, Kashiwa)
Analysis of Volatile Constituents of European and Japanese Oaks |
|
| 3. |
Mokuzai Gakkaishi 33 (1987) 408-415; K. Nabeta, J. Yonekubo, M. Miyake (European oak)
Phenolic Compounds from the Heartwood of European Oak (Quercus robur L.) and Brandy |
|
| Miscellaneous — FRENCH OAK (Q. sessiliflora Sallisb.) | ||
| 1. |
Journal of Food Engineering 76 (2006) 202-2011; I. Caldeira, M.C.Clímaco, R. Bruno de Sousa, A.P. Belchior (Portuguese chestnut and European, Portuguese, French, and American oak)
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment |
|
| Miscellaneous — HONEYDEW HONEY (Cucumis melo L.) | ||
| 1. |
Molecules 26 (2021) 1810; M. Kedzierska-Matysek, M. Stryjecka, A. Teter, P. Skalecki, P. Domaradzki, M. Florek (honey - multifloral, rapeseed, buckwheat, linden, acacia, honeydew)
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination |
|
| 2. |
Molecules 26 (2021) 2423; M. Milek, A. Bocian, E. Kleczynska, P. Sowa, M. Dzugan (acacia, buckwheat, linden, multifloral, and honeydew honey)
The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends |
|
| Miscellaneous — HOP OIL (Humulus lupulus cv. Whitbreads Golding) | ||
| 1. |
Flavour Symposium - Copenhagen - November 1981 Chapter 13. 143-155; J.C. Seaton, A. Suggett, M. Moir (hop oil)
The role of sulphur compounds in beer flavour |
|
| Miscellaneous — HOP OIL (Humulus lupulus) | ||
| 1. |
J. Am. Soc. Brew. Chem. 39 (1981) 136-141; V.E. Peacock, M.L. Deinzer (hop oil)
Chemistry of Hop Aroma in Beer |
|
| Miscellaneous — KASHIWA OAK (Q. dentata) | ||
| 1. |
Mokuzai Gakkaishi 32 (1986) 921-927; K. Nabeta, J. Yonekubo, M. Miyake (European oak, Mizunara, Konara, Kashiwa)
Analysis of Volatile Constituents of European and Japanese Oaks |
|
| Miscellaneous — KONARA OAK (Q. serrata) | ||
| 1. |
Mokuzai Gakkaishi 32 (1986) 921-927; K. Nabeta, J. Yonekubo, M. Miyake (European oak, Mizunara, Konara, Kashiwa)
Analysis of Volatile Constituents of European and Japanese Oaks |
|
| Miscellaneous — LINDEN or LIME TREE HONEY (Tilia cordata) | ||
| 1. |
Molecules 26 (2021) 1810; M. Kedzierska-Matysek, M. Stryjecka, A. Teter, P. Skalecki, P. Domaradzki, M. Florek (honey - multifloral, rapeseed, buckwheat, linden, acacia, honeydew)
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination |
|
| 2. |
Molecules 26 (2021) 2423; M. Milek, A. Bocian, E. Kleczynska, P. Sowa, M. Dzugan (acacia, buckwheat, linden, multifloral, and honeydew honey)
The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends |
|
| Miscellaneous — MIZUNARA (Q. mongolica var. grosseserrata) | ||
| 1. |
Mokuzai Gakkaishi 32 (1986) 921-927; K. Nabeta, J. Yonekubo, M. Miyake (European oak, Mizunara, Konara, Kashiwa)
Analysis of Volatile Constituents of European and Japanese Oaks |
|
| Miscellaneous — MULTIFLORAL HONEY or UNDEFINED HONEY | ||
| 1. |
Molecules 26 (2021) 1810; M. Kedzierska-Matysek, M. Stryjecka, A. Teter, P. Skalecki, P. Domaradzki, M. Florek (honey - multifloral, rapeseed, buckwheat, linden, acacia, honeydew)
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination |
|
| 2. |
Molecules 26 (2021) 2423; M. Milek, A. Bocian, E. Kleczynska, P. Sowa, M. Dzugan (acacia, buckwheat, linden, multifloral, and honeydew honey)
The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends |
|
| Miscellaneous — PORTUGUESE CHESTNUT (Castanea sitiva Mill.) | ||
| 1. |
Journal of Food Engineering 76 (2006) 202-2011; I. Caldeira, M.C.Clímaco, R. Bruno de Sousa, A.P. Belchior (Portuguese chestnut and European, Portuguese, French, and American oak)
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment |
|
| Miscellaneous — PORTUGUESE OAK (Q. pyrenaica Willd) | ||
| 1. |
Journal of Food Engineering 76 (2006) 202-2011; I. Caldeira, M.C.Clímaco, R. Bruno de Sousa, A.P. Belchior (Portuguese chestnut and European, Portuguese, French, and American oak)
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment |
|
| Miscellaneous — RAPE HONEY (Brassica napus L.) | ||
| 1. |
Molecules 26 (2021) 1810; M. Kedzierska-Matysek, M. Stryjecka, A. Teter, P. Skalecki, P. Domaradzki, M. Florek (honey - multifloral, rapeseed, buckwheat, linden, acacia, honeydew)
Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination |
|
| Miscellaneous — RAW PUMPKIN SEED OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed raw pumpkin seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Miscellaneous — RAW PUMPKIN SEED OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed raw pumpkin seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Miscellaneous — ROSELLE CALYCES, GREEN CULTIVAR (mature) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE CALYCES, RED CULTIVAR (mature) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE LEAF, GREEN CULTIVAR (flowering stage) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE LEAF, GREEN CULTIVAR (postflowering stage) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE LEAF, GREEN CULTIVAR (pre-flowering stage) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE LEAF, RED CULTIVAR (flowering stage) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE LEAF, RED CULTIVAR (post-flowering stage) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE LEAF, RED CULTIVAR (pre-flowering stage) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE SEEDS, GREEN CULTIVAR (mature) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — ROSELLE SEEDS, RED CULTIVAR (mature) | ||
| 1. |
Sci. Rep. 11 (2021) 1030; S.O. Salami, A.J. Afolayan (leaves, calyces and seeds of roselle, Hibiscus sabdariffa L.)
Evaluation of nutritional and elemental compositions of green and red cultivars of roselle: Hibiscus sabdariffa L. |
|
| Miscellaneous — SIBERIAN GINSENG FRUIT (E. Senticosus) | ||
| 1. |
Molecules 26 (2021) 1969; F. Graczyk, M. Strzemski, M. Balcerek, W. Kozlowska, B. Mazurek, M. Karakula, I. Sowa, A.A. Ptaszynska, D. Zaluski (E. senticosus fruit and seed oil)
Pharmacognostic Evaluation and HPLC–PDA and HS–SPME/GC–MS Metabolomic Profiling of Eleutherococcus senticosus Fruits |
|
| Miscellaneous — SIBERIAN GINSENG SEED OIL (E. Senticosus) | ||
| 1. |
Molecules 26 (2021) 1969; F. Graczyk, M. Strzemski, M. Balcerek, W. Kozlowska, B. Mazurek, M. Karakula, I. Sowa, A.A. Ptaszynska, D. Zaluski (E. senticosus fruit and seed oil)
Pharmacognostic Evaluation and HPLC–PDA and HS–SPME/GC–MS Metabolomic Profiling of Eleutherococcus senticosus Fruits |
|
| Nuts — PEANUT (roasted) | ||
| 1. |
J. Chromatogr. Sci. 32 (1994) 323-327; W.M. Coleman, J.L. White, T.A. Perfetti (roasted peanut)
A Hyphenated GC-Based Quantitative Analysis of Volatile Materials from Natural Products |
|
| Seafood — ANCHOITA (Engraulis anchoita) (raw, frozen) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 169-172; L. Q. Zepka, R. Wagner, E. Jacob-Lopes, M. M. Daltoé, A. B. Santos, A. F. Torri, J. Z. Donadel, M. I. Queiroz (Anchoita fish, Engraulis anchoita)
Study of the Volatile Compounds Useful for the Characterization of Frozen Anchoita (Engraulis anchoita) by SPME-GC-MS |
|
| Seafood — ANCHOVY (colatura di alici) (fermented fish sauce) | ||
| 1. |
J. Sci. Food Agric. 100 (2020) 3755–3764; G.L. Russo, A. L. Langellott, . Genovese, A. Martellob, R. Sacchi (fermented anchovy fish sauce, colatura di alici)
Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce |
|
| Seafood — BLUE CRAB (by-products, C. sapidus) | ||
| 1. |
Journal of Food Science 58 (1993) 1203-1207; H.Y. Chung, KR. Cadwallader (blue crab, C. sapidus)
Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By-Product |
|
| Seafood — BLUE CRAB (fresh meat, C. sapidus) | ||
| 1. |
Journal of Food Science 58 (1993) 1203-1207; H.Y. Chung, KR. Cadwallader (blue crab, C. sapidus)
Volatile Components in Blue Crab (Callinectes sapidus) Meat and Processing By-Product |
|
| Seafood — CRAYFISH BYPRODUCT (hydrolysate, P. clarkii) | ||
| 1. |
J. Agric. Food Chem. 44 (1996) 3262-3267; H.H. Baek, K.R. Cadwallader (crayfish byproducts, Procambarus clarkii)
Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment |
|
| Seafood — CRAYFISH BYPRODUCT (P. clarkii) | ||
| 1. |
J. Agric. Food Chem. 44 (1996) 3262-3267; H.H. Baek, K.R. Cadwallader (crayfish byproducts, Procambarus clarkii)
Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment |
|
| Seafood — CRUCIFIX CRAB (body meat, C. feriatus) | ||
| 1. |
J. Agric. Food Chem. 47 (1999) 2280-2287; H.Y. Chung (crucifix crab, C. feriatus)
Volatile Components in Crabmeats of Charybdis feriatus |
|
| Seafood — CRUCIFIX CRAB (carapace soft meat, C. feriatus) | ||
| 1. |
J. Agric. Food Chem. 47 (1999) 2280-2287; H.Y. Chung (crucifix crab, C. feriatus)
Volatile Components in Crabmeats of Charybdis feriatus |
|
| Seafood — CRUCIFIX CRAB (leg meat, C. feriatus) | ||
| 1. |
J. Agric. Food Chem. 47 (1999) 2280-2287; H.Y. Chung (crucifix crab, C. feriatus)
Volatile Components in Crabmeats of Charybdis feriatus |
|
| Seafood — GREEN ALGAE (monostroma nitidum) | ||
| 1. |
The Scientific World Journal 289780 (2014) 1-8; M. Yamamoto, S. Baldermann, K. Yoshikawa, A. Fujita, N. Mase, N. Watanabe (green algea) (Ulva prolifera, Ulva linza, Monostroma nitidum)
Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry |
|
| Seafood — GREEN ALGEA (ulva linza) | ||
| 1. |
The Scientific World Journal 289780 (2014) 1-8; M. Yamamoto, S. Baldermann, K. Yoshikawa, A. Fujita, N. Mase, N. Watanabe (green algea) (Ulva prolifera, Ulva linza, Monostroma nitidum)
Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry |
|
| Seafood — GREEN ALGEA (ulva prolifera) | ||
| 1. |
The Scientific World Journal 289780 (2014) 1-8; M. Yamamoto, S. Baldermann, K. Yoshikawa, A. Fujita, N. Mase, N. Watanabe (green algea) (Ulva prolifera, Ulva linza, Monostroma nitidum)
Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry |
|
| Seafood — KELP (Laminaria diabolica) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 99, 539-544; G. Haseleu, E. Lubian, C. Courter, S. Mueller (kelp)
Quantitative mapping of taste-active compounds in dashi ingredients |
|
| Seafood — KELP (Laminaria japonica, brown algae) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 99, 539-544; G. Haseleu, E. Lubian, C. Courter, S. Mueller (kelp)
Quantitative mapping of taste-active compounds in dashi ingredients |
|
| Seafood — KELP (Laminaria ochotensis) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 Chapter 99, 539-544; G. Haseleu, E. Lubian, C. Courter, S. Mueller (kelp)
Quantitative mapping of taste-active compounds in dashi ingredients |
|
| Seafood — SKIPJACK TUNA (katsuwonus pelamus) (fermented) | ||
| 1. |
Flavour Science, V. Ferrier, R. Lopez (Eds), 2014 chapter 99, 539-544; G. Haseleu, E. Lubian, C. Courter, S. Mueller (skipjack tuna, fermented)
Quantitative mapping of taste-active compounds in dashi ingredients |
|
| Seafood — SQUID MANTLE FLESH (cooked) | ||
| 1. |
Nippon Suisan Gakkaishi 57 (1991) 1743-1752; T. Ohshima, T. Yokoyama, S. Wada, E.H. Lee, C. Koizumi (squid mantle flesh)
Studies on Precursors of the Odor Evolved from Cooked Squid Mantle Flesh |
|
| Seafood — SQUID MANTLE FLESH (raw) | ||
| 1. |
Nippon Suisan Gakkaishi 57 (1991) 1743-1752; T. Ohshima, T. Yokoyama, S. Wada, E.H. Lee, C. Koizumi (squid mantle flesh)
Studies on Precursors of the Odor Evolved from Cooked Squid Mantle Flesh |
|
| Spices & Condiments — BLACK CUMIN OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed cumin oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — BLACK CUMIN OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed cumin oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — BLACK PEPPER (Piper nigrum L.) (non-categorised) | ||
| 1. |
Molecules 26 (2021) 732; M.H. Alqarni, P. Alam, A.I. Foudah, M.M. Muharram, F. Shakeel (black pepper (Piper nigrum L.))
Combining Normal/Reversed-Phase HPTLC with Univariate Calibration for the Piperine Quantification with Traditional and Ultrasound-Assisted Extracts of Various Food Spices of Piper nigrum L. under Green Analytical Chemistry Viewpoint |
|
| Spices & Condiments — BLACK PEPPER FRUIT (cv. Bragantina) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER FRUIT (cv. Cingapura) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER FRUIT (cv. Clonada) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER FRUIT (cv. Equador) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER FRUIT (cv. Guajarina) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER FRUIT (cv. Uthriankota) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Bragantina) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Cingapura) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Clonada) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Equador) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Guajarina) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Iaçará) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Kottanadan) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK PEPPER LEAF (cv. Uthirankota) | ||
| 1. |
Int. J. Mol. Sci. 22 (2021) 890; L.M. Barata, E.H. Andrade, A.R. Ramos, O.F. de Lemos, W.N. Setzer, K.G. Byler, J.G.S. Maia, J.K.R. da Silva (black pepper leaves and fruit (Piper nigrum L.))
Secondary Metabolic Profile as a Tool for Distinction and Characterization of Cultivars of Black Pepper (Piper nigrum L.) Cultivated in Pará State, Brazil |
|
| Spices & Condiments — BLACK POPPY SEED OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed poppy seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — BLACK POPPY SEED OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed poppy seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — BLACK SESAME SEED OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed sesame seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — BLACK SESAME SEED OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed sesame seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — BROWN FLAXSEED OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed flaxseed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — BROWN FLAXSEED OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed flaxseed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — GENTIAN ROOT | ||
| 1. |
J. Agric. Food Chem. 70 (2022) 7586-7593; N. Gibitz-Eisath, C. Seger, S. Schwaiger, S. Sturm, H. Stuppner (gentian root)
Simultaneous Quantitative Analysis of the Major Bioactive Compounds in Gentianae Radix and its Beverages by UHPSFC−DAD |
|
| Spices & Condiments — GOLD FLAXSEED OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed flaxseed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — GOLD FLAXSEED OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed flaxseed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — HEMP OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed hemp oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — HEMP OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed hemp oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — MILK THISTLE OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed milk thistle oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — MILK THISTLE OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed milk thistle oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — ROASTED ARGAN OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed argan oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — ROASTED ARGAN OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed argan oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — UNROASTED ARGAN OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed argan oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — UNROASTED ARGAN OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed argan oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — VINEGAR (aged in oak casks, from Brandy de Jerez) | ||
| 1. |
Food Res. Int. 37 (2004) 715-721; Á.M. Alonso, R. Castro, M.C. Rodríguez, D.A. Guillén, C.G. Barroso (vinegar from Brandy de Jerez)
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols |
|
| Spices & Condiments — VINEGAR (aged w/o wood cont, from Brandy de Jerez) | ||
| 1. |
Food Res. Int. 37 (2004) 715-721; Á.M. Alonso, R. Castro, M.C. Rodríguez, D.A. Guillén, C.G. Barroso (vinegar from Brandy de Jerez)
Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols |
|
| Spices & Condiments — VINEGAR (industrial from Ulugbey Karasi red wine) | ||
| 1. |
J. Sci. Food Agric. 90 (2010) 2021-2026; H. Nilgun Budak, Z.B. Guzel-Seydim (Ulugbey Karasi red wine vinegar)
Antioxidant activity and phenolic content of wine vinegars produced by two different techniques |
|
| Spices & Condiments — VINEGAR (traditional from Ulugbey Karasi red wine) | ||
| 1. |
J. Sci. Food Agric. 90 (2010) 2021-2026; H. Nilgun Budak, Z.B. Guzel-Seydim (Ulugbey Karasi red wine vinegar)
Antioxidant activity and phenolic content of wine vinegars produced by two different techniques |
|
| Spices & Condiments — WHITE POPPY SEED OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed poppy seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — WHITE POPPY SEED OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed poppy seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — WHITE SESAME SEED OIL (cold-pressed, fresh) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed sesame seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Spices & Condiments — WHITE SESAME SEED OIL (cold-pressed, old) | ||
| 1. |
Molecules 26 (2021) 285; A. Gaca, E. Kludská, J. Hradecký, J. Hajšlová, H.H. Jelen (cold-pressed sesame seed oils)
Changes in Volatile Compound Profiles in Cold-Pressed Oils Obtained from Various Seeds during Accelerated Storage |
|
| Vegetables — CHILI PEPPER PERICARP (C. annuum) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — CHILI PEPPER PERICARP (C. baccatum) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — CHILI PEPPER PERICARP (C. chinense) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — CHILI PEPPER PERICARP (C. chinense×C. frutescens) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — CHILI PEPPER PLACENTA (C. annuum) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — CHILI PEPPER PLACENTA (C. baccatum) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — CHILI PEPPER PLACENTA (C. chinense) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — CHILI PEPPER PLACENTA (C. chinense×C. frutescens) | ||
| 1. |
Sci. Rep. 11 (2021) 4932; T. Zamljen, J. Jakopic, M. Hudina, R. Veberic, A. Slatnar (chili pepper)
Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments |
|
| Vegetables — FENNEL WASTE (Foeniculum vulgare Mill.) | ||
| 1. |
Molecules 26 (2021) 1968; L. Castaldo, L. Izzo, S. De Pascale, A. Narváez, Y. Rodriguez-Carrasco, A. Ritieni (fennel waste)
Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Nutraceutical Fennel Waste Extract |
|
| Vegetables — GREEN PAPRIKA, BELL/SWEET PEPPER (capsicum annuum) | ||
| 1. |
Molecules 26 (2021) 1031; E. Martínez-Ispizua, M.R. Martínez-Cuenca, J.I. Marsal, M.J. Díez, S. Soler, J.V. Valcárcel, Á. Calatayud (green and red pepper)
Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
|
| Vegetables — ONION (Allium cepa L.) | ||
| 1. |
Expression of multidisciplinary flavour science, eds C. Yeretzian, I. Blank, M. Wüst (2010) 455-458; M. Granvogl, P. Schieberle (onion)
Quantification of dimethyl tetra sulphide in onions by a newly developed stable isotope dilution assay |
|
| Vegetables — ONION (Allium cepa L.) (cooked) | ||
| 1. |
Expression of multidisciplinary flavour science, eds C. Yeretzian, I. Blank, M. Wüst (2010) 455-458; M. Granvogl, P. Schieberle (onion)
Quantification of dimethyl tetra sulphide in onions by a newly developed stable isotope dilution assay |
|
| Vegetables — RED PAPRIKA, BELL/SWEET PEPPER (capsicum annuum) | ||
| 1. |
Molecules 26 (2021) 1031; E. Martínez-Ispizua, M.R. Martínez-Cuenca, J.I. Marsal, M.J. Díez, S. Soler, J.V. Valcárcel, Á. Calatayud (green and red pepper)
Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces |
|
| Vegetables — SHIBAZUKE (fermented sour vegetables) | ||
| 1. |
Nippon Eiyo Shokuryo Gakkaishi 35 (1982) 73-76; K. Kasahara, K. Nishibori (Shibazuke)
Volatile Flavor Components of Shibazuke |
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