Characterization of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c01348 ◽

2021 ◽

Author(s):

Pauline Marcq ◽

Peter Schieberle

Keyword(s):

Aroma Compounds ◽

Sherry Wine ◽

Pedro Ximénez

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Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.0c07498 ◽

2021 ◽

Vol 69 (5) ◽

pp. 1578-1588

Author(s):

Anna Dach ◽

Peter Schieberle

Keyword(s):

Avena Sativa ◽

Aroma Compounds

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Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c01275 ◽

2021 ◽

Author(s):

Michaela Jonas ◽

Peter Schieberle

Keyword(s):

Aroma Compounds ◽

Salvia Officinalis ◽

Salvia Officinalis L ◽

And Storage

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Production and characterization of monoclonal antibodies against the haemocyanin of the Chinese shrimp, Fenneropenaeus chinensis (Osbeck, 1765)

Crustaceana ◽

10.1163/15685403-00003127 ◽

2012 ◽

Vol 85 (12-13) ◽

pp. 1475-1486 ◽

Cited By ~ 1

Author(s):

X. Z. Sheng ◽

X. Q. Tang ◽

W. B. Zhan ◽

J. Xing

Keyword(s):

Monoclonal Antibodies ◽

Fenneropenaeus Chinensis ◽

Chinese Shrimp

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Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)

Journal of Cereal Science ◽

10.1016/j.jcs.2021.103248 ◽

2021 ◽

pp. 103248

Author(s):

Shaohui Li ◽

Wei Zhao ◽

Songyan Liu ◽

Pengliang Li ◽

Aixia Zhang ◽

...

Keyword(s):

Foxtail Millet ◽

Aroma Compounds ◽

Setaria Italica ◽

Nutritional Properties

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Characterization of Key Aroma Compounds and Core Functional Microorganisms in Different Aroma Types of Liupao Tea

Food Research International ◽

10.1016/j.foodres.2021.110925 ◽

2021 ◽

pp. 110925

Author(s):

Li Qin ◽

Hong Xin ◽

Zheng Xuexue ◽

Xu Yongquan ◽

Lai Xiumei ◽

...

Keyword(s):

Aroma Compounds

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Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing

Journal of Dairy Science ◽

10.3168/jds.2020-19026 ◽

2021 ◽

Author(s):

Shuo Mu ◽

Lu Liu ◽

Hongna Liu ◽

Qingwu Shen ◽

Jie Luo

Keyword(s):

Aroma Compounds ◽

Olfactory Perception ◽

Before And After ◽

Oral Processing ◽

The Relationship

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Characterization of key aroma compounds in a representative aromatic extracts from citrus and astragalus honeys based on aroma extract dilution analyses

Journal of Food Measurement & Characterization ◽

10.1007/s11694-016-9418-9 ◽

2016 ◽

Vol 11 (2) ◽

pp. 512-522 ◽

Cited By ~ 2

Author(s):

Oksan Uckun ◽

Serkan Selli

Keyword(s):

Aroma Compounds

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Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.6b02728 ◽

2016 ◽

Vol 64 (33) ◽

pp. 6433-6442 ◽

Cited By ~ 6

Author(s):

Veronika Mall ◽

Peter Schieberle

Keyword(s):

Aroma Compounds ◽

Aroma Extract Dilution Analysis ◽

Thermally Processed

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Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

Journal of Agricultural and Food Chemistry ◽

10.1021/jf052495n ◽

2006 ◽

Vol 54 (3) ◽

pp. 916-924 ◽

Cited By ~ 195

Author(s):

Christian Schuh ◽

Peter Schieberle

Keyword(s):

Black Tea ◽

Aroma Compounds ◽

Tea Leaves

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