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CAS No: 26370-28-5 Catalog No: AG002SWE MDL No:
| Title | Journal |
|---|---|
| Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation. | Journal of agricultural and food chemistry 20120502 |
| The volatile compounds in lamb fat are affected by the time of grazing. | Meat science 20120201 |
| The expression profiling of the lipoxygenase (LOX) family genes during fruit development, abiotic stress and hormonal treatments in cucumber (Cucumis sativus L.). | International journal of molecular sciences 20120101 |
| Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments. | Journal of agricultural and food chemistry 20111228 |
| Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis. | Journal of agricultural and food chemistry 20111214 |
| Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date. | Journal of agricultural and food chemistry 20110810 |
| Post-mortem volatiles of vertebrate tissue. | Applied microbiology and biotechnology 20110801 |
| Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers. | Journal of the science of food and agriculture 20110701 |
| Determining human exposure and sensory detection of odorous compounds released during showering. | Environmental science & technology 20110115 |
| A new method for the determination of carbonyl compounds in wines by headspace solid-phase microextraction coupled to gas chromatography-ion trap mass spectrometry. | Journal of agricultural and food chemistry 20101222 |
| Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes. | Journal of food science 20100101 |
| Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa). | Bioscience, biotechnology, and biochemistry 20100101 |
| Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry. | Journal of food science 20100101 |
| Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS. | Talanta 20090615 |
| Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry. | Journal of pharmaceutical and biomedical analysis 20090405 |
| Aroma evaluation of transgenic, thaumatin II-producing cucumber fruits. | Journal of food science 20090401 |
| Single-drop microextraction and gas chromatography-mass spectrometry for the determination of volatile aldehydes in fresh cucumbers. | Analytical and bioanalytical chemistry 20080701 |
| Plant volatile aldehydes as natural insecticides against stored-product beetles. | Pest management science 20080101 |
| Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. | Journal of agricultural and food chemistry 20070627 |
| A male sex pheromone in a scorpionfly. | Journal of chemical ecology 20070601 |
| Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. | Journal of agricultural and food chemistry 20070418 |
| Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. | Journal of agricultural and food chemistry 20070307 |
| Comparison of odor-active volatile compounds of fresh and smoked salmon. | Journal of agricultural and food chemistry 20060503 |
| Characterization of dried whey protein concentrate and isolate flavor. | Journal of dairy science 20051101 |
| Determination of temperature-dependent Henry's law constants of odorous contaminants and their application to human perception. | Environmental science & technology 20050601 |
| Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. | Journal of agricultural and food chemistry 20050504 |
| Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions. | Journal of agricultural and food chemistry 20041117 |
| Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. | Journal of agricultural and food chemistry 20041006 |
| Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal. | Journal of food protection 20040501 |
| Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors. | Journal of agricultural and food chemistry 20040324 |
| Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation. | Journal of chromatography. A 20040305 |
| Relationship between intensity, concentration, and temperature for drinking water odorants. | Water research 20040301 |
| Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. | Journal of agricultural and food chemistry 20040128 |
| Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. | Journal of agricultural and food chemistry 20031217 |
| Tyrosinase inhibitory activity of cucumber compounds: enzymes responsible for browning in cucumber. | Journal of agricultural and food chemistry 20031217 |
| Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry. | Journal of chromatography. A 20030131 |
| Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation. | Journal of agricultural and food chemistry 20021106 |
| Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O. | Journal of agricultural and food chemistry 20020911 |
| Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis. | Journal of agricultural and food chemistry 20020814 |
| DNA-damaging potential and glutathione depletion of 2-cyclohexene-1-one in mammalian cells, compared to food relevant 2-alkenals. | Mutation research 20011018 |
| Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds. | Journal of agricultural and food chemistry 20010901 |
| Aroma components of cooked tail meat of American lobster (Homarus americanus). | Journal of agricultural and food chemistry 20010901 |
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