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These terms define your current search. Click the × to remove a term. Research, Technology and Engineering: methodology > analytical methods > olfactometry × 155 items, grouped by Breeding and Genetic Improvement (view ungrouped items) breeding (9)    (Click to View) Potato leafhopper (Homoptera: Cicadellidae) varietal preferences in edible beans in relation to visual and olfactory cues Environmental entomology (Click to View) Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage Journal of agricultural and food chemistry (Click to View) Identification of the Volatile Component(s) Causing the Characteristic Foxy Odor in Various Cultivars of Fritillaria imperialis L. (Liliaceae) Journal of agricultural and food chemistry (Click to View) Comparison of Three Lychee Cultivar Odor Profiles Using Gas Chromatography-Olfactometry and Gas Chromatography-Sulfur Detection Journal of agricultural and food chemistry (Click to View) Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines Journal of agricultural and food chemistry (Click to View) Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry) Food chemistry (Click to View) Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus. L.) Essential Oil from Four Different Varieties Journal of agricultural and food chemistry (Click to View) 2-Methyl-3-(methyldithio)furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines Journal of food composition and analysis (Click to View) Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types Journal of food science genetic resources (14)    (Click to View) Constitutive and herbivore-induced monoterpenes emitted by Populus x euroamericana leaves are key volatiles that orient Chrysomela populi beetles Plant, cell and environment (Click to View) Effect of IGF-II genotype and pig rearing system on the final characteristics of dry-cured Iberian hams Meat science (Click to View) Potato leafhopper (Homoptera: Cicadellidae) varietal preferences in edible beans in relation to visual and olfactory cues Environmental entomology (Click to View) Olfactory and feeding preferences of Cryptorhynchus lapathi L. (Coleoptera: Curculionidae) among hybrid clones and natural poplars Environmental entomology (Click to View) Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage Journal of agricultural and food chemistry (Click to View) Identification of the Volatile Component(s) Causing the Characteristic Foxy Odor in Various Cultivars of Fritillaria imperialis L. (Liliaceae) Journal of agricultural and food chemistry (Click to View) Comparison of Three Lychee Cultivar Odor Profiles Using Gas Chromatography-Olfactometry and Gas Chromatography-Sulfur Detection Journal of agricultural and food chemistry (Click to View) Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines Journal of agricultural and food chemistry (Click to View) Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry) Food chemistry (Click to View) Comparison of Odor-Active Compounds in the Spicy Fraction of Hop (Humulus lupulus. L.) Essential Oil from Four Different Varieties Journal of agricultural and food chemistry (Click to View) Volatile flavor constituents in roasted pork of Mini-pig Food chemistry (Click to View) The red flour beetle's large nose: An expanded odorant receptor gene family in Tribolium castaneum Insect biochemistry and molecular biology (Click to View) 2-Methyl-3-(methyldithio)furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines Journal of food composition and analysis (Click to View) Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types Journal of food science