Key Odorants from Pig Production Based on Improved Measurements of Odor Threshold Values Combining Olfactometry and Proton-Transfer-Reaction Mass Spectrometry (PTR-MS) by Michael Jørgen Hansen, Pernille Lund Kasper, Anders Peter S. Adamsen, Anders Feilberg

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Olfactory processing and odor specificity: a meta-analysis of menstrual cycle variation in olfactory sensitivity by Martinec Nováková Lenka, Havlíček Jan, Roberts S. Craig

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Odor from anaerobic digestion of swine slurry: influence of pH, temperature and organic loading by Gerardo Ortiz, Cristina Alejandra Villamar, Gladys Vidal

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Sniffin’ Sticks and Olfactometer-Based Odor Thresholds for n-Butanol: Correspondence and Validity for Indoor Air Scenarios by Marlene Pacharra, Stefan Kleinbeck, Michael Schäper, Christine I. Hucke, Christoph van Thriel

Subjects: “…odor threshold…”
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A Meta-Analysis of Odor Thresholds and Odor Identification in Autism Spectrum Disorders by Maria Larsson, Carlos Tirado, Stefan Wiens

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Olfactory Measures as Predictors of Conversion to Mild Cognitive Impairment and Alzheimer’s Disease by Paul Loyd Wheeler, Claire Murphy

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Evolution of physico-chemical parameters, microorganism diversity and volatile organic compound of apple pomace exposed to ambient conditions by D. Hernández, C. Zambra, C.A. Astudillo, D. Gabriel, J. Díaz

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Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate by Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, Norka Vidaurre Alanes

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Odor Characteristics of Novel Non-Canonical Terpenes by Svenja Sommer, Leon M. Lang, Laura Drummond, Markus Buchhaupt, Marco A. Fraatz, Holger Zorn

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Structure-odor relationships of linalool, linalyl acetate and their corresponding oxygenated derivatives by Shaimaa eElsharif, Ashutosh eBanerjee, Andrea eBuettner, Andrea eBuettner

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Novel and Simple Method for Quantification of 2,4,6-Trichlorophenol with Microbial Conversion to 2,4,6-Trichloroanisole by Saki Goto, Taro Urase, Kaito Nakakura

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Characterization of Volatile Compounds of <i>Rosa roxburghii</i> Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity by Yunwei Niu, Ruolin Wang, Zuobing Xiao, Xiaoxin Sun, Pinpin Wang, Jiancai Zhu, Xueying Cao

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Analysis of Volatile Components in <i>Rosa roxburghii</i> Tratt. and <i>Rosa sterilis</i> Using Headspace–Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry by Yuhang Deng, Huan Kan, Yonghe Li, Yun Liu, Xu Qiu

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Recovery of Agricultural Odors and Odorous Compounds from Polyvinyl Fluoride Film Bags by Jacek A. Koziel, David B. Parker, Zena L. Perschbacher-Buser, N. Andy Cole

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Application of Fourier-Transform Infrared Spectroscopy for the Assessment of Wine Spoilage Indicators: A Feasibility Study by Cláudia Andreia Teixeira dos Santos, Ricardo Nuno Mendes Jorge Páscoa, Nuria Pérez-del-Notario, José Maria González-Sáiz, Consuelo Pizarro, João Almeida Lopes

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A framework for predicting odor threshold values of perfumes by scientific machine learning and transfer learning by Luis M.C. Oliveira, Vinícius V. Santana, Alírio E. Rodrigues, Ana M. Ribeiro, Idelfonso B. R. Nogueira

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Is Sotolon Relevant to the Aroma of Madeira Wine Blends? by João M. Gaspar, Ana I. Freitas, Qianzhu Zhao, João M. Leça, Vanda Pereira, José C. Marques

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