These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

117 related articles for article (PubMed ID: 10552575)

  • 1. Identification of character impact odorants of different soybean lecithins.
    Stephan A; Steinhart H
    J Agric Food Chem; 1999 Jul; 47(7):2854-9. PubMed ID: 10552575
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quantification and sensory studies of character impact odorants of different soybean lecithins.
    Stephan A; Steinhart H
    J Agric Food Chem; 1999 Oct; 47(10):4357-64. PubMed ID: 10552816
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
    Kaneko S; Kumazawa K; Nishimura O
    J Agric Food Chem; 2011 Nov; 59(22):12204-9. PubMed ID: 21981068
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
    Baek HH; Kim CJ; Ahn BH; Nam HS; Cadwallader KR
    J Agric Food Chem; 2001 Feb; 49(2):790-3. PubMed ID: 11262030
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Odorants generated by thermally induced degradation of phospholipids.
    Lin J; Blank I
    J Agric Food Chem; 2003 Jul; 51(15):4364-9. PubMed ID: 12848511
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
    Grosshauser S; Schieberle P
    J Agric Food Chem; 2013 Apr; 61(16):3804-13. PubMed ID: 23581517
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
    Poehlmann S; Schieberle P
    J Agric Food Chem; 2013 Mar; 61(12):2933-42. PubMed ID: 23461409
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Studies on the key odorants formed by roasting of wild mango seeds (Irvingia gabonensis).
    Tairu AO; Hofmann T; Schieberle P
    J Agric Food Chem; 2000 Jun; 48(6):2391-4. PubMed ID: 10888556
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments.
    Zhang H; Pu D; Sun B; Ren F; Zhang Y; Chen H
    Food Chem; 2018 Aug; 258():260-268. PubMed ID: 29655732
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
    Steinhaus M; Schieberle P
    J Agric Food Chem; 2000 May; 48(5):1776-83. PubMed ID: 10820094
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of potent odorants in Japanese green tea (Sen-cha).
    Kumazawa K; Masuda H
    J Agric Food Chem; 1999 Dec; 47(12):5169-72. PubMed ID: 10606589
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
    Poisson L; Schieberle P
    J Agric Food Chem; 2008 Jul; 56(14):5813-9. PubMed ID: 18570373
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
    Aceña L; Vera L; Guasch J; Busto O; Mestres M
    J Agric Food Chem; 2011 Apr; 59(8):4062-70. PubMed ID: 21410171
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of potent odorants in different green tea varieties using flavor dilution technique.
    Kumazawa K; Masuda H
    J Agric Food Chem; 2002 Sep; 50(20):5660-3. PubMed ID: 12236694
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(43):8179-8190. PubMed ID: 27690424
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception.
    Lopez J; Kerley T; Jenkinson L; Luckett CR; Munafo JP
    J Agric Food Chem; 2019 Oct; 67(41):11444-11453. PubMed ID: 31592644
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
    Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B; Schieberle P
    J Agric Food Chem; 2019 Mar; 67(10):2973-2979. PubMed ID: 30803235
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
    Kirchhoff E; Schieberle P
    J Agric Food Chem; 2002 Sep; 50(19):5378-85. PubMed ID: 12207478
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.
    Baba R; Amano Y; Wada Y; Kumazawa K
    J Agric Food Chem; 2017 Apr; 65(14):2984-2989. PubMed ID: 28343386
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.