BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 10725165)

  • 1. Potent odorants of raw Arabica coffee. Their changes during roasting.
    Czerny M; Grosch W
    J Agric Food Chem; 2000 Mar; 48(3):868-72. PubMed ID: 10725165
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in key odorants of raw coffee beans during storage under defined conditions.
    Scheidig C; Czerny M; Schieberle P
    J Agric Food Chem; 2007 Jul; 55(14):5768-75. PubMed ID: 17571898
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A; Schieberle P
    J Agric Food Chem; 2012 May; 60(20):5057-64. PubMed ID: 22515832
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
    Majcher MA; Klensporf-Pawlik D; Dziadas M; Jeleń HH
    J Agric Food Chem; 2013 Mar; 61(11):2648-54. PubMed ID: 23414530
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted coffee brew isolated by steam distillation under reduced pressure.
    Kumazawa K; Masuda H
    J Agric Food Chem; 2003 May; 51(10):3079-82. PubMed ID: 12720395
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.
    Variyar PS; Ahmad R; Bhat R; Niyas Z; Sharma A
    J Agric Food Chem; 2003 Dec; 51(27):7945-50. PubMed ID: 14690378
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Investigation of the change in the flavor of a coffee drink during heat processing.
    Kumazawa K; Masuda H
    J Agric Food Chem; 2003 Apr; 51(9):2674-8. PubMed ID: 12696956
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
    Christlbauer M; Schieberle P
    J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
    Burdack-Freitag A; Schieberle P
    J Agric Food Chem; 2010 May; 58(10):6351-9. PubMed ID: 20426421
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East.
    Abdelwareth A; Zayed A; Farag MA
    Food Chem; 2021 Jul; 349():129162. PubMed ID: 33550017
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
    Baba R; Kumazawa K
    J Agric Food Chem; 2014 Aug; 62(33):8308-13. PubMed ID: 25088347
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.
    Akiyama M; Murakami K; Hirano Y; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
    J Food Sci; 2008 Jun; 73(5):C335-46. PubMed ID: 18576978
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of the odour-active cyclic diketone cis-2,6-dimethyl-1,4-cyclohexanedione in roasted Arabica coffee brew.
    Miyazato H; Nakamura M; Hashimoto S; Hayashi S
    Food Chem; 2013 Jun; 138(4):2346-55. PubMed ID: 23497895
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Change in the flavor of black tea drink during heat processing.
    Kumazawa K; Masuda H
    J Agric Food Chem; 2001 Jul; 49(7):3304-9. PubMed ID: 11453767
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry.
    He Y; Zhang H; Wen N; Hu R; Wu G; Zeng Y; Li X; Miao X
    J Sci Food Agric; 2018 Jan; 98(1):154-165. PubMed ID: 28547803
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
    Cho IH; Kim SY; Choi HK; Kim YS
    J Agric Food Chem; 2006 Aug; 54(17):6332-5. PubMed ID: 16910727
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
    Chetschik I; Granvogl M; Schieberle P
    J Agric Food Chem; 2008 Nov; 56(21):10237-43. PubMed ID: 18939847
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.