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 *

160 related articles for article (PubMed ID: 11409991)

  • 41. 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]  

  • 42. Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
    Kumazawa K; Sakai N; Amma H; Sakamoto S; Kodama M; Wada Y; Nishimura O
    Biosci Biotechnol Biochem; 2010; 74(6):1231-6. PubMed ID: 20530899
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.
    Erten ES; Cadwallader KR
    Food Chem; 2017 Feb; 217():244-253. PubMed ID: 27664632
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
    Takakura Y; Sakamoto T; Hirai S; Masuzawa T; Wakabayashi H; Nishimura T
    Meat Sci; 2014 May; 97(1):27-31. PubMed ID: 24486684
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Characterisation of aroma-active and off-odour compounds in German rainbow trout (Oncorhynchus mykiss). Part I: Case of aquaculture water from earthen-ponds farming.
    Mahmoud MA; Buettner A
    Food Chem; 2016 Nov; 210():623-30. PubMed ID: 27211690
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Characterization of dried whey protein concentrate and isolate flavor.
    Carunchia Whetstine ME; Croissant AE; Drake MA
    J Dairy Sci; 2005 Nov; 88(11):3826-39. PubMed ID: 16230688
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
    Steinhaus M; Sinuco D; Polster J; Osorio C; Schieberle P
    J Agric Food Chem; 2009 Apr; 57(7):2882-8. PubMed ID: 19254022
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
    Majcher MA; Jeleń HH
    J Agric Food Chem; 2007 Jul; 55(14):5754-60. PubMed ID: 17567142
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments.
    Mall V; Schieberle P
    J Agric Food Chem; 2017 Apr; 65(13):2776-2783. PubMed ID: 28282986
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K; Kaneko S; Nishimura O
    J Agric Food Chem; 2013 Dec; 61(49):11968-73. PubMed ID: 24274062
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Aroma compounds in sweet whey powder.
    Mahajan SS; Goddik L; Qian MC
    J Dairy Sci; 2004 Dec; 87(12):4057-63. PubMed ID: 15545366
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
    Steinhaus M; Sinuco D; Polster J; Osorio C; Schieberle P
    J Agric Food Chem; 2008 Jun; 56(11):4120-7. PubMed ID: 18476695
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
    Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
    J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
    Kim H; Cadwallader KR; Kido H; Watanabe Y
    Meat Sci; 2013 Jun; 94(2):170-6. PubMed ID: 23501248
    [TBL] [Abstract][Full Text] [Related]  

  • 55. 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]  

  • 56. Key aroma compounds in roasted in-shell peanuts.
    Kaneko S; Sakai R; Kumazawa K; Usuki M; Nishimura O
    Biosci Biotechnol Biochem; 2013; 77(7):1467-73. PubMed ID: 23832337
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Characteristic aroma components of rennet casein.
    Karagül-Yüceer Y; Vlahovich KN; Drake M; Cadwallader KR
    J Agric Food Chem; 2003 Nov; 51(23):6797-801. PubMed ID: 14582977
    [TBL] [Abstract][Full Text] [Related]  

  • 58. 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]  

  • 59. 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]  

  • 60. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.
    Jezussek M; Juliano BO; Schieberle P
    J Agric Food Chem; 2002 Feb; 50(5):1101-5. PubMed ID: 11853489
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.