BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 11829649)

  • 1. Aroma composition changes in early season grapefruit juice produced from thermal concentration.
    Lin J; Rouseff RL; Barros S; Naim M
    J Agric Food Chem; 2002 Feb; 50(4):813-9. PubMed ID: 11829649
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
    Buettner A; Schieberle P
    J Agric Food Chem; 2001 Mar; 49(3):1358-63. PubMed ID: 11312864
    [TBL] [Abstract][Full Text] [Related]  

  • 3. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
    Dreher JG; Rouseff RL; Naim M
    J Agric Food Chem; 2003 May; 51(10):3097-102. PubMed ID: 12720398
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
    Buettner A; Schieberle P
    J Agric Food Chem; 1999 Dec; 47(12):5189-93. PubMed ID: 10606593
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification and aroma impact of norisoprenoids in orange juice.
    Mahattanatawee K; Rouseff R; Valim MF; Naim M
    J Agric Food Chem; 2005 Jan; 53(2):393-7. PubMed ID: 15656678
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Processing and storage effects on orange juice aroma: a review.
    Perez-Cacho PR; Rouseff R
    J Agric Food Chem; 2008 Nov; 56(21):9785-96. PubMed ID: 18828595
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
    Ramírez-Rodrigues MM; Balaban MO; Marshall MR; Rouseff RL
    J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.
    Rouseff R; Bazemore R; Goodner K; Naim M
    Adv Exp Med Biol; 2001; 488():101-12. PubMed ID: 11548149
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar.
    Valim MF; Rouseff RL; Lin J
    J Agric Food Chem; 2003 Feb; 51(4):1010-5. PubMed ID: 12568564
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile constituents in fresh and processed juices from grapefruit and new grapefruit hybrids.
    Shaw PE; Moshonas MG; Hearn CJ; Goodner KL
    J Agric Food Chem; 2000 Jun; 48(6):2425-9. PubMed ID: 10888562
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of sulfur volatiles in canned orange juices lacking orange flavor.
    Perez-Cacho PR; Mahattanatawee K; Smoot JM; Rouseff R
    J Agric Food Chem; 2007 Jul; 55(14):5761-7. PubMed ID: 17579430
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Historical review of citrus flavor research during the past 100 years.
    Rouseff RL; Ruiz Perez-Cacho P; Jabalpurwala F
    J Agric Food Chem; 2009 Sep; 57(18):8115-24. PubMed ID: 19719125
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Gürbüz O; Rouseff JM; Rouseff RL
    J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
    Bezman Y; Rouseff RL; Naim M
    J Agric Food Chem; 2001 Nov; 49(11):5425-32. PubMed ID: 11714338
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
    Mahattanatawee K; Rouseff RL
    Food Chem; 2014 Jul; 154():1-6. PubMed ID: 24518308
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
    Berlinet C; Guichard E; Fournier N; Ducruet V
    J Food Sci; 2007 Oct; 72(8):S535-43. PubMed ID: 17995618
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
    Miyazaki T; Plotto A; Baldwin EA; Reyes-De-Corcuera JI; Gmitter FG
    J Sci Food Agric; 2012 Mar; 92(4):727-35. PubMed ID: 22413143
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
    J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
    Selli S; Canbas A; Varlet V; Kelebek H; Prost C; Serot T
    J Agric Food Chem; 2008 Jan; 56(1):227-34. PubMed ID: 18078317
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
    Choi HS; Kondo Y; Sawamura M
    J Agric Food Chem; 2001 May; 49(5):2404-8. PubMed ID: 11368611
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.