BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

241 related articles for article (PubMed ID: 12590489)

  • 21. Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.
    Jung DM; Ebeler SE
    J Agric Food Chem; 2003 Jan; 51(1):200-5. PubMed ID: 12502408
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Odour-impact compounds of Gorgonzola cheese.
    Moio L; Piombino P; Addeo F
    J Dairy Res; 2000 May; 67(2):273-85. PubMed ID: 10840681
    [TBL] [Abstract][Full Text] [Related]  

  • 23. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions.
    Cecchi L; Migliorini M; Giambanelli E; Rossetti A; Cane A; Mulinacci N
    J Agric Food Chem; 2019 Nov; 67(47):13150-13163. PubMed ID: 31684730
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Sensory characteristics and related volatile flavor compound profiles of different types of whey.
    Gallardo-Escamilla FJ; Kelly AL; Delahunty CM
    J Dairy Sci; 2005 Aug; 88(8):2689-99. PubMed ID: 16027181
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Volatiles and sensory evaluation of goat milk cheese Gokceada as affected by goat breeds (Gokceada and Turkish Saanen) and starter culture systems during ripening.
    Hayaloglu AA; Tolu C; Yasar K; Sahingil D
    J Dairy Sci; 2013 May; 96(5):2765-80. PubMed ID: 23453516
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity value.
    Qian M; Reineccius GA
    J Dairy Sci; 2003 Mar; 86(3):770-6. PubMed ID: 12703612
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation.
    Fernández-García E; Serrano C; Nuñez M
    J Dairy Res; 2002 Nov; 69(4):595-604. PubMed ID: 12463696
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M; Torre P; Izco JM
    J Dairy Sci; 2001 Jun; 84(6):1320-30. PubMed ID: 11417688
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status.
    Vichi S; Pizzale L; Conte LS; Buxaderas S; López-Tamames E
    J Agric Food Chem; 2003 Oct; 51(22):6564-71. PubMed ID: 14558779
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.
    Evans J; Zulewska J; Newbold M; Drake MA; Barbano DM
    J Dairy Sci; 2009 Oct; 92(10):4773-91. PubMed ID: 19762792
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
    Liaw IW; Evan Miracle R; Jervis SM; Listiyani MA; Drake MA
    J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Does vitamin fortification affect light oxidation in fluid skim milk?
    Schiano AN; Jo Y; Barbano DM; Drake MA
    J Dairy Sci; 2019 Jun; 102(6):4877-4890. PubMed ID: 30904314
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
    Qian M; Reineccius G
    J Dairy Sci; 2002 Jun; 85(6):1362-9. PubMed ID: 12146465
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
    Ganeko N; Shoda M; Hirohara I; Bhadra A; Ishida T; Matsuda H; Takamura H; Matoba T
    J Food Sci; 2008 Jan; 73(1):S83-8. PubMed ID: 18211375
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Concentrations of volatile 4-alkyl-branched fatty acids in sheep and goat milk and dairy products.
    Kaffarnik S; Kayademir Y; Heid C; Vetter W
    J Food Sci; 2014 Nov; 79(11):C2209-14. PubMed ID: 25316158
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
    Boscaini E; van Ruth S; Biasioli F; Gasperi F; Märk TD
    J Agric Food Chem; 2003 Mar; 51(7):1782-90. PubMed ID: 12643630
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants.
    van Aardt M; Duncan SE; Marcy JE; Long TE; O'Keefe SF; Nielsen-Sims SR
    J Dairy Sci; 2005 Mar; 88(3):881-90. PubMed ID: 15738221
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Volatile Profile in Yogurt Obtained from Saanen Goats Fed with Olive Leaves.
    Bennato F; Innosa D; Ianni A; Martino C; Grotta L; Martino G
    Molecules; 2020 May; 25(10):. PubMed ID: 32423117
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
    Venkateshwarlu G; Let MB; Meyer AS; Jacobsen C
    J Agric Food Chem; 2004 Jan; 52(2):311-7. PubMed ID: 14733514
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.
    Sádecká J; Kolek E; Pangallo D; Valík L; Kuchta T
    Food Chem; 2014 May; 150():301-6. PubMed ID: 24360454
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.