BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

416 related articles for article (PubMed ID: 14690393)

  • 1. Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
    Lee SJ; Noble AC
    J Agric Food Chem; 2003 Dec; 51(27):8036-44. PubMed ID: 14690393
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
    Niu Y; Zhang X; Xiao Z; Song S; Eric K; Jia C; Yu H; Zhu J
    J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug; 879(23):2287-93. PubMed ID: 21727038
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Fate of key odorants in Sauternes wines through aging.
    Bailly S; Jerkovic V; Meurée A; Timmermans A; Collin S
    J Agric Food Chem; 2009 Sep; 57(18):8557-63. PubMed ID: 19754174
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
    J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Investigation of potent odorants and afterodor development in two Chardonnay wines using the buccal odor screening system (BOSS).
    Buettner A
    J Agric Food Chem; 2004 Apr; 52(8):2339-46. PubMed ID: 15080643
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB; Xiang XF; Qian X; Wang JM; Ling MQ; Zhu BQ; Liu T; Sun LB; Shi Y; Reynolds AG; Duan CQ
    Food Chem; 2019 Jul; 287():186-196. PubMed ID: 30857688
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S; Xu Y; Qian MC
    J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Selection of potential impact odorants and sensory validation of their importance in typical chardonnay wines.
    Lorrain B; Ballester J; Thomas-Danguin T; Blanquet J; Meunier JM; Le Fur Y
    J Agric Food Chem; 2006 May; 54(11):3973-81. PubMed ID: 16719523
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.
    Escudero A; Campo E; Fariña L; Cacho J; Ferreira V
    J Agric Food Chem; 2007 May; 55(11):4501-10. PubMed ID: 17488088
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Examples of perceptive interactions involved in specific "red-" and "black-berry" aromas in red wines.
    Pineau B; Barbe JC; Van Leeuwen C; Dubourdieu D
    J Agric Food Chem; 2009 May; 57(9):3702-8. PubMed ID: 19326950
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Differentiation of the aromas of Merlot and Cabernet Sauvignon wines using sensory and instrumental analysis.
    Kotseridis Y; Razungles A; Bertrand A; Baumes R
    J Agric Food Chem; 2000 Nov; 48(11):5383-8. PubMed ID: 11087489
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
    Culleré L; Escudero A; Cacho J; Ferreira V
    J Agric Food Chem; 2004 Mar; 52(6):1653-60. PubMed ID: 15030226
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Ghadiriasli R; Wagenstaller M; Buettner A
    Anal Bioanal Chem; 2018 Oct; 410(25):6595-6607. PubMed ID: 30062512
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
    Sun Q; Gates MJ; Lavin EH; Acree TE; Sacks GL
    J Agric Food Chem; 2011 Oct; 59(19):10657-64. PubMed ID: 21879766
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact odorants of different young white wines from the Canary Islands.
    López R; Ortín N; Pérez-Trujillo JP; Cacho J; Ferreira V
    J Agric Food Chem; 2003 May; 51(11):3419-25. PubMed ID: 12744677
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
    J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Using sensory and instrumental data to interpret the effect of storage at elevated temperatures on aroma of Chardonnay wines.
    Owens CP; Schlich P; Wada K; Noble AC
    Ann N Y Acad Sci; 1998 Nov; 855():854-9. PubMed ID: 9929701
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA; Sevindik O; Kelebek H; Selli S
    J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 21.