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 *

291 related articles for article (PubMed ID: 16076134)

  • 1. Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.
    Aliani M; Farmer LJ
    J Agric Food Chem; 2005 Aug; 53(16):6455-62. PubMed ID: 16076134
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
    Aliani M; Farmer LJ
    J Agric Food Chem; 2005 Jul; 53(15):6067-72. PubMed ID: 16028997
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation.
    Zhou R; Grant J; Goldberg EM; Ryland D; Aliani M
    J Sci Food Agric; 2019 Mar; 99(4):1728-1739. PubMed ID: 30226639
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.
    Fan M; Xiao Q; Xie J; Cheng J; Sun B; Du W; Wang Y; Wang T
    J Agric Food Chem; 2018 Oct; 66(39):10242-10251. PubMed ID: 30196698
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.
    Williamson J; Ryland D; Suh M; Aliani M
    Meat Sci; 2014 Jan; 96(1):136-46. PubMed ID: 23896147
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
    Zhang M; Chen X; Hayat K; Duhoranimana E; Zhang X; Xia S; Yu J; Xing F
    Food Res Int; 2018 Jul; 109():72-81. PubMed ID: 29803494
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
    Alasalvar C; Shahidi F; Cadwallader KR
    J Agric Food Chem; 2003 Aug; 51(17):5067-72. PubMed ID: 12903971
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
    Selli S; Rannou C; Prost C; Robin J; Serot T
    J Agric Food Chem; 2006 Dec; 54(25):9496-502. PubMed ID: 17147438
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Flavor enhancement of chicken broth from boiled celery constituents.
    Kurobayashi Y; Katsumi Y; Fujita A; Morimitsu Y; Kubota K
    J Agric Food Chem; 2008 Jan; 56(2):512-6. PubMed ID: 18163555
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids.
    Elmore JS; Campo MM; Enser M; Mottram DS
    J Agric Food Chem; 2002 Feb; 50(5):1126-32. PubMed ID: 11853493
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
    Jonsdottir R; Olafsdottir G; Martinsdottir E; Stefansson G
    J Agric Food Chem; 2004 Oct; 52(20):6250-6. PubMed ID: 15453695
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of rearing conditions on the volatile compounds of cooked fillets of Silurus glanis (European catfish).
    Hallier A; Prost C; Serot T
    J Agric Food Chem; 2005 Sep; 53(18):7204-11. PubMed ID: 16131131
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry.
    Zhan P; Tian H; Zhang X; Wang L
    J Chromatogr B Analyt Technol Biomed Life Sci; 2013 Mar; 921-922():1-8. PubMed ID: 23416288
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.
    Sun HM; Wang JZ; Zhang CH; Li X; Xu X; Dong XB; Hu L; Li CH
    J Food Sci; 2014 Dec; 79(12):C2415-26. PubMed ID: 25393708
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of volatile aroma compounds in cooked black rice.
    Yang DS; Lee KS; Jeong OY; Kim KJ; Kays SJ
    J Agric Food Chem; 2008 Jan; 56(1):235-40. PubMed ID: 18081248
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat.
    Aliani M; Farmer LJ; Kennedy JT; Moss BW; Gordon A
    Meat Sci; 2013 May; 94(1):55-62. PubMed ID: 23376434
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
    Du C; Qi J; Yang C; Zhang Q; Liu D
    J Food Sci; 2022 Jun; 87(6):2563-2577. PubMed ID: 35584965
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Identification of the main aroma compounds in Chinese local chicken high-quality meat.
    Jin Y; Cui H; Yuan X; Liu L; Liu X; Wang Y; Ding J; Xiang H; Zhang X; Liu J; Li H; Zhao G; Wen J
    Food Chem; 2021 Oct; 359():129930. PubMed ID: 33951611
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.