BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

195 related articles for article (PubMed ID: 16478267)

  • 1. Identification of a stale-beer-like odorant in extracts of naturally aged beer.
    Callemien D; Dasnoy S; Collin S
    J Agric Food Chem; 2006 Feb; 54(4):1409-13. PubMed ID: 16478267
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
    Soares da Costa M; Gonçalves C; Ferreira A; Ibsen C; Guedes de Pinho P; Silva Ferreira AC
    J Agric Food Chem; 2004 Dec; 52(26):7911-7. PubMed ID: 15612775
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Untargeted flavor profiling of lager beers by stir bar sorptive extraction -capillary gas chromatography - time-of-flight mass spectrometry: High analytical performance with a green touch.
    Cucu T; David F; Devos C; Sandra P
    J Chromatogr A; 2021 Jun; 1647():462164. PubMed ID: 33964618
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of GC-olfactometry to identify the hop aromatic compounds in beer.
    Lermusieau G; Bulens M; Collin S
    J Agric Food Chem; 2001 Aug; 49(8):3867-74. PubMed ID: 11513681
    [TBL] [Abstract][Full Text] [Related]  

  • 5. How sotolon can impart a Madeira off-flavor to aged beers.
    Scholtes C; Nizet S; Collin S
    J Agric Food Chem; 2015 Mar; 63(11):2886-92. PubMed ID: 25727253
    [TBL] [Abstract][Full Text] [Related]  

  • 6. New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers.
    Onishi K; Furuno M; Mori A; Fukusaki E
    J Biosci Bioeng; 2024 Jul; 138(1):54-62. PubMed ID: 38653595
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Occurrence of polyfunctional thiols in fresh lager beers.
    Vermeulen C; Lejeune I; Tran TT; Collin S
    J Agric Food Chem; 2006 Jul; 54(14):5061-8. PubMed ID: 16819917
    [TBL] [Abstract][Full Text] [Related]  

  • 8. How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
    Gijs L; Chevance F; Jerkovic V; Collin S
    J Agric Food Chem; 2002 Sep; 50(20):5612-6. PubMed ID: 12236686
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers.
    Féchir M; Reglitz K; Mall V; Voigt J; Steinhaus M
    J Agric Food Chem; 2021 Jul; 69(29):8190-8199. PubMed ID: 34264656
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
    Kishimoto T; Wanikawa A; Kono K; Shibata K
    J Agric Food Chem; 2006 Nov; 54(23):8855-61. PubMed ID: 17090134
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
    Langos D; Granvogl M; Schieberle P
    J Agric Food Chem; 2013 Nov; 61(47):11303-11. PubMed ID: 24219571
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers.
    Neiens SD; Steinhaus M
    J Agric Food Chem; 2019 Jan; 67(1):364-371. PubMed ID: 30539627
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Different beers with different hops. Relevant compounds for their aroma characteristics.
    Inui T; Tsuchiya F; Ishimaru M; Oka K; Komura H
    J Agric Food Chem; 2013 May; 61(20):4758-64. PubMed ID: 23627300
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.).
    Gros J; Peeters F; Collin S
    J Agric Food Chem; 2012 Aug; 60(32):7805-16. PubMed ID: 22769850
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis.
    Hayata Y; Sakamoto T; Maneerat C; Li X; Kozuka H; Sakamoto K
    J Agric Food Chem; 2003 May; 51(11):3415-8. PubMed ID: 12744676
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer.
    Noba S; Yako N; Sakai H; Kobayashi M; Watanabe T
    Food Chem; 2018 Jul; 255():282-289. PubMed ID: 29571478
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Decrease of aged beer aroma by the reducing activity of brewing yeast.
    Saison D; De Schutter DP; Vanbeneden N; Daenen L; Delvaux F; Delvaux FR
    J Agric Food Chem; 2010 Mar; 58(5):3107-15. PubMed ID: 20143776
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Higher NADH Availability of Lager Yeast Increases the Flavor Stability of Beer.
    Xu X; Song Y; Guo L; Cheng W; Niu C; Wang J; Liu C; Zheng F; Zhou Y; Li X; Mu Y; Li Q
    J Agric Food Chem; 2020 Jan; 68(2):584-590. PubMed ID: 31623437
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition.
    Rodrigues JA; Barros AS; Carvalho B; Brandão T; Gil AM; Ferreira AC
    J Chromatogr A; 2011 Feb; 1218(7):990-6. PubMed ID: 21227435
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of antioxidant activity and electronic taste and aroma properties of antho-beers from purple wheat grain.
    Li W; Pickard MD; Beta T
    J Agric Food Chem; 2007 Oct; 55(22):8958-66. PubMed ID: 17907771
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.