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 *

154 related articles for article (PubMed ID: 17069240)

  • 21. Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).
    Rega B; Fournier N; Guichard E
    J Agric Food Chem; 2003 Nov; 51(24):7092-9. PubMed ID: 14611177
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
    Kraujalytė V; Leitner E; Venskutonis PR
    J Agric Food Chem; 2013 May; 61(20):4728-36. PubMed ID: 23662795
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Variations of odorous VOCs detected by different assessors via gas chromatography coupled with mass spectrometry and olfactory detection port (ODP) system.
    Barczak RJ; Fisher RM; Wang X; Stuetz RM
    Water Sci Technol; 2018 Feb; 77(3-4):759-765. PubMed ID: 29431721
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Gas chromatography-olfactometry analysis and its importance in food quality control. Influence of assessors' training and sampling methods on gas chromatography-olfactometry data.
    van Ruth SM; Roozen JP
    Adv Exp Med Biol; 2004; 542():155-65. PubMed ID: 15174578
    [No Abstract]   [Full Text] [Related]  

  • 25. Characterization by gas chromatography-olfactometry of the most odour-active compounds in Italian balsamic vinegars with geographical indication.
    Corsini L; Castro R; G Barroso C; Durán-Guerrero E
    Food Chem; 2019 Jan; 272():702-708. PubMed ID: 30309601
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characterization of odorants in inflatable aquatic toys and swimming learning devices-which substances are causative for the characteristic odor and potentially harmful?
    Wiedmer C; Velasco-Schön C; Buettner A
    Anal Bioanal Chem; 2017 Jun; 409(16):3905-3916. PubMed ID: 28401289
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Odour-active compounds in papaya fruit cv. Red Maradol.
    Pino JA
    Food Chem; 2014 Mar; 146():120-6. PubMed ID: 24176322
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie).
    Takahashi T; Mizui K; Miyazawa M
    Phytochem Anal; 2010; 21(5):489-95. PubMed ID: 20578110
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies.
    Xiao Z; Shang Y; Chen F; Niu Y; Gu Y; Liu S; Zhu J
    Nat Prod Res; 2015; 29(21):2007-12. PubMed ID: 25790084
    [TBL] [Abstract][Full Text] [Related]  

  • 31. First attempt of odorant quantitation using gas chromatography-olfactometry.
    Pollien P; Fay LB; Baumgartner M; Chaintreau A
    Anal Chem; 1999 Dec; 71(23):5391-7. PubMed ID: 10596217
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Novel multi-gas chromatography-olfactometry device and software for the identification of odour-active compounds.
    Berdagué JL; Tournayre P; Cambou S
    J Chromatogr A; 2007 Mar; 1146(1):85-92. PubMed ID: 17316657
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation.
    Niu Y; Chen X; Xiao Z; Ma N; Zhu J
    Nat Prod Res; 2017 Apr; 31(8):938-944. PubMed ID: 27834102
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Unexpected impact of 2-methylisoborneol as off-odour substance in aged wines.
    Lopez Pinar A; Ghadiriasli R; Darriet P; Buettner A
    Food Chem; 2017 Apr; 220():498-504. PubMed ID: 27855930
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.
    Miyazawa M; Hashidume S; Takahashi T; Kikuchi T
    Phytochem Anal; 2012; 23(3):208-13. PubMed ID: 21858881
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Odor intensity evaluation in gas chromatography-olfactometry by finger span method.
    Etiévant PX; Callement G; Langlois D; Issanchou S; Coquibus N
    J Agric Food Chem; 1999 Apr; 47(4):1673-80. PubMed ID: 10564037
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
    Nicolotti L; Mall V; Schieberle P
    J Agric Food Chem; 2019 Apr; 67(14):4011-4022. PubMed ID: 30879302
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Aroma evaluation of setonojigiku (Chrysanthemum japonense var. debile) by hydrodistillation and solvent-assisted flavour evaporation.
    Usami A; Nakahashi H; Marumoto S; Miyazawa M
    Phytochem Anal; 2014; 25(6):561-6. PubMed ID: 24980450
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Aromatic profile of aqueous banana essence and banana fruit by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O).
    Jordán MJ; Tandon K; Shaw PE; Goodner KL
    J Agric Food Chem; 2001 Oct; 49(10):4813-7. PubMed ID: 11600027
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines.
    Ferreira V; Aznar M; López R; Cacho J
    J Agric Food Chem; 2001 Oct; 49(10):4818-24. PubMed ID: 11600028
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.