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 *

321 related articles for article (PubMed ID: 17266328)

  • 1. Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
    Mahattanatawee K; Perez-Cacho PR; Davenport T; Rouseff R
    J Agric Food Chem; 2007 Mar; 55(5):1939-44. PubMed ID: 17266328
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J; Wang L; Xiao Z; Niu Y
    Food Chem; 2018 Apr; 245():775-785. PubMed ID: 29287440
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
    Du X; Plotto A; Baldwin E; Rouseff R
    J Agric Food Chem; 2011 Dec; 59(23):12569-77. PubMed ID: 22026593
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
    Ong PK; Acree TE
    J Agric Food Chem; 1999 Feb; 47(2):665-70. PubMed ID: 10563950
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography-Olfactometry and Odor Activity Value.
    Zhu J; Xiao Z
    J Agric Food Chem; 2018 Jul; 66(29):7722-7734. PubMed ID: 29790345
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).
    Feng S; Huang M; Crane JH; Wang Y
    J Food Drug Anal; 2018 Apr; 26(2):497-503. PubMed ID: 29567218
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
    Barba C; Beno N; Guichard E; Thomas-Danguin T
    Food Chem; 2018 Aug; 257():172-181. PubMed ID: 29622195
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
    An K; Liu H; Fu M; Qian MC; Yu Y; Wu J; Xiao G; Xu Y
    Food Chem; 2019 Dec; 301():125282. PubMed ID: 31387036
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
    Wang Y; Finn C; Qian MC
    J Agric Food Chem; 2005 May; 53(9):3563-71. PubMed ID: 15853402
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
    Klesk K; Qian M
    J Agric Food Chem; 2003 May; 51(11):3436-41. PubMed ID: 12744680
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
    Mahattanatawee K; Rouseff RL
    Food Chem; 2014 Jul; 154():1-6. PubMed ID: 24518308
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector.
    Nakamura A; Miyazawa M
    J Oleo Sci; 2013; 62(9):645-55. PubMed ID: 24005009
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars.
    Du X; Song M; Baldwin E; Rouseff R
    Food Chem; 2015 Mar; 171():306-14. PubMed ID: 25308674
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
    Fuchsmann P; Stern MT; Brügger YA; Breme K
    J Agric Food Chem; 2015 Sep; 63(34):7511-21. PubMed ID: 26230142
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection.
    Vazquez-Landaverde PA; Torres JA; Qian MC
    J Dairy Sci; 2006 Aug; 89(8):2919-27. PubMed ID: 16840607
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China.
    Wu Y; Pan Q; Qu W; Duan C
    J Agric Food Chem; 2009 Oct; 57(20):9676-81. PubMed ID: 19803519
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography-Mass Spectrometry-Olfactometry and GC-Flame Photometric Detector.
    Zhu J; Xiao Z
    J Agric Food Chem; 2018 Nov; 66(46):12296-12305. PubMed ID: 30387351
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.