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 *

149 related articles for article (PubMed ID: 17444225)

  • 1. Retention indices in the analysis of food aroma volatile compounds in temperature-programmed gas chromatography: database creation and evaluation of precision and robustness.
    Bianchi F; Careri M; Mangia A; Musci M
    J Sep Sci; 2007 Mar; 30(4):563-72. PubMed ID: 17444225
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Headspace-gas chromatography: an ideal technique for sampling volatiles present in non-volatile matrices.
    Ettre LS
    Adv Exp Med Biol; 2001; 488():9-32. PubMed ID: 11548163
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Truffle aroma analysis by headspace solid phase microextraction.
    Díaz P; Señoráns FJ; Reglero G; Ibañez E
    J Agric Food Chem; 2002 Oct; 50(22):6468-72. PubMed ID: 12381135
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of xanthan on flavor release from thickened viscous food model systems.
    Bylaite E; Adler-Nissen J; Meyer AS
    J Agric Food Chem; 2005 May; 53(9):3577-83. PubMed ID: 15853404
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Solvent desorption dynamic headspace sampling of fermented dairy product volatiles.
    Rankin SA
    Adv Exp Med Biol; 2001; 488():151-63. PubMed ID: 11548154
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Choice and use of standards for dynamic headspace trapping and application to the analysis of the volatiles of baked potato.
    Ames JM; Duckham SC; Bakker J
    Adv Exp Med Biol; 2001; 488():133-41. PubMed ID: 11548152
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma.
    Golovnya RV; Misharina TA; Garbuzov VG; Medvedyev FA
    Nahrung; 1983; 27(3):237-49. PubMed ID: 6888510
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma compound production in cheese curd by coculturing with selected yeast and bacteria.
    Martin N; Berger C; Le Du C; Spinnler HE
    J Dairy Sci; 2001 Oct; 84(10):2125-35. PubMed ID: 11699442
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Preparation of novel solid-phase microextraction fibers by sol-gel technology for headspace solid-phase microextraction-gas chromatographic analysis of aroma compounds in beer.
    Liu M; Zeng Z; Xiong B
    J Chromatogr A; 2005 Feb; 1065(2):287-99. PubMed ID: 15782975
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Automated, microprocessor controlled short path thermal desorption system for analysis of volatiles in foods.
    Das VT; Hartman TG; Manos JN; Manura JJ; Baker CW
    Adv Exp Med Biol; 2001; 488():187-201. PubMed ID: 11548157
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
    Rosso MC; Liberto E; Spigolon N; Fontana M; Somenzi M; Bicchi C; Cordero C
    Anal Bioanal Chem; 2018 Jun; 410(15):3491-3506. PubMed ID: 29313080
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Dynamic headspace analysis of fresh tomato juices.
    Sucan MK; Russell GF
    Adv Exp Med Biol; 2001; 488():165-73. PubMed ID: 11548155
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of aroma compounds in Parmigiano-Reggiano cheese by gas chromatography/olfactometry.
    Qian M; Reineccius G
    J Dairy Sci; 2002 Jun; 85(6):1362-9. PubMed ID: 12146465
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
    Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
    Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
    Li H; Luo L; Ma M; Zeng L
    J Food Sci; 2018 Nov; 83(11):2718-2732. PubMed ID: 30339723
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography.
    Maikhunthod B; Marriott PJ
    Food Chem; 2013 Dec; 141(4):4324-32. PubMed ID: 23993622
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of preparation conditions on release of selected volatiles in tea headspace.
    Wright J; Wulfert F; Hort J; Taylor AJ
    J Agric Food Chem; 2007 Feb; 55(4):1445-53. PubMed ID: 17261012
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y; Tang K; Xu Y; Li JM
    J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.