BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

85 related articles for article (PubMed ID: 17954738)

  • 1. Short communication: Identification of the aroma compounds responsible for the floral/rose flavor in water-soluble fractions of Manchego cheese.
    López Soto-Yarritu P; Amigo L; Taborda G; Martínez-Castro I; Gómez-Ruiz JA
    J Dairy Sci; 2007 Nov; 90(11):5001-3. PubMed ID: 17954738
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
    Carunchia Whetstine ME; Cadwallader KR; Drake M
    J Agric Food Chem; 2005 Apr; 53(8):3126-32. PubMed ID: 15826069
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese.
    Gómez-Ruiz JA; Taborda G; Amigo L; Ramos M; Molina E
    J Dairy Sci; 2007 Nov; 90(11):4966-73. PubMed ID: 17954735
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of nutty flavor in cheddar cheese.
    Avsar YK; Karagul-Yuceer Y; Drake MA; Singh TK; Yoon Y; Cadwallader KR
    J Dairy Sci; 2004 Jul; 87(7):1999-2010. PubMed ID: 15328211
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy.
    Subramanian A; Harper WJ; Rodriguez-Saona LE
    J Food Sci; 2009 Apr; 74(3):C292-7. PubMed ID: 19397715
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.
    Leclercq-Perlat MN; Corrieu G; Spinnler HE
    J Dairy Sci; 2004 May; 87(5):1545-50. PubMed ID: 15291004
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification of malodorous, a wild species allele affecting tomato aroma that was aelected against during domestication.
    Tadmor Y; Fridman E; Gur A; Larkov O; Lastochkin E; Ravid U; Zamir D; Lewinsohn E
    J Agric Food Chem; 2002 Mar; 50(7):2005-9. PubMed ID: 11902948
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese.
    Toelstede S; Dunkel A; Hofmann T
    J Agric Food Chem; 2009 Feb; 57(4):1440-8. PubMed ID: 19170504
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Optimization of headspace solid-phase microextraction for the analysis of specific flavors in enzyme modified and natural Cheddar cheese using factorial design and response surface methodology.
    Januszkiewicz J; Sabik H; Azarnia S; Lee B
    J Chromatogr A; 2008 Jun; 1195(1-2):16-24. PubMed ID: 18495140
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification of allyl esters in garlic cheese.
    Herbrand K; Hammerschmidt FJ; Brennecke S; Liebig M; Lösing G; Schmidt CO; Gatfield I; Krammer G; Bertram HJ
    J Agric Food Chem; 2007 Sep; 55(19):7874-8. PubMed ID: 17715891
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Purification and identification of water-soluble phosphopeptides from cheese using Fe(III) affinity chromatography and mass spectrometry.
    Lund M; Ardö Y
    J Agric Food Chem; 2004 Oct; 52(21):6616-22. PubMed ID: 15479031
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sensomics mapping and identification of the key bitter metabolites in Gouda cheese.
    Toelstede S; Hofmann T
    J Agric Food Chem; 2008 Apr; 56(8):2795-804. PubMed ID: 18355023
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde.
    Tieman D; Taylor M; Schauer N; Fernie AR; Hanson AD; Klee HJ
    Proc Natl Acad Sci U S A; 2006 May; 103(21):8287-92. PubMed ID: 16698923
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Direct thermal desorption in the analysis of cheese volatiles by gas chromatography and gas chromatography-mass spectrometry: comparison with simultaneous distillation-extraction and dynamic headspace.
    Valero E; Sanz J; Martínez-Castro I
    J Chromatogr Sci; 2001 Jun; 39(6):222-8. PubMed ID: 11396685
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characteristic aroma components of British Farmhouse Cheddar cheese.
    Suriyaphan O; Drake MA; Chen XQ; Cadwallader KR
    J Agric Food Chem; 2001 Mar; 49(3):1382-7. PubMed ID: 11312868
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Thermally-dried free and immobilized kefir cells as starter culture in hard-type cheese production.
    Katechaki E; Panas P; Kourkoutas Y; Koliopoulos D; Koutinas AA
    Bioresour Technol; 2009 Jul; 100(14):3618-24. PubMed ID: 19329301
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Salt and aroma compound release in model cheeses in relation to their mobility.
    Lauverjat C; Déléris I; Tréléa IC; Salles C; Souchon I
    J Agric Food Chem; 2009 Nov; 57(21):9878-87. PubMed ID: 19817409
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture.
    Katechaki E; Panas P; Rapti K; Kandilogiannakis L; Koutinas AA
    J Agric Food Chem; 2008 Jul; 56(13):5316-23. PubMed ID: 18540611
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.