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 *

293 related articles for article (PubMed ID: 18476695)

  • 1. Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
    Steinhaus M; Sinuco D; Polster J; Osorio C; Schieberle P
    J Agric Food Chem; 2008 Jun; 56(11):4120-7. PubMed ID: 18476695
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
    Steinhaus M; Sinuco D; Polster J; Osorio C; Schieberle P
    J Agric Food Chem; 2009 Apr; 57(7):2882-8. PubMed ID: 19254022
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O.
    Jordán MJ; Margaría CA; Shaw PE; Goodner KL
    J Agric Food Chem; 2003 Feb; 51(5):1421-6. PubMed ID: 12590492
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of odor-active compounds in guava wine.
    Pino JA; Queris O
    J Agric Food Chem; 2011 May; 59(9):4885-90. PubMed ID: 21417409
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
    Poisson L; Schieberle P
    J Agric Food Chem; 2008 Jul; 56(14):5813-9. PubMed ID: 18570373
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
    Pino JA; Bent L
    J Sci Food Agric; 2013 Sep; 93(12):3114-20. PubMed ID: 23553493
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).
    Egea MB; Pereira-Netto AB; Cacho J; Ferreira V; Lopez R
    Food Chem; 2014 Dec; 164():272-7. PubMed ID: 24996334
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
    Li JX; Schieberle P; Steinhaus M
    J Agric Food Chem; 2012 Nov; 60(45):11253-62. PubMed ID: 23088286
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants.
    Kreissl J; Schieberle P
    J Agric Food Chem; 2017 Jun; 65(25):5198-5208. PubMed ID: 28573856
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis.
    Munafo JP; Didzbalis J; Schnell RJ; Schieberle P; Steinhaus M
    J Agric Food Chem; 2014 May; 62(20):4544-51. PubMed ID: 24766361
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R. and P.).
    Osorio C; Alarcon M; Moreno C; Bonilla A; Barrios J; Garzon C; Duque C
    J Agric Food Chem; 2006 Jan; 54(2):509-16. PubMed ID: 16417313
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Aroma components of American country ham.
    Song H; Cadwallader KR
    J Food Sci; 2008 Jan; 73(1):C29-35. PubMed ID: 18211346
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
    Steinhaus P; Schieberle P
    J Agric Food Chem; 2007 Jul; 55(15):6262-9. PubMed ID: 17602655
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation.
    Tokitomo Y; Steinhaus M; Büttner A; Schieberle P
    Biosci Biotechnol Biochem; 2005 Jul; 69(7):1323-30. PubMed ID: 16041138
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
    Christlbauer M; Schieberle P
    J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
    Kumazawa K; Sakai N; Amma H; Sakamoto S; Kodama M; Wada Y; Nishimura O
    Biosci Biotechnol Biochem; 2010; 74(6):1231-6. PubMed ID: 20530899
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
    Greger V; Schieberle P
    J Agric Food Chem; 2007 Jun; 55(13):5221-8. PubMed ID: 17530862
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
    Iraqi R; Vermeulen C; Benzekri A; Bouseta A; Collin S
    J Agric Food Chem; 2005 Feb; 53(4):1179-84. PubMed ID: 15713037
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.