BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

368 related articles for article (PubMed ID: 19358532)

  • 1. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
    Söllner K; Schieberle P
    J Agric Food Chem; 2009 May; 57(10):4319-27. PubMed ID: 19358532
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
    Poehlmann S; Schieberle P
    J Agric Food Chem; 2013 Mar; 61(12):2933-42. PubMed ID: 23461409
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
    Frauendorfer F; Schieberle P
    J Agric Food Chem; 2006 Jul; 54(15):5521-9. PubMed ID: 16848541
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A; Schieberle P
    J Agric Food Chem; 2012 May; 60(20):5057-64. PubMed ID: 22515832
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
    Grosshauser S; Schieberle P
    J Agric Food Chem; 2013 Apr; 61(16):3804-13. PubMed ID: 23581517
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
    Ruisinger B; Schieberle P
    J Agric Food Chem; 2012 May; 60(17):4186-94. PubMed ID: 22489542
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(43):8179-8190. PubMed ID: 27690424
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis.
    Mall V; Schieberle P
    J Agric Food Chem; 2016 Aug; 64(33):6433-42. PubMed ID: 27486834
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
    Takakura Y; Sakamoto T; Hirai S; Masuzawa T; Wakabayashi H; Nishimura T
    Meat Sci; 2014 May; 97(1):27-31. PubMed ID: 24486684
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
    Wagner J; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(44):8388-8396. PubMed ID: 27728970
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.
    Schmidberger PC; Schieberle P
    J Agric Food Chem; 2017 Oct; 65(42):9287-9296. PubMed ID: 28965409
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments.
    Mall V; Schieberle P
    J Agric Food Chem; 2017 Apr; 65(13):2776-2783. PubMed ID: 28282986
    [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. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N; Yongsawatdigul J; Cadwallader KR
    J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.
    Wagner J; Schieberle P; Granvogl M
    J Agric Food Chem; 2017 Jan; 65(1):132-138. PubMed ID: 27992218
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
    Chen S; Wang D; Xu Y
    J Agric Food Chem; 2013 Oct; 61(40):9712-8. PubMed ID: 24028662
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (
    Schmidberger PC; Schieberle P
    J Agric Food Chem; 2020 Apr; 68(15):4493-4506. PubMed ID: 32196328
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1578-1588. PubMed ID: 33497230
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.