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 *

135 related articles for article (PubMed ID: 20014855)

  • 1. Quantitative comparison of free and bound volatiles of two commercial tomato cultivars (Solanum lycopersicum L.) during ripening.
    Ortiz-Serrano P; Gil JV
    J Agric Food Chem; 2010 Jan; 58(2):1106-14. PubMed ID: 20014855
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quantitation of free and glycosidically bound volatiles in and effect of glycosidase addition on three tomato varieties (Solanum lycopersicum L.).
    Ortiz-Serrano P; Gil JV
    J Agric Food Chem; 2007 Oct; 55(22):9170-6. PubMed ID: 17902628
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chemometric discrimination of different tomato cultivars based on their volatile fingerprint in relation to lycopene and total phenolics content.
    Socaci SA; Socaciu C; Mureşan C; Fărcaş A; Tofană M; Vicaş S; Pintea A
    Phytochem Anal; 2014; 25(2):161-9. PubMed ID: 24259292
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
    Vilanova M; Genisheva Z; Bescansa L; Masa A; Oliveira JM
    Phytochemistry; 2012 Feb; 74():196-205. PubMed ID: 22071134
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey.
    Özkaya O; Şen K; Aubert C; Dündar Ö; Gunata Z
    J Food Sci Technol; 2018 Nov; 55(11):4440-4449. PubMed ID: 30333640
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
    Wen YQ; He F; Zhu BQ; Lan YB; Pan QH; Li CY; Reeves MJ; Wang J
    Food Chem; 2014; 152():29-36. PubMed ID: 24444903
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Contribution of abscisic acid to aromatic volatiles in cherry tomato (Solanum lycopersicum L.) fruit during postharvest ripening.
    Wu Q; Tao X; Ai X; Luo Z; Mao L; Ying T; Li L
    Plant Physiol Biochem; 2018 Sep; 130():205-214. PubMed ID: 29990773
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Elucidation of Endogenous Aroma Compounds in Tamarillo (
    Chen X; Kilmartin PA; Fedrizzi B; Quek SY
    J Agric Food Chem; 2021 Aug; 69(32):9362-9375. PubMed ID: 34342975
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Functional characterization of SlscADH1, a fruit-ripening-associated short-chain alcohol dehydrogenase of tomato.
    Moummou H; Tonfack LB; Chervin C; Benichou M; Youmbi E; Ginies C; Latché A; Pech JC; van der Rest B
    J Plant Physiol; 2012 Oct; 169(15):1435-44. PubMed ID: 22818888
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Free and Glycosidic Volatiles in Tamarillo (
    Chen X; Fedrizzi B; Kilmartin PA; Quek SY
    J Agric Food Chem; 2021 Apr; 69(15):4518-4532. PubMed ID: 33843220
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening.
    Yang YN; Zheng FP; Yu AN; Sun BG
    Food Chem; 2019 Jul; 287():232-240. PubMed ID: 30857694
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of volatile release in tomatillo and different varieties of tomato during chewing.
    Xu Y; Barringer S
    J Food Sci; 2010 May; 75(4):C352-8. PubMed ID: 20546394
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones.
    D'Angelo M; Zanor MI; Sance M; Cortina PR; Boggio SB; Asprelli P; Carrari F; Santiago AN; Asís R; Peralta IE; Valle EM
    J Sci Food Agric; 2018 Aug; 98(11):4128-4134. PubMed ID: 29393974
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages.
    Yu AN; Yang YN; Yang Y; Zheng FP; Sun BG
    J Food Biochem; 2019 Oct; 43(10):e12964. PubMed ID: 31608465
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in volatiles and glycosides during fruit maturation of two contrasted tomato ( Solanum lycopersicum ) lines.
    Birtić S; Ginies C; Causse M; Renard CM; Page D
    J Agric Food Chem; 2009 Jan; 57(2):591-8. PubMed ID: 19154163
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes.
    Raffo A; Nicoli S; Nardo N; Baiamonte I; D'Aloise A; Paoletti F
    J Agric Food Chem; 2012 Oct; 60(42):10445-55. PubMed ID: 22998013
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction.
    Pardo-García AI; Martínez-Gil AM; López-Córcoles H; Zalacain A; Salinas R
    J Sci Food Agric; 2013 Mar; 93(5):1147-55. PubMed ID: 22952170
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The genetic and functional analysis of flavor in commercial tomato: the FLORAL4 gene underlies a QTL for floral aroma volatiles in tomato fruit.
    Tikunov YM; Roohanitaziani R; Meijer-Dekens F; Molthoff J; Paulo J; Finkers R; Capel I; Carvajal Moreno F; Maliepaard C; Nijenhuis-de Vries M; Labrie CW; Verkerke W; van Heusden AW; van Eeuwijk F; Visser RGF; Bovy AG
    Plant J; 2020 Aug; 103(3):1189-1204. PubMed ID: 32369642
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.