BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

141 related articles for article (PubMed ID: 20530899)

  • 1. 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]  

  • 2. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
    Baba R; Kumazawa K
    J Agric Food Chem; 2014 Aug; 62(33):8308-13. PubMed ID: 25088347
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
    Chetschik I; Granvogl M; Schieberle P
    J Agric Food Chem; 2008 Nov; 56(21):10237-43. PubMed ID: 18939847
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K; Kaneko S; Nishimura O
    J Agric Food Chem; 2013 Dec; 61(49):11968-73. PubMed ID: 24274062
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (
    Schaller T; Schieberle P
    J Agric Food Chem; 2020 Dec; 68(51):15292-15300. PubMed ID: 33301679
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. 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]  

  • 9. 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]  

  • 10. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.
    Baba R; Amano Y; Wada Y; Kumazawa K
    J Agric Food Chem; 2017 Apr; 65(14):2984-2989. PubMed ID: 28343386
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of the possible new odor-active compounds "12-methyltridecanal and its analogs" responsible for the characteristic aroma of ripe Gouda-type cheese.
    Inagaki S; Fujikawa S; Wada Y; Kumazawa K
    Biosci Biotechnol Biochem; 2015; 79(12):2050-6. PubMed ID: 26223460
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma compounds in Japanese sweet rice wine (Mirin) screened by aroma extract dilution analysis (AEDA).
    Kaneko S; Kumazawa K
    Biosci Biotechnol Biochem; 2015; 79(3):484-7. PubMed ID: 25391446
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B; Schieberle P
    J Agric Food Chem; 2019 Mar; 67(10):2973-2979. PubMed ID: 30803235
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
    Kaneko S; Kumazawa K; Nishimura O
    J Agric Food Chem; 2011 Nov; 59(22):12204-9. PubMed ID: 21981068
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Characterization of the key aroma compounds in beef and pork vegetable gravies รก 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. 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]  

  • 19. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
    Schuh C; Schieberle P
    J Agric Food Chem; 2006 Feb; 54(3):916-24. PubMed ID: 16448203
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds.
    Erten ES; Cadwallader KR
    Food Chem; 2017 Feb; 217():244-253. PubMed ID: 27664632
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.