BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 20653556)

  • 1. Recent patents in flavor controlled release.
    Feng T; Xiao Z; Tian H
    Recent Pat Food Nutr Agric; 2010 Jun; 2(2):110-20. PubMed ID: 20653556
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Recent patents on amylose-flavor inclusion complex nano particles preparation and their application.
    Feng T; Zhuang HN; Xiao ZB; Tian HX
    Recent Pat Food Nutr Agric; 2011 Sep; 3(3):179-86. PubMed ID: 21846320
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Recent patents on nano flavor preparation and its application.
    Feng T; Xiao Z; Tian H
    Recent Pat Food Nutr Agric; 2010 Nov; 2(3):243-50. PubMed ID: 20858190
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption-gas chromatography.
    Sultana A; Yoshii H
    Biosci Biotechnol Biochem; 2019 Apr; 83(4):738-746. PubMed ID: 30638143
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In vivo flavor release from gelatin-sucrose gels containing droplets of flavor compounds.
    Linforth RS; Pearson KS; Taylor AJ
    J Agric Food Chem; 2007 Sep; 55(19):7859-63. PubMed ID: 17711342
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Recent patents in flavor microencapsulation.
    Feng T; Xiao Z; Tian H
    Recent Pat Food Nutr Agric; 2009 Nov; 1(3):193-202. PubMed ID: 20653540
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Encapsulation and controlled release of hydrophobic flavors using biopolymer-based microgel delivery systems: Sustained release of garlic flavor during simulated cooking.
    Wang M; Doi T; McClements DJ
    Food Res Int; 2019 May; 119():6-14. PubMed ID: 30884694
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of flavor solvent on flavor release and perception in sugar-free chewing gum.
    Potineni RV; Peterson DG
    J Agric Food Chem; 2008 May; 56(9):3254-9. PubMed ID: 18426213
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Current trends in flavor encapsulation: A comprehensive review of emerging encapsulation techniques, flavour release, and mathematical modelling.
    Premjit Y; Pandhi S; Kumar A; Rai DC; Duary RK; Mahato DK
    Food Res Int; 2022 Jan; 151():110879. PubMed ID: 34980409
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Application of gas chromatography to food analysis. III. Separation and identification of aliphatic esters in artificial flavor].
    KAWASHIRO I; ISHII A
    Eisei Shikenjo Hokoku; 1961 Sep; 79():103-5. PubMed ID: 14454626
    [No Abstract]   [Full Text] [Related]  

  • 11. Factors affecting the release of flavor encapsulated in carbohydrate matrixes.
    Gunning YM; Gunning PA; Kemsley EK; Parker R; Ring SG; Wilson RH; Blake A
    J Agric Food Chem; 1999 Dec; 47(12):5198-205. PubMed ID: 10606595
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The Science of Developing Appealing Flavors to Drive Compliance.
    Bankova M; Vogt R; Sun S; Saphow JW; Yeung V; Bariexca T; Semeghini V; Tipnis T; Lee C
    J Clin Dent; 2018 Sep; 29(Spec No A):A20-24. PubMed ID: 30620867
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Flavor and taste of lansoprazole strawberry-flavored delayed-release oral suspension preferred over ranitidine peppermint-flavored oral syrup: in children aged between 5-11 years.
    Tolia V; Johnston G; Stolle J; Lee C
    Paediatr Drugs; 2004; 6(2):127-31. PubMed ID: 15035653
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Flavor release and perception in hard candy: influence of flavor compound-compound interactions.
    Schober AL; Peterson DG
    J Agric Food Chem; 2004 May; 52(9):2623-7. PubMed ID: 15113168
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process.
    Lee J; Kim DS; Cho J; Hong SJ; Pan JH; Kim JK; Shin EC
    Molecules; 2019 Apr; 24(7):. PubMed ID: 30965657
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization.
    Vasilaki A; Panagiotopoulou E; Koupantsis T; Katsanidis E; Mourtzinos I
    Crit Rev Food Sci Nutr; 2022; 62(32):9036-9052. PubMed ID: 34142890
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dynamic flavor release from sucrose solutions.
    Rabe S; Krings U; Berger RG
    J Agric Food Chem; 2003 Aug; 51(17):5058-66. PubMed ID: 12903970
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbial Lipase Mediated by Health Beneficial Modification of Cholesterol and Flavors in Food Products: A Review.
    Sharma R; Sharma N
    Recent Pat Biotechnol; 2018; 12(2):81-91. PubMed ID: 28641511
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process.
    Xu M; Cui H; Sun F; Jia C; Zhang SL; Hussain S; Tahir MU; Zhang X; Hayat K
    J Food Sci; 2019 Aug; 84(8):2171-2180. PubMed ID: 31313307
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Perception of melting and flavor release of ice cream containing different types and contents of fat.
    Hyvönen L; Linna M; Tuorila H; Dijksterhuis G
    J Dairy Sci; 2003 Apr; 86(4):1130-8. PubMed ID: 12741536
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.