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 *

203 related articles for article (PubMed ID: 21456615)

  • 1. Key odorants of Oscypek, a traditional Polish ewe's milk cheese.
    Majcher MA; Jeleń HH
    J Agric Food Chem; 2011 May; 59(9):4932-7. PubMed ID: 21456615
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
    Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
    J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the key odorants in kurut with aroma recombination and omission studies.
    Wang B; Wang J; Xu LY; Zhang JH; Ai NS; Cao YP
    J Dairy Sci; 2020 May; 103(5):4164-4173. PubMed ID: 32173016
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
    Duensing PW; Hinrichs J; Schieberle P
    J Agric Food Chem; 2024 May; 72(19):11062-11071. PubMed ID: 38700435
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese.
    Majcher MA; Goderska K; Pikul J; Jeleń HH
    J Sci Food Agric; 2011 Jun; 91(8):1416-23. PubMed ID: 21384374
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
    J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H; Sun X; Yu H; Ai L; Chen C
    J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Key Aroma Compounds in Smoked Cooked Loin.
    Kosowska M; Majcher MA; Jeleń HH; Fortuna T
    J Agric Food Chem; 2018 Apr; 66(14):3683-3690. PubMed ID: 29575895
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach.
    Fricke K; Schieberle P
    J Agric Food Chem; 2020 Oct; 68(43):12086-12095. PubMed ID: 33063998
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S; Chen S; Qian M; Wang C; Xu Y
    J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan.
    Tian H; Xu X; Chen C; Yu H
    J Dairy Sci; 2019 Nov; 102(11):9639-9650. PubMed ID: 31477286
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of odorants causing an atypical aroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds.
    Steinhaus M; Schieberle P
    J Agric Food Chem; 2005 Jul; 53(15):6049-55. PubMed ID: 16028994
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
    Ortigosa M; Torre P; Izco JM
    J Dairy Sci; 2001 Jun; 84(6):1320-30. PubMed ID: 11417688
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
    Attaie R
    J Dairy Sci; 2009 Jun; 92(6):2435-43. PubMed ID: 19447975
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. The aroma of goat milk: seasonal effects and changes through heat treatment.
    Siefarth C; Buettner A
    J Agric Food Chem; 2014 Dec; 62(49):11805-17. PubMed ID: 25405703
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
    Carunchia Whetstine ME; Cadwallader KR; Drake M
    J Agric Food Chem; 2005 Apr; 53(8):3126-32. PubMed ID: 15826069
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
    Wang J; Yang ZJ; Xu LY; Wang B; Zhang JH; Li BZ; Cao YP; Tan L
    J Dairy Sci; 2021 Feb; 104(2):1576-1590. PubMed ID: 33358170
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
    Majcher MA; Klensporf-Pawlik D; Dziadas M; Jeleń HH
    J Agric Food Chem; 2013 Mar; 61(11):2648-54. PubMed ID: 23414530
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.