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 *

255 related articles for article (PubMed ID: 21456620)

  • 1. Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects.
    Frank D; Appelqvist I; Piyasiri U; Wooster TJ; Delahunty C
    J Agric Food Chem; 2011 May; 59(9):4891-903. PubMed ID: 21456620
    [TBL] [Abstract][Full Text] [Related]  

  • 2. In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry.
    Frank D; Appelqvist I; Piyasiri U; Delahunty C
    J Agric Food Chem; 2012 Mar; 60(9):2264-73. PubMed ID: 22304692
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.
    Frank D; Eyres GT; Piyasiri U; Cochet-Broch M; Delahunty CM; Lundin L; Appelqvist IM
    J Agric Food Chem; 2015 Oct; 63(41):9093-102. PubMed ID: 26435196
    [TBL] [Abstract][Full Text] [Related]  

  • 4. In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parameters.
    Ting VJ; Soukoulis C; Silcock P; Cappellin L; Romano A; Aprea E; Bremer PJ; Märk TD; Gasperi F; Biasioli F
    J Food Sci; 2012 Nov; 77(11):C1226-33. PubMed ID: 23057586
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions.
    Roberts DD; Pollien P; Watzke B
    J Agric Food Chem; 2003 Jan; 51(1):189-95. PubMed ID: 12502406
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
    Bowman T; Barringer S
    J Food Sci; 2012 Jan; 77(1):C51-60. PubMed ID: 22122232
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of beta-cyclodextrin on aroma release and flavor perception.
    Kant A; Linforth RS; Hort J; Taylor AJ
    J Agric Food Chem; 2004 Apr; 52(7):2028-35. PubMed ID: 15053547
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception.
    Shiota M; Isogai T; Iwasawa A; Kotera M
    J Agric Food Chem; 2011 May; 59(9):4904-12. PubMed ID: 21456616
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Delayed volatile compound release properties of self-assembly structures in emulsions.
    Phan VA; Liao YC; Antille N; Sagalowicz L; Robert F; Godinot N
    J Agric Food Chem; 2008 Feb; 56(3):1072-7. PubMed ID: 18197619
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
    Boscaini E; van Ruth S; Biasioli F; Gasperi F; Märk TD
    J Agric Food Chem; 2003 Mar; 51(7):1782-90. PubMed ID: 12643630
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of hydrophobic flavor release profile in oil-in-water emulsions.
    Giroux HJ; Perreault V; Britten M
    J Food Sci; 2007 Mar; 72(2):S125-9. PubMed ID: 17995853
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat.
    Roberts DD; Pollien P; Antille N; Lindinger C; Yeretzian C
    J Agric Food Chem; 2003 Jun; 51(12):3636-42. PubMed ID: 12769538
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High correlation between octanol-air partition coefficient and aroma release rate from O/W emulsions under non-equilibrium.
    Tamaru S; Ono A; Igura N; Shimoda M
    Food Res Int; 2019 Feb; 116():883-887. PubMed ID: 30717019
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.
    Jourdren S; Masson M; Saint-Eve A; Panouillé M; Blumenthal D; Lejeune P; Déléris I; Souchon I
    J Agric Food Chem; 2017 Apr; 65(16):3330-3340. PubMed ID: 28393519
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef.
    Frank D; Kaczmarska K; Paterson J; Piyasiri U; Warner R
    Meat Sci; 2017 Nov; 133():61-68. PubMed ID: 28644988
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
    Relkin P; Fabre M; Guichard E
    J Agric Food Chem; 2004 Oct; 52(20):6257-63. PubMed ID: 15453696
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry.
    Hofstetter CK; Dunkel A; Hofmann T
    J Agric Food Chem; 2019 Aug; 67(31):8599-8608. PubMed ID: 31287302
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions.
    Tamaru S; Igura N; Shimoda M
    Food Chem; 2018 Jan; 239():712-717. PubMed ID: 28873626
    [TBL] [Abstract][Full Text] [Related]  

  • 19. In vivo aroma release and perception of composite foods using nose space PTR-ToF-MS analysis with Temporal-Check-All-That-Apply.
    Gonzalez-Estanol K; Khomenko I; Cliceri D; Biasioli F; Stieger M
    Food Res Int; 2023 May; 167():112726. PubMed ID: 37087281
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods.
    Déléris I; Saint-Eve A; Sémon E; Guillemin H; Guichard E; Souchon I; Le Quéré JL
    J Mass Spectrom; 2013 May; 48(5):594-607. PubMed ID: 23674284
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.