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 *

414 related articles for article (PubMed ID: 22413143)

  • 21. Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry.
    Sonmezdag AS; Kelebek H; Selli S
    Nat Prod Res; 2018 Apr; 32(7):777-781. PubMed ID: 28764557
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z; Petersen MA; Bredie WLP
    Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J; Chen F; Wang L; Niu Y; Chen H; Wang H; Xiao Z
    J Agric Food Chem; 2016 Jun; 64(24):4990-9. PubMed ID: 27265519
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.
    Chen X; Chen D; Jiang H; Sun H; Zhang C; Zhao H; Li X; Yan F; Chen C; Xu Z
    Food Chem; 2019 Feb; 274():130-136. PubMed ID: 30372917
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
    J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC; Zhu Y; Yan H; Chen M; Xie DC; Wang MQ; Ni DJ; Lin Z
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33371407
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
    Asikin Y; Taira I; Inafuku S; Sumi H; Sawamura M; Takara K; Wada K
    J Food Sci; 2012 Apr; 77(4):C469-75. PubMed ID: 22394020
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X; Rouseff R
    J Agric Food Chem; 2014 May; 62(20):4537-43. PubMed ID: 24758568
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
    Choi HS; Kondo Y; Sawamura M
    J Agric Food Chem; 2001 May; 49(5):2404-8. PubMed ID: 11368611
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J; Wang L; Xiao Z; Niu Y
    Food Chem; 2018 Apr; 245():775-785. PubMed ID: 29287440
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
    Guichard H; Lemesle S; Ledauphin J; Barillier D; Picoche B
    J Agric Food Chem; 2003 Jan; 51(2):424-32. PubMed ID: 12517106
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
    Kang W; Li Y; Xu Y; Jiang W; Tao Y
    J Food Sci; 2012 Oct; 77(10):C1030-5. PubMed ID: 23009608
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis).
    Prat L; Espinoza MI; Agosin E; Silva H
    J Sci Food Agric; 2014 Mar; 94(4):752-9. PubMed ID: 24115051
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction.
    Melgarejo P; Calín-Sánchez Á; Vázquez-Araújo L; Hernández F; Martínez JJ; Legua P; Carbonell-Barrachina ÁA
    J Food Sci; 2011; 76(1):S114-20. PubMed ID: 21535709
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilk.
    Lv YC; Song HL; Li X; Wu L; Guo ST
    J Food Sci; 2011; 76(1):S20-5. PubMed ID: 21535711
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Identification of Odor Active Compounds in
    Majcher MA; Scheibe M; Jeleń HH
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31936132
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).
    Selli S; Canbas A; Varlet V; Kelebek H; Prost C; Serot T
    J Agric Food Chem; 2008 Jan; 56(1):227-34. PubMed ID: 18078317
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes.
    Yu Y; Bai J; Chen C; Plotto A; Baldwin EA; Gmitter FG
    J Sci Food Agric; 2018 Feb; 98(3):1124-1131. PubMed ID: 28731231
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
    Buettner A; Schieberle P
    J Agric Food Chem; 2001 Mar; 49(3):1358-63. PubMed ID: 11312864
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.
    Niu Y; Wang R; Xiao Z; Zhu J; Sun X; Wang P
    Food Res Int; 2019 Jun; 120():92-101. PubMed ID: 31000313
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 21.