BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

258 related articles for article (PubMed ID: 24215513)

  • 21. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
    Jeleń HH; Majcher M; Dziadas M; Zawirska-Wojtasiak R; Czaczyk K; Wąsowicz E
    J Chromatogr A; 2011 Oct; 1218(42):7566-73. PubMed ID: 21831389
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma.
    Falcao LD; Lytra G; Darriet P; Barbe JC
    Food Chem; 2012 May; 132(1):230-6. PubMed ID: 26434285
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Investigation of 'stone fruit' aroma in Chardonnay, Viognier and botrytis Semillon wines.
    Siebert TE; Barter SR; de Barros Lopes MA; Herderich MJ; Francis IL
    Food Chem; 2018 Aug; 256():286-296. PubMed ID: 29606450
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S; Xu Y; Qian MC
    J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comparison of gas chromatography-coupled time-of-flight mass spectrometry and 1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine body.
    Skogerson K; Runnebaum R; Wohlgemuth G; de Ropp J; Heymann H; Fiehn O
    J Agric Food Chem; 2009 Aug; 57(15):6899-907. PubMed ID: 19588931
    [TBL] [Abstract][Full Text] [Related]  

  • 26. An automated gas chromatographic-mass spectrometric method for the quantitative analysis of the odor-active molecules present in the vapors emanated from wine.
    Wen Y; Lopez R; Ferreira V
    J Chromatogr A; 2018 Jan; 1534():130-138. PubMed ID: 29306634
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines.
    Gómez García-Carpintero E; Gómez Gallego MA; Sánchez-Palomo E; González Viñas MA
    Food Chem; 2012 Sep; 134(2):851-63. PubMed ID: 23107700
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
    Niu Y; Zhang X; Xiao Z; Song S; Eric K; Jia C; Yu H; Zhu J
    J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug; 879(23):2287-93. PubMed ID: 21727038
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality.
    Sherman E; Coe M; Grose C; Martin D; Greenwood DR
    J Agric Food Chem; 2020 Nov; 68(47):13380-13396. PubMed ID: 32893630
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle.
    Muñoz-Redondo JM; Cuevas FJ; León JM; Ramírez P; Moreno-Rojas JM; Ruiz-Moreno MJ
    J Agric Food Chem; 2017 Apr; 65(13):2768-2775. PubMed ID: 28285522
    [TBL] [Abstract][Full Text] [Related]  

  • 31. A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.
    Liu J; Liu M; He C; Song H; Guo J; Wang Y; Yang H; Su X
    J Sci Food Agric; 2015 Apr; 95(6):1362-72. PubMed ID: 25043370
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia.
    Robinson AL; Boss PK; Heymann H; Solomon PS; Trengove RD
    J Agric Food Chem; 2011 Apr; 59(7):3273-84. PubMed ID: 21370883
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Analytical characterisation of Negroamaro red wines by "Aroma Wheels".
    Capone S; Tufariello M; Siciliano P
    Food Chem; 2013 Dec; 141(3):2906-15. PubMed ID: 23871040
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry.
    Leelaphiwat P; Harte JB; Auras RA; Ong PK; Chonhenchob V
    J Sci Food Agric; 2017 Apr; 97(6):1854-1860. PubMed ID: 27507120
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits.
    Smyth HE; Cozzolino D; Cynkar WU; Dambergs RG; Sefton M; Gishen M
    Anal Bioanal Chem; 2008 Apr; 390(7):1911-6. PubMed ID: 18283438
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry.
    Lee SJ; Noble AC
    J Agric Food Chem; 2003 Dec; 51(27):8036-44. PubMed ID: 14690393
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
    Lee SM; Kwon GY; Kim KO; Kim YS
    Anal Chim Acta; 2011 Oct; 703(2):204-11. PubMed ID: 21889635
    [TBL] [Abstract][Full Text] [Related]  

  • 38. A comparison of sorptive extraction techniques coupled to a new quantitative, sensitive, high throughput GC-MS/MS method for methoxypyrazine analysis in wine.
    Hjelmeland AK; Wylie PL; Ebeler SE
    Talanta; 2016 Feb; 148():336-45. PubMed ID: 26653458
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.
    Forde CG; Cox A; Williams ER; Boss PK
    J Agric Food Chem; 2011 Mar; 59(6):2573-83. PubMed ID: 21332199
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterisation of Australian Verdelho wines from the Queensland Granite Belt region.
    Sonni F; Moore EG; Chinnici F; Riponi C; Smyth HE
    Food Chem; 2016 Apr; 196():1163-71. PubMed ID: 26593603
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.