BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

280 related articles for article (PubMed ID: 24245899)

  • 1. Aroma characteristic and volatile profiling of carrot varieties and quantitative role of terpenoid compounds for carrot sensory attributes.
    Fukuda T; Okazaki K; Shinano T
    J Food Sci; 2013 Nov; 78(11):S1800-6. PubMed ID: 24245899
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in volatile compounds of carrots (Daucus carota L.) during refrigerated and frozen storage.
    Kjeldsen F; Christensen LP; Edelenbos M
    J Agric Food Chem; 2003 Aug; 51(18):5400-7. PubMed ID: 12926889
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component.
    Buttery RG; Takeoka GR
    J Agric Food Chem; 2013 Sep; 61(38):9063-6. PubMed ID: 24000828
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes.
    Xiao Z; Fan B; Niu Y; Wu M; Liu J; Ma S
    J Chromatogr B Analyt Technol Biomed Life Sci; 2016 Jan; 1009-1010():152-62. PubMed ID: 26735711
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantitative analysis of aroma compounds in carrot (Daucus carota L.) cultivars by capillary gas chromatography using large-volume injection technique.
    Kjeldsen F; Christensen LP; Edelenbos M
    J Agric Food Chem; 2001 Sep; 49(9):4342-8. PubMed ID: 11559135
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Identification and Characterization of Terpene Synthases Potentially Involved in the Formation of Volatile Terpenes in Carrot (Daucus carota L.) Roots.
    Yahyaa M; Tholl D; Cormier G; Jensen R; Simon PW; Ibdah M
    J Agric Food Chem; 2015 May; 63(19):4870-8. PubMed ID: 25924989
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
    J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
    Ramírez-Rodrigues MM; Balaban MO; Marshall MR; Rouseff RL
    J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
    Xiao Z; Luo J; Niu Y; Wu M
    Nat Prod Res; 2018 Jul; 32(13):1567-1572. PubMed ID: 29067827
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Aroma volatile compositions of high- and low-aromatic guava varieties.
    Porat R; Tietel Z; Zippori I; Dag A
    J Sci Food Agric; 2011 Dec; 91(15):2794-8. PubMed ID: 21725980
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
    Li H; Luo L; Ma M; Zeng L
    J Food Sci; 2018 Nov; 83(11):2718-2732. PubMed ID: 30339723
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Flavor characteristics of seven grades of black tea produced in Turkey.
    Alasalvar C; Topal B; Serpen A; Bahar B; Pelvan E; Gökmen V
    J Agric Food Chem; 2012 Jun; 60(25):6323-32. PubMed ID: 22642545
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Descriptive aroma profiles of fresh sweet basil cultivars (Ocimum spp.): Relationship to volatile chemical composition.
    Patel M; Lee R; Merchant EV; Juliani HR; Simon JE; Tepper BJ
    J Food Sci; 2021 Jul; 86(7):3228-3239. PubMed ID: 34160060
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
    J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of cultivar and harvest year on the volatile profiles of leaves and roots of carrots (Daucus carota spp. sativus Hoffm.).
    Ulrich D; Nothnagel T; Schulz H
    J Agric Food Chem; 2015 Apr; 63(13):3348-56. PubMed ID: 25797828
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties.
    Alasalvar C; Grigor JM; Zhang D; Quantick PC; Shahidi F
    J Agric Food Chem; 2001 Mar; 49(3):1410-6. PubMed ID: 11312873
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of field attack by carrot psyllid (Trioza apicalis Förster) on sensory quality, antioxidant capacity and content of terpenes, falcarindiol and 6-methoxymellein of carrots (Daucus carota L.).
    Seljåsen R; Vogt G; Olsen E; Lea P; Høgetveit LA; Tajet T; Meadow R; Bengtsson GB
    J Agric Food Chem; 2013 Mar; 61(11):2831-8. PubMed ID: 23414489
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance.
    Miyazaki T; Plotto A; Goodner K; Gmitter FG
    J Sci Food Agric; 2011 Feb; 91(3):449-60. PubMed ID: 21218478
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.