BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

403 related articles for article (PubMed ID: 24274062)

  • 21. Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis.
    Baba R; Kumazawa K
    J Agric Food Chem; 2014 Aug; 62(33):8308-13. PubMed ID: 25088347
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Key Odorants from the Fragrant Bolete,
    Murray AF; Wickramasinghe PCK; Munafo JP
    J Agric Food Chem; 2020 Aug; 68(32):8621-8628. PubMed ID: 32786723
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Fan H; Fan W; Xu Y
    J Agric Food Chem; 2015 Apr; 63(14):3660-8. PubMed ID: 25797496
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle).
    Inagaki S; Amano Y; Kumazawa K
    J Agric Food Chem; 2017 Oct; 65(39):8691-8695. PubMed ID: 28889748
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (
    Schaller T; Schieberle P
    J Agric Food Chem; 2020 Dec; 68(51):15292-15300. PubMed ID: 33301679
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.
    Al-Dalali S; Zheng F; Sun B; Chen F
    J Agric Food Chem; 2020 May; 68(18):5154-5167. PubMed ID: 32281377
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value.
    Liu Y; Li Q; Yang W; Sun B; Zhou Y; Zheng Y; Huang M; Yang W
    Food Chem; 2020 Jul; 319():126564. PubMed ID: 32163841
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
    Giri A; Okamoto A; Okazaki E; Ohshima T
    J Food Sci; 2010 Oct; 75(8):S406-17. PubMed ID: 21535514
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I; Mall V; Schieberle P
    J Agric Food Chem; 2018 Jul; 66(28):7428-7440. PubMed ID: 29889522
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
    Neugebauer A; Granvogl M; Schieberle P
    J Agric Food Chem; 2020 May; 68(21):5927-5937. PubMed ID: 32323988
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.
    Ahhmed A; Özcan C; Karaman S; Öztürk İ; Çam M; Fayemi PO; Kaneko G; Muguruma M; Sakata R; Yetim H
    Meat Sci; 2017 May; 127():35-44. PubMed ID: 28113096
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.
    Neiens SD; Steinhaus M
    J Agric Food Chem; 2018 Feb; 66(6):1452-1460. PubMed ID: 29376363
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
    Giri A; Osako K; Okamoto A; Okazaki E; Ohshima T
    J Sci Food Agric; 2011 Mar; 91(5):850-9. PubMed ID: 21384352
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Identification of Characterizing Aroma Components of Roasted Chicory "Coffee" Brews.
    Wu T; Cadwallader KR
    J Agric Food Chem; 2019 Dec; 67(50):13848-13859. PubMed ID: 30969122
    [TBL] [Abstract][Full Text] [Related]  

  • 35. 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]  

  • 36. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
    Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
    Yang P; Song H; Wang L; Jing H
    J Agric Food Chem; 2019 Jul; 67(28):7926-7934. PubMed ID: 31250635
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Key Odor-Active Compounds in Raw Green and Red
    Zhai X; Granvogl M
    J Agric Food Chem; 2020 Jul; 68(27):7169-7183. PubMed ID: 32498512
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1578-1588. PubMed ID: 33497230
    [TBL] [Abstract][Full Text] [Related]  

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