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 *

117 related articles for article (PubMed ID: 24274543)

  • 1. Thermodynamic and kinetic study of volatile compounds in biopolymer based dispersions.
    Samavati V; Emam-Djomeh Z; Mehdinia A
    Carbohydr Polym; 2014 Jan; 99():556-62. PubMed ID: 24274543
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Multivariate-parameter optimization of aroma compound release from carbohydrate-oil-protein model emulsions.
    Samavati V; D-jomeh ZE
    Carbohydr Polym; 2013 Nov; 98(2):1667-76. PubMed ID: 24053855
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water.
    Kopjar M; Andriot I; Saint-Eve A; Souchon I; Guichard E
    J Sci Food Agric; 2010 Jun; 90(8):1285-92. PubMed ID: 20474045
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Behavior of flavor compounds in model food systems: a thermodynamic study.
    Philippe E; Seuvre AM; Colas B; Langendorff V; Schippa C; Voilley A
    J Agric Food Chem; 2003 Feb; 51(5):1393-8. PubMed ID: 12590487
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
    van Ruth SM; King C; Giannouli P
    J Agric Food Chem; 2002 Apr; 50(8):2365-71. PubMed ID: 11929298
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of gelatinization and starch-emulsifier interactions on aroma release from starch-rich model systems.
    Lopes Da Silva JA; Castro SM; Delgadillo I
    J Agric Food Chem; 2002 Mar; 50(7):1976-84. PubMed ID: 11902943
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Release of isoamyl acetate from starch pastes of various structures: thermodynamic and kinetic parameters.
    Cayot N; Pretot F; Doublier JL; Meunier JM; Guichard E
    J Agric Food Chem; 2004 Aug; 52(17):5436-42. PubMed ID: 15315382
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus).
    Mohammadifar MA; Musavi SM; Kiumarsi A; Williams PA
    Int J Biol Macromol; 2006 Feb; 38(1):31-9. PubMed ID: 16469374
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Targeting key aromatic substances on the typical aroma of sherry vinegar.
    Callejón RM; Morales ML; Troncoso AM; Silva Ferreira AC
    J Agric Food Chem; 2008 Aug; 56(15):6631-9. PubMed ID: 18616263
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Influence of the structure of cornstarch dispersions on kinetics of aroma release.
    Lafarge C; Bard MH; Breuvart A; Doublier JL; Cayot N
    J Food Sci; 2008 Mar; 73(2):S104-9. PubMed ID: 18298746
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
    Rincon-Delgadillo MI; Lopez-Hernandez A; Wijaya I; Rankin SA
    J Dairy Sci; 2012 Mar; 95(3):1128-39. PubMed ID: 22365196
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of gum tragacanth on the physicochemical and rheological properties of kashk.
    Shiroodi SG; Mohammadifar MA; Gorji EG; Ezzatpanah H; Zohouri N
    J Dairy Res; 2012 Feb; 79(1):93-101. PubMed ID: 23171586
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Influence of lambda-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems.
    Bylaite E; Ilgunaite Z; Meyer AS; Adler-Nissen J
    J Agric Food Chem; 2004 Jun; 52(11):3542-9. PubMed ID: 15161228
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation.
    Nejatian M; Hatami M; Mohammadifar MA
    Int J Biol Macromol; 2013 Feb; 53():168-76. PubMed ID: 23146825
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of xanthan on flavor release from thickened viscous food model systems.
    Bylaite E; Adler-Nissen J; Meyer AS
    J Agric Food Chem; 2005 May; 53(9):3577-83. PubMed ID: 15853404
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Early leaf removal impact on volatile composition of Tempranillo wines.
    Vilanova M; Diago MP; Genisheva Z; Oliveira JM; Tardaguila J
    J Sci Food Agric; 2012 Mar; 92(4):935-42. PubMed ID: 21968739
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization.
    Farzi M; Yarmand MS; Safari M; Emam-Djomeh Z; Mohammadifar MA
    Int J Biol Macromol; 2015 Aug; 79():433-9. PubMed ID: 25987462
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ; Suárez Valles B; García Hevia A; Picinelli Lobo A
    J Food Sci; 2014 Jan; 79(1):S92-9. PubMed ID: 24313985
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 6.