BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

210 related articles for article (PubMed ID: 24594176)

  • 1. Identification and origin of odorous sulfur compounds in cooked ham.
    Thomas C; Mercier F; Tournayre P; Martin JL; Berdagué JL
    Food Chem; 2014 Jul; 155():207-13. PubMed ID: 24594176
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of nitrite on the odourant volatile fraction of cooked ham.
    Thomas C; Mercier F; Tournayre P; Martin JL; Berdagué JL
    Food Chem; 2013 Aug; 139(1-4):432-8. PubMed ID: 23561128
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of added thiamine on the key odorant compounds and aroma of cooked ham.
    Thomas C; Mercier F; Tournayre P; Martin JL; Berdagué JL
    Food Chem; 2015 Apr; 173():790-5. PubMed ID: 25466091
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Key Aroma Compounds in Smoked Cooked Loin.
    Kosowska M; Majcher MA; Jeleń HH; Fortuna T
    J Agric Food Chem; 2018 Apr; 66(14):3683-3690. PubMed ID: 29575895
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham.
    Théron L; Tournayre P; Kondjoyan N; Abouelkaram S; Santé-Lhoutellier V; Berdagué JL
    Meat Sci; 2010 Jul; 85(3):453-60. PubMed ID: 20416814
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the most odor-active compounds of Iberian ham headspace.
    Carrapiso AI; Ventanas J; García C
    J Agric Food Chem; 2002 Mar; 50(7):1996-2000. PubMed ID: 11902946
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors.
    Li L; Perea-Sanz L; López-Díez JJ; Salvador A; Belloch C; Flores M
    Meat Sci; 2022 Feb; 184():108698. PubMed ID: 34700177
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.
    Olivares A; Navarro JL; Flores M
    Food Sci Technol Int; 2015 Mar; 21(2):110-23. PubMed ID: 24334376
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
    Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F
    Food Chem; 2019 Nov; 297():124959. PubMed ID: 31253273
    [TBL] [Abstract][Full Text] [Related]  

  • 10. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
    Dreher JG; Rouseff RL; Naim M
    J Agric Food Chem; 2003 May; 51(10):3097-102. PubMed ID: 12720398
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
    Mahattanatawee K; Rouseff RL
    Food Chem; 2014 Jul; 154():1-6. PubMed ID: 24518308
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception.
    Lopez J; Kerley T; Jenkinson L; Luckett CR; Munafo JP
    J Agric Food Chem; 2019 Oct; 67(41):11444-11453. PubMed ID: 31592644
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Aroma components of American country ham.
    Song H; Cadwallader KR
    J Food Sci; 2008 Jan; 73(1):C29-35. PubMed ID: 18211346
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
    Baek HH; Kim CJ; Ahn BH; Nam HS; Cadwallader KR
    J Agric Food Chem; 2001 Feb; 49(2):790-3. PubMed ID: 11262030
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Niebler J; Buettner A
    Phytochemistry; 2015 Jan; 109():66-75. PubMed ID: 25468535
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Schreiner L; Loos HM; Buettner A
    Anal Bioanal Chem; 2017 Jun; 409(15):3719-3729. PubMed ID: 28401286
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.
    Fan M; Xiao Q; Xie J; Cheng J; Sun B; Du W; Wang Y; Wang T
    J Agric Food Chem; 2018 Oct; 66(39):10242-10251. PubMed ID: 30196698
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME.
    del Pulgar JS; García C; Reina R; Carrapiso AI
    Food Sci Technol Int; 2013 Jun; 19(3):225-33. PubMed ID: 23685564
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract.
    Abe K; Myoda T; Nojima S
    J Agric Food Chem; 2021 Jan; 69(3):1020-1026. PubMed ID: 33448852
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork.
    Elmore JS; Mottram DS; Hierro E
    J Chromatogr A; 2001 Jan; 905(1-2):233-40. PubMed ID: 11206790
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.