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 *

617 related articles for article (PubMed ID: 25797496)

  • 1. 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]  

  • 2. Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Gao W; Fan W; Xu Y
    J Agric Food Chem; 2014 Jun; 62(25):5796-804. PubMed ID: 24909925
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Zheng Y; Sun B; Zhao M; Zheng F; Huang M; Sun J; Sun X; Li H
    J Agric Food Chem; 2016 Jul; 64(26):5367-74. PubMed ID: 27263543
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S; Chen S; Qian M; Wang C; Xu Y
    J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Chen S; Wang C; Qian M; Li Z; Xu Y
    J Agric Food Chem; 2019 May; 67(17):4876-4884. PubMed ID: 30920213
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y; Liu Y; Yang W; Huang J; Liu Y; Huang M; Sun B; Li C
    J Agric Food Chem; 2018 Jun; 66(24):6132-6141. PubMed ID: 29790747
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y; Tang K; Xu Y; Li JM
    J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
    J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N; Yongsawatdigul J; Cadwallader KR
    J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
    J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J; Ma Y; Xu Y; Nie Y; Tang K
    Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach.
    Lin L; Fan W; Xu Y; Zhu D; Yang T; Li J
    J Agric Food Chem; 2024 Jan; 72(2):1256-1265. PubMed ID: 38169436
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
    J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J; Chen F; Wang L; Niu Y; Chen H; Wang H; Xiao Z
    J Agric Food Chem; 2016 Jun; 64(24):4990-9. PubMed ID: 27265519
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.
    Cicha-Wojciechowicz D; Frank S; Steinhaus M; Majcher MA
    J Agric Food Chem; 2024 May; 72(18):10548-10557. PubMed ID: 38670543
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
    Nicolotti L; Mall V; Schieberle P
    J Agric Food Chem; 2019 Apr; 67(14):4011-4022. PubMed ID: 30879302
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Aroma Compounds in Two Differently Dried
    Zhai X; Granvogl M
    J Agric Food Chem; 2019 Sep; 67(35):9885-9894. PubMed ID: 31090412
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 31.