BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

175 related articles for article (PubMed ID: 25808206)

  • 1. Changes in volatile compounds and some physicochemical properties of European cranberrybush (Viburnum opulus L.) during ripening through traditional fermentation.
    Yilmaztekin M; Sislioglu K
    J Food Sci; 2015 Apr; 80(4):C687-94. PubMed ID: 25808206
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antioxidant properties and polyphenolic compositions of fruits from different European cranberrybush (Viburnum opulus L.) genotypes.
    Kraujalytė V; Venskutonis PR; Pukalskas A; Česonienė L; Daubaras R
    Food Chem; 2013 Dec; 141(4):3695-702. PubMed ID: 23993538
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.
    Moy YS; Lu TJ; Chou CC
    J Biosci Bioeng; 2012 Feb; 113(2):196-201. PubMed ID: 22051578
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
    Lee SM; Oh J; Hurh BS; Jeong GH; Shin YK; Kim YS
    J Food Sci; 2016 Dec; 81(12):C2915-C2922. PubMed ID: 27925257
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Degradation kinetics of anthocyanins from European cranberrybush (Viburnum opulus L.) fruit extracts. Effects of temperature, pH and storage solvent.
    Moldovan B; David L; Chişbora C; Cimpoiu C
    Molecules; 2012 Sep; 17(10):11655-66. PubMed ID: 23023689
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X; Wu C; Huang J; Zhou R
    J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.
    Mandha J; Shumoy H; Devaere J; Schouteten JJ; Gellynck X; de Winne A; Matemu AO; Raes K
    Food Chem; 2021 Oct; 358():129809. PubMed ID: 33933966
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile changes in Hawaiian noni fruit, Morinda citrifolia L., during ripening and fermentation.
    Wall MM; Miller S; Siderhurst MS
    J Sci Food Agric; 2018 Jul; 98(9):3391-3399. PubMed ID: 29280146
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Safety assessment of European cranberrybush (Viburnum opulus L.) fruit juice: Acute and subacute oral toxicity.
    Ozan G; Cumbul A; Sumer E; Aydin A; Ekinci FY
    Food Chem Toxicol; 2023 Nov; 181():114082. PubMed ID: 37783419
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink.
    Sagdic O; Ozturk I; Yapar N; Yetim H
    Food Res Int; 2014 Oct; 64():537-545. PubMed ID: 30011686
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices.
    Sevindik O; Guclu G; Agirman B; Selli S; Kadiroglu P; Bordiga M; Capanoglu E; Kelebek H
    Food Chem; 2022 Jun; 378():132079. PubMed ID: 35042105
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.
    Di Cagno R; Filannino P; Gobbetti M
    Int J Food Microbiol; 2017 May; 248():56-62. PubMed ID: 28244373
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).
    Johanningsmeier SD; McFeeters RF
    J Food Sci; 2011; 76(1):C168-77. PubMed ID: 21535646
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria.
    Lee SM; Hwang YR; Kim MS; Chung MS; Kim YS
    Molecules; 2019 Mar; 24(6):. PubMed ID: 30917562
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar.
    Ishihara S; Inaoka T; Nakamura T; Kimura K; Sekiyama Y; Tomita S
    J Biosci Bioeng; 2018 Jul; 126(1):53-62. PubMed ID: 29502941
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry.
    Steingass CB; Carle R; Schmarr HG
    Anal Bioanal Chem; 2015 Mar; 407(9):2591-608. PubMed ID: 25701413
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.
    Aponte M; Boscaino F; Sorrentino A; Coppola R; Masi P; Romano A
    Food Chem; 2013 Dec; 141(3):2394-404. PubMed ID: 23870973
    [TBL] [Abstract][Full Text] [Related]  

  • 18. QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.
    Eder M; Sanchez I; Brice C; Camarasa C; Legras JL; Dequin S
    BMC Genomics; 2018 Mar; 19(1):166. PubMed ID: 29490607
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds.
    Juhari NH; Petersen MA
    Molecules; 2018 Feb; 23(2):. PubMed ID: 29439462
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
    Xia Y; Zhang B; Li W; Xu G
    J Sci Food Agric; 2011 Oct; 91(13):2463-70. PubMed ID: 21823126
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.