BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

238 related articles for article (PubMed ID: 26113454)

  • 1. Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue.
    Yu H; Zhao J; Li F; Tian H; Ma X
    J Chromatogr B Analyt Technol Biomed Life Sci; 2015 Aug; 997():129-35. PubMed ID: 26113454
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes.
    Niu Y; Zhang X; Xiao Z; Song S; Jia C; Yu H; Fang L; Xu C
    J Chromatogr B Analyt Technol Biomed Life Sci; 2012 Aug; 902():55-60. PubMed ID: 22795555
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determination of amino acids in Chinese rice wine by fourier transform near-infrared spectroscopy.
    Shen F; Niu X; Yang D; Ying Y; Li B; Zhu G; Wu J
    J Agric Food Chem; 2010 Sep; 58(17):9809-16. PubMed ID: 20707307
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements.
    Kang BS; Lee JE; Park HJ
    Food Chem; 2014 May; 151():317-23. PubMed ID: 24423539
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Evaluation of taste changes of Scutellariae Radix before and after wine-frying based on electronic ongue technology and its application in identification of Scutellariae Radix pieces].
    Chai CC; Cao Y; Mao M; Wang JY; Liu N; Li XX; Zhang K; Chen DL; Wei LY; Yin YH; Li F
    Zhongguo Zhong Yao Za Zhi; 2020 Jun; 45(11):2552-2559. PubMed ID: 32627488
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue.
    Yu H; Zhang Y; Zhao J; Tian H
    J Food Sci Technol; 2018 May; 55(5):1624-1631. PubMed ID: 29666514
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets.
    Zhang H; Shao W; Qiu S; Wang J; Wei Z
    Sensors (Basel); 2020 Feb; 20(4):. PubMed ID: 32075334
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Vintage year determination of bottled Chinese rice wine by VIS-NIR spectroscopy.
    Yu HY; Ying B; Sun T; Niu XY; Pan XX
    J Food Sci; 2007 Apr; 72(3):E125-9. PubMed ID: 17995801
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Instrumental measurement of bitter taste in red wine using an electronic tongue.
    Rudnitskaya A; Nieuwoudt HH; Muller N; Legin A; du Toit M; Bauer FF
    Anal Bioanal Chem; 2010 Aug; 397(7):3051-60. PubMed ID: 20549490
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study.
    Diako C; McMahon K; Mattinson S; Evans M; Ross C
    J Food Sci; 2016 Aug; 81(8):S2039-48. PubMed ID: 27442722
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Principal component and linear discriminant analyses of free amino acids and biogenic amines in hungarian wines.
    Héberger K; Csomós E; Simon-Sarkadi L
    J Agric Food Chem; 2003 Dec; 51(27):8055-60. PubMed ID: 14690396
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue.
    Wang L; Niu Q; Hui Y; Jin H; Chen S
    Sensors (Basel); 2015 May; 15(5):11169-88. PubMed ID: 25985162
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy.
    Yu H; Wang X; Xie J; Ai L; Chen C; Tian H
    J Chromatogr A; 2022 Aug; 1676():463193. PubMed ID: 35709603
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.
    Sáenz-Navajas MP; Ferreira V; Dizy M; Fernández-Zurbano P
    Anal Chim Acta; 2010 Jul; 673(2):151-9. PubMed ID: 20599029
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine.
    Yang Y; Xia Y; Wang G; Tao L; Yu J; Ai L
    Food Chem; 2019 Mar; 275():407-416. PubMed ID: 30724214
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Classification and prediction of rice wines with different marked ages by using a voltammetric electronic tongue.
    Wei Z; Wang J; Ye L
    Biosens Bioelectron; 2011 Aug; 26(12):4767-73. PubMed ID: 21683570
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory evaluation of the taste of berberine hydrochloride using an Electronic Tongue.
    Wang Y; Feng Y; Wu Y; Liang S; Xu D
    Fitoterapia; 2013 Apr; 86():137-43. PubMed ID: 23481282
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Analysis of sugars in Chinese rice wine by Fourier transform near-infrared spectroscopy with partial least-squares regression.
    Niu X; Shen F; Yu Y; Yan Z; Xu K; Yu H; Ying Y
    J Agric Food Chem; 2008 Aug; 56(16):7271-8. PubMed ID: 18680372
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine.
    Chen T; Wu F; Guo J; Ye M; Hu H; Guo J; Liu X
    J Sci Food Agric; 2020 Jun; 100(8):3297-3307. PubMed ID: 32086813
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue.
    Rodriguez-Mendez ML; Apetrei C; Gay M; Medina-Plaza C; de Saja JA; Vidal S; Aagaard O; Ugliano M; Wirth J; Cheynier V
    Food Chem; 2014 Jul; 155():91-7. PubMed ID: 24594159
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.