BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

238 related articles for article (PubMed ID: 26230075)

  • 1. Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach.
    Locatelli M; Coïsson JD; Travaglia F; Bordiga M; Arlorio M
    J Agric Food Chem; 2015 Aug; 63(32):7294-303. PubMed ID: 26230075
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of ¹H NMR for the characterisation and authentication of ''Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy).
    Caligiani A; Coisson JD; Travaglia F; Acquotti D; Palla G; Palla L; Arlorio M
    Food Chem; 2014 Apr; 148():77-85. PubMed ID: 24262529
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot-air roasting conditions: a combined analytical study.
    Binello A; Giorgis M; Cena C; Cravotto G; Rotolo L; Oliveri P; Malegori C; Cavallero MC; Buso S; Casale M
    J Sci Food Agric; 2018 Sep; 98(12):4561-4569. PubMed ID: 29505171
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A; Schieberle P
    J Agric Food Chem; 2012 May; 60(20):5057-64. PubMed ID: 22515832
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.).
    Alasalvar C; Pelvan E; Topal B
    Int J Food Sci Nutr; 2010 Sep; 61(6):630-42. PubMed ID: 20384549
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Metabolic profile of different Italian cultivars of hazelnut (Corylus avellana) by nuclear magnetic resonance spectroscopy.
    Sciubba F; Di Cocco ME; Gianferri R; Impellizzeri D; Mannina L; De Salvador FR; Venditti A; Delfini M
    Nat Prod Res; 2014; 28(14):1075-81. PubMed ID: 24730668
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.).
    Pelvan E; Alasalvar C; Uzman S
    J Agric Food Chem; 2012 Feb; 60(5):1218-23. PubMed ID: 22224708
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensomics analysis of key hazelnut odorants (Corylus avellana L. 'Tonda Gentile') using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC×GC-TOF-MS).
    Kiefl J; Pollner G; Schieberle P
    J Agric Food Chem; 2013 Jun; 61(22):5226-35. PubMed ID: 23663170
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting.
    Burdack-Freitag A; Schieberle P
    J Agric Food Chem; 2010 May; 58(10):6351-9. PubMed ID: 20426421
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Untargeted metabolomics with multivariate analysis to discriminate hazelnut (Corylus avellana L.) cultivars and their geographical origin.
    Ghisoni S; Lucini L; Rocchetti G; Chiodelli G; Farinelli D; Tombesi S; Trevisan M
    J Sci Food Agric; 2020 Jan; 100(2):500-508. PubMed ID: 31435948
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
    Schmitzer V; Slatnar A; Veberic R; Stampar F; Solar A
    J Food Sci; 2011; 76(1):S14-9. PubMed ID: 21535710
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
    Kiefl J; Schieberle P
    J Agric Food Chem; 2013 Jun; 61(22):5236-44. PubMed ID: 23663154
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The Inorganic Component as a Possible Marker for Quality and for Authentication of the Hazelnut's Origin.
    Inaudi P; Giacomino A; Malandrino M; La Gioia C; Conca E; Karak T; Abollino O
    Int J Environ Res Public Health; 2020 Jan; 17(2):. PubMed ID: 31936629
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
    Rosso MC; Liberto E; Spigolon N; Fontana M; Somenzi M; Bicchi C; Cordero C
    Anal Bioanal Chem; 2018 Jun; 410(15):3491-3506. PubMed ID: 29313080
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
    Alasalvar C; Shahidi F; Cadwallader KR
    J Agric Food Chem; 2003 Aug; 51(17):5067-72. PubMed ID: 12903971
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phytoextracts for Human Health from Raw and Roasted Hazelnuts and from Hazelnut Skin and Oil: A Narrative Review.
    Rondanelli M; Nichetti M; Martin V; Barrile GC; Riva A; Petrangolini G; Gasparri C; Perna S; Giacosa A
    Nutrients; 2023 May; 15(11):. PubMed ID: 37299385
    [TBL] [Abstract][Full Text] [Related]  

  • 17. On the Traceability of the Hazelnut Production Chain by Means of Trace Elements.
    Calà E; Fracchia A; Robotti E; Gulino F; Gullo F; Oddone M; Massacane M; Cordone G; Aceto M
    Molecules; 2022 Jun; 27(12):. PubMed ID: 35744977
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).
    Taş NG; Gökmen V
    J Agric Food Chem; 2019 Jan; 67(1):415-424. PubMed ID: 30525582
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fatty acid content profile and main constituents of Corylus avellana kernel in wild type and cultivars growing in Italy.
    Granata MU; Bracco F; Gratani L; Catoni R; Corana F; Mannucci B; Sartori F; Martino E
    Nat Prod Res; 2017 Jan; 31(2):204-209. PubMed ID: 27605244
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage.
    Belviso S; Dal Bello B; Giacosa S; Bertolino M; Ghirardello D; Giordano M; Rolle L; Gerbi V; Zeppa G
    Food Chem; 2017 Feb; 217():398-408. PubMed ID: 27664651
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.