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 *

167 related articles for article (PubMed ID: 26787940)

  • 21. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.
    Zhou Z; Liu S; Kong X; Ji Z; Han X; Wu J; Mao J
    J Chromatogr A; 2017 Mar; 1487():218-226. PubMed ID: 28110945
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Determination of rheological property and its effect on key aroma release of Shanxi aged vinegar.
    Zhu H; Qiu J; Li Z
    J Food Sci Technol; 2016 Aug; 53(8):3304-3311. PubMed ID: 27784924
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Development of gas chromatography-mass spectrometry with microwave distillation and simultaneous solid-phase microextraction for rapid determination of volatile constituents in ginger.
    Yu Y; Huang T; Yang B; Liu X; Duan G
    J Pharm Biomed Anal; 2007 Jan; 43(1):24-31. PubMed ID: 16890394
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Analysis of volatile compounds released during the grinding of roasted coffee beans using solid-phase microextraction.
    Akiyama M; Murakami K; Ohtani N; Iwatsuki K; Sotoyama K; Wada A; Tokuno K; Iwabuchi H; Tanaka K
    J Agric Food Chem; 2003 Mar; 51(7):1961-9. PubMed ID: 12643659
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Characterization of Key Aroma Compounds in Raw and Roasted Peas (
    Bi S; Xu X; Luo D; Lao F; Pang X; Shen Q; Hu X; Wu J
    J Agric Food Chem; 2020 Mar; 68(9):2718-2727. PubMed ID: 32013424
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
    Xu Y; Fan W; Qian MC
    J Agric Food Chem; 2007 Apr; 55(8):3051-7. PubMed ID: 17355142
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X; Rouseff R
    J Agric Food Chem; 2014 May; 62(20):4537-43. PubMed ID: 24758568
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME-GC-MS Coupled with Chemometric Method.
    Wang Z; Han B; Jing W; Yi Z; Zhang Y; Ren D; Yi L
    J AOAC Int; 2019 Nov; 102(6):1834-1844. PubMed ID: 30795823
    [No Abstract]   [Full Text] [Related]  

  • 31. Chemical-sensory characterization of dairy manure odor using headspace solid-phase microextraction and multidimensional gas chromatography mass spectrometry-olfactometry.
    Laor Y; Koziel JA; Cai L; Ravid U
    J Air Waste Manag Assoc; 2008 Sep; 58(9):1187-97. PubMed ID: 18817111
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of volatile aroma compounds in different brewing barley cultivars.
    Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
    J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
    Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
    Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
    Aceña L; Vera L; Guasch J; Busto O; Mestres M
    J Agric Food Chem; 2011 Apr; 59(8):4062-70. PubMed ID: 21410171
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Identification of volatile components in yak butter using SAFE, SDE and HS-SPME-GC/MS.
    Li N; Sun BG; Zheng FP; Chen HT; Liu SY; Gu C; Song ZY
    Nat Prod Res; 2012; 26(8):778-84. PubMed ID: 22017678
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Headspace solid-phase microextraction-gas chromatography-mass spectrometry characterization of propolis volatile compounds.
    Pellati F; Prencipe FP; Benvenuti S
    J Pharm Biomed Anal; 2013 Oct; 84():103-11. PubMed ID: 23807002
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
    Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts.
    Greene JL; Sanders TH; Drake MA
    J Agric Food Chem; 2008 Sep; 56(17):8096-102. PubMed ID: 18686969
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
    Kang W; Li Y; Xu Y; Jiang W; Tao Y
    J Food Sci; 2012 Oct; 77(10):C1030-5. PubMed ID: 23009608
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S; Xu Y; Qian MC
    J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.