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 *

188 related articles for article (PubMed ID: 27041295)

  • 41. Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.
    Mishra PK; Tripathi J; Gupta S; Variyar PS
    Food Chem; 2017 Jan; 215():401-9. PubMed ID: 27542492
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Volatile and sensory profiling of cocktail bitters.
    Johnson AJ; Heymann H; Ebeler SE
    Food Chem; 2015 Jul; 179():343-54. PubMed ID: 25722175
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Assessment of gas chromatography time-of-flight accurate mass spectrometry for identification of volatile and semi-volatile compounds in honey.
    Moniruzzaman M; Rodríguez I; Ramil M; Cela R; Sulaiman SA; Gan SH
    Talanta; 2014 Nov; 129():505-15. PubMed ID: 25127626
    [TBL] [Abstract][Full Text] [Related]  

  • 44. A biomimetic sensor for the classification of honeys of different floral origin and the detection of adulteration.
    Zakaria A; Shakaff AY; Masnan MJ; Ahmad MN; Adom AH; Jaafar MN; Ghani SA; Abdullah AH; Aziz AH; Kamarudin LM; Subari N; Fikri NA
    Sensors (Basel); 2011; 11(8):7799-822. PubMed ID: 22164046
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
    Welke JE; Manfroi V; Zanus M; Lazarotto M; Alcaraz Zini C
    J Chromatogr A; 2012 Feb; 1226():124-39. PubMed ID: 22277184
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Evaluation of the botanical origin of estonian uni- and polyfloral honeys by amino acid content.
    Rebane R; Herodes K
    J Agric Food Chem; 2008 Nov; 56(22):10716-20. PubMed ID: 18973300
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.
    Feng H; Skinkis PA; Qian MC
    Food Chem; 2017 Jan; 214():736-744. PubMed ID: 27507532
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Volatile composition screening of Salix spp. nectar honey: benzenecarboxylic acids, norisoprenoids, terpenes, and others.
    Jerković I; Marijanović Z
    Chem Biodivers; 2010 Sep; 7(9):2309-25. PubMed ID: 20860033
    [TBL] [Abstract][Full Text] [Related]  

  • 49. GC-MS Analysis and Volatile Profile Comparison for the Characteristic Smell from Liang-wai Gan Cao (Glycyrrhiza uralensis) and Honey-Roasting Products.
    He M; Yang ZY; Guan WN; Vicente Gonçalves CM; Nie J; Wu H
    J Chromatogr Sci; 2016 Jul; 54(6):879-87. PubMed ID: 26994113
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective.
    Bajoub A; Pacchiarotta T; Hurtado-Fernández E; Olmo-García L; García-Villalba R; Fernández-Gutiérrez A; Mayboroda OA; Carrasco-Pancorbo A
    J Chromatogr A; 2016 Jan; 1428():267-79. PubMed ID: 26554295
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays.
    Huo D; Wu Y; Yang M; Fa H; Luo X; Hou C
    Food Chem; 2014 Feb; 145():639-45. PubMed ID: 24128526
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Amino acids profile of Serbian unifloral honeys.
    Kečkeš J; Trifković J; Andrić F; Jovetić M; Tešić Z; Milojković-Opsenica D
    J Sci Food Agric; 2013 Oct; 93(13):3368-76. PubMed ID: 23606039
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Chemometrics as a tool of origin determination of Polish monofloral and multifloral honeys.
    Zieliński L; Deja S; Jasicka-Misiak I; Kafarski P
    J Agric Food Chem; 2014 Apr; 62(13):2973-81. PubMed ID: 24641200
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Aroma chemicals isolated and identified from leaves of Aloe arborescens Mill. Var. Natalensis Berger.
    Umano K; Nakahara K; Shoji A; Shibamoto T
    J Agric Food Chem; 1999 Sep; 47(9):3702-5. PubMed ID: 10552708
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The determination of the botanical origin in honeys with over-represented pollen: combination of melissopalynological, sensory and physicochemical analysis.
    Rodopoulou MA; Tananaki C; Dimou M; Liolios V; Kanelis D; Goras G; Thrasyvoulou A
    J Sci Food Agric; 2018 May; 98(7):2705-2712. PubMed ID: 29083491
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Characterization of Spanish unifloral honeys by solid phase microextraction and gas chromatography-mass spectrometry.
    de la Fuente E; Martínez-Castro I; Sanz J
    J Sep Sci; 2005 Jun; 28(9-10):1093-100. PubMed ID: 16013836
    [TBL] [Abstract][Full Text] [Related]  

  • 57. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
    Pugliese C; Sirtori F; Calamai L; Franci O
    J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
    [TBL] [Abstract][Full Text] [Related]  

  • 58. The discrimination of honey origin using melissopalynology and Raman spectroscopy techniques coupled with multivariate analysis.
    Corvucci F; Nobili L; Melucci D; Grillenzoni FV
    Food Chem; 2015 Feb; 169():297-304. PubMed ID: 25236230
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F
    J Dairy Sci; 2015 Apr; 98(4):2183-96. PubMed ID: 25682146
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
    J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.