BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

500 related articles for article (PubMed ID: 27935705)

  • 1. Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy.
    Zierer B; Schieberle P; Granvogl M
    J Agric Food Chem; 2016 Dec; 64(50):9515-9522. PubMed ID: 27935705
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
    Willner B; Granvogl M; Schieberle P
    J Agric Food Chem; 2013 Oct; 61(40):9583-93. PubMed ID: 24004345
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column.
    Arrieta-Garay Y; García-Llobodanin L; Pérez-Correa JR; López-Vázquez C; Orriols I; López F
    J Agric Food Chem; 2013 May; 61(20):4936-42. PubMed ID: 23531091
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit.
    Franitza L; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(47):9041-9053. PubMed ID: 27788585
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
    Uselmann V; Schieberle P
    J Agric Food Chem; 2015 Feb; 63(7):1948-56. PubMed ID: 25641554
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Jan; 64(3):637-45. PubMed ID: 26715051
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
    Starowicz M; Granvogl M
    Molecules; 2022 Jan; 27(3):. PubMed ID: 35163970
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
    Chen JL; Wu JH; Wang Q; Deng H; Hu XS
    J Agric Food Chem; 2006 Nov; 54(23):8842-7. PubMed ID: 17090132
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
    Poisson L; Schieberle P
    J Agric Food Chem; 2008 Jul; 56(14):5813-9. PubMed ID: 18570373
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.
    Neiens SD; Steinhaus M
    J Agric Food Chem; 2018 Feb; 66(6):1452-1460. PubMed ID: 29376363
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Application HTST-heating of the mash and its influence on the aroma composition during the production of apple brandy (author's transl)].
    Schreier P; Drawert F; Steiger G
    Z Lebensm Unters Forsch; 1978 Aug; 167(1):16-22. PubMed ID: 706798
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
    Langos D; Granvogl M; Schieberle P
    J Agric Food Chem; 2013 Nov; 61(47):11303-11. PubMed ID: 24219571
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B; Schieberle P
    J Agric Food Chem; 2019 Mar; 67(10):2973-2979. PubMed ID: 30803235
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition.
    Kliks J; Kawa-Rygielska J; Gasiński A; Głowacki A; Szumny A
    Molecules; 2020 Aug; 25(16):. PubMed ID: 32764441
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2020 Aug; 68(32):8602-8612. PubMed ID: 32657584
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Key Aroma Compounds in Lippia dulcis (Dushi Button).
    Schmitt R; Cappi M; Pollner G; Greger V
    J Agric Food Chem; 2018 Mar; 66(10):2410-2413. PubMed ID: 29534573
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Pear distillates from pear juice concentrate: effect of lees in the aromatic composition.
    García-Llobodanin L; Achaerandio I; Ferrando M; Güell C; López F
    J Agric Food Chem; 2007 May; 55(9):3462-8. PubMed ID: 17394335
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S; Chen S; Qian M; Wang C; Xu Y
    J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Gao W; Fan W; Xu Y
    J Agric Food Chem; 2014 Jun; 62(25):5796-804. PubMed ID: 24909925
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.
    Poisson L; Schieberle P
    J Agric Food Chem; 2008 Jul; 56(14):5820-6. PubMed ID: 18582086
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 25.