BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

840 related articles for article (PubMed ID: 27989125)

  • 1. 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]  

  • 2. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
    Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments.
    Sun J; Li Q; Luo S; Zhang J; Huang M; Chen F; Zheng F; Sun X; Li H
    RSC Adv; 2018 Jun; 8(42):23757-23767. PubMed ID: 35540260
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X; Zhou Q; Wang J; Liu C; Huang F; Huang Y
    J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils.
    Yin WT; Ma XT; Li SJ; Wang XD; Liu HM; Shi R
    Food Res Int; 2021 Dec; 150(Pt A):110794. PubMed ID: 34865809
    [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. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Fan H; Fan W; Xu Y
    J Agric Food Chem; 2015 Apr; 63(14):3660-8. PubMed ID: 25797496
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N; Yongsawatdigul J; Cadwallader KR
    J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
    J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
    Fan W; Qian MC
    J Agric Food Chem; 2006 Apr; 54(7):2695-704. PubMed ID: 16569063
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(43):8179-8190. PubMed ID: 27690424
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of Qingke Liquor Aroma from Tibet.
    Qian YL; An Y; Chen S; Qian MC
    J Agric Food Chem; 2019 Dec; 67(50):13870-13881. PubMed ID: 31544459
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y; Liu Y; Yang W; Huang J; Liu Y; Huang M; Sun B; Li C
    J Agric Food Chem; 2018 Jun; 66(24):6132-6141. PubMed ID: 29790747
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Zheng Y; Sun B; Zhao M; Zheng F; Huang M; Sun J; Sun X; Li H
    J Agric Food Chem; 2016 Jul; 64(26):5367-74. PubMed ID: 27263543
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
    Fan W; Qian MC
    J Agric Food Chem; 2005 Oct; 53(20):7931-8. PubMed ID: 16190652
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
    Zhu L; Wang X; Song X; Zheng F; Li H; Chen F; Zhang Y; Zhang F
    Food Chem; 2020 Apr; 310():125898. PubMed ID: 31816535
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values.
    Fan S; Tang K; Xu Y; Chen S
    Food Res Int; 2020 Nov; 137():109349. PubMed ID: 33233054
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
    Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F
    Food Chem; 2019 Nov; 297():124959. PubMed ID: 31253273
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 42.