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 *

864 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 44.