BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

298 related articles for article (PubMed ID: 28274410)

  • 1. Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.
    Perestrelo R; Silva C; Silva P; Câmara JS
    Food Chem; 2017 Jul; 227():111-121. PubMed ID: 28274410
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
    da Costa JRO; Dal Bosco SM; Ramos RCS; Machado ICK; Garavaglia J; Villasclaras SS
    J Food Sci; 2020 Nov; 85(11):3764-3775. PubMed ID: 32990366
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches.
    Cecchi L; Migliorini M; Giambanelli E; Rossetti A; Cane A; Melani F; Mulinacci N
    J Agric Food Chem; 2019 Aug; 67(32):9112-9120. PubMed ID: 31314506
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.
    García-Vico L; Belaj A; Sánchez-Ortiz A; Martínez-Rivas JM; Pérez AG; Sanz C
    Molecules; 2017 Jan; 22(1):. PubMed ID: 28098834
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of odorant series for extra virgin olive oil aroma characterisation.
    Genovese A; Caporaso N; Leone T; Paduano A; Mena C; Perez-Jimenez MA; Sacchi R
    J Sci Food Agric; 2019 Feb; 99(3):1215-1224. PubMed ID: 30066487
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile.
    Cecchi T; Alfei B
    Food Chem; 2013 Dec; 141(3):2025-35. PubMed ID: 23870924
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile.
    Fortini M; Migliorini M; Cherubini C; Cecchi L; Calamai L
    Talanta; 2017 Apr; 165():641-652. PubMed ID: 28153311
    [TBL] [Abstract][Full Text] [Related]  

  • 8. A multifaceted investigation on the effect of vacuum on the headspace solid-phase microextraction of extra-virgin olive oil.
    Mascrez S; Psillakis E; Purcaro G
    Anal Chim Acta; 2020 Mar; 1103():106-114. PubMed ID: 32081174
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Pedologic Factors Affecting Virgin Olive Oil Quality of "Chemlali" Olive Trees (Olea europaea L.).
    Rached MB; Galaverna G; Cirlini M; Boujneh D; Zarrouk M; Guerfel M
    J Oleo Sci; 2017 Aug; 66(8):907-915. PubMed ID: 28701656
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS.
    Aprea E; Gasperi F; Betta E; Sani G; Cantini C
    J Mass Spectrom; 2018 Sep; 53(9):824-832. PubMed ID: 30062818
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data.
    Oliver-Pozo C; Aparicio-Ruiz R; Romero I; García-González DL
    J Agric Food Chem; 2015 Dec; 63(48):10477-83. PubMed ID: 26568468
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.
    Procida G; Cichelli A; Lagazio C; Conte LS
    J Sci Food Agric; 2016 Jan; 96(1):311-8. PubMed ID: 25597626
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal.
    Martins N; Jiménez-Morillo NT; Freitas F; Garcia R; Gomes da Silva M; Cabrita MJ
    Talanta; 2020 Jan; 207():120276. PubMed ID: 31594627
    [TBL] [Abstract][Full Text] [Related]  

  • 14. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions.
    Cecchi L; Migliorini M; Giambanelli E; Rossetti A; Cane A; Mulinacci N
    J Agric Food Chem; 2019 Nov; 67(47):13150-13163. PubMed ID: 31684730
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.
    Caponio F; Durante V; Varva G; Silletti R; Previtali MA; Viggiani I; Squeo G; Summo C; Pasqualone A; Gomes T; Baiano A
    Food Chem; 2016 Jul; 202():221-8. PubMed ID: 26920288
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Influence of filtration on volatile compounds and sensory profile of virgin olive oils.
    Brkić Bubola K; Koprivnjak O; Sladonja B
    Food Chem; 2012 May; 132(1):98-103. PubMed ID: 26434268
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.
    Vichi S; Pizzale L; Conte LS; Buxaderas S; López-Tamames E
    J Agric Food Chem; 2003 Oct; 51(22):6572-7. PubMed ID: 14558780
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.
    Cecchi L; Migliorini M; Giambanelli E; Canuti V; Bellumori M; Mulinacci N; Zanoni B
    J Sci Food Agric; 2022 Apr; 102(6):2515-2525. PubMed ID: 34676895
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue.
    Tahri K; Duarte AA; Carvalho G; Ribeiro PA; da Silva MG; Mendes D; El Bari N; Raposo M; Bouchikhi B
    J Sci Food Agric; 2018 Jan; 98(2):681-690. PubMed ID: 28671261
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants.
    Ayadi MA; Grati-Kamoun N; Attia H
    Food Chem Toxicol; 2009 Oct; 47(10):2613-9. PubMed ID: 19635520
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.