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 *

309 related articles for article (PubMed ID: 28282986)

  • 1. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments.
    Mall V; Schieberle P
    J Agric Food Chem; 2017 Apr; 65(13):2776-2783. PubMed ID: 28282986
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis.
    Mall V; Schieberle P
    J Agric Food Chem; 2016 Aug; 64(33):6433-42. PubMed ID: 27486834
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
    Grosshauser S; Schieberle P
    J Agric Food Chem; 2013 Apr; 61(16):3804-13. PubMed ID: 23581517
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A; Schieberle P
    J Agric Food Chem; 2012 May; 60(20):5057-64. PubMed ID: 22515832
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Key Aroma Compounds in Roasted White Kołuda Goose.
    Gąsior R; Wojtycza K; Majcher MA; Bielińska H; Odrzywolska A; Bączkowicz M; Migdał W
    J Agric Food Chem; 2021 Jun; 69(21):5986-5996. PubMed ID: 34019403
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
    Wagner J; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(44):8388-8396. PubMed ID: 27728970
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
    Christlbauer M; Schieberle P
    J Agric Food Chem; 2011 Dec; 59(24):13122-30. PubMed ID: 22077665
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
    Poehlmann S; Schieberle P
    J Agric Food Chem; 2013 Mar; 61(12):2933-42. PubMed ID: 23461409
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
    Chetschik I; Granvogl M; Schieberle P
    J Agric Food Chem; 2010 Oct; 58(20):11018-26. PubMed ID: 20866052
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y; Tang K; Xu Y; Li JM
    J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches.
    Söllner K; Schieberle P
    J Agric Food Chem; 2009 May; 57(10):4319-27. PubMed ID: 19358532
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
    Nicolotti L; Mall V; Schieberle P
    J Agric Food Chem; 2019 Apr; 67(14):4011-4022. PubMed ID: 30879302
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Changes in the Concentrations of Key Aroma Compounds in Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1589-1597. PubMed ID: 33492951
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science.
    Wagner J; Schieberle P; Granvogl M
    J Agric Food Chem; 2017 Jan; 65(1):132-138. PubMed ID: 27992218
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept.
    Schoenauer S; Schieberle P
    J Agric Food Chem; 2019 Jun; 67(25):7110-7119. PubMed ID: 31240930
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread.
    Majcher MA; Olszak-Ossowska D; Szudera-Kończal K; Jeleń HH
    J Agric Food Chem; 2020 Sep; 68(38):10352-10360. PubMed ID: 31774279
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (
    Schmidberger PC; Schieberle P
    J Agric Food Chem; 2020 Apr; 68(15):4493-4506. PubMed ID: 32196328
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (
    Schaller T; Schieberle P
    J Agric Food Chem; 2020 Dec; 68(51):15284-15291. PubMed ID: 33300793
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.