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 *

343 related articles for article (PubMed ID: 28347181)

  • 1. Verification of key odorants in rose oil by gas chromatography-olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination.
    Xiao Z; Li J; Niu Y; Liu Q; Liu J
    Nat Prod Res; 2017 Oct; 31(19):2294-2302. PubMed ID: 28347181
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
    Xiao Z; Luo J; Niu Y; Wu M
    Nat Prod Res; 2018 Jul; 32(13):1567-1572. PubMed ID: 29067827
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.
    Miyazawa M; Hashidume S; Takahashi T; Kikuchi T
    Phytochem Anal; 2012; 23(3):208-13. PubMed ID: 21858881
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
    Usami A; Kashima Y; Marumoto S; Miyazawa M
    J Oleo Sci; 2013; 62(8):563-70. PubMed ID: 23985485
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification of Aroma-active Compounds in Essential Oil from Uncaria Hook by Gas Chromatography- Mass Spectrometry and Gas Chromatography-Olfactometry.
    Iwasa M; Nakaya S; Maki Y; Marumoto S; Usami A; Miyazawa M
    J Oleo Sci; 2015; 64(8):825-33. PubMed ID: 26179003
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characteristic odor components of essential oils from Eurya japonica.
    Motooka R; Usami A; Nakahashi H; Koutari S; Nakaya S; Shimizu R; Tsuji K; Marumoto S; Miyazawa M
    J Oleo Sci; 2015; 64(5):577-84. PubMed ID: 25843279
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies.
    Xiao Z; Shang Y; Chen F; Niu Y; Gu Y; Liu S; Zhu J
    Nat Prod Res; 2015; 29(21):2007-12. PubMed ID: 25790084
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma evaluation of setonojigiku (Chrysanthemum japonense var. debile) by hydrodistillation and solvent-assisted flavour evaporation.
    Usami A; Nakahashi H; Marumoto S; Miyazawa M
    Phytochem Anal; 2014; 25(6):561-6. PubMed ID: 24980450
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
    Dharmawan J; Kasapis S; Sriramula P; Lear MJ; Curran P
    J Agric Food Chem; 2009 Jan; 57(1):239-44. PubMed ID: 19061307
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Verification of aroma profiles of Jiashi muskmelon juice characterized by odor activity value and gas chromatography-olfactometry/detection frequency analysis: aroma reconstitution experiments and omission tests.
    Pang X; Chen D; Hu X; Zhang Y; Wu J
    J Agric Food Chem; 2012 Oct; 60(42):10426-32. PubMed ID: 22970770
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).
    Kesen S; Kelebek H; Selli S
    J Agric Food Chem; 2014 Jan; 62(2):391-401. PubMed ID: 24387707
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis.
    Sasaki T; Koshi E; Take H; Michihata T; Maruya M; Enomoto T
    Food Chem; 2017 Apr; 220():177-183. PubMed ID: 27855886
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (
    Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
    J Agric Food Chem; 2020 Jun; 68(23):6403-6411. PubMed ID: 32423215
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J; Ma Y; Xu Y; Nie Y; Tang K
    Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the key odorants of fennel essential oils of different regions using GC-MS and GC-O combined with partial least squares regression.
    Xiao Z; Chen J; Niu Y; Chen F
    J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Sep; 1063():226-234. PubMed ID: 28892803
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of volatile compounds with characteristic odor in flowers and leaves of nojigiku (Chrysanthemum japonense).
    Usami A; Ono T; Marumoto S; Miyazawa M
    J Oleo Sci; 2013; 62(8):631-6. PubMed ID: 23985493
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J; Niu Y; Xiao Z
    Food Chem; 2021 Mar; 339():128136. PubMed ID: 33152893
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of the threshold odor concentration of main odorants in essential oils using gas chromatography-olfactometry incremental dilution technique.
    Benzo M; Gilardoni G; Gandini C; Caccialanza G; Vita Finzi P; Vidari G; Abdo S; Layedra P
    J Chromatogr A; 2007 May; 1150(1-2):131-5. PubMed ID: 17339042
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.