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 *

236 related articles for article (PubMed ID: 28629219)

  • 1. Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin.
    Ortner E; Granvogl M
    J Agric Food Chem; 2018 Mar; 66(10):2485-2490. PubMed ID: 28629219
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Key Odorant Differences in Fragrant
    Jia X; Wang L; Zheng C; Yang Y; Wang X; Hui J; Zhou Q
    J Agric Food Chem; 2020 Dec; 68(50):14950-14960. PubMed ID: 33227196
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
    J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor.
    Mao X; Zhao X; Huyan Z; Liu T; Yu X
    J Agric Food Chem; 2019 Oct; 67(40):11187-11197. PubMed ID: 31552744
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1578-1588. PubMed ID: 33497230
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products.
    Hanschen FS; Kühn C; Nickel M; Rohn S; Dekker M
    Food Chem; 2018 Oct; 263():240-250. PubMed ID: 29784313
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Key Odor-Active Compounds in Raw Green and Red
    Zhai X; Granvogl M
    J Agric Food Chem; 2020 Jul; 68(27):7169-7183. PubMed ID: 32498512
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K; Kaneko S; Nishimura O
    J Agric Food Chem; 2013 Dec; 61(49):11968-73. PubMed ID: 24274062
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
    J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Simulation of Pilsner-type beer aroma using 76 odor-active compounds.
    Kishimoto T; Noba S; Yako N; Kobayashi M; Watanabe T
    J Biosci Bioeng; 2018 Sep; 126(3):330-338. PubMed ID: 29680366
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS.
    Zhang Y; Lv H; Yang B; Zheng P; Zhang H; Wang X; Granvogl M; Jin Q
    J Agric Food Chem; 2022 Feb; 70(4):1232-1240. PubMed ID: 35050615
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.
    Zhou Q; Jia X; Yao YZ; Wang B; Wei CQ; Zhang M; Huang F
    J Agric Food Chem; 2019 Oct; 67(41):11454-11463. PubMed ID: 31529950
    [TBL] [Abstract][Full Text] [Related]  

  • 16. A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review.
    Nugrahedi PY; Verkerk R; Widianarko B; Dekker M
    Crit Rev Food Sci Nutr; 2015; 55(6):823-38. PubMed ID: 24915330
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Thermally induced degradation of aliphatic glucosinolates: identification of intermediary breakdown products and proposed degradation pathways.
    Hanschen FS; Bauer A; Mewis I; Keil C; Schreiner M; Rohn S; Kroh LW
    J Agric Food Chem; 2012 Oct; 60(39):9890-9. PubMed ID: 22958137
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil.
    Zhou Q; Zheng C; Wei F; Yang Y
    Food Chem; 2024 Mar; 435():137484. PubMed ID: 37778265
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract.
    Abe K; Myoda T; Nojima S
    J Agric Food Chem; 2021 Jan; 69(3):1020-1026. PubMed ID: 33448852
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.