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 *

371 related articles for article (PubMed ID: 28887851)

  • 1. Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.
    Richter TM; Eyres GT; Silcock P; Bremer PJ
    J Sep Sci; 2017 Nov; 40(22):4366-4376. PubMed ID: 28887851
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption-Gas Chromatography-Tandem Mass Spectrometry.
    Ochiai N; Sasamoto K; Kishimoto T
    J Agric Food Chem; 2015 Aug; 63(30):6698-706. PubMed ID: 26166150
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
    Kishimoto T; Wanikawa A; Kono K; Shibata K
    J Agric Food Chem; 2006 Nov; 54(23):8855-61. PubMed ID: 17090134
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops.
    McCabe AK; Keyes JK; Hemetsberger H; Kurr CV; Albright B; Ward MG; McKinley ML; Breezley SJ; Cole CA
    Molecules; 2023 Aug; 28(15):. PubMed ID: 37570773
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials.
    Gonçalves JL; Figueira JA; Rodrigues FP; Ornelas LP; Branco RN; Silva CL; Câmara JS
    Food Chem; 2014 Oct; 160():266-80. PubMed ID: 24799238
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Advanced method optimization for volatile aroma profiling of beer using two-dimensional gas chromatography time-of-flight mass spectrometry.
    Stefanuto PH; Perrault KA; Dubois LM; L'Homme B; Allen C; Loughnane C; Ochiai N; Focant JF
    J Chromatogr A; 2017 Jul; 1507():45-52. PubMed ID: 28587778
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of volatile aroma compounds in different brewing barley cultivars.
    Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
    J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
    Tsuji H; Mizuno A
    J Food Sci; 2010; 75(1):C79-84. PubMed ID: 20492154
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops ( Humulus lupulus L.) Variety Sorachi Ace.
    Sanekata A; Tanigawa A; Takoi K; Nakayama Y; Tsuchiya Y
    J Agric Food Chem; 2018 Nov; 66(46):12285-12295. PubMed ID: 30362744
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis.
    Liu Z; Wang L; Liu Y
    J Sci Food Agric; 2018 Aug; 98(10):3758-3766. PubMed ID: 29344957
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beer.
    Thompson-Witrick KA; Rouseff RL; Cadawallader KR; Duncan SE; Eigel WN; Tanko JM; O'Keefe SF
    J Food Sci; 2015 Mar; 80(3):C571-6. PubMed ID: 25675965
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2019 Oct; 67(43):12044-12053. PubMed ID: 31518127
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Different beers with different hops. Relevant compounds for their aroma characteristics.
    Inui T; Tsuchiya F; Ishimaru M; Oka K; Komura H
    J Agric Food Chem; 2013 May; 61(20):4758-64. PubMed ID: 23627300
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of a stir bar sorptive extraction method to study different beer styles volatile profiles.
    Ruvalcaba JE; Durán-Guerrero E; Barroso CG; Castro R
    Food Res Int; 2019 Dec; 126():108680. PubMed ID: 31732064
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography-mass spectrometry to detect minor aroma compounds in wine.
    Gamero A; Wesselink W; de Jong C
    J Chromatogr A; 2013 Jan; 1272():1-7. PubMed ID: 23245586
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages.
    Ochiai N; Sasamoto K; Sasaki T; David F; Sandra P
    J Chromatogr A; 2020 Sep; 1628():461475. PubMed ID: 32822995
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W; Shen H; Xu Y
    J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2020 Aug; 68(32):8602-8612. PubMed ID: 32657584
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Analysis of hop-derived terpenoids in beer and evaluation of their behavior using the stir bar-sorptive extraction method with GC-MS.
    Kishimoto T; Wanikawa A; Kagami N; Kawatsura K
    J Agric Food Chem; 2005 Jun; 53(12):4701-7. PubMed ID: 15941303
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer.
    Richter TM; Silcock P; Algarra A; Eyres GT; Capozzi V; Bremer PJ; Biasioli F
    Food Res Int; 2018 Sep; 111():582-589. PubMed ID: 30007722
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 19.