BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

215 related articles for article (PubMed ID: 29081459)

  • 1. [Aroma Leakage from Orange Juice Packed in Gable-Top Paper Containers for Chilled Distribution].
    Aoki R; Tokuda A; Shigemura Y; Mineki M; Sato Y
    Shokuhin Eiseigaku Zasshi; 2017; 58(5):229-233. PubMed ID: 29081459
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I; Mall V; Schieberle P
    J Agric Food Chem; 2018 Jul; 66(28):7428-7440. PubMed ID: 29889522
    [TBL] [Abstract][Full Text] [Related]  

  • 3. New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.
    Mall V; Sellami I; Schieberle P
    J Agric Food Chem; 2018 Oct; 66(42):11083-11091. PubMed ID: 30240205
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine.
    Mall V; Sellami I; Schieberle P
    J Agric Food Chem; 2018 Oct; 66(42):11073-11082. PubMed ID: 30240198
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET).
    Berlinet C; Ducruet V; Brillouet JM; Reynes M; Brat P
    Food Addit Contam; 2005 Feb; 22(2):185-95. PubMed ID: 15824008
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Processing and storage effects on orange juice aroma: a review.
    Perez-Cacho PR; Rouseff R
    J Agric Food Chem; 2008 Nov; 56(21):9785-96. PubMed ID: 18828595
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Factors affecting aroma compounds in orange juice and their sensory perception: A review.
    Pan X; Bi S; Lao F; Wu J
    Food Res Int; 2023 Jul; 169():112835. PubMed ID: 37254409
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
    Berlinet C; Guichard E; Fournier N; Ducruet V
    J Food Sci; 2007 Oct; 72(8):S535-43. PubMed ID: 17995618
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
    Bi S; Sun S; Lao F; Liao X; Wu J
    Food Chem; 2020 May; 311():125913. PubMed ID: 31855770
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
    Ayhan Z; Yeom HW; Zhang QH; Min DB
    J Agric Food Chem; 2001 Feb; 49(2):669-74. PubMed ID: 11262010
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice.
    Kelebek H; Selli S
    J Sci Food Agric; 2011 Aug; 91(10):1855-62. PubMed ID: 21480267
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fresh squeezed orange juice odor: a review.
    Perez-Cacho PR; Rouseff RL
    Crit Rev Food Sci Nutr; 2008 Aug; 48(7):681-95. PubMed ID: 18663618
    [TBL] [Abstract][Full Text] [Related]  

  • 13. An evaluation of volatile compounds released from containers commonly used in circulation of sports beverages.
    Pandey SK; Kim KH
    Ecotoxicol Environ Saf; 2011 Mar; 74(3):527-32. PubMed ID: 20832862
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.
    Rouseff R; Bazemore R; Goodner K; Naim M
    Adv Exp Med Biol; 2001; 488():101-12. PubMed ID: 11548149
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
    Qiao Y; Xie B; Zhang Y; Zhang Y; Pan S
    Se Pu; 2008 Jul; 26(4):509-14. PubMed ID: 18959252
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification and aroma impact of norisoprenoids in orange juice.
    Mahattanatawee K; Rouseff R; Valim MF; Naim M
    J Agric Food Chem; 2005 Jan; 53(2):393-7. PubMed ID: 15656678
    [TBL] [Abstract][Full Text] [Related]  

  • 17. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
    Dreher JG; Rouseff RL; Naim M
    J Agric Food Chem; 2003 May; 51(10):3097-102. PubMed ID: 12720398
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.
    Qiao Y; Xie BJ; Zhang Y; Zhang Y; Fan G; Yao XL; Pan SY
    Molecules; 2008 Jun; 13(6):1333-44. PubMed ID: 18596659
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
    Leizerson S; Shimoni E
    J Agric Food Chem; 2005 May; 53(10):4012-8. PubMed ID: 15884832
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.