BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

655 related articles for article (PubMed ID: 29388215)

  • 1. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
    Selli S; Kelebek H; Kesen S; Sonmezdag AS
    J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS.
    Sonmezdag AS; Kelebek H; Selli S
    J Food Sci; 2019 Sep; 84(9):2449-2457. PubMed ID: 31476250
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives.
    Amanpour A; Kelebek H; Selli S
    J Sci Food Agric; 2019 Jan; 99(2):726-740. PubMed ID: 30003540
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
    J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
    Iraqi R; Vermeulen C; Benzekri A; Bouseta A; Collin S
    J Agric Food Chem; 2005 Feb; 53(4):1179-84. PubMed ID: 15713037
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry.
    Sonmezdag AS; Kelebek H; Selli S
    Nat Prod Res; 2018 Apr; 32(7):777-781. PubMed ID: 28764557
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
    Yang P; Song H; Wang L; Jing H
    J Agric Food Chem; 2019 Jul; 67(28):7926-7934. PubMed ID: 31250635
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS.
    Sonmezdag AS; Kelebek H; Selli S
    Food Chem; 2018 Feb; 240():24-31. PubMed ID: 28946268
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y; Liu Y; Yang W; Huang J; Liu Y; Huang M; Sun B; Li C
    J Agric Food Chem; 2018 Jun; 66(24):6132-6141. PubMed ID: 29790747
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
    Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives.
    Melliou E; Zweigenbaum JA; Mitchell AE
    J Agric Food Chem; 2015 Mar; 63(9):2400-5. PubMed ID: 25668132
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).
    Feng S; Huang M; Crane JH; Wang Y
    J Food Drug Anal; 2018 Apr; 26(2):497-503. PubMed ID: 29567218
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.
    Pang X; Cao J; Wang D; Qiu J; Kong F
    J Agric Food Chem; 2017 May; 65(20):4140-4145. PubMed ID: 28393526
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
    Collin S; Nizet S; Muls S; Iraqi R; Bouseta A
    J Agric Food Chem; 2008 May; 56(9):3273-8. PubMed ID: 18393434
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
    Sansone-Land A; Takeoka GR; Shoemaker CF
    Food Chem; 2014 Apr; 149():285-95. PubMed ID: 24295708
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times.
    Ben Brahim S; Amanpour A; Chtourou F; Kelebek H; Selli S; Bouaziz M
    J Agric Food Chem; 2018 Mar; 66(11):2851-2861. PubMed ID: 29485281
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Aroma Compounds in Two Differently Dried
    Zhai X; Granvogl M
    J Agric Food Chem; 2019 Sep; 67(35):9885-9894. PubMed ID: 31090412
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 33.