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 *

194 related articles for article (PubMed ID: 29665200)

  • 1. Superchilled storage (-2.5 ± 1°C) extends the retention of taste-active and volatile compounds of yellow-feather chicken soup.
    Li X; Zhu J; Qi J; Wang P; Xu X; Zhou G
    Anim Sci J; 2018 Jun; 89(6):906-918. PubMed ID: 29665200
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.
    Qi J; Liu DY; Zhou GH; Xu XL
    J Food Sci; 2017 Sep; 82(9):2031-2040. PubMed ID: 28732107
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
    Du C; Qi J; Yang C; Zhang Q; Liu D
    J Food Sci; 2022 Jun; 87(6):2563-2577. PubMed ID: 35584965
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
    Zhang M; Chen X; Hayat K; Duhoranimana E; Zhang X; Xia S; Yu J; Xing F
    Food Res Int; 2018 Jul; 109():72-81. PubMed ID: 29803494
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system.
    Ismail I; Hwang YH; Joo ST
    Food Chem; 2020 Aug; 320():126656. PubMed ID: 32224424
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Change of volatile compounds in fresh fish meat during ice storage.
    Miyasaki T; Hamaguchi M; Yokoyama S
    J Food Sci; 2011; 76(9):C1319-25. PubMed ID: 22416694
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.
    Yu D; Xu Y; Regenstein JM; Xia W; Yang F; Jiang Q; Wang B
    Food Chem; 2018 Mar; 242():412-420. PubMed ID: 29037708
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
    Aliani M; Farmer LJ
    J Agric Food Chem; 2005 Jul; 53(15):6067-72. PubMed ID: 16028997
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.
    Sun HM; Wang JZ; Zhang CH; Li X; Xu X; Dong XB; Hu L; Li CH
    J Food Sci; 2014 Dec; 79(12):C2415-26. PubMed ID: 25393708
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Changes in flavor of fragrant rice during storage under different conditions.
    Zhao Q; Yousaf L; Xue Y; Shen Q
    J Sci Food Agric; 2020 Jun; 100(8):3435-3444. PubMed ID: 32167168
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.
    Yuan C; Xu C; Chen L; Yang J; Qiao M; Wu Z
    Molecules; 2024 Mar; 29(7):. PubMed ID: 38611810
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Enhanced flavor strength of broth prepared from chicken following short-term frozen storage.
    Qi J; Zhang WW; Xu Y; Xie XF; Xiong GY; Xu XL; Zhou GH; Ye M
    Food Chem; 2021 Sep; 356():129678. PubMed ID: 33812185
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
    Rosso MC; Liberto E; Spigolon N; Fontana M; Somenzi M; Bicchi C; Cordero C
    Anal Bioanal Chem; 2018 Jun; 410(15):3491-3506. PubMed ID: 29313080
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
    Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
    Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate.
    Kong Y; Yang X; Ding Q; Zhang YY; Sun BG; Chen HT; Sun Y
    Food Res Int; 2017 Dec; 102():559-566. PubMed ID: 29195986
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated.
    Schindler S; Krings U; Berger RG; Orlien V
    Meat Sci; 2010 Oct; 86(2):317-23. PubMed ID: 20554122
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Improving the flavor of tilapia fish head soup by adding lipid oxidation products and cysteine.
    Fu H; Feng Q; Qiu D; Shen X; Li C; He Y; Shang W
    Food Chem; 2023 Dec; 429():136976. PubMed ID: 37517226
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Flavor characteristics of seven grades of black tea produced in Turkey.
    Alasalvar C; Topal B; Serpen A; Bahar B; Pelvan E; Gökmen V
    J Agric Food Chem; 2012 Jun; 60(25):6323-32. PubMed ID: 22642545
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Cold-storage potential of four yellow-fleshed peach cultivars defined by their volatile compounds emissions, standard quality parameters, and consumer acceptance.
    Cano-Salazar J; Echeverría G; Crisosto CH; Lopez L
    J Agric Food Chem; 2012 Feb; 60(5):1266-82. PubMed ID: 22224828
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken.
    Wei X; Wang C; Zhang C; Li X; Wang J; Li H; Tang C
    J Sci Food Agric; 2017 Feb; 97(3):823-831. PubMed ID: 27185418
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.