BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

592 related articles for article (PubMed ID: 30372917)

  • 21. Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea.
    Yin X; Xiao Y; Wang K; Wu W; Huang J; Liu S; Zhang S
    Food Res Int; 2023 Dec; 174(Pt 1):113515. PubMed ID: 37986507
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
    Feng T; Shui M; Song S; Zhuang H; Sun M; Yao L
    Molecules; 2019 Sep; 24(18):. PubMed ID: 31514370
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
    Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X; Yu W; Cao C; Yuan X; Qiu J; Kong F; Wu J
    J Agric Food Chem; 2019 Nov; 67(47):13139-13149. PubMed ID: 31631665
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
    Schuh C; Schieberle P
    J Agric Food Chem; 2006 Feb; 54(3):916-24. PubMed ID: 16448203
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis.
    Sasaki T; Koshi E; Take H; Michihata T; Maruya M; Enomoto T
    Food Chem; 2017 Apr; 220():177-183. PubMed ID: 27855886
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J; Wang L; Xiao Z; Niu Y
    Food Chem; 2018 Apr; 245():775-785. PubMed ID: 29287440
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes.
    Li H; Luo L; Ma M; Zeng L
    J Food Sci; 2018 Nov; 83(11):2718-2732. PubMed ID: 30339723
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes.
    Xiao Z; Fan B; Niu Y; Wu M; Liu J; Ma S
    J Chromatogr B Analyt Technol Biomed Life Sci; 2016 Jan; 1009-1010():152-62. PubMed ID: 26735711
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J; Chen F; Wang L; Niu Y; Chen H; Wang H; Xiao Z
    J Agric Food Chem; 2016 Jun; 64(24):4990-9. PubMed ID: 27265519
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.
    Cui J; Zhai X; Guo D; Du W; Gao T; Zhou J; Schwab WG; Song C
    J Agric Food Chem; 2022 Jan; 70(1):279-288. PubMed ID: 34932338
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J; Zhu Y; Shi J; Yan H; Wang M; Ma W; Zhang Y; Peng Q; Chen Y; Lin Z
    Molecules; 2020 Sep; 25(18):. PubMed ID: 32937894
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Decoding the Specific Roasty Aroma
    Wang J; Li M; Wang H; Huang W; Li F; Wang L; Ho CT; Zhang Y; Zhang L; Zhai X; Wan X
    J Agric Food Chem; 2022 Aug; 70(34):10571-10583. PubMed ID: 35973132
    [TBL] [Abstract][Full Text] [Related]  

  • 36. 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]  

  • 37. Identification of Aroma-active Compounds in Essential Oil from Uncaria Hook by Gas Chromatography- Mass Spectrometry and Gas Chromatography-Olfactometry.
    Iwasa M; Nakaya S; Maki Y; Marumoto S; Usami A; Miyazawa M
    J Oleo Sci; 2015; 64(8):825-33. PubMed ID: 26179003
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (
    Flaig M; Qi S; Wei G; Yang X; Schieberle P
    J Agric Food Chem; 2020 May; 68(18):5168-5179. PubMed ID: 32251584
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
    Zhao M; Li T; Yang F; Cui X; Zou T; Song H; Liu Y
    Food Chem; 2022 Aug; 385():132659. PubMed ID: 35279498
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (
    Jia X; Deng Q; Yang Y; Xiang X; Zhou X; Tan C; Zhou Q; Huang F
    J Agric Food Chem; 2021 Aug; 69(32):9043-9055. PubMed ID: 33523671
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 30.