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 *

170 related articles for article (PubMed ID: 30604615)

  • 21. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach.
    Liu J; Song H; Liu Y; Li P; Yao J; Xiong J
    J Sci Food Agric; 2015 Dec; 95(15):3183-94. PubMed ID: 25546053
    [TBL] [Abstract][Full Text] [Related]  

  • 22. The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor.
    Song J; Wang H; Wu X; Wang X; Shi W
    J Food Biochem; 2019 Oct; 43(10):e12743. PubMed ID: 31608469
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The behavior of umami components in thermally treated yeast extract.
    Alim A; Yang C; Song H; Liu Y; Zou T; Zhang Y; Zhang S
    Food Res Int; 2019 Jun; 120():534-543. PubMed ID: 31000269
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.
    Jayasena DD; Jung S; Kim HJ; Yong HI; Nam KC; Jo C
    Poult Sci; 2015 Aug; 94(8):1964-72. PubMed ID: 26049798
    [TBL] [Abstract][Full Text] [Related]  

  • 25. The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.
    Williamson J; Ryland D; Suh M; Aliani M
    Meat Sci; 2014 Jan; 96(1):136-46. PubMed ID: 23896147
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment.
    Dai Y; Chang HJ; Cao SX; Liu DY; Xu XL; Zhou GH
    J Food Sci; 2011; 76(5):C674-9. PubMed ID: 22417411
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Flavor-enhancing properties of mushrooms in meat-based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms.
    Myrdal Miller A; Mills K; Wong T; Drescher G; Lee SM; Sirimuangmoon C; Schaefer S; Langstaff S; Minor B; Guinard JX
    J Food Sci; 2014 Sep; 79(9):S1795-804. PubMed ID: 25124478
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety.
    Bi H; Cai D; Zhang R; Zhu Y; Zhang D; Qiao L; Liu Y
    Food Chem; 2019 Dec; 301():125261. PubMed ID: 31377618
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties.
    Maehashi K; Matsuzaki M; Yamamoto Y; Udaka S
    Biosci Biotechnol Biochem; 1999 Mar; 63(3):555-9. PubMed ID: 10227142
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Sources of umami taste in Cheddar and Swiss cheeses.
    Drake SL; Carunchia Whetstine ME; Drake MA; Courtney P; Fligner K; Jenkins J; Pruitt C
    J Food Sci; 2007 Aug; 72(6):S360-6. PubMed ID: 17995691
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Takifugu obscurus is a euryhaline fugu species very close to Takifugu rubripes and suitable for studying osmoregulation.
    Kato A; Doi H; Nakada T; Sakai H; Hirose S
    BMC Physiol; 2005 Dec; 5():18. PubMed ID: 16364184
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Sensoproteomic Characterization of
    Spaccasassi A; Ye L; Rincón C; Börner RA; Bogicevic B; Glabasnia A; Hofmann T; Dawid C
    J Agric Food Chem; 2024 Jul; 72(28):15875-15889. PubMed ID: 38957928
    [TBL] [Abstract][Full Text] [Related]  

  • 33. [Functional morphology of puffing behavior in pufferfish (Takifugu obscurus)].
    Zhao S; Song JK; Wang XJ
    Dongwuxue Yanjiu; 2010 Oct; 31(5):539-49. PubMed ID: 20979257
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Rubemamine and Rubescenamine, Two Naturally Occurring N-Cinnamoyl Phenethylamines with Umami-Taste-Modulating Properties.
    Backes M; Obst K; Bojahr J; Thorhauer A; Roudnitzky N; Paetz S; Reichelt KV; Krammer GE; Meyerhof W; Ley JP
    J Agric Food Chem; 2015 Oct; 63(39):8694-704. PubMed ID: 26375852
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterization of umami compounds in bone meal hydrolysate.
    Zhang Y; Ke H; Bai T; Chen C; Guo T; Mu Y; Li H; Liao W; Pan Z; Zhao L
    J Food Sci; 2021 Jun; 86(6):2264-2275. PubMed ID: 33948957
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process.
    Lee J; Kim DS; Cho J; Hong SJ; Pan JH; Kim JK; Shin EC
    Molecules; 2019 Apr; 24(7):. PubMed ID: 30965657
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Isolation and characterization of key contributors to the "kokumi" taste in soybean seeds.
    Shibata M; Hirotsuka M; Mizutani Y; Takahashi H; Kawada T; Matsumiya K; Hayashi Y; Matsumura Y
    Biosci Biotechnol Biochem; 2017 Nov; 81(11):2168-2177. PubMed ID: 28889784
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Toxic function of CD28 involving in the TLR/MyD88 signal pathway in the river pufferfish (Takifugu obscurus) after exposed to tributyltin chloride (TBT-Cl).
    Fang DA; Zhao CS; Jiang SL; Zhou YF; Xu DP
    Gene; 2019 Mar; 688():84-92. PubMed ID: 30529248
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese.
    Hillmann H; Hofmann T
    J Agric Food Chem; 2016 Mar; 64(8):1794-805. PubMed ID: 26870875
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.