BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

273 related articles for article (PubMed ID: 30678255)

  • 1. Volatile Compounds of Selected Raw and Cooked
    Wieczorek MN; Jeleń HH
    Molecules; 2019 Jan; 24(3):. PubMed ID: 30678255
    [No Abstract]   [Full Text] [Related]  

  • 2. Development and comprehensive HS-SPME/GC-MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var. capitata L.) volatile components.
    Wei S; Xiao X; Wei L; Li L; Li G; Liu F; Xie J; Yu J; Zhong Y
    Food Chem; 2021 Mar; 340():128166. PubMed ID: 33010642
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Key Odorants of Raw and Cooked Green Kohlrabi (
    Marcinkowska M; Frank S; Steinhaus M; Jeleń HH
    J Agric Food Chem; 2021 Oct; 69(41):12270-12277. PubMed ID: 34609877
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS.
    Wang C; Zhang W; Li H; Mao J; Guo C; Ding R; Wang Y; Fang L; Chen Z; Yang G
    Molecules; 2019 May; 24(9):. PubMed ID: 31075878
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.
    Chen S; Wang L; Ni D; Lin L; Wang H; Xu Y
    Molecules; 2021 Aug; 26(16):. PubMed ID: 34443387
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile composition of Brassica oleracea L. var. costata DC leaves using solid-phase microextraction and gas chromatography/ion trap mass spectrometry.
    de Pinho PG; Valentão P; Gonçalves RF; Sousa C; Andrade PB
    Rapid Commun Mass Spectrom; 2009 Aug; 23(15):2292-300. PubMed ID: 19579264
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterisation of taste-active extracts from raw Brassica oleracea vegetables.
    Zabaras D; Roohani M; Krishnamurthy R; Cochet M; Delahunty CM
    Food Funct; 2013 Apr; 4(4):592-601. PubMed ID: 23370542
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context.
    Wieczorek MN; Walczak M; Skrzypczak-Zielińska M; Jeleń HH
    Crit Rev Food Sci Nutr; 2018; 58(18):3130-3140. PubMed ID: 28718657
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.
    Song L; Thornalley PJ
    Food Chem Toxicol; 2007 Feb; 45(2):216-24. PubMed ID: 17011103
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach.
    Aguiar J; Gonçalves JL; Alves VL; Câmara JS
    Molecules; 2021 Jun; 26(12):. PubMed ID: 34203867
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking.
    Hanschen FS; Kaufmann M; Kupke F; Hackl T; Kroh LW; Rohn S; Schreiner M
    Food Chem; 2018 Apr; 245():564-569. PubMed ID: 29287410
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Volatile Compounds of Different Fresh Wet Noodle Cultivars Evaluated by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.
    Wu Y; Liang S; Zheng Y; Zhang M
    An Acad Bras Cienc; 2020; 92(3):e20190063. PubMed ID: 33263657
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The leaf volatile constituents of Isatis tinctoria by Solid-Phase Microextraction and Gas chromatography/Mass Spectrometry.
    Condurso C; Verzera A; Romeo V; Ziino M; Trozzi A; Ragusa S
    Planta Med; 2006 Aug; 72(10):924-8. PubMed ID: 16972198
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
    Pellegrini N; Chiavaro E; Gardana C; Mazzeo T; Contino D; Gallo M; Riso P; Fogliano V; Porrini M
    J Agric Food Chem; 2010 Apr; 58(7):4310-21. PubMed ID: 20218674
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
    Welke JE; Manfroi V; Zanus M; Lazarotto M; Alcaraz Zini C
    J Chromatogr A; 2012 Feb; 1226():124-39. PubMed ID: 22277184
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality.
    Mishra PK; Tripathi J; Gupta S; Variyar PS
    Food Chem; 2017 Jan; 215():401-9. PubMed ID: 27542492
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
    Engel E; Baty C; Le Corre D; Souchon I; Martin N
    J Agric Food Chem; 2002 Oct; 50(22):6459-67. PubMed ID: 12381134
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Role of Sulfur Compounds in Vegetable and Mushroom Aroma.
    Marcinkowska MA; Jeleń HH
    Molecules; 2022 Sep; 27(18):. PubMed ID: 36144849
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables.
    Sun J; Wang Y; Pang X; Tian S; Hu Q; Li X; Liu J; Wang J; Lu Y
    Food Chem; 2021 Oct; 360():130007. PubMed ID: 33993075
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling.
    Jinakot I; Jirapakkul W
    J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S231-S234. PubMed ID: 31619638
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.