BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

204 related articles for article (PubMed ID: 31017779)

  • 1. Key Aroma Compounds in Oats and Oat Cereals.
    McGorrin RJ
    J Agric Food Chem; 2019 Dec; 67(50):13778-13789. PubMed ID: 31017779
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1578-1588. PubMed ID: 33497230
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in the Concentrations of Key Aroma Compounds in Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1589-1597. PubMed ID: 33492951
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Comparison of Aroma Character Impact Volatiles of Thummong Leaves ( Litsea petiolata Hook. f.), Mangdana Water Beetle ( Lethocerus indicus), and a Commercial Product as Flavoring Agents in Thai Traditional Cooking.
    Mahattanatawee K; Luanphaisarnnont T; Rouseff R
    J Agric Food Chem; 2018 Mar; 66(10):2480-2484. PubMed ID: 28682070
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations.
    Liu L; Kong W; He L; Wang Y; Zhang Y; Ma M; Zhang L; Zhou J; Cui L; Han Y
    J Food Sci; 2019 Sep; 84(9):2432-2440. PubMed ID: 31408216
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.
    Schuh C; Schieberle P
    J Agric Food Chem; 2005 Nov; 53(22):8699-705. PubMed ID: 16248574
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.
    Zhou Q; Jia X; Yao YZ; Wang B; Wei CQ; Zhang M; Huang F
    J Agric Food Chem; 2019 Oct; 67(41):11454-11463. PubMed ID: 31529950
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis.
    Salum P; Guclu G; Selli S
    J Agric Food Chem; 2017 Sep; 65(38):8402-8408. PubMed ID: 28862440
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers.
    Fan M; Xiao Q; Xie J; Cheng J; Sun B; Du W; Wang Y; Wang T
    J Agric Food Chem; 2018 Oct; 66(39):10242-10251. PubMed ID: 30196698
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.
    Bi S; Wang A; Lao F; Shen Q; Liao X; Zhang P; Wu J
    Food Chem; 2021 Mar; 339():127878. PubMed ID: 32866702
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in the volatile profile of oats induced by processing.
    Sides A; Robards K; Helliwell S; An M
    J Agric Food Chem; 2001 May; 49(5):2125-30. PubMed ID: 11368565
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile flavor compounds in yogurt: a review.
    Cheng H
    Crit Rev Food Sci Nutr; 2010 Nov; 50(10):938-50. PubMed ID: 21108074
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
    J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
    Kumazawa K; Kaneko S; Nishimura O
    J Agric Food Chem; 2013 Dec; 61(49):11968-73. PubMed ID: 24274062
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The aroma volatile repertoire in strawberry fruit: a review.
    Yan JW; Ban ZJ; Lu HY; Li D; Poverenov E; Luo ZS; Li L
    J Sci Food Agric; 2018 Sep; 98(12):4395-4402. PubMed ID: 29603275
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B; Schieberle P
    J Agric Food Chem; 2019 Mar; 67(10):2973-2979. PubMed ID: 30803235
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor.
    Franklin LM; Mitchell AE
    J Agric Food Chem; 2019 Mar; 67(10):2743-2753. PubMed ID: 30762362
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats.
    Li X; Oey I; Kebede B
    Food Res Int; 2022 Jul; 157():111243. PubMed ID: 35761555
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.