BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

264 related articles for article (PubMed ID: 31035485)

  • 1. Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments.
    Pan M; Tong L; Chi X; Ai N; Cao Y; Sun B
    Molecules; 2019 Apr; 24(9):. PubMed ID: 31035485
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk.
    Tong L; Yi H; Wang J; Pan M; Chi X; Hao H; Ai N
    Molecules; 2019 Aug; 24(15):. PubMed ID: 31382452
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS.
    Yuan N; Chi X; Ye Q; Liu H; Zheng N
    Foods; 2023 Mar; 12(5):. PubMed ID: 36900584
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.
    Jo Y; Benoist DM; Barbano DM; Drake MA
    J Dairy Sci; 2018 May; 101(5):3812-3828. PubMed ID: 29501345
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of the source of volatile sulfur compounds produced in milk during thermal processing.
    Jo Y; Carter BG; Barbano DM; Drake MA
    J Dairy Sci; 2019 Oct; 102(10):8658-8669. PubMed ID: 31351718
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
    Qiu S; Wang J
    J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage.
    Xi Y; Ikram S; Zhao T; Shao Y; Liu R; Song F; Sun B; Ai N
    J Dairy Sci; 2023 Dec; 106(12):8538-8550. PubMed ID: 37641261
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate.
    Stewart A; Grandison AS; Ryan A; Festring D; Methven L; Parker JK
    J Agric Food Chem; 2017 Feb; 65(6):1186-1195. PubMed ID: 28064480
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism.
    Pan DD; Wu Z; Peng T; Zeng XQ; Li H
    J Dairy Sci; 2014 Feb; 97(2):624-31. PubMed ID: 24359834
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS.
    Dong W; Hu R; Long Y; Li H; Zhang Y; Zhu K; Chu Z
    Food Chem; 2019 Jan; 272():723-731. PubMed ID: 30309604
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Evaluation of the volatile profile of Tuber liyuanum by HS-SPME with GC-MS.
    Liu C; Li Y
    Nat Prod Res; 2017 Apr; 31(8):972-975. PubMed ID: 27829300
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing.
    Zhang S; Yang R; Zhao W; Hua X; Zhang W; Zhang Z
    J Food Sci; 2011; 76(1):C127-32. PubMed ID: 21535640
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Determination of volatile organic compounds in materials from polystyrene intended for contact with food: comparison of HS-GS/MS and SPME-GC/MS techniques.
    Kubica D; Kaczmarczyk M; Kaszuba A
    Rocz Panstw Zakl Hig; 2018; 69(3):235-242. PubMed ID: 30141316
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS.
    Cai JS; Zhu YY; Ma RH; Thakur K; Zhang JG; Wei ZJ
    Food Chem; 2021 Mar; 340():127880. PubMed ID: 32877847
    [TBL] [Abstract][Full Text] [Related]  

  • 15. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
    Bergamaschi M; Bittante G
    J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.
    Yang W; Yu J; Pei F; Mariga AM; Ma N; Fang Y; Hu Q
    Food Chem; 2016 Apr; 196():860-6. PubMed ID: 26593566
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Does vitamin fortification affect light oxidation in fluid skim milk?
    Schiano AN; Jo Y; Barbano DM; Drake MA
    J Dairy Sci; 2019 Jun; 102(6):4877-4890. PubMed ID: 30904314
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses.
    Chen L; Ning F; Zhao L; Ming H; Zhang J; Yu W; Yi S; Luo L
    Food Chem; 2023 Mar; 403():134392. PubMed ID: 36358070
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in the volatile profile of skim milk powder prepared under different processing conditions and the effect on the volatile flavor profile of model white chocolate.
    Stewart A; Grandison A; Fagan C; Ryan A; Festring D; Parker JK
    J Dairy Sci; 2018 Oct; 101(10):8822-8836. PubMed ID: 30122413
    [TBL] [Abstract][Full Text] [Related]  

  • 20. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC-MS and chemometric methods.
    Xia Q; Mei J; Yu W; Li Y
    Food Res Int; 2017 Jan; 91():103-114. PubMed ID: 28290313
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.