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 *

181 related articles for article (PubMed ID: 31245855)

  • 1. Systematic Analysis of the Pharmacological Effects of Alcoholic Components in Maotai.
    Zhou W; Chen Z; Bao H; Zhang G; Liu Z
    J Food Sci; 2019 Jul; 84(7):1949-1956. PubMed ID: 31245855
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Systems pharmacology-based approach for dissecting the mechanisms of pyrazine components in Maotai liquor.
    Zhou W; Chen Z; Zhang G; Liu Z
    Biosci Rep; 2019 Oct; 39(10):. PubMed ID: 31511433
    [TBL] [Abstract][Full Text] [Related]  

  • 3. A system-level investigation into the pharmacological mechanisms of flavor compounds in liquor.
    Zhou W; Chen Z; Zhang G; Liu Z
    J Food Biochem; 2020 Aug; ():e13417. PubMed ID: 32789942
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
    Wang MY; Yang JG; Zhao QS; Zhang KZ; Su C
    J Food Sci; 2019 Jan; 84(1):6-18. PubMed ID: 30548499
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Basic flavor types and component characteristics of Chinese traditional liquors: A review.
    Wei Y; Zou W; Shen CH; Yang JG
    J Food Sci; 2020 Dec; 85(12):4096-4107. PubMed ID: 33190291
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Epidemiological and histopathological study of relevance of Guizhou Maotai liquor and liver diseases.
    Wu J; Cheng ML; Zhang GH; Zhai RW; Huang NH; Li CX; Luo TY; Lu S; Yu ZQ; Yao YM; Zhang YY; Ren LZ; Ye L; Li L; Zhang HN
    World J Gastroenterol; 2002 Jun; 8(3):571-4. PubMed ID: 12046095
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Fan H; Fan W; Xu Y
    J Agric Food Chem; 2015 Apr; 63(14):3660-8. PubMed ID: 25797496
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S; Chen S; Qian M; Wang C; Xu Y
    J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Analysis of the Bacterial Communities in Two Liquors of Soy Sauce Aroma as Revealed by High-Throughput Sequencing of the 16S rRNA V4 Hypervariable Region.
    Tang J; Tang X; Tang M; Zhang X; Xu X; Yi Y
    Biomed Res Int; 2017; 2017():6271358. PubMed ID: 28337455
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microbial Community Composition Associated with Maotai Liquor Fermentation.
    Wang Q; Zhang H; Liu X
    J Food Sci; 2016 Jun; 81(6):M1485-94. PubMed ID: 27122124
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions.
    Zhang R; Wu Q; Xu Y
    J Agric Food Chem; 2014 Aug; 62(33):8302-7. PubMed ID: 25065507
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.
    Meng X; Wu Q; Wang L; Wang D; Chen L; Xu Y
    J Ind Microbiol Biotechnol; 2015 Dec; 42(12):1601-8. PubMed ID: 26323612
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W; Shen H; Xu Y
    J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making.
    Wu Q; Xu Y; Chen L
    Lett Appl Microbiol; 2012 Oct; 55(4):301-7. PubMed ID: 22862564
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Determination of minor flavor components in Chinese spirits by direct-injection technique with capillary columns].
    Cai X; Yin J; Hu G
    Se Pu; 1997 Sep; 15(5):367-71. PubMed ID: 15739481
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor.
    Wu Q; Xu Y
    J Agric Food Chem; 2012 Feb; 60(8):2033-8. PubMed ID: 22283589
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors.
    Du H; Fan W; Xu Y
    J Agric Food Chem; 2011 Aug; 59(15):8331-7. PubMed ID: 21662241
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
    Fan W; Qian MC
    J Agric Food Chem; 2006 Apr; 54(7):2695-704. PubMed ID: 16569063
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Ethyl carbamate in Chinese liquor (Baijiu): presence, analysis, formation, and control.
    Wang C; Wang M; Zhang MP
    Appl Microbiol Biotechnol; 2021 Jun; 105(11):4383-4395. PubMed ID: 34021810
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of Maotai liquor on the liver: an experimental study.
    Cheng ML; Wu J; Zhang WS; Wang HQ; Li CX; Huang NH; Yao YM; Ren LG; Ye L; Li L
    Hepatobiliary Pancreat Dis Int; 2004 Feb; 3(1):93-8. PubMed ID: 14969847
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.