BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

250 related articles for article (PubMed ID: 31287302)

  • 1. Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry.
    Hofstetter CK; Dunkel A; Hofmann T
    J Agric Food Chem; 2019 Aug; 67(31):8599-8608. PubMed ID: 31287302
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Toward Unified Flavor Quantitation in Cocoa-Based Products.
    Hofstetter CK; Dunkel A; Bussy U; Wimmer M; Kauz T; Stark TD; Didzbalis J; Dawid C; Hofmann T
    J Agric Food Chem; 2023 Dec; 71(50):20243-20250. PubMed ID: 38084639
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Toward High-Throughput Analysis of Aroma Compounds Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry: Screening of Key Food Odorants in Various Foods.
    Bösl M; Dunkel A; Hartl D; Dollinger A; Spaccasassi A; Stark TD; Dawid C; Hofmann TF
    J Agric Food Chem; 2023 Jun; 71(22):8622-8632. PubMed ID: 37228041
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I; Mall V; Schieberle P
    J Agric Food Chem; 2018 Jul; 66(28):7428-7440. PubMed ID: 29889522
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Rapid, High-Throughput Quantitation of Odor-Active 2-Acetyl Azaheterocycles in Food Products by UHPLC-MS/MS.
    Bösl M; Dunkel A; Hofmann TF
    J Agric Food Chem; 2021 Feb; 69(4):1405-1412. PubMed ID: 33470094
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.
    Amann LS; Frank O; Dawid C; Hofmann TF
    Foods; 2022 Aug; 11(15):. PubMed ID: 35954091
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice.
    Zhu D; Kou C; Shen Y; Xi P; Cao X; Liu H; Li J
    J Sci Food Agric; 2021 Jul; 101(9):3819-3826. PubMed ID: 33320966
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds.
    Frank S; Wollmann N; Schieberle P; Hofmann T
    J Agric Food Chem; 2011 Aug; 59(16):8866-74. PubMed ID: 21744781
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
    Neugebauer A; Granvogl M; Schieberle P
    J Agric Food Chem; 2020 May; 68(21):5927-5937. PubMed ID: 32323988
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
    J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
    [TBL] [Abstract][Full Text] [Related]  

  • 11. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
    Selli S; Kelebek H; Kesen S; Sonmezdag AS
    J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z; Petersen MA; Bredie WLP
    Food Res Int; 2018 Mar; 105():713-723. PubMed ID: 29433266
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
    J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification.
    Zhang J; Kilmartin PA; Peng Y; Chen X; Quek SY
    J Agric Food Chem; 2020 Jan; 68(1):279-291. PubMed ID: 31802659
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.
    Neiens SD; Steinhaus M
    J Agric Food Chem; 2018 Feb; 66(6):1452-1460. PubMed ID: 29376363
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept.
    Matheis K; Granvogl M
    J Agric Food Chem; 2019 Feb; 67(5):1484-1494. PubMed ID: 30560663
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of Odorants Causing Smoky Off-Flavors in Cocoa.
    Füllemann D; Steinhaus M
    J Agric Food Chem; 2020 Sep; 68(39):10833-10841. PubMed ID: 32902973
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments.
    Utz F; Kreissl J; Stark TD; Schmid C; Tanger C; Kulozik U; Hofmann T; Dawid C
    J Agric Food Chem; 2021 Jun; 69(23):6588-6600. PubMed ID: 34085519
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Reconstitution of the Flavor Signature of
    Wang G; Jing S; Song X; Zhu L; Zheng F; Sun B
    J Agric Food Chem; 2022 Jan; 70(3):837-846. PubMed ID: 34964630
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.