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 *

270 related articles for article (PubMed ID: 31509249)

  • 1. Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce.
    Lee SM; Kim SB; Kim YS
    J Food Sci; 2019 Oct; 84(10):2758-2776. PubMed ID: 31509249
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparative volatile profiles in soy sauce according to inoculated microorganisms.
    Lee KE; Lee SM; Choi YH; Hurh BS; Kim YS
    Biosci Biotechnol Biochem; 2013; 77(11):2192-200. PubMed ID: 24200796
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.
    Song YR; Jeong DY; Baik SH
    J Food Sci; 2015 Sep; 80(9):M2005-14. PubMed ID: 26302401
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.
    Chen Y; Li P; Liao L; Qin Y; Jiang L; Liu Y
    Food Chem; 2021 Nov; 361():130055. PubMed ID: 34023693
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of Volatile Compounds by SPME-GC-MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria-Fermented Soybean Product.
    Fan X; Liu G; Qiao Y; Zhang Y; Leng C; Chen H; Sun J; Feng Z
    J Food Sci; 2019 Sep; 84(9):2441-2448. PubMed ID: 31429494
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Solid-phase microextraction Arrow for the volatile organic compounds in soy sauce.
    Lee JY; Kim WS; Lee YY; Choi YS; Choi H; Jang HW
    J Sep Sci; 2019 Sep; 42(18):2942-2948. PubMed ID: 31268227
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm.
    Xu L; Li Y; Xu N; Hu Y; Wang C; He J; Cao Y; Chen S; Li D
    J Agric Food Chem; 2014 Dec; 62(51):12294-8. PubMed ID: 25437796
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity.
    Diez-Simon C; Eichelsheim C; Jacobs DM; Mumm R; Hall RD
    Food Res Int; 2021 Jun; 144():110348. PubMed ID: 34053541
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry].
    Yan L; Zhang Y; Tao W; Wang L; Wu S
    Se Pu; 2008 May; 26(3):285-91. PubMed ID: 18724661
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
    Feng Y; Su G; Zhao H; Cai Y; Cui C; Sun-Waterhouse D; Zhao M
    Food Chem; 2015 Jan; 167():220-8. PubMed ID: 25148982
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.
    Xu N; Liu Y; Hu Y; Zhou M; Wang C; Li D
    J Food Sci; 2016 Aug; 81(8):C1883-90. PubMed ID: 27464006
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses.
    Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F
    J Dairy Sci; 2015 Apr; 98(4):2183-96. PubMed ID: 25682146
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.
    Peng X; Li X; Shi X; Guo S
    Food Chem; 2014 May; 151():532-8. PubMed ID: 24423567
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of Stir Bar Sorptive Extraction and Solid Phase Microextraction of Volatile and Semi-Volatile Metabolite Profile of
    Berrou K; Dunyach-Remy C; Lavigne JP; Roig B; Cadiere A
    Molecules; 2019 Dec; 25(1):. PubMed ID: 31877955
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry.
    Zhao Y; Xu Y; Li J; Fan W; Jiang W
    J Food Sci; 2009 Mar; 74(2):C90-9. PubMed ID: 19323737
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk.
    High R; Bremer P; Kebede B; Eyres GT
    Molecules; 2019 May; 24(10):. PubMed ID: 31109044
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
    Feng Y; Cai Y; Su G; Zhao H; Wang C; Zhao M
    Food Chem; 2014 Feb; 145():126-34. PubMed ID: 24128458
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation.
    Lee SM; Oh J; Hurh BS; Jeong GH; Shin YK; Kim YS
    J Food Sci; 2016 Dec; 81(12):C2915-C2922. PubMed ID: 27925257
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
    Feng Y; Cai Y; Sun-Waterhouse D; Cui C; Su G; Lin L; Zhao M
    Food Chem; 2015 Nov; 187():44-52. PubMed ID: 25976996
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.