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 *

224 related articles for article (PubMed ID: 31544459)

  • 1. Characterization of Qingke Liquor Aroma from Tibet.
    Qian YL; An Y; Chen S; Qian MC
    J Agric Food Chem; 2019 Dec; 67(50):13870-13881. PubMed ID: 31544459
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values.
    Fan S; Tang K; Xu Y; Chen S
    Food Res Int; 2020 Nov; 137():109349. PubMed ID: 33233054
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Jan; 64(3):637-45. PubMed ID: 26715051
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Gao W; Fan W; Xu Y
    J Agric Food Chem; 2014 Jun; 62(25):5796-804. PubMed ID: 24909925
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z; Yu D; Niu Y; Chen F; Song S; Zhu J; Zhu G
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan; 945-946():92-100. PubMed ID: 24333641
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
    Uselmann V; Schieberle P
    J Agric Food Chem; 2015 Feb; 63(7):1948-56. PubMed ID: 25641554
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
    Zhu L; Wang X; Song X; Zheng F; Li H; Chen F; Zhang Y; Zhang F
    Food Chem; 2020 Apr; 310():125898. PubMed ID: 31816535
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Characterization of the Major Odor-Active Compounds in Jackfruit Pulp.
    Grimm JE; Steinhaus M
    J Agric Food Chem; 2019 May; 67(20):5838-5846. PubMed ID: 31050422
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit.
    Franitza L; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(47):9041-9053. PubMed ID: 27788585
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach.
    Lin L; Fan W; Xu Y; Zhu D; Yang T; Li J
    J Agric Food Chem; 2024 Jan; 72(2):1256-1265. PubMed ID: 38169436
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Chen S; Wang C; Qian M; Li Z; Xu Y
    J Agric Food Chem; 2019 May; 67(17):4876-4884. PubMed ID: 30920213
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes.
    Cicha-Wojciechowicz D; Frank S; Steinhaus M; Majcher MA
    J Agric Food Chem; 2024 May; 72(18):10548-10557. PubMed ID: 38670543
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
    Fan W; Qian MC
    J Agric Food Chem; 2005 Oct; 53(20):7931-8. PubMed ID: 16190652
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
    Starowicz M; Granvogl M
    Molecules; 2022 Jan; 27(3):. PubMed ID: 35163970
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N; Yongsawatdigul J; Cadwallader KR
    J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.