BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

605 related articles for article (PubMed ID: 31671527)

  • 1. Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry.
    Yang L; Liu J; Wang X; Wang R; Ren F; Zhang Q; Shan Y; Ding S
    Molecules; 2019 Oct; 24(21):. PubMed ID: 31671527
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Changes in the Volatile Components of Candied Kumquats in Different Processing Methodologies with Headspace-Gas Chromatography-Ion Mobility Spectrometry.
    Hu X; Wang R; Guo J; Ge K; Li G; Fu F; Ding S; Shan Y
    Molecules; 2019 Aug; 24(17):. PubMed ID: 31443455
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
    Ge S; Chen Y; Ding S; Zhou H; Jiang L; Yi Y; Deng F; Wang R
    J Sci Food Agric; 2020 May; 100(7):3087-3098. PubMed ID: 32083310
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage.
    Wang Y; Ding S; Chen F; Xiao G; Fu X; Wang R
    J Food Sci; 2021 Jul; 86(7):3001-3013. PubMed ID: 34146415
    [TBL] [Abstract][Full Text] [Related]  

  • 5. HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China.
    Liu B; Yang Y; Ren L; Su Z; Bian X; Fan J; Wang Y; Han B; Zhang N
    Molecules; 2022 Dec; 27(24):. PubMed ID: 36558197
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.
    Zhang Q; Ding Y; Gu S; Zhu S; Zhou X; Ding Y
    Food Res Int; 2020 Nov; 137():109339. PubMed ID: 33233050
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS.
    Guo S; Zhao X; Ma Y; Wang Y; Wang D
    Food Chem; 2022 Feb; 369():130939. PubMed ID: 34469843
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Understanding the volatile organic compounds of 1-methylcyclopropylene fumigation and packaging on yellow-fleshed peach via headspace-gas chromatography-ion mobility spectrometry and chemometric analyses.
    Huang Y; Zhang P; Liu W; Zhang Q; Li G; Shan Y; Zhu X
    J Food Sci; 2022 Sep; 87(9):4009-4026. PubMed ID: 35986617
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
    Chen Q; Song J; Bi J; Meng X; Wu X
    Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS-SPME-GC/MS and E-nose.
    Liu Y; Sang Y; Guo J; Zhang W; Zhang T; Wang H; Cheng S; Chen G
    Food Sci Nutr; 2021 Dec; 9(12):6617-6626. PubMed ID: 34925791
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Flavor Quality Analysis of Ten
    Wen J; Wang Y; He Y; Shu N; Cao W; Sun Y; Yuan P; Sun B; Yan Y; Qin H; Fan S; Lu W
    Molecules; 2023 Nov; 28(22):. PubMed ID: 38005281
    [No Abstract]   [Full Text] [Related]  

  • 12. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
    Li P; Zhou H; Wang Z; Al-Dalali S; Nie W; Xu F; Li C; Li P; Cai K; Xu B
    Meat Sci; 2022 Dec; 194():108992. PubMed ID: 36170784
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS).
    Wang F; Gao Y; Wang H; Xi B; He X; Yang X; Li W
    Meat Sci; 2021 May; 175():108449. PubMed ID: 33550158
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Differentiation of Goat Meat Freshness Using Gas Chromatography with Ion Mobility Spectrometry.
    He S; Zhang B; Dong X; Wei Y; Li H; Tang B
    Molecules; 2023 May; 28(9):. PubMed ID: 37175284
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characteristic volatiles analysis of Dongbei Suancai across different fermentation stages based on HS-GC-IMS with PCA.
    Han Y; Wang C; Zhang X; Li X; Gao Y
    J Food Sci; 2022 Feb; 87(2):612-622. PubMed ID: 35067929
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the volatile organic compounds produced from avocado during ripening by gas chromatography ion mobility spectrometry.
    Liu Y; Bu M; Gong X; He J; Zhan Y
    J Sci Food Agric; 2021 Jan; 101(2):666-672. PubMed ID: 32696460
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry.
    Sun L; Qi Y; Meng M; Cui K
    Molecules; 2023 Mar; 28(7):. PubMed ID: 37049712
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits.
    Hernández F; Noguera-Artiaga L; Burló F; Wojdyło A; Carbonell-Barrachina ÁA; Legua P
    J Sci Food Agric; 2016 Jun; 96(8):2682-91. PubMed ID: 26303872
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Differences in Volatile Organic Compounds in
    Duan H; Zhou Y; Wang D; Yan W
    Molecules; 2023 Jun; 28(13):. PubMed ID: 37446545
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).
    Yao W; Cai Y; Liu D; Chen Y; Li J; Zhang M; Chen N; Zhang H
    Food Chem; 2022 Feb; 370():130989. PubMed ID: 34509944
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 31.