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 *

216 related articles for article (PubMed ID: 31855771)

  • 21. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y; Tang K; Xu Y; Li JM
    J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Characterization of odor-active compounds in guava wine.
    Pino JA; Queris O
    J Agric Food Chem; 2011 May; 59(9):4885-90. PubMed ID: 21417409
    [TBL] [Abstract][Full Text] [Related]  

  • 23. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
    Campo E; Cacho J; Ferreira V
    J Agric Food Chem; 2008 Apr; 56(7):2477-84. PubMed ID: 18338867
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
    Nicolotti L; Mall V; Schieberle P
    J Agric Food Chem; 2019 Apr; 67(14):4011-4022. PubMed ID: 30879302
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.
    Wang J; Yuan C; Gao X; Kang Y; Huang M; Wu J; Liu Y; Zhang J; Li H; Zhang Y
    Food Res Int; 2020 Aug; 134():109238. PubMed ID: 32517941
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
    Bowen AJ; Reynolds AG
    J Agric Food Chem; 2012 Mar; 60(11):2874-83. PubMed ID: 22324474
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2021 May; 69(17):5125-5133. PubMed ID: 33880926
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A; Campo E; Malfeito-Ferreira M; Loureiro V; Cacho J; Ferreira V
    J Agric Food Chem; 2011 Mar; 59(6):2543-53. PubMed ID: 21348497
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Evaluation of the active odorants in Amontillado sherry wines during the aging process.
    Moyano L; Zea L; Moreno JA; Medina M
    J Agric Food Chem; 2010 Jun; 58(11):6900-4. PubMed ID: 20465212
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry.
    Aith Barbará J; Primieri Nicolli K; Souza-Silva ÉA; Camarão Telles Biasoto A; Welke JE; Alcaraz Zini C
    Food Chem; 2020 Mar; 308():125552. PubMed ID: 31677598
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
    Aznar M; López R; Cacho JF; Ferreira V
    J Agric Food Chem; 2001 Jun; 49(6):2924-9. PubMed ID: 11409988
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses.
    Noguerol-Pato R; González-Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
    Food Chem; 2012 Oct; 134(4):2313-25. PubMed ID: 23442690
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
    Sánchez-Palomo E; Delgado JA; Ferrer MA; Viñas MAG
    Food Res Int; 2019 May; 119():135-142. PubMed ID: 30884641
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Xiang XF; Lan YB; Gao XT; Xie H; An ZY; Lv ZH; Yin-Shi ; Duan CQ; Wu GF
    Food Res Int; 2020 Nov; 137():109388. PubMed ID: 33233090
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J; Wang L; Xiao Z; Niu Y
    Food Chem; 2018 Apr; 245():775-785. PubMed ID: 29287440
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Aroma Constituents in Shanxi Aged Vinegar before and after Aging.
    Liang J; Xie J; Hou L; Zhao M; Zhao J; Cheng J; Wang S; Sun BG
    J Agric Food Chem; 2016 Oct; 64(40):7597-7605. PubMed ID: 27641774
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization.
    Sánchez-Palomo E; Trujillo M; García Ruiz A; González Viñas MA
    Food Res Int; 2017 Oct; 100(Pt 1):201-208. PubMed ID: 28873679
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood.
    Morales ML; Tesfaye W; García-Parrilla MC; Casas JA; Troncoso AM
    J Agric Food Chem; 2002 May; 50(11):3173-8. PubMed ID: 12009982
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ; Suárez Valles B; García Hevia A; Picinelli Lobo A
    J Food Sci; 2014 Jan; 79(1):S92-9. PubMed ID: 24313985
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Sensory-directed characterisation of distinctive aromas of Sauternes and Viognier wines through semi-preparative liquid chromatography and gas chromatography approaches.
    Siebert TE; Stamatopoulos P; Francis IL; Darriet P
    J Chromatogr A; 2021 Jan; 1637():461803. PubMed ID: 33383243
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.