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 *

115 related articles for article (PubMed ID: 32148821)

  • 61. Characterization of non-volatile and volatile flavor profiles of
    Jin W; Fan X; Jiang C; Liu Y; Zhu K; Miao X; Jiang P
    Food Chem X; 2023 Mar; 17():100584. PubMed ID: 36845502
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS.
    Ning L; Fu-Ping Z; Hai-Tao C; Si-Yuan L; Chen G; Zhen-Yang S; Bao-Guo S
    Food Chem; 2011 Dec; 129(3):1242-52. PubMed ID: 25212363
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis.
    Xiao N; Xu H; Jiang X; Sun T; Luo Y; Shi W
    Food Res Int; 2022 Aug; 158():111584. PubMed ID: 35840265
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Volatile Profiling of
    Tagkouli D; Bekiaris G; Pantazi S; Anastasopoulou ME; Koutrotsios G; Mallouchos A; Zervakis GI; Kalogeropoulos N
    Foods; 2021 Jun; 10(6):. PubMed ID: 34199818
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions.
    Park MH; Jeong MK; Yeo J; Son HJ; Lim CL; Hong EJ; Noh BS; Lee J
    J Food Sci; 2011; 76(1):C80-8. PubMed ID: 21535659
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam.
    Zhang H; Chen H; Wang W; Jiao W; Chen W; Zhong Q; Yun YH; Chen W
    Foods; 2020 Mar; 9(3):. PubMed ID: 32192035
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS.
    Yang Z; Li J; Guo X
    Foods; 2024 Feb; 13(5):. PubMed ID: 38472761
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
    Utrilla-Vázquez M; Rodríguez-Campos J; Avendaño-Arazate CH; Gschaedler A; Lugo-Cervantes E
    Food Res Int; 2020 Mar; 129():108834. PubMed ID: 32036902
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by
    Dan T; Ren W; Liu Y; Tian J; Chen H; Li T; Liu W
    Front Microbiol; 2019; 10():2183. PubMed ID: 31620117
    [No Abstract]   [Full Text] [Related]  

  • 70. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach.
    Aguiar J; Gonçalves JL; Alves VL; Câmara JS
    Molecules; 2021 Jun; 26(12):. PubMed ID: 34203867
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Composition analysis and health risk assessment of the hazardous compounds in cooking fumes emitted from heated soybean oils with different refining levels.
    Luo S; Ye Z; Lv Y; Xiong Y; Liu Y
    Environ Pollut; 2024 Feb; 343():123215. PubMed ID: 38145635
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Evolution of volatile profile and aroma potential of 'Gold Finger' table grapes during berry ripening.
    Feng MX; Jin XQ; Yao H; Zhu TY; Guo SH; Li S; Lei YL; Xing ZG; Zhao XH; Xu TF; Meng JF
    J Sci Food Agric; 2022 Jan; 102(1):291-298. PubMed ID: 34096061
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions.
    Saoudi S; Chammem N; Sifaoui I; Bouassida-Beji M; Jiménez IA; Bazzocchi IL; Silva SD; Hamdi M; Bronze MR
    Food Chem; 2016 Dec; 212():503-11. PubMed ID: 27374561
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Identification of volatile organic compounds in purple and white soybean flowers by HS-SPME/GC-MS.
    Pereira Magalhães S; Munise Guimarães da Silva J; Perez da Graça J; Nunes EO; Zocolo GJ; Beatriz Hoffmann-Campo C; Zeraik ML
    Nat Prod Res; 2023 Oct; ():1-6. PubMed ID: 37874644
    [TBL] [Abstract][Full Text] [Related]  

  • 75. 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]  

  • 76. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.
    Jeong DW; Heo S; Lee B; Lee H; Jeong K; Her JY; Lee KG; Lee JH
    Int J Food Microbiol; 2017 Dec; 262():8-13. PubMed ID: 28950164
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
    Ferreira L; Perestrelo R; Caldeira M; Câmara JS
    J Sep Sci; 2009 Jun; 32(11):1875-88. PubMed ID: 19425016
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Study on Production Technology and Volatile Flavor Analysis of Fragrance
    Li H; Sun J; He X; Zhang C; Liao Z; Li D; Wang H
    Foods; 2023 May; 12(11):. PubMed ID: 37297418
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Preparation of meaty flavor additive from soybean meal through the Maillard reaction.
    Huang X; Wang P; Xue W; Cheng J; Yang F; Yu D; Shi Y
    Food Chem X; 2023 Oct; 19():100780. PubMed ID: 37780247
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality.
    Zhou Y; Fan W; Chu F; Wang C; Pei D
    J Food Sci; 2018 Nov; 83(11):2745-2752. PubMed ID: 30370923
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.