BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

137 related articles for article (PubMed ID: 32223150)

  • 1. Chirality: An Important Phenomenon Regarding Biosynthesis, Perception, and Authenticity of Flavor Compounds.
    Engel KH
    J Agric Food Chem; 2020 Sep; 68(38):10265-10274. PubMed ID: 32223150
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Absolute Configurations and Sensory Properties of the Stereoisomers of a Homologous Series (C6-C10) of 2-Mercapto-4-alkanols.
    Riegel AD; Kiske C; Dudko V; Poplacean I; Eisenreich W; Engel KH
    J Agric Food Chem; 2020 Mar; 68(9):2738-2746. PubMed ID: 32020795
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Enantioselective gas chromatography in flavor and fragrance analysis: strategies for the identification of known and unknown plant volatiles.
    König WA; Hochmuth DH
    J Chromatogr Sci; 2004 Sep; 42(8):423-39. PubMed ID: 15516282
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
    Neugebauer A; Granvogl M; Schieberle P
    J Agric Food Chem; 2020 May; 68(21):5927-5937. PubMed ID: 32323988
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value.
    Liu Y; Li Q; Yang W; Sun B; Zhou Y; Zheng Y; Huang M; Yang W
    Food Chem; 2020 Jul; 319():126564. PubMed ID: 32163841
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Highlights of the 12th Wartburg Symposium on Flavor Chemistry & Biology.
    Zorn H; Hofmann T; Dawid C
    J Agric Food Chem; 2020 Sep; 68(38):10247-10251. PubMed ID: 32809832
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Configurations and Sensory Properties of the Stereoisomers of 2,6-Dimethyl-4-propyl-1,3-oxathiane and 2,4-Dimethyl-6-propyl-1,3-oxathiane.
    Riegel AD; Wakabayashi H; Wakabayashi M; Rynešová M; Dudko V; Eisenreich W; Engel KH
    J Agric Food Chem; 2022 Apr; 70(15):4712-4724. PubMed ID: 35380838
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
    Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
    J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation.
    Pang X; Yu W; Cao C; Yuan X; Qiu J; Kong F; Wu J
    J Agric Food Chem; 2019 Nov; 67(47):13139-13149. PubMed ID: 31631665
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Key Odorants from the Fragrant Bolete,
    Murray AF; Wickramasinghe PCK; Munafo JP
    J Agric Food Chem; 2020 Aug; 68(32):8621-8628. PubMed ID: 32786723
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
    Feng T; Hu Z; Chen L; Chen D; Wang X; Yao L; Sun M; Song S; Wang H
    J Food Sci; 2020 Oct; 85(10):3273-3281. PubMed ID: 32918279
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Diet-Induced Flavor Changes in Human Milk: Update and Perspectives.
    Debong MW; Loos HM
    J Agric Food Chem; 2020 Sep; 68(38):10275-10280. PubMed ID: 32003562
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2019 Oct; 67(43):12044-12053. PubMed ID: 31518127
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in the perception of bitter constituents in thermally treated yeast extract.
    Alim A; Song H; Yang C; Liu Y; Zou T; Zhang Y; Zhang S
    J Sci Food Agric; 2019 Aug; 99(10):4651-4658. PubMed ID: 30900258
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (
    Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
    J Agric Food Chem; 2020 Jun; 68(23):6403-6411. PubMed ID: 32423215
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H; Sun X; Yu H; Ai L; Chen C
    J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Current Status and Future Perspectives in Flavor Research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology.
    Hofmann T; Krautwurst D; Schieberle P
    J Agric Food Chem; 2018 Mar; 66(10):2197-2203. PubMed ID: 29298062
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.