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 *

125 related articles for article (PubMed ID: 32283368)

  • 21. Olive oil quality classification and measurement of its organoleptic attributes by untargeted GC-MS and multivariate statistical-based approach.
    Sales C; Portolés T; Johnsen LG; Danielsen M; Beltran J
    Food Chem; 2019 Jan; 271():488-496. PubMed ID: 30236707
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.
    Pérez AG; de la Rosa R; Pascual M; Sánchez-Ortiz A; Romero-Segura C; León L; Sanz C
    J Chromatogr A; 2016 Jan; 1428():305-15. PubMed ID: 26199104
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of virgin olive oils produced with autochthonous Galician varieties.
    Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Valli E; Bendini A; Gallina Toschi T; Simal-Gandara J
    Food Chem; 2016 Dec; 212():162-71. PubMed ID: 27374520
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Authentication of the geographical origin of extra-virgin olive oil of the Arbequina cultivar by chromatographic fingerprinting and chemometrics.
    Vera DN; Jiménez-Carvelo AM; Cuadros-Rodríguez L; Ruisánchez I; Callao MP
    Talanta; 2019 Oct; 203():194-202. PubMed ID: 31202326
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from 'Chétoui' Cultivar.
    Essid F; Sifi S; Beltrán G; Sánchez S; Raïes A
    J Oleo Sci; 2016 Jul; 65(7):533-42. PubMed ID: 27321118
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Comparing two metabolic profiling approaches (liquid chromatography and gas chromatography coupled to mass spectrometry) for extra-virgin olive oil phenolic compounds analysis: A botanical classification perspective.
    Bajoub A; Pacchiarotta T; Hurtado-Fernández E; Olmo-García L; García-Villalba R; Fernández-Gutiérrez A; Mayboroda OA; Carrasco-Pancorbo A
    J Chromatogr A; 2016 Jan; 1428():267-79. PubMed ID: 26554295
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Analysis of olive oil and seed oil triglycerides by capillary gas chromatography as a tool for the detection of the adulteration of olive oil.
    Andrikopoulos NK; Giannakis IG; Tzamtzis V
    J Chromatogr Sci; 2001 Apr; 39(4):137-45. PubMed ID: 11318065
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment.
    García-González DL; Barie N; Rapp M; Aparicio R
    J Agric Food Chem; 2004 Dec; 52(25):7475-9. PubMed ID: 15675791
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils.
    Campestre C; Angelini G; Gasbarri C; Angerosa F
    Molecules; 2017 Oct; 22(11):. PubMed ID: 29077048
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile.
    Fortini M; Migliorini M; Cherubini C; Cecchi L; Calamai L
    Talanta; 2017 Apr; 165():641-652. PubMed ID: 28153311
    [TBL] [Abstract][Full Text] [Related]  

  • 31. A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS.
    Contreras MDM; Jurado-Campos N; Arce L; Arroyo-Manzanares N
    Food Chem; 2019 Aug; 288():315-324. PubMed ID: 30902299
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics.
    Bajoub A; Medina-Rodríguez S; Gómez-Romero M; Ajal el A; Bagur-González MG; Fernández-Gutiérrez A; Carrasco-Pancorbo A
    Food Chem; 2017 Jan; 215():245-55. PubMed ID: 27542473
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Composition of fatty acids in virgin olive oils from cross breeding segregating populations by gas chromatography separation with flame ionization detection.
    Sánchez de Medina V; El Riachy M; Priego-Capote F; Luque de Castro MD
    J Sci Food Agric; 2015 Nov; 95(14):2892-900. PubMed ID: 25452231
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect.
    Romero I; García-González DL; Aparicio-Ruiz R; Morales MT
    J Agric Food Chem; 2017 May; 65(21):4314-4320. PubMed ID: 28486803
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach.
    Sales C; Cervera MI; Gil R; Portolés T; Pitarch E; Beltran J
    Food Chem; 2017 Feb; 216():365-73. PubMed ID: 27596432
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality.
    Da Ros A; Masuero D; Riccadonna S; Brkić Bubola K; Mulinacci N; Mattivi F; Lukić I; Vrhovsek U
    Molecules; 2019 Aug; 24(16):. PubMed ID: 31404955
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles.
    Pizarro C; Rodríguez-Tecedor S; Pérez-del-Notario N; González-Sáiz JM
    J Chromatogr A; 2011 Jan; 1218(3):518-23. PubMed ID: 21163487
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality.
    Angerosa F; Servili M; Selvaggini R; Taticchi A; Esposto S; Montedoro G
    J Chromatogr A; 2004 Oct; 1054(1-2):17-31. PubMed ID: 15553127
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil.
    Garrido-Delgado R; Dobao-Prieto Mdel M; Arce L; Valcárcel M
    Food Chem; 2015 Nov; 187():572-9. PubMed ID: 25977065
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants.
    Frankel EN
    J Agric Food Chem; 2010 May; 58(10):5991-6006. PubMed ID: 20433198
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.