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 *

117 related articles for article (PubMed ID: 3231238)

  • 1. Structural and electronic origin of meat odour of organic hetero-atomic compounds.
    Dimoglo AS; Gorbachov MYu ; Bersuker IB; Greni AI; Vysotskaya LE; Stepanova OV; Lukash EYu
    Nahrung; 1988; 32(5):461-73. PubMed ID: 3231238
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food.
    Giri A; Khummueng W; Mercier F; Kondjoyan N; Tournayre P; Meurillon M; Ratel J; Engel E
    J Chromatogr A; 2015 Apr; 1388():217-26. PubMed ID: 25728653
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Structure-odour relationships: results of an applied electron-topological approach.
    Shvets NM; Dimoglo AS
    Nahrung; 1998 Dec; 42(6):364-70. PubMed ID: 9881362
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham.
    Théron L; Tournayre P; Kondjoyan N; Abouelkaram S; Santé-Lhoutellier V; Berdagué JL
    Meat Sci; 2010 Jul; 85(3):453-60. PubMed ID: 20416814
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb.
    Wilches D; Rovira J; Jaime I; Palacios C; Lurueña-Martínez MA; Vivar-Quintana AM; Revilla I
    Meat Sci; 2011 Jul; 88(3):415-23. PubMed ID: 21333457
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Odour emissions from poultry litter - A review litter properties, odour formation and odorant emissions from porous materials.
    Dunlop MW; Blackall PJ; Stuetz RM
    J Environ Manage; 2016 Jul; 177():306-19. PubMed ID: 27111649
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions.
    Reis MM; Reis MG; Mills J; Ross C; Brightwell G
    Meat Sci; 2016 Mar; 113():80-91. PubMed ID: 26624794
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of egg yolk phospholipids to generate chicken meat odorants.
    Chen DW; Balagiannis DP; Parker JK
    Food Chem; 2019 Jul; 286():71-77. PubMed ID: 30827667
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham.
    Carrapiso AI; Martín L; Jurado A; García C
    Meat Sci; 2010 May; 85(1):54-8. PubMed ID: 20374864
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone.
    Meier-Dinkel L; Trautmann J; Frieden L; Tholen E; Knorr C; Sharifi AR; Bücking M; Wicke M; Mörlein D
    Meat Sci; 2013 Feb; 93(2):248-56. PubMed ID: 23036943
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A new electronic-topological investigation of the relationship between chemical structure and ambergris odour.
    Gorbachov MYu ; Rossiter KJ
    Chem Senses; 1999 Apr; 24(2):171-8. PubMed ID: 10321818
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Electronic noses: Powerful tools in meat quality assessment.
    Wojnowski W; Majchrzak T; Dymerski T; Gębicki J; Namieśnik J
    Meat Sci; 2017 Sep; 131():119-131. PubMed ID: 28501437
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat.
    Kang G; Cho S; Seong P; Park B; Kim S; Kim D; Kim Y; Kang S; Park K
    Meat Sci; 2013 Aug; 94(4):495-9. PubMed ID: 23644220
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins.
    Bueno M; Campo MM; Cacho J; Ferreira V; Escudero A
    Meat Sci; 2014 Dec; 98(4):622-8. PubMed ID: 25089786
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification and origin of odorous sulfur compounds in cooked ham.
    Thomas C; Mercier F; Tournayre P; Martin JL; Berdagué JL
    Food Chem; 2014 Jul; 155():207-13. PubMed ID: 24594176
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging.
    Karabagias I; Badeka A; Kontominas MG
    Meat Sci; 2011 May; 88(1):109-16. PubMed ID: 21211912
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
    Christlbauer M; Schieberle P
    J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.
    Resconi VC; Campo MM; Montossi F; Ferreira V; Sañudo C; Escudero A
    Meat Sci; 2010 Aug; 85(4):700-6. PubMed ID: 20416794
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
    Marušić N; Vidaček S; Janči T; Petrak T; Medić H
    Meat Sci; 2014 Apr; 96(4):1409-16. PubMed ID: 24398000
    [TBL] [Abstract][Full Text] [Related]  

  • 20.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 6.