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 *

138 related articles for article (PubMed ID: 32331655)

  • 1. Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis.
    Lee J; Bousquières J; Descharles N; Roux S; Michon C; Rega B; Bonazzi C
    Food Res Int; 2020 Jun; 132():109087. PubMed ID: 32331655
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Kinetic study of furan and furfural generation during baking of cake models.
    Srivastava R; Bousquières J; Cepeda-Vázquez M; Roux S; Bonazzi C; Rega B
    Food Chem; 2018 Nov; 267():329-336. PubMed ID: 29934175
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Aroma generation in sponge cakes: The influence of sucrose particle size and sucrose source.
    Garvey EC; O'Sullivan MG; Kerry JP; Kilcawley KN
    Food Chem; 2023 Aug; 417():135860. PubMed ID: 36958203
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax).
    Nieva-Echevarría B; Goicoechea E; Manzanos MJ; Guillén MD
    Food Res Int; 2018 Jan; 103():48-58. PubMed ID: 29389639
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.
    Petisca C; Henriques AR; Pérez-Palacios T; Pinho O; Ferreira IM
    Food Chem; 2013 Dec; 141(4):3349-56. PubMed ID: 23993492
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
    Agila A; Barringer S
    J Food Sci; 2012 Apr; 77(4):C461-8. PubMed ID: 22429278
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Coffee aroma--statistical analysis of compositional data.
    Korhonová M; Hron K; Klimcíková D; Müller L; Bednár P; Barták P
    Talanta; 2009 Dec; 80(2):710-5. PubMed ID: 19836541
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions.
    Li L; Belloch C; Flores M
    Molecules; 2021 Jan; 26(1):. PubMed ID: 33406782
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake.
    Cepeda-Vázquez M; Blumenthal D; Camel V; Rega B
    Talanta; 2017 Mar; 164():708-715. PubMed ID: 28107995
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking.
    Lee J; Roux S; Le Roux E; Keller S; Rega B; Bonazzi C
    Food Chem; 2021 Dec; 376():131917. PubMed ID: 34968913
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
    Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y
    J Food Sci; 2011 Oct; 76(8):C1125-35. PubMed ID: 22417575
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quality-driven design of sponge cake: Insights into reactivity, furan mitigation and consumer liking.
    Cepeda-Vázquez M; Camel V; Blumenthal D; Rega B
    Food Chem; 2019 Jul; 285():94-103. PubMed ID: 30797380
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of aging on volatile compounds in cooked beef.
    Watanabe A; Kamada G; Imanari M; Shiba N; Yonai M; Muramoto T
    Meat Sci; 2015 Sep; 107():12-9. PubMed ID: 25919931
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of two common adsorption materials for thermal desorption gas chromatography - mass spectrometry of biogenic volatile organic compounds.
    Marcillo A; Jakimovska V; Widdig A; Birkemeyer C
    J Chromatogr A; 2017 Sep; 1514():16-28. PubMed ID: 28765001
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Modelling the Maillard reaction during the cooking of a model cheese.
    Bertrand E; Meyer XM; Machado-Maturana E; Berdagué JL; Kondjoyan A
    Food Chem; 2015 Oct; 184():229-37. PubMed ID: 25872449
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes.
    Garvey EC; O'Sullivan MG; Kerry JP; Milner L; Gallagher E; Kilcawley KN
    Food Chem; 2021 Apr; 342():128124. PubMed ID: 33127226
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
    Rosso MC; Liberto E; Spigolon N; Fontana M; Somenzi M; Bicchi C; Cordero C
    Anal Bioanal Chem; 2018 Jun; 410(15):3491-3506. PubMed ID: 29313080
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside.
    Starowicz M; Koutsidis G; Zieliński H
    Molecules; 2019 Mar; 24(5):. PubMed ID: 30862064
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.).
    Corrales CV; Lebrun M; Vaillant F; Madec MN; Lortal S; Pérez AM; Fliedel G
    Food Res Int; 2017 Jun; 96():113-120. PubMed ID: 28528090
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.