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 *

345 related articles for article (PubMed ID: 32454261)

  • 1. Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry.
    Baena-Pedroza A; Londoño-Giraldo LM; Taborda-Ocampo G
    Food Chem; 2020 Oct; 328():127109. PubMed ID: 32454261
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).
    Sinuco León DC; Rubio Ortíz DK; Jaimes González DF
    Food Chem; 2020 Jul; 317():126383. PubMed ID: 32078992
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
    Chen Q; Song J; Bi J; Meng X; Wu X
    Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS.
    Peng Y; Bishop KS; Zhang J; Chen D; Quek SY
    Food Res Int; 2020 Mar; 129():108873. PubMed ID: 32036883
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
    Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination.
    Chen YP; Chiang TK; Chung HY
    Food Chem; 2019 Mar; 275():32-40. PubMed ID: 30724202
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.
    Xu X; Bi S; Lao F; Chen F; Liao X; Wu J
    Food Chem; 2021 Mar; 341(Pt 1):128118. PubMed ID: 33022577
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical Approach to the Optimization of Conditions Using HS-SPME/GC-MS for Characterization of Volatile Compounds in
    Ramos ALCC; Nogueira LA; Silva MR; do Carmo Mazzinghy AC; Mariano APX; de Albuquerque Rodrigues TN; de Paula ACCFF; de Melo AC; Augusti R; de Araújo RLB; Lacerda ICA; Melo JOF
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956905
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
    Zheng X; Hu T; Xie H; Ou X; Huang J; Wang C; Liu Z; Li Q
    Food Chem; 2023 Nov; 426():136527. PubMed ID: 37336100
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
    Zhang X; Gao P; Xia W; Jiang Q; Liu S; Xu Y
    Food Chem; 2022 Dec; 397():133773. PubMed ID: 35908468
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
    Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
    Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit.
    Pereira GA; Arruda HS; de Morais DR; Eberlin MN; Pastore GM
    Food Res Int; 2018 Jun; 108():264-273. PubMed ID: 29735056
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars.
    Peng Y; Bishop KS; Quek SY
    Molecules; 2019 May; 24(11):. PubMed ID: 31146480
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
    Yang Y; Zhang M; Hua J; Deng Y; Jiang Y; Li J; Wang J; Yuan H; Dong C
    Food Res Int; 2020 Aug; 134():109167. PubMed ID: 32517930
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach.
    Su X; Hurley K; Xu Z; Xu Y; Rutto L; O'Keefe S; Scoggins H; Yin Y
    Food Chem; 2022 Jul; 381():132289. PubMed ID: 35123222
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
    Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F
    Food Chem; 2019 Nov; 297():124959. PubMed ID: 31253273
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
    Zhang X; Wang C; Wang L; Chen S; Xu Y
    J Chromatogr A; 2020 Jan; 1610():460584. PubMed ID: 31607446
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses.
    Choi JY; Lee SM; Lee HJ; Kim YS
    Food Res Int; 2018 Mar; 105():828-835. PubMed ID: 29433279
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evolution of volatile compounds during the development of Muscat grape 'Shine Muscat' (Vitis labrusca × V. vinifera).
    Wu Y; Zhang W; Song S; Xu W; Zhang C; Ma C; Wang L; Wang S
    Food Chem; 2020 Mar; 309():125778. PubMed ID: 31704071
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.