BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

157 related articles for article (PubMed ID: 32824398)

  • 1. Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept.
    Lasekan O; Dabaj F
    Foods; 2020 Aug; 9(8):. PubMed ID: 32824398
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach.
    Lasekan O; Dabaj F; Muniandy M; Juhari NH; Lasekan A
    BMC Chem; 2021 Mar; 15(1):16. PubMed ID: 33714268
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach.
    Schmidberger PC; Schieberle P
    J Agric Food Chem; 2017 Oct; 65(42):9287-9296. PubMed ID: 28965409
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B; Schieberle P
    J Agric Food Chem; 2019 Mar; 67(10):2973-2979. PubMed ID: 30803235
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept.
    Schoenauer S; Schieberle P
    J Agric Food Chem; 2019 Jun; 67(25):7110-7119. PubMed ID: 31240930
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies.
    Kirchhoff E; Schieberle P
    J Agric Food Chem; 2001 Sep; 49(9):4304-11. PubMed ID: 11559129
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science.
    Steinhaus P; Schieberle P
    J Agric Food Chem; 2007 Jul; 55(15):6262-9. PubMed ID: 17602655
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
    Poehlmann S; Schieberle P
    J Agric Food Chem; 2013 Mar; 61(12):2933-42. PubMed ID: 23461409
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
    Langos D; Granvogl M; Schieberle P
    J Agric Food Chem; 2013 Nov; 61(47):11303-11. PubMed ID: 24219571
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments.
    Pu D; Zhang Y; Zhang H; Sun B; Ren F; Chen H; Tang Y
    Foods; 2020 Apr; 9(4):. PubMed ID: 32252248
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
    Grosshauser S; Schieberle P
    J Agric Food Chem; 2013 Apr; 61(16):3804-13. PubMed ID: 23581517
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in the Concentrations of Key Aroma Compounds in Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1589-1597. PubMed ID: 33492951
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (
    Dach A; Schieberle P
    J Agric Food Chem; 2021 Feb; 69(5):1578-1588. PubMed ID: 33497230
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Jan; 64(3):637-45. PubMed ID: 26715051
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
    Duensing PW; Hinrichs J; Schieberle P
    J Agric Food Chem; 2024 May; 72(19):11062-11071. PubMed ID: 38700435
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
    Burdack-Freitag A; Schieberle P
    J Agric Food Chem; 2012 May; 60(20):5057-64. PubMed ID: 22515832
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments.
    Sun J; Li Q; Luo S; Zhang J; Huang M; Chen F; Zheng F; Sun X; Li H
    RSC Adv; 2018 Jun; 8(42):23757-23767. PubMed ID: 35540260
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N; Yongsawatdigul J; Cadwallader KR
    J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J; Ma Y; Xu Y; Nie Y; Tang K
    Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.