BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

534 related articles for article (PubMed ID: 32918279)

  • 1. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
    Feng T; Hu Z; Chen L; Chen D; Wang X; Yao L; Sun M; Song S; Wang H
    J Food Sci; 2020 Oct; 85(10):3273-3281. PubMed ID: 32918279
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
    Chen S; Xu Y; Qian MC
    J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H; Xie T; Qian X; Ai L; Chen C; Tian H
    J Sci Food Agric; 2019 Sep; 99(12):5444-5456. PubMed ID: 31081146
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
    J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions.
    Luo Y; Zhang C; Liao H; Luo Y; Huang X; Wang Z; Xiaole X
    Food Microbiol; 2024 Sep; 122():104569. PubMed ID: 38839228
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
    Liu J; Zhang A; Li S; Zhao W; Zhang Y; Xing G
    Se Pu; 2017 Nov; 35(11):1184-1191. PubMed ID: 29372765
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H; Feng T; Qi W; Kong Q; Yue L; Wang H
    J Food Sci; 2021 Jan; 86(1):184-193. PubMed ID: 33249575
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.
    Liu J; Zhao W; Li S; Zhang A; Zhang Y; Liu S
    Molecules; 2018 Feb; 23(2):. PubMed ID: 29461466
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association.
    Yang Y; Ai L; Mu Z; Liu H; Yan X; Ni L; Zhang H; Xia Y
    Food Chem; 2022 Jul; 383():132370. PubMed ID: 35183960
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.
    Wang J; Yuan C; Gao X; Kang Y; Huang M; Wu J; Liu Y; Zhang J; Li H; Zhang Y
    Food Res Int; 2020 Aug; 134():109238. PubMed ID: 32517941
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of Odor Active Compounds in
    Majcher MA; Scheibe M; Jeleń HH
    Molecules; 2020 Jan; 25(2):. PubMed ID: 31936132
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry.
    Yu H; Guo W; Xie T; Ai L; Tian H; Chen C
    Food Res Int; 2021 Jul; 145():110421. PubMed ID: 34112423
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
    Arcari SG; Caliari V; Sganzerla M; Godoy HT
    Talanta; 2017 Nov; 174():752-766. PubMed ID: 28738652
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
    J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J; Chen F; Wang L; Niu Y; Chen H; Wang H; Xiao Z
    J Agric Food Chem; 2016 Jun; 64(24):4990-9. PubMed ID: 27265519
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H; Ding S; Pan Z; Li X; Fu F
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33352716
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC; Zhu Y; Yan H; Chen M; Xie DC; Wang MQ; Ni DJ; Lin Z
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33371407
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
    J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine.
    Xiang W; Xu Q; Zhang N; Rao Y; Zhu L; Zhang Q
    J Sci Food Agric; 2019 Sep; 99(12):5577-5585. PubMed ID: 31150111
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 27.