BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

275 related articles for article (PubMed ID: 33129060)

  • 21. Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS.
    Dong W; Hu R; Long Y; Li H; Zhang Y; Zhu K; Chu Z
    Food Chem; 2019 Jan; 272():723-731. PubMed ID: 30309604
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose.
    Du H; Chen Q; Liu Q; Wang Y; Kong B
    Meat Sci; 2021 Dec; 182():108626. PubMed ID: 34284220
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
    Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
    J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening.
    Sidira M; Kandylis P; Kanellaki M; Kourkoutas Y
    Meat Sci; 2015 Feb; 100():41-51. PubMed ID: 25306510
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
    Qiu S; Wang J
    J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl.
    Qin LG; Li XA; Huang YX; Li YJ; Chen Q
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673479
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
    Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
    Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
    Armenteros M; Aristoy MC; Barat JM; Toldrá F
    Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
    Vidal VAS; Biachi JP; Paglarini CS; Pinton MB; Campagnol PCB; Esmerino EA; da Cruz AG; Morgano MA; Pollonio MAR
    Meat Sci; 2019 Jun; 152():49-57. PubMed ID: 30802818
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics.
    Barbosa-Pereira L; Rojo-Poveda O; Ferrocino I; Giordano M; Zeppa G
    Food Res Int; 2019 Sep; 123():684-696. PubMed ID: 31285018
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China.
    Wang H; Sui Y; Liu J; Kong B; Li H; Qin L; Chen Q
    Food Chem X; 2023 Dec; 20():100979. PubMed ID: 38022737
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry.
    Wen R; Kong B; Yin X; Zhang H; Chen Q
    Meat Sci; 2022 Jan; 183():108658. PubMed ID: 34482216
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Optimization of multiple headspace solid-phase microextraction for the quantification of volatile compounds in dry fermented sausages.
    Flores M; Hernández D
    J Agric Food Chem; 2007 Oct; 55(21):8688-95. PubMed ID: 17883253
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.
    Paulsen MT; Nys A; Kvarberg R; Hersleth M
    Meat Sci; 2014 Oct; 98(2):164-70. PubMed ID: 24960637
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content.
    Tian X; Li ZJ; Chao YZ; Wu ZQ; Zhou MX; Xiao ST; Zeng J; Zhe J
    Food Res Int; 2020 Nov; 137():109456. PubMed ID: 33233132
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H; Zhang Y; Long M; Tang J; Yu X; Wang J; Zhang J
    Meat Sci; 2014 Mar; 96(3):1325-31. PubMed ID: 24342182
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds.
    Xiang C; Ruiz-Carrascal J; Petersen MA; Karlsson AH
    Meat Sci; 2017 Aug; 130():1-6. PubMed ID: 28342329
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Correlation between volatile profiles of Italian fermented sausages and their size and starter culture.
    Montanari C; Bargossi E; Gardini A; Lanciotti R; Magnani R; Gardini F; Tabanelli G
    Food Chem; 2016 Feb; 192():736-44. PubMed ID: 26304405
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
    Choi YM; Jung KC; Jo HM; Nam KW; Choe JH; Rhee MS; Kim BC
    Meat Sci; 2014 Jan; 96(1):21-5. PubMed ID: 23896133
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 14.