BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

279 related articles for article (PubMed ID: 33233151)

  • 1. Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS.
    Zhang D; Ji H; Liu S; Gao J
    Food Res Int; 2020 Nov; 137():109517. PubMed ID: 33233151
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of Aroma Characteristics of Dried Shrimp (
    Sun W; Ji H; Zhang D; Zhang Z; Liu S; Song W
    Foods; 2022 Nov; 11(21):. PubMed ID: 36360145
    [No Abstract]   [Full Text] [Related]  

  • 3. The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography-ion mobility spectrometry and gas chromatography- mass spectrometry.
    Zheng X; Ji H; Zhang D; Zhang Z; Liu S; Song W
    Food Res Int; 2022 Dec; 162(Pt B):112191. PubMed ID: 36461413
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation.
    Shi J; Xiao N; Zhang Q; Tian Z; Li M; Shi W
    Food Chem; 2024 Aug; 449():138957. PubMed ID: 38608600
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances.
    Wang H; Hua J; Jiang Y; Yang Y; Wang J; Yuan H
    Food Res Int; 2020 Oct; 136():109479. PubMed ID: 32846562
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments.
    Tan F; Wang P; Zhan P; Tian H
    Food Chem; 2022 Jan; 366():130604. PubMed ID: 34298395
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H; Sun X; Yu H; Ai L; Chen C
    J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE-GC-MS, e-nose and sensory evaluation.
    Zhou X; Chong Y; Ding Y; Gu S; Liu L
    Food Chem; 2016 Sep; 207():205-13. PubMed ID: 27080898
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
    J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative flavor profile analysis of four different varieties of Boletus mushrooms by instrumental and sensory techniques.
    Zhuang J; Xiao Q; Feng T; Huang Q; Ho CT; Song S
    Food Res Int; 2020 Oct; 136():109485. PubMed ID: 32846567
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
    Ramírez-Rodrigues MM; Balaban MO; Marshall MR; Rouseff RL
    J Food Sci; 2011 Mar; 76(2):C212-7. PubMed ID: 21535737
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
    Xiao Z; Luo J; Niu Y; Wu M
    Nat Prod Res; 2018 Jul; 32(13):1567-1572. PubMed ID: 29067827
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments.
    Mall V; Schieberle P
    J Agric Food Chem; 2017 Apr; 65(13):2776-2783. PubMed ID: 28282986
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J; Niu Y; Xiao Z
    Food Chem; 2021 Mar; 339():128136. PubMed ID: 33152893
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes.
    Xiao Z; Fan B; Niu Y; Wu M; Liu J; Ma S
    J Chromatogr B Analyt Technol Biomed Life Sci; 2016 Jan; 1009-1010():152-62. PubMed ID: 26735711
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
    Feng T; Shui M; Song S; Zhuang H; Sun M; Yao L
    Molecules; 2019 Sep; 24(18):. PubMed ID: 31514370
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.