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 *

150 related articles for article (PubMed ID: 33300793)

  • 1. Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (
    Schaller T; Schieberle P
    J Agric Food Chem; 2020 Dec; 68(51):15284-15291. PubMed ID: 33300793
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (
    Schaller T; Schieberle P
    J Agric Food Chem; 2020 Dec; 68(51):15292-15300. PubMed ID: 33301679
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (
    Schmidberger PC; Schieberle P
    J Agric Food Chem; 2020 Apr; 68(15):4493-4506. PubMed ID: 32196328
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
    Chetschik I; Granvogl M; Schieberle P
    J Agric Food Chem; 2010 Oct; 58(20):11018-26. PubMed ID: 20866052
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (
    Flaig M; Qi S; Wei G; Yang X; Schieberle P
    J Agric Food Chem; 2020 May; 68(18):5168-5179. PubMed ID: 32251584
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale).
    Liang J; Stöppelmann F; Schoenbach J; Rigling M; Nedele AK; Zhang Y; Hannemann L; Hua N; Heimbach J; Kohlus R; Zhang Y
    Food Chem; 2023 Sep; 419():136036. PubMed ID: 37003052
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
    Ortner E; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(43):8179-8190. PubMed ID: 27690424
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.
    Pang X; Cao J; Wang D; Qiu J; Kong F
    J Agric Food Chem; 2017 May; 65(20):4140-4145. PubMed ID: 28393526
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (
    Jonas M; Schieberle P
    J Agric Food Chem; 2021 May; 69(17):5113-5124. PubMed ID: 33881309
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants.
    Kreissl J; Schieberle P
    J Agric Food Chem; 2017 Jun; 65(25):5198-5208. PubMed ID: 28573856
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
    Steinhaus M; Sinuco D; Polster J; Osorio C; Schieberle P
    J Agric Food Chem; 2009 Apr; 57(7):2882-8. PubMed ID: 19254022
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
    J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science.
    Wagner J; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Nov; 64(44):8388-8396. PubMed ID: 27728970
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Identification of Characterizing Aroma Components of Roasted Chicory "Coffee" Brews.
    Wu T; Cadwallader KR
    J Agric Food Chem; 2019 Dec; 67(50):13848-13859. PubMed ID: 30969122
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.