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 *

311 related articles for article (PubMed ID: 33648211)

  • 1. Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS.
    Fan X; Jiao X; Liu J; Jia M; Blanchard C; Zhou Z
    Food Res Int; 2021 Feb; 140():109975. PubMed ID: 33648211
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
    Li C; Al-Dalali S; Wang Z; Xu B; Zhou H
    Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose.
    Sun X; Yu Y; Saleh ASM; Yang X; Ma J; Gao Z; Zhang D; Li W; Wang Z
    Food Res Int; 2023 Nov; 173(Pt 1):113335. PubMed ID: 37803645
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.
    Chen S; Wang L; Ni D; Lin L; Wang H; Xu Y
    Molecules; 2021 Aug; 26(16):. PubMed ID: 34443387
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
    Tian P; Zhan P; Tian H; Wang P; Lu C; Zhao Y; Ni R; Zhang Y
    Food Chem; 2021 May; 345():128748. PubMed ID: 33340890
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS).
    Wang F; Gao Y; Wang H; Xi B; He X; Yang X; Li W
    Meat Sci; 2021 May; 175():108449. PubMed ID: 33550158
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Comparison of odor-active compounds from six distinctly different rice flavor types.
    Yang DS; Shewfelt RL; Lee KS; Kays SJ
    J Agric Food Chem; 2008 Apr; 56(8):2780-7. PubMed ID: 18363355
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS.
    Xi BN; Zhang JJ; Xu X; Li C; Shu Y; Zhang Y; Shi X; Shen Y
    Food Chem; 2024 Mar; 435():137547. PubMed ID: 37769558
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
    Chen Q; Song J; Bi J; Meng X; Wu X
    Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC-MS, and descriptive sensory evaluation.
    Li A; Feng X; Yang G; Peng X; Du M; Song J; Kan J
    Food Res Int; 2024 Apr; 182():114181. PubMed ID: 38519190
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J; Wang L; Xiao Z; Niu Y
    Food Chem; 2018 Apr; 245():775-785. PubMed ID: 29287440
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.
    Chen Y; Li P; Liao L; Qin Y; Jiang L; Liu Y
    Food Chem; 2021 Nov; 361():130055. PubMed ID: 34023693
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry.
    Xu Y; Bi S; Niu X; Chen Y; Liu Y; Zhou Q
    Food Res Int; 2023 Jan; 163():112208. PubMed ID: 36596141
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of volatile aroma compounds in different brewing barley cultivars.
    Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
    J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z
    Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. High-quality Italian rice cultivars: chemical indices of ageing and aroma quality.
    Griglione A; Liberto E; Cordero C; Bressanello D; Cagliero C; Rubiolo P; Bicchi C; Sgorbini B
    Food Chem; 2015 Apr; 172():305-13. PubMed ID: 25442558
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.