BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 34022483)

  • 1. Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine.
    Arias-Pérez I; Sáenz-Navajas MP; de-la-Fuente-Blanco A; Ferreira V; Escudero A
    Food Chem; 2021 Nov; 361():130081. PubMed ID: 34022483
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
    Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae.
    Li N; Wang L; Yin J; Ma N; Tao Y
    Food Res Int; 2022 Mar; 153():110959. PubMed ID: 35227481
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.
    Moreno J; Moreno-García J; López-Muñoz B; Mauricio JC; García-Martínez T
    Food Chem; 2016 Dec; 213():90-97. PubMed ID: 27451159
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality.
    Bi S; Wang A; Wang Y; Xu X; Luo D; Shen Q; Wu J
    Food Chem; 2019 Aug; 289():680-692. PubMed ID: 30955665
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Static headspace analysis of odorants in commercial rice proteins.
    Zhao J; Boatright WL
    Food Chem; 2017 Apr; 221():345-350. PubMed ID: 27979212
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Methoxypyrazines biosynthesis and metabolism in grape: A review.
    Lei Y; Xie S; Guan X; Song C; Zhang Z; Meng J
    Food Chem; 2018 Apr; 245():1141-1147. PubMed ID: 29287333
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.
    Wang XC; Li AH; Dizy M; Ullah N; Sun WX; Tao YS
    Food Chem; 2017 Aug; 228():550-559. PubMed ID: 28317762
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes.
    Arias-Pérez I; Ferrero-Del-Teso S; Sáenz-Navajas MP; Fernández-Zurbano P; Lacau B; Astraín J; Barón C; Ferreira V; Escudero A
    Food Chem; 2020 Aug; 320():126610. PubMed ID: 32234655
    [TBL] [Abstract][Full Text] [Related]  

  • 10. An assessment of the role played by some oxidation-related aldehydes in wine aroma.
    Culleré L; Cacho J; Ferreira V
    J Agric Food Chem; 2007 Feb; 55(3):876-81. PubMed ID: 17263488
    [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. Quantitative analysis by GC-MS/MS of 18 aroma compounds related to oxidative off-flavor in wines.
    Mayr CM; Capone DL; Pardon KH; Black CA; Pomeroy D; Francis IL
    J Agric Food Chem; 2015 Apr; 63(13):3394-401. PubMed ID: 25819472
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
    Pang X; Zhang Y; Qiu J; Cao J; Sun Y; Li H; Kong F
    Food Chem; 2019 Dec; 301():125307. PubMed ID: 31387043
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
    Silva Ferreira AC; Hogg T; Guedes de Pinho P
    J Agric Food Chem; 2003 Feb; 51(5):1377-81. PubMed ID: 12590484
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).
    Sinuco León DC; Rubio Ortíz DK; Jaimes González DF
    Food Chem; 2020 Jul; 317():126383. PubMed ID: 32078992
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
    Zhang M; Chen X; Hayat K; Duhoranimana E; Zhang X; Xia S; Yu J; Xing F
    Food Res Int; 2018 Jul; 109():72-81. PubMed ID: 29803494
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
    Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
    Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
    Vararu F; Moreno-García J; Zamfir CI; Cotea VV; Moreno J
    Food Chem; 2016 Apr; 197(Pt A):373-81. PubMed ID: 26616963
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method.
    Wei H; Wei Y; Qiu X; Yang S; Chen F; Ni H; Li Q
    Food Chem; 2023 Feb; 402():134015. PubMed ID: 36137382
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.