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 *

226 related articles for article (PubMed ID: 34053541)

  • 1. Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity.
    Diez-Simon C; Eichelsheim C; Jacobs DM; Mumm R; Hall RD
    Food Res Int; 2021 Jun; 144():110348. PubMed ID: 34053541
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W; Shen H; Xu Y
    J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Solvent-assisted stir bar sorptive extraction and gas chromatography-mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake.
    Sasaki T; Ochiai N; Yamazaki Y; Sasamoto K
    Food Chem; 2023 Mar; 405(Pt A):134640. PubMed ID: 36334457
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Accelerating aroma formation of raw soy sauce using low intensity sonication.
    Gao X; Liu E; Zhang J; Yang L; Huang Q; Chen S; Ma H; Ho CT; Liao L
    Food Chem; 2020 Nov; 329():127118. PubMed ID: 32512391
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
    Yan Y; Chen S; Nie Y; Xu Y
    Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test.
    Feng Y; Su G; Zhao H; Cai Y; Cui C; Sun-Waterhouse D; Zhao M
    Food Chem; 2015 Jan; 167():220-8. PubMed ID: 25148982
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical and Sensory Characteristics of Soy Sauce: A Review.
    Diez-Simon C; Eichelsheim C; Mumm R; Hall RD
    J Agric Food Chem; 2020 Oct; 68(42):11612-11630. PubMed ID: 32880168
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis.
    Wang P; Kan Q; Yang L; Huang W; Wen L; Fu J; Liu Z; Lan Y; Huang Q; Ho CT; Cao Y
    Food Chem; 2023 Sep; 419():135995. PubMed ID: 37003053
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
    Feng Y; Cai Y; Su G; Zhao H; Wang C; Zhao M
    Food Chem; 2014 Feb; 145():126-34. PubMed ID: 24128458
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.
    Zhu Y; Yan H; Zhang ZF; Zeng JM; Zhang Y; Wang JT; Ma WJ; Wang MQ; Peng QH; Lv HP; Lin Z
    Food Chem; 2021 Dec; 365():130615. PubMed ID: 34329877
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fractionated stir bar sorptive extraction using conventional and solvent-assisted approaches for enhanced identification capabilities of aroma compounds in beverages.
    Ochiai N; Sasamoto K; Sasaki T; David F; Sandra P
    J Chromatogr A; 2020 Sep; 1628():461475. PubMed ID: 32822995
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Superior high-efficiency and high-throughput volatile flavor extraction of Japanese fermented seasonings by solvent-assisted stir bar solid extraction with reverse extraction.
    Iijima Y; Miwa A; Shimada K; Horita S; Kamiko Y; Ito Y; Sasamoto K; Nakahara T; Koizumi T; Ochiai N
    J Biosci Bioeng; 2024 May; 137(5):372-380. PubMed ID: 38368121
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of Key Volatile Compounds Related to Long-Term Fermentation of Soy Sauce.
    Lee SM; Kim SB; Kim YS
    J Food Sci; 2019 Oct; 84(10):2758-2776. PubMed ID: 31509249
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC-olfactometry-MS and sensory evaluation.
    Wang X; Guo M; Song H; Meng Q; Guan X
    Food Chem; 2021 Apr; 342():128224. PubMed ID: 33069527
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce.
    Lara-Hidalgo C; Belloch C; Dorantes-Alvarez L; Flores M
    J Sci Food Agric; 2020 Oct; 100(13):4940-4949. PubMed ID: 32474932
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.
    Liu H; Chen X; Lu J; Wu D
    J Sci Food Agric; 2024 Jan; 104(1):340-351. PubMed ID: 37574531
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.
    Gao X; Zhang J; Regenstein JM; Yin Y; Zhou C
    Food Res Int; 2018 Apr; 106():156-163. PubMed ID: 29579914
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Upcycling of Soy Whey with
    Liang J; Xu N; Nedele AK; Rigling M; Zhu L; Zhang Y; Stöppelmann F; Hannemann L; Heimbach J; Kohlus R; Zhang Y
    J Agric Food Chem; 2023 Jun; 71(23):9070-9079. PubMed ID: 37261783
    [TBL] [Abstract][Full Text] [Related]  

  • 20. SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
    Ma L; Meng Q; Chen F; Gao W
    J Food Sci; 2022 Mar; 87(3):939-956. PubMed ID: 35122437
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.