BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

219 related articles for article (PubMed ID: 34237617)

  • 1. Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.).
    Su X; Yin Y
    Food Chem; 2021 Dec; 364():130410. PubMed ID: 34237617
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach.
    Su X; Hurley K; Xu Z; Xu Y; Rutto L; O'Keefe S; Scoggins H; Yin Y
    Food Chem; 2022 Jul; 381():132289. PubMed ID: 35123222
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2019 Oct; 67(43):12044-12053. PubMed ID: 31518127
    [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. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.
    Neiens SD; Steinhaus M
    J Agric Food Chem; 2018 Feb; 66(6):1452-1460. PubMed ID: 29376363
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
    Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values.
    Fan S; Tang K; Xu Y; Chen S
    Food Res Int; 2020 Nov; 137():109349. PubMed ID: 33233054
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
    Zheng X; Hu T; Xie H; Ou X; Huang J; Wang C; Liu Z; Li Q
    Food Chem; 2023 Nov; 426():136527. PubMed ID: 37336100
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2020 Aug; 68(32):8602-8612. PubMed ID: 32657584
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of Aroma-Active Compounds in Northern Highbush Blueberries "Bluecrop" (
    Qian YL; Zhang D; An Y; Zhou Q; Qian MC
    J Agric Food Chem; 2021 May; 69(20):5691-5701. PubMed ID: 33973767
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the Key Aroma Compounds in Two Differently Dried
    Zhai X; Granvogl M
    J Agric Food Chem; 2019 Sep; 67(35):9885-9894. PubMed ID: 31090412
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
    Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F
    Food Chem; 2019 Nov; 297():124959. PubMed ID: 31253273
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping.
    Lafontaine S; Varnum S; Roland A; Delpech S; Dagan L; Vollmer D; Kishimoto T; Shellhammer T
    Food Chem; 2019 Apr; 278():228-239. PubMed ID: 30583367
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
    Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
    Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Insights into the aroma profiles and characteristic aroma of 'Honeycrisp' apple (Malus × domestica).
    Yan D; Shi J; Ren X; Tao Y; Ma F; Li R; Liu X; Liu C
    Food Chem; 2020 Oct; 327():127074. PubMed ID: 32464463
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach.
    Seyfried C; Granvogl M
    J Agric Food Chem; 2019 May; 67(20):5827-5837. PubMed ID: 31066267
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species.
    Lasekan O; See NS
    Food Chem; 2015 Feb; 168():561-5. PubMed ID: 25172748
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.