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 *

504 related articles for article (PubMed ID: 34399457)

  • 1. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches.
    Niu Y; Deng J; Xiao Z; Zhu J
    Food Res Int; 2021 Sep; 147():110457. PubMed ID: 34399457
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments.
    Tan F; Wang P; Zhan P; Tian H
    Food Chem; 2022 Jan; 366():130604. PubMed ID: 34298395
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
    J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
    Feng T; Shui M; Song S; Zhuang H; Sun M; Yao L
    Molecules; 2019 Sep; 24(18):. PubMed ID: 31514370
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J; Niu Y; Xiao Z
    Food Chem; 2021 Mar; 339():128136. PubMed ID: 33152893
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
    Zhu J; Chen F; Wang L; Niu Y; Yu D; Shu C; Chen H; Wang H; Xiao Z
    J Agric Food Chem; 2015 Sep; 63(34):7499-510. PubMed ID: 26257073
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
    J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire
    Yang P; Yu M; Song H; Xu Y; Lin Y; Granvogl M
    J Agric Food Chem; 2022 Jan; 70(1):267-278. PubMed ID: 34962402
    [No Abstract]   [Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H; Feng T; Qi W; Kong Q; Yue L; Wang H
    J Food Sci; 2021 Jan; 86(1):184-193. PubMed ID: 33249575
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (
    Wu H; Xu Y; Wang H; Miao Y; Li C; Zhao R; Shi X; Wang B
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230020
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y; Tang K; Xu Y; Li JM
    J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
    Zhang X; Gao P; Xia W; Jiang Q; Liu S; Xu Y
    Food Chem; 2022 Dec; 397():133773. PubMed ID: 35908468
    [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 important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value.
    Zhu J; Niu Y; Xiao Z
    Food Res Int; 2020 May; 131():109001. PubMed ID: 32247444
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination.
    Niu Y; Yao Z; Xiao Q; Xiao Z; Ma N; Zhu J
    Food Chem; 2017 Oct; 233():204-215. PubMed ID: 28530568
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses.
    Choi JY; Lee SM; Lee HJ; Kim YS
    Food Res Int; 2018 Mar; 105():828-835. PubMed ID: 29433279
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 26.