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 *

171 related articles for article (PubMed ID: 34441694)

  • 1. Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India.
    Kasote D; Singh VK; Bollinedi H; Singh AK; Sreenivasulu N; Regina A
    Foods; 2021 Aug; 10(8):. PubMed ID: 34441694
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form.
    Zhao Q; Xi J; Xu D; Jin Y; Wu F; Tong Q; Yin Y; Xu X
    Food Chem; 2022 Aug; 385():132701. PubMed ID: 35320761
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC-MS.
    Wimonmuang K; Lee YS
    Food Chem; 2024 May; 440():138271. PubMed ID: 38150906
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
    Mahattanatawee K; Rouseff RL
    Food Chem; 2014 Jul; 154():1-6. PubMed ID: 24518308
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline.
    Wei X; Sun Q; Methven L; Elmore JS
    Food Chem; 2021 Mar; 339():128077. PubMed ID: 33152870
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling.
    Jinakot I; Jirapakkul W
    J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S231-S234. PubMed ID: 31619638
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS.
    Dias LG; Hacke A; Bergara SF; Villela OV; Mariutti LRB; Bragagnolo N
    Food Res Int; 2021 Apr; 142():110206. PubMed ID: 33773681
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars.
    Hinge VR; Patil HB; Nadaf AB
    Rice (N Y); 2016 Dec; 9(1):38. PubMed ID: 27495313
    [TBL] [Abstract][Full Text] [Related]  

  • 9. HS-SPME-GC-MS/MS Method for the Rapid and Sensitive Quantitation of 2-Acetyl-1-pyrroline in Single Rice Kernels.
    Hopfer H; Jodari F; Negre-Zakharov F; Wylie PL; Ebeler SE
    J Agric Food Chem; 2016 May; 64(20):4114-20. PubMed ID: 27133457
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction.
    Dias LG; Duarte GHB; Mariutti LRB; Bragagnolo N
    Food Res Int; 2019 Sep; 123():550-558. PubMed ID: 31285004
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS.
    Grimm CC; Bergman C; Delgado JT; Bryant R
    J Agric Food Chem; 2001 Jan; 49(1):245-9. PubMed ID: 11170584
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India.
    Mathure SV; Jawali N; Thengane RJ; Nadaf AB
    Food Chem; 2014 Jan; 142():383-91. PubMed ID: 24001856
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars.
    Hinge V; Patil H; Nadaf A
    Appl Biochem Biotechnol; 2016 Feb; 178(4):619-39. PubMed ID: 26481230
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of volatile aroma compounds in cooked black rice.
    Yang DS; Lee KS; Jeong OY; Kim KJ; Kays SJ
    J Agric Food Chem; 2008 Jan; 56(1):235-40. PubMed ID: 18081248
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage.
    Yamashita K; Kato N; Sakakibara K; Seguchi A; Kobayashi A; Miyagawa S; Uchimura T
    ACS Omega; 2023 Apr; 8(16):14823-14829. PubMed ID: 37125109
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree.
    Choi S; Lee J
    Food Res Int; 2021 Mar; 141():110150. PubMed ID: 33642016
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analysis of rice characteristic volatiles and their influence on rice aroma.
    Li S; Li H; Lu L; Shao G; Guo Z; He Y; Wang Y; Yang X; Chen M; Hu X
    Curr Res Food Sci; 2024; 9():100794. PubMed ID: 39021608
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Discussion on the Differences in Aroma Components in Different Fragrant Rice Varieties during Storage.
    Lee JC; Yang KM; Wu CS; Chu LP; Jiang WM; Chen HC
    Life (Basel); 2023 Oct; 13(10):. PubMed ID: 37895444
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Development and validation of HS-SPME-GCMS/MS method for quantification of 2-acetyl-1-pyrroline in rice cultivars.
    Adak T; Mahanty A; Sarkar S; Basak N; Kumar G; Sanghamitra P; Bagchi TB; Chakraborti M
    J Food Sci Technol; 2023 Mar; 60(3):1185-1194. PubMed ID: 36908367
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.