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 *

158 related articles for article (PubMed ID: 34784211)

  • 21. 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]  

  • 22. 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]  

  • 23. Key Odorant Differences in Fragrant
    Jia X; Wang L; Zheng C; Yang Y; Wang X; Hui J; Zhou Q
    J Agric Food Chem; 2020 Dec; 68(50):14950-14960. PubMed ID: 33227196
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
    Yang P; Song H; Wang L; Jing H
    J Agric Food Chem; 2019 Jul; 67(28):7926-7934. PubMed ID: 31250635
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference.
    Yan L; Xu Y; Yang F; Shi C; Liu Y; Bi S
    Food Chem; 2024 Jul; 445():138696. PubMed ID: 38354643
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).
    Feng S; Huang M; Crane JH; Wang Y
    J Food Drug Anal; 2018 Apr; 26(2):497-503. PubMed ID: 29567218
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Aroma Investigation of Chios Mastic Gum (
    Rigling M; Fraatz MA; Trögel S; Sun J; Zorn H; Zhang Y
    J Agric Food Chem; 2019 Dec; 67(49):13420-13429. PubMed ID: 30835111
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J; Ma Y; Xu Y; Nie Y; Tang K
    Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. 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]  

  • 32. Volatomics-assisted characterization of aroma and off-flavor contributors in fresh and thermally treated kiwifruit juice.
    Xu S; He W; Yan J; Zhang R; Wang P; Tian H; Zhan P
    Food Res Int; 2023 May; 167():112656. PubMed ID: 37087245
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept.
    Matheis K; Granvogl M
    J Agric Food Chem; 2019 Feb; 67(5):1484-1494. PubMed ID: 30560663
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
    An K; Liu H; Fu M; Qian MC; Yu Y; Wu J; Xiao G; Xu Y
    Food Chem; 2019 Dec; 301():125282. PubMed ID: 31387036
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
    J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma.
    de Siqueira ACP; Dutra Sandes RD; Nogueira JP; Araujo HCS; de Jesus MS; Rajkumar G; Leite Neta MTS; Narain N
    J Food Sci; 2024 Aug; 89(8):4823-4838. PubMed ID: 39030755
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Identification and characterization of the aroma-impact components of Thai fish sauce.
    Lapsongphon N; Yongsawatdigul J; Cadwallader KR
    J Agric Food Chem; 2015 Mar; 63(10):2628-38. PubMed ID: 25730550
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S; Chen S; Qian M; Wang C; Xu Y
    J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis.
    He C; Li Z; Liu H; Zhang H; Wang L; Chen H
    Food Res Int; 2020 May; 131():108948. PubMed ID: 32247491
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 8.