BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

277 related articles for article (PubMed ID: 34865799)

  • 1. GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons.
    Liu H; Xu Y; Wu J; Wen J; Yu Y; An K; Zou B
    Food Res Int; 2021 Dec; 150(Pt A):110784. PubMed ID: 34865799
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
    Xue J; Guo G; Liu P; Chen L; Wang W; Zhang J; Yin J; Ni D; Engelhardt UH; Jiang H
    J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
    [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. 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]  

  • 5. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
    J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z
    Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.
    Ma L; Gao M; Zhang L; Qiao Y; Li J; Du L; Zhang H; Wang H
    Food Chem; 2022 Jun; 378():132058. PubMed ID: 35032805
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis.
    Ma L; Sun Y; Wang X; Zhang H; Zhang L; Yin Y; Wu Y; Du L; Du Z
    J Sci Food Agric; 2023 Nov; 103(14):7136-7152. PubMed ID: 37337850
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
    Feng T; Sun J; Wang K; Song S; Chen D; Zhuang H; Lu J; Li D; Meng X; Shi M; Yao L; Ho CT
    J Agric Food Chem; 2022 Oct; 70(42):13741-13753. PubMed ID: 36225119
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.
    Chen X; Chen D; Jiang H; Sun H; Zhang C; Zhao H; Li X; Yan F; Chen C; Xu Z
    Food Chem; 2019 Feb; 274():130-136. PubMed ID: 30372917
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
    Usami A; Kashima Y; Marumoto S; Miyazawa M
    J Oleo Sci; 2013; 62(8):563-70. PubMed ID: 23985485
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. Identification and quantification of key odorants in the world's four most famous black teas.
    Kang S; Yan H; Zhu Y; Liu X; Lv HP; Zhang Y; Dai WD; Guo L; Tan JF; Peng QH; Lin Z
    Food Res Int; 2019 Jul; 121():73-83. PubMed ID: 31108802
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
    Zhao M; Li T; Yang F; Cui X; Zou T; Song H; Liu Y
    Food Chem; 2022 Aug; 385():132659. PubMed ID: 35279498
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. 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]  

  • 19. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J; Zhu Y; Shi J; Yan H; Wang M; Ma W; Zhang Y; Peng Q; Chen Y; Lin Z
    Molecules; 2020 Sep; 25(18):. PubMed ID: 32937894
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The shaking and standing processing improve the aroma quality of summer black tea.
    Wang Y; Huang L; Deng G; Ning J
    Food Chem; 2024 Oct; 454():139772. PubMed ID: 38810449
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.