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 *

193 related articles for article (PubMed ID: 34964134)

  • 21. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
    Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.
    Lu X; Gao P; Lv Y; Zhang Y; Wang F
    J Food Sci; 2024 Aug; 89(8):4884-4898. PubMed ID: 39004805
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation.
    Kiefl J; Schieberle P
    J Agric Food Chem; 2013 Jun; 61(22):5236-44. PubMed ID: 23663154
    [TBL] [Abstract][Full Text] [Related]  

  • 24. A further tool to monitor the coffee roasting process: aroma composition and chemical indices.
    Ruosi MR; Cordero C; Cagliero C; Rubiolo P; Bicchi C; Sgorbini B; Liberto E
    J Agric Food Chem; 2012 Nov; 60(45):11283-91. PubMed ID: 23083340
    [TBL] [Abstract][Full Text] [Related]  

  • 25. A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC-MS coupled with chemometrics.
    Ma XL; Wang XC; Zhang JN; Liu JN; Ma MH; Ma FL; Lv Y; Yu YJ; She Y
    Food Chem; 2023 Jun; 410():135453. PubMed ID: 36682286
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
    Hinneh M; Van de Walle D; Tzompa-Sosa DA; De Winne A; Termote S; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2019 Nov; 125():108550. PubMed ID: 31554139
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
    Bowman T; Barringer S
    J Food Sci; 2012 Jan; 77(1):C51-60. PubMed ID: 22122232
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A; Musci M; Rinaldi M; Palla G; Caligiani A
    Food Res Int; 2020 Jun; 132():109101. PubMed ID: 32331661
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
    Yin WT; Shi R; Li SJ; Ma XT; Wang XD; Wang AN
    J Food Sci; 2022 Feb; 87(2):699-713. PubMed ID: 35048369
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.
    Kiralan M
    J Food Sci; 2012 Apr; 77(4):C481-4. PubMed ID: 22515239
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Monitoring changes in the volatile fraction of roasted nuts and seeds by using comprehensive two-dimensional gas chromatography and matrix templates.
    Manzano P; Martín-Gómez B; Fuente-Ballesteros A; Ares AM; Diego JC; Bernal J
    MethodsX; 2023; 10():102115. PubMed ID: 36970025
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X; Zhou Q; Wang J; Liu C; Huang F; Huang Y
    J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Potential valorisation of baobab (Adansonia digitata) seeds as a coffee substitute: Insights and comparisons on the effect of roasting on quality, sensory profiles, and characterisation of volatile aroma compounds by HS-SPME/GC-MS.
    Ismail BB; Huang R; Liu D; Ye X; Guo M
    Food Chem; 2022 Nov; 394():133475. PubMed ID: 35717922
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Sensomics analysis of key hazelnut odorants (Corylus avellana L. 'Tonda Gentile') using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC×GC-TOF-MS).
    Kiefl J; Pollner G; Schieberle P
    J Agric Food Chem; 2013 Jun; 61(22):5226-35. PubMed ID: 23663170
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
    Ferreira L; Perestrelo R; Caldeira M; Câmara JS
    J Sep Sci; 2009 Jun; 32(11):1875-88. PubMed ID: 19425016
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction.
    Lasekan O; Abbas K
    Food Chem Toxicol; 2010; 48(8-9):2212-6. PubMed ID: 20510332
    [TBL] [Abstract][Full Text] [Related]  

  • 37. GC-MS Analysis and Volatile Profile Comparison for the Characteristic Smell from Liang-wai Gan Cao (Glycyrrhiza uralensis) and Honey-Roasting Products.
    He M; Yang ZY; Guan WN; Vicente Gonçalves CM; Nie J; Wu H
    J Chromatogr Sci; 2016 Jul; 54(6):879-87. PubMed ID: 26994113
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds.
    He J; Wu X; Zhou Y; Chen J
    J Food Biochem; 2021 Mar; 45(3):e13649. PubMed ID: 33587297
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits.
    Bi S; Wang A; Lao F; Shen Q; Liao X; Zhang P; Wu J
    Food Chem; 2021 Mar; 339():127878. PubMed ID: 32866702
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
    Yang Y; Zhang M; Hua J; Deng Y; Jiang Y; Li J; Wang J; Yuan H; Dong C
    Food Res Int; 2020 Aug; 134():109167. PubMed ID: 32517930
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.