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 *

287 related articles for article (PubMed ID: 35193021)

  • 1. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach.
    Sun X; Qian Q; Xiong Y; Xie Q; Yue X; Liu J; Wei S; Yang Q
    Food Chem; 2022 Aug; 384():132452. PubMed ID: 35193021
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies.
    Wang L; Wu L; Xiang D; Huang H; Han Y; Zhen P; Shi B; Chen S; Xu Y
    Food Chem; 2023 Sep; 419():136027. PubMed ID: 37031537
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Zheng Y; Sun B; Zhao M; Zheng F; Huang M; Sun J; Sun X; Li H
    J Agric Food Chem; 2016 Jul; 64(26):5367-74. PubMed ID: 27263543
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches.
    Wang J; Ming Y; Li Y; Huang M; Luo S; Li H; Li H; Wu J; Sun X; Luo X
    Food Chem; 2021 Jun; 347():129028. PubMed ID: 33503572
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments.
    Sun J; Li Q; Luo S; Zhang J; Huang M; Chen F; Zheng F; Sun X; Li H
    RSC Adv; 2018 Jun; 8(42):23757-23767. PubMed ID: 35540260
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
    Zhu L; Wang X; Song X; Zheng F; Li H; Chen F; Zhang Y; Zhang F
    Food Chem; 2020 Apr; 310():125898. PubMed ID: 31816535
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
    Lin B; Tang J; Yang Q; Su Z; Zhu L; Li Q; Jiang W; Zhang L; Liu Y; Chen S
    World J Microbiol Biotechnol; 2022 Jul; 38(10):166. PubMed ID: 35861902
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach.
    Lin L; Fan W; Xu Y; Zhu D; Yang T; Li J
    J Agric Food Chem; 2024 Jan; 72(2):1256-1265. PubMed ID: 38169436
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
    Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Jan; 64(3):637-45. PubMed ID: 26715051
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Comparison of Potent Odorants in Traditional and Modern Types of Chinese
    Chen S; Tang J; Fan S; Zhang J; Chen S; Liu Y; Yang Q; Xu Y
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681444
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Chen S; Wang C; Qian M; Li Z; Xu Y
    J Agric Food Chem; 2019 May; 67(17):4876-4884. PubMed ID: 30920213
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
    Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F
    Food Chem; 2019 Nov; 297():124959. PubMed ID: 31253273
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment.
    Sun X; Du J; Xiong Y; Cao Q; Wang Z; Li H; Zhang F; Chen Y; Liu Y
    Food Chem; 2021 Aug; 352():129450. PubMed ID: 33714803
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.
    Wang J; Yuan C; Gao X; Kang Y; Huang M; Wu J; Liu Y; Zhang J; Li H; Zhang Y
    Food Res Int; 2020 Aug; 134():109238. PubMed ID: 32517941
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.
    Zhao D; Shi D; Sun J; Li A; Sun B; Zhao M; Chen F; Sun X; Li H; Huang M; Zheng F
    Food Res Int; 2018 Mar; 105():616-627. PubMed ID: 29433255
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies.
    Wang L; Fan S; Yan Y; Yang L; Chen S; Xu Y
    J Agric Food Chem; 2020 Feb; 68(6):1666-1677. PubMed ID: 31957444
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
    Du J; Li Y; Xu J; Huang M; Wang J; Chao J; Wu J; Sun H; Ding H; Ye H
    Food Chem; 2021 Aug; 352():129363. PubMed ID: 33676120
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.