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 *

176 related articles for article (PubMed ID: 35294179)

  • 1. Variation of Volatile Compounds and Corresponding Aroma Profiles in Chinese Steamed Bread by Various Yeast Species Fermented at Different Times.
    Huang Y; Wan J; Wang Z; Sun M; Feng T; Ho CT; Song S
    J Agric Food Chem; 2022 Mar; 70(12):3795-3806. PubMed ID: 35294179
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.
    Fu Y; Sun M; Feng T; Liu Q; Yao L; Yu C; Song S
    J Agric Food Chem; 2023 Dec; 71(48):18973-18985. PubMed ID: 37915201
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.
    Song S; Jin D; Huang Y; Xie L; Muhoza B; Sun M; Feng T; Qiang W; Huang X; Liu Q
    Food Res Int; 2024 Aug; 190():114661. PubMed ID: 38945592
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters.
    Wei G; Zhang Z; Zhao F; Sang Y; Regenstein JM; Zhou P
    Food Chem; 2024 Nov; 457():140151. PubMed ID: 38901353
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.
    Liu T; Li Y; Sadiq FA; Yang H; Gu J; Yuan L; Lee YK; He G
    Food Chem; 2018 Mar; 242():404-411. PubMed ID: 29037707
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.
    Wei G; Chitrakar B; Wu J; Sang Y
    J Sci Food Agric; 2023 Mar; 103(5):2522-2531. PubMed ID: 36600672
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.
    Wei G; Regenstein JM
    J Sci Food Agric; 2023 Aug; 103(10):5116-5125. PubMed ID: 37002807
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp.
    Yan B; Sadiq FA; Cai Y; Fan D; Zhang H; Zhao J; Chen W
    Int J Mol Sci; 2019 Feb; 20(4):. PubMed ID: 30769815
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.
    Tang N; Xing X; Li H; Suo B; Wang Y; Ai Z; Yang Y
    Food Res Int; 2024 Apr; 182():114179. PubMed ID: 38519191
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread.
    Majcher MA; Olszak-Ossowska D; Szudera-Kończal K; Jeleń HH
    J Agric Food Chem; 2020 Sep; 68(38):10352-10360. PubMed ID: 31774279
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of
    Ding X; Yue M; Gu H; Li S; Chen S; Wang L; Sun L
    Foods; 2024 Aug; 13(16):. PubMed ID: 39200416
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Na
    Xi J; Xu D; Wu F; Jin Z; Xu X
    Food Chem; 2020 Sep; 324():126786. PubMed ID: 32344353
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.
    Pu D; Zhang H; Zhang Y; Sun B; Ren F; Chen H; He J
    Food Res Int; 2019 Sep; 123():612-622. PubMed ID: 31285010
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.
    Wang S; Chang Y; Liu B; Chen H; Sun B; Zhang N
    Molecules; 2021 May; 26(10):. PubMed ID: 34065280
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.