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 *

166 related articles for article (PubMed ID: 35339083)

  • 21. Removal of cholesterol from Cheddar cheese by beta-cyclodextrin.
    Kwak HS; Jung CS; Shim SY; Ahn J
    J Agric Food Chem; 2002 Dec; 50(25):7293-8. PubMed ID: 12452647
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes.
    Fan FY; Huang CS; Tong YL; Guo HW; Zhou SJ; Ye JH; Gong SY
    Food Chem; 2021 Nov; 362():130257. PubMed ID: 34118510
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds.
    Matera J; Luna AS; Batista DB; Pimentel TC; Moraes J; Kamimura BA; Ferreira MVS; Silva HLA; Mathias SP; Esmerino EA; Freitas MQ; Raices RSL; Quitério SL; Sant'Ana AS; Silva MC; Cruz AG
    Food Res Int; 2018 Jun; 108():18-26. PubMed ID: 29735047
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Current knowledge of soft cheeses flavor and related compounds.
    Sablé S; Cottenceau G
    J Agric Food Chem; 1999 Dec; 47(12):4825-36. PubMed ID: 10606538
    [TBL] [Abstract][Full Text] [Related]  

  • 25. High-sensitive liquid chromatography-tandem mass spectrometry-based chiral metabolic profiling focusing on amino acids and related metabolites.
    Nakano Y; Taniguchi M; Fukusaki E
    J Biosci Bioeng; 2019 Apr; 127(4):520-527. PubMed ID: 30563742
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H; Sun X; Yu H; Ai L; Chen C
    J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses.
    Suzuki-Iwashima A; Matsuura H; Iwasawa A; Shiota M
    J Biosci Bioeng; 2020 Mar; 129(3):333-347. PubMed ID: 31611057
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Characterization of the key odorants in kurut with aroma recombination and omission studies.
    Wang B; Wang J; Xu LY; Zhang JH; Ai NS; Cao YP
    J Dairy Sci; 2020 May; 103(5):4164-4173. PubMed ID: 32173016
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission.
    Xiang Q; Xia Y; Song J; Nazmus Saqib M; Zhong F
    Food Chem; 2023 Mar; 403():134034. PubMed ID: 36191422
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Comparison of the targeted metabolomics and nutritional quality indices of the probiotic cheese enriched with microalgae.
    Yilmaz-Ersan L; Suna G
    Talanta; 2024 May; 272():125801. PubMed ID: 38447466
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in
    Liu Y; Meng F; Tang P; Huang D; Li Q; Lin M
    Front Nutr; 2022; 9():884400. PubMed ID: 35662941
    [No Abstract]   [Full Text] [Related]  

  • 32. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA; Kilcawley KN; Wilkinson MG; Delahunty CM; Beresford TP
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Metabolomic profiles and sensory attributes of edamame under various storage duration and temperature conditions.
    Sugimoto M; Goto H; Otomo K; Ito M; Onuma H; Suzuki A; Sugawara M; Abe S; Tomita M; Soga T
    J Agric Food Chem; 2010 Jul; 58(14):8418-25. PubMed ID: 20593783
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Identification of bitter peptides in aged cheddar cheese.
    Karametsi K; Kokkinidou S; Ronningen I; Peterson DG
    J Agric Food Chem; 2014 Aug; 62(32):8034-41. PubMed ID: 25075877
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds.
    Yee AL; Maillard MB; Roland N; Chuat V; Leclerc A; Pogačić T; Valence F; Thierry A
    Int J Food Microbiol; 2014 Nov; 191():60-8. PubMed ID: 25233451
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids.
    Dopieralska P; Barłowska J; Teter A; Król J; Brodziak A; Domaradzki P
    Animals (Basel); 2020 Nov; 10(11):. PubMed ID: 33198354
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Key odorants of Oscypek, a traditional Polish ewe's milk cheese.
    Majcher MA; Jeleń HH
    J Agric Food Chem; 2011 May; 59(9):4932-7. PubMed ID: 21456615
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system.
    Esposito G; Masucci F; Napolitano F; Braghieri A; Romano R; Manzo N; Di Francia A
    J Dairy Sci; 2014; 97(4):1918-28. PubMed ID: 24534504
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese.
    Hillmann H; Hofmann T
    J Agric Food Chem; 2016 Mar; 64(8):1794-805. PubMed ID: 26870875
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor.
    Frétin M; Martin B; Buchin S; Desserre B; Lavigne R; Tixier E; Cirié C; Bord C; Montel MC; Delbès C; Ferlay A
    J Dairy Sci; 2019 Feb; 102(2):1131-1143. PubMed ID: 30591341
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.