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 *

128 related articles for article (PubMed ID: 35384667)

  • 21. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H; Feng T; Qi W; Kong Q; Yue L; Wang H
    J Food Sci; 2021 Jan; 86(1):184-193. PubMed ID: 33249575
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Study on the relevance between beany flavor and main bioactive components in Radix Astragali.
    Sun H; Xie D; Guo X; Zhang L; Li Z; Wu B; Qin X
    J Agric Food Chem; 2010 May; 58(9):5568-73. PubMed ID: 20359230
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening.
    Asikin Y; Kusumiyati ; Taira E; Wada K
    Food Res Int; 2018 Apr; 106():647-653. PubMed ID: 29579971
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing.
    Yang L; Zhang T; Li H; Chen T; Liu X
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900440
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications.
    Sajib M; Forghani B; Kumar Vate N; Abdollahi M
    Food Chem; 2023 Jun; 412():135585. PubMed ID: 36736186
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.
    Shahidi F; Rubin LJ; D'Souza LA
    Crit Rev Food Sci Nutr; 1986; 24(2):141-243. PubMed ID: 3527563
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Volatile flavor compounds in yogurt: a review.
    Cheng H
    Crit Rev Food Sci Nutr; 2010 Nov; 50(10):938-50. PubMed ID: 21108074
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts.
    El Youssef C; Bonnarme P; Fraud S; Péron AC; Helinck S; Landaud S
    Foods; 2020 Mar; 9(3):. PubMed ID: 32192189
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.
    Di Cagno R; Filannino P; Gobbetti M
    Int J Food Microbiol; 2017 May; 248():56-62. PubMed ID: 28244373
    [TBL] [Abstract][Full Text] [Related]  

  • 30. A method for the characterization of aldehyde dehydrogenase with use of alcohol dehydrogenase.
    Herold DA; Keil K; Bruns DE
    Res Commun Chem Pathol Pharmacol; 1987 Nov; 58(2):257-67. PubMed ID: 3423423
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Expression of genes for alcohol and aldehyde metabolizing enzymes in mouse oocytes and preimplantation embryos.
    Rout UK; Armant DR
    Reprod Toxicol; 2002; 16(3):253-8. PubMed ID: 12128098
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Key volatile off-flavor compounds in peas (Pisum sativum L.) and their relations with the endogenous precursors and enzymes using soybean (Glycine max) as a reference.
    Zhang C; Hua Y; Li X; Kong X; Chen Y
    Food Chem; 2020 Dec; 333():127469. PubMed ID: 32673955
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Species variations in cutaneous alcohol dehydrogenases and aldehyde dehydrogenases may impact on toxicological assessments of alcohols and aldehydes.
    Cheung C; Davies NG; Hoog JO; Hotchkiss SA; Smith Pease CK
    Toxicology; 2003 Mar; 184(2-3):97-112. PubMed ID: 12499113
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose.
    Du H; Chen Q; Liu Q; Wang Y; Kong B
    Meat Sci; 2021 Dec; 182():108626. PubMed ID: 34284220
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Flavor challenges in extruded plant-based meat alternatives: A review.
    Wang Y; Tuccillo F; Lampi AM; Knaapila A; Pulkkinen M; Kariluoto S; Coda R; Edelmann M; Jouppila K; Sandell M; Piironen V; Katina K
    Compr Rev Food Sci Food Saf; 2022 May; 21(3):2898-2929. PubMed ID: 35470959
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review.
    Tao A; Zhang H; Duan J; Xiao Y; Liu Y; Li J; Huang J; Zhong T; Yu X
    Front Microbiol; 2022; 13():1070773. PubMed ID: 36532431
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME-GC-MS and electronic nose.
    Yang W; Yu J; Pei F; Mariga AM; Ma N; Fang Y; Hu Q
    Food Chem; 2016 Apr; 196():860-6. PubMed ID: 26593566
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Body odour aldehyde reduction by acetic acid bacterial extract including enzymes: alcohol dehydrogenase and aldehyde dehydrogenase.
    Yoshioka N; Kurata K; Takahashi T; Ariizumi M; Mori T; Fujisawa H; Kameyama N; Okuyama Y
    Int J Cosmet Sci; 2018 Aug; 40(4):425-428. PubMed ID: 29897105
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
    Neugebauer A; Granvogl M; Schieberle P
    J Agric Food Chem; 2020 May; 68(21):5927-5937. PubMed ID: 32323988
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterization of volatile aroma compounds in different brewing barley cultivars.
    Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
    J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.