BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

163 related articles for article (PubMed ID: 35780305)

  • 21. Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC-MS.
    Guo Y; Chen D; Dong Y; Ju H; Wu C; Lin S
    J Chromatogr B Analyt Technol Biomed Life Sci; 2018 Nov; 1099():46-55. PubMed ID: 30241073
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace-gas chromatography-ion mobility spectrometry.
    Yao W; Cai Y; Liu D; Zhao Z; Zhang Z; Ma S; Zhang M; Zhang H
    Poult Sci; 2020 Dec; 99(12):7192-7201. PubMed ID: 33248636
    [TBL] [Abstract][Full Text] [Related]  

  • 23. [Effect of freeze-dried sea cucumber powder of eastern sea on tumor and immune index of S180-bearing mouse].
    Zhou X; Xu G; Shen B
    Wei Sheng Yan Jiu; 2008 Jan; 37(1):30-2. PubMed ID: 18421858
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer.
    Li M; Yang R; Zhang H; Wang S; Chen D; Lin S
    Food Chem; 2019 Aug; 290():32-39. PubMed ID: 31000053
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comparison of the volatile organic compounds in
    Wang M; Li X; Ding H; Chen H; Liu Y; Wang F; Chen L
    Front Plant Sci; 2023; 14():1169321. PubMed ID: 37265640
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions.
    Li X; Wang K; Yang R; Dong Y; Lin S
    Food Res Int; 2020 Feb; 128():108757. PubMed ID: 31955733
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of different cooking times on the fat flavor compounds of pork belly.
    Bi J; Li Y; Yang Z; Lin Z; Chen F; Liu S; Li C
    J Food Biochem; 2022 Aug; 46(8):e14184. PubMed ID: 35403722
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Analysis of Volatile Compounds and Flavor Fingerprint Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) on
    Fu J; Sun Y; Cui M; Zhang E; Dong L; Wang Y; Wang W; Li Z; Yang J
    Molecules; 2023 May; 28(11):. PubMed ID: 37298950
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Analysis of volatile organic compounds and metabolites of three cultivars of asparagus (
    Yang C; Ye Z; Mao L; Zhang L; Zhang J; Ding W; Han J; Mao K
    Bioengineered; 2022 Apr; 13(4):8866-8880. PubMed ID: 35341470
    [TBL] [Abstract][Full Text] [Related]  

  • 30. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu.
    Yang Y; Wang B; Fu Y; Shi YG; Chen FL; Guan HN; Liu LL; Zhang CY; Zhu PY; Liu Y; Zhang N
    Food Chem; 2021 Jun; 346():128880. PubMed ID: 33418415
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H; Ding S; Pan Z; Li X; Fu F
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33352716
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC-MS and PCA analysis.
    Li X; Jiang P; Song J; Lin S
    Food Chem; 2024 Feb; 434():137485. PubMed ID: 37722337
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods.
    Song J; Chen Q; Bi J; Meng X; Wu X; Qiao Y; Lyu Y
    Food Chem; 2020 Nov; 331():127201. PubMed ID: 32562976
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry.
    Wen R; Kong B; Yin X; Zhang H; Chen Q
    Meat Sci; 2022 Jan; 183():108658. PubMed ID: 34482216
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of microorganisms on the fingerprint of the volatile compounds in pine nut (Pinus koraiensis) peptide powder during storage.
    Yang R; Lin S; Dong Y; Ye H; Zhang T
    J Food Biochem; 2021 May; 45(5):e13653. PubMed ID: 33792061
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.
    Wu D; Xia Q; Cheng H; Zhang Q; Wang Y; Ye X
    Foods; 2022 Nov; 11(21):. PubMed ID: 36360085
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose.
    Shen DY; Song HL; Zou TT; Wan SY; Li MK
    Food Res Int; 2022 Feb; 152():110916. PubMed ID: 35181087
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue.
    Duan Z; Dong S; Dong Y; Gao Q
    Food Res Int; 2021 Jul; 145():110385. PubMed ID: 34112388
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.
    Zhang Q; Ding Y; Gu S; Zhu S; Zhou X; Ding Y
    Food Res Int; 2020 Nov; 137():109339. PubMed ID: 33233050
    [TBL] [Abstract][Full Text] [Related]  

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