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 *

157 related articles for article (PubMed ID: 36242961)

  • 1. Effects of different monochromatic lights on umami and aroma of dried Suillus granulatus.
    Feng Y; Xu H; Fan Y; Ma F; Du B; Li Y; Xia R; Hou Z; Xin G
    Food Chem; 2023 Mar; 404(Pt A):134524. PubMed ID: 36242961
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of the umami taste and aroma of dried Suillus granulatus packed using four different packaging methods.
    Feng Y; Xin G; Wei Y; Xu H; Sun L; Hou Z; Sun B
    Food Chem; 2022 Jan; 366():130570. PubMed ID: 34311238
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).
    Hou Z; Wei Y; Sun L; Xia R; Xu H; Li Y; Feng Y; Fan W; Xin G
    J Food Sci; 2022 May; 87(5):1983-1998. PubMed ID: 35340024
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system.
    Phat C; Moon B; Lee C
    Food Chem; 2016 Feb; 192():1068-77. PubMed ID: 26304449
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of Drying Methods on Taste Components and Flavor Characterization of
    Zhang M; Xing S; Fu C; Fang F; Liu J; Kan J; Qian C; Chai Q; Jin C
    Foods; 2022 Dec; 11(23):. PubMed ID: 36496741
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens.
    Qi J; Liu DY; Zhou GH; Xu XL
    J Food Sci; 2017 Sep; 82(9):2031-2040. PubMed ID: 28732107
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
    de Pinho PG; Ribeiro B; Gonçalves RF; Baptista P; Valentão P; Seabra RM; Andrade PB
    J Agric Food Chem; 2008 Mar; 56(5):1704-12. PubMed ID: 18266318
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis.
    Feng T; Cai W; Chen D; Song S; Yao L; Sun M; Wang H; Yu C; Liu Q; Dang Y
    J Food Sci; 2023 Dec; 88(12):4974-4987. PubMed ID: 37799107
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
    Du C; Qi J; Yang C; Zhang Q; Liu D
    J Food Sci; 2022 Jun; 87(6):2563-2577. PubMed ID: 35584965
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis.
    Muniz A; Du X; Shanks M
    J Sci Food Agric; 2022 Jan; 102(1):73-84. PubMed ID: 34029397
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis).
    Zhuang K; Wu N; Wang X; Wu X; Wang S; Long X; Wei X
    J Food Sci; 2016 Apr; 81(4):S968-81. PubMed ID: 26919186
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Free amino acids and 5'-nucleotides in Finnish forest mushrooms.
    Manninen H; Rotola-Pukkila M; Aisala H; Hopia A; Laaksonen T
    Food Chem; 2018 May; 247():23-28. PubMed ID: 29277224
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes).
    Chen Z; Fang X; Wu W; Chen H; Han Y; Yang H; Gao H
    Food Chem; 2021 Dec; 364():130398. PubMed ID: 34175630
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of different edible parts of bighead carp (Aristichthys nobilis) flavor.
    Xiao N; Huang H; Liu J; Jiang X; Chen Q; Chen Q; Shi W
    J Food Biochem; 2021 Nov; 45(11):e13946. PubMed ID: 34569068
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system.
    Ismail I; Hwang YH; Joo ST
    Food Chem; 2020 Aug; 320():126656. PubMed ID: 32224424
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Key Odorants from the Fragrant Bolete,
    Murray AF; Wickramasinghe PCK; Munafo JP
    J Agric Food Chem; 2020 Aug; 68(32):8621-8628. PubMed ID: 32786723
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods.
    Zhu R; Wen Y; Wu W; Zhang L; Salman Farid M; Shan S; Wen J; Farag MA; Zhang Y; Zhao C
    Crit Rev Food Sci Nutr; 2024; 64(16):5568-5582. PubMed ID: 36519553
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Research on the changes of water-soluble flavor substances in grass carp during steaming.
    Yang W; Shi W; Zhou S; Qu Y; Wang Z
    J Food Biochem; 2019 Nov; 43(11):e12993. PubMed ID: 31362330
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices.
    Zhu Y; Zhou X; Chen YP; Liu Z; Jiang S; Chen G; Liu Y
    Food Chem; 2022 Jan; 368():130849. PubMed ID: 34419796
    [TBL] [Abstract][Full Text] [Related]  

  • 20. True morels (Morchella)-nutritional and phytochemical composition, health benefits and flavor: A review.
    Tietel Z; Masaphy S
    Crit Rev Food Sci Nutr; 2018 Jul; 58(11):1888-1901. PubMed ID: 28350213
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.