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 *

146 related articles for article (PubMed ID: 36268131)

  • 1. Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor.
    Wang Z; Xiong A; Yu Y; Zheng Q
    Curr Res Food Sci; 2022; 5():1769-1776. PubMed ID: 36268131
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model.
    Huangfu J; Lu J; Li C; Wang D; Luan C; Jiang X; Song T; Jiang W; Han X; Feng J; Liu Y; He M
    Food Sci Nutr; 2023 Jan; 11(1):334-343. PubMed ID: 36655102
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu.
    Wang MY; Yang JG; Zhao QS; Zhang KZ; Su C
    J Food Sci; 2019 Jan; 84(1):6-18. PubMed ID: 30548499
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
    Zhang X; Wang C; Wang L; Chen S; Xu Y
    J Chromatogr A; 2020 Jan; 1610():460584. PubMed ID: 31607446
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Research progress of trace components in sesame-aroma type of baijiu.
    Hong J; Tian W; Zhao D
    Food Res Int; 2020 Nov; 137():109695. PubMed ID: 33233269
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).
    Mu X; Lu J; Gao M; Li C; Chen S
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834003
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis.
    He Y; Liu Z; Qian M; Yu X; Xu Y; Chen S
    Food Chem; 2020 Nov; 331():127335. PubMed ID: 32574944
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu.
    Song X; Zhu L; Geng X; Li Q; Zheng F; Zhao Q; Ji J; Sun J; Li H; Wu J; Zhao M; Sun B
    Food Chem; 2021 Nov; 363():130232. PubMed ID: 34134075
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.
    Deng Y; Xiong A; Zhao K; Hu Y; Kuang B; Xiong X; Yang Z; Yu Y; Zheng Q
    Sci Rep; 2020 Oct; 10(1):17169. PubMed ID: 33051575
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach.
    Sun X; Qian Q; Xiong Y; Xie Q; Yue X; Liu J; Wei S; Yang Q
    Food Chem; 2022 Aug; 384():132452. PubMed ID: 35193021
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 6-(2-Formyl-5-methyl-1
    Zhao T; Ni D; Hu G; Wang L; Chen S; Xu Y
    J Agric Food Chem; 2019 Jul; 67(28):7916-7925. PubMed ID: 31180675
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of the microbial origin of geosmin in Chinese liquor.
    Du H; Xu Y
    J Agric Food Chem; 2012 Mar; 60(9):2288-92. PubMed ID: 22324746
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit.
    Xiong A; Zhao K; Hu Y; Yang G; Kuang B; Xiong X; Yang Z; Yu Y; Zheng Q
    ACS Omega; 2020 Jul; 5(29):18349-18355. PubMed ID: 32743210
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Systematic Analysis of the Pharmacological Effects of Alcoholic Components in Maotai.
    Zhou W; Chen Z; Bao H; Zhang G; Liu Z
    J Food Sci; 2019 Jul; 84(7):1949-1956. PubMed ID: 31245855
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.
    Wang J; Lu C; Xu Q; Li Z; Song Y; Zhou S; Zhang T; Luo X
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741991
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation.
    Chen H; Wu Y; Wang J; Hong J; Tian W; Zhao D; Sun J; Huang M; Li H; Zheng F; Sun B
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407087
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Ethyl carbamate in Chinese liquor (Baijiu): presence, analysis, formation, and control.
    Wang C; Wang M; Zhang MP
    Appl Microbiol Biotechnol; 2021 Jun; 105(11):4383-4395. PubMed ID: 34021810
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?
    Sun J; Yu B; Curran P; Liu SQ
    Food Chem; 2013 Dec; 141(3):2828-32. PubMed ID: 23871030
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S; Chen S; Qian M; Wang C; Xu Y
    J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Fan H; Fan W; Xu Y
    J Agric Food Chem; 2015 Apr; 63(14):3660-8. PubMed ID: 25797496
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.