BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

228 related articles for article (PubMed ID: 36960200)

  • 1. Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose.
    Wu J; Chen R; Li X; Fu Z; Xian C; Zhao W; Zhao C; Wu X
    Front Nutr; 2023; 10():1132527. PubMed ID: 36960200
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
    Yan Y; Chen S; Nie Y; Xu Y
    Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
    Xiao Y; Huang Y; Chen Y; Xiao L; Zhang X; Yang C; Li Z; Zhu M; Liu Z; Wang Y
    Curr Res Food Sci; 2022; 5():1788-1807. PubMed ID: 36268133
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z; Yu D; Niu Y; Chen F; Song S; Zhu J; Zhu G
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan; 945-946():92-100. PubMed ID: 24333641
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis.
    Xiao N; Xu H; Jiang X; Sun T; Luo Y; Shi W
    Food Res Int; 2022 Aug; 158():111584. PubMed ID: 35840265
    [TBL] [Abstract][Full Text] [Related]  

  • 6. HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
    Ma L; Gao W; Chen F; Meng Q
    Food Res Int; 2020 Nov; 137():109590. PubMed ID: 33233196
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC-MS combined with HS-SPME and discrimination with electronic nose.
    Gao L; Liu T; An X; Zhang J; Ma X; Cui J
    J Food Sci Technol; 2017 Jan; 54(1):130-143. PubMed ID: 28242911
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
    Cai W; Wang Y; Wang W; Shu N; Hou Q; Tang F; Shan C; Yang X; Guo Z
    J Anal Methods Chem; 2022; 2022():4614330. PubMed ID: 35392280
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC × GC-TOFMS method.
    Yu Y; Nie Y; Chen S; Xu Y
    Food Chem; 2023 Mar; 405(Pt B):134854. PubMed ID: 36403467
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu.
    Yu Y; Chen S; Nie Y; Xu Y
    Food Chem; 2022 Aug; 385():132502. PubMed ID: 35287108
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W; Shen H; Xu Y
    J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA.
    Wang Q; Liu K; Liu L; Zheng J; Chen T; Chen F; Li P; Zhang M; Shen X
    Food Res Int; 2021 Feb; 140():109995. PubMed ID: 33648229
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comprehensive Flavor Analysis of Volatile Components During the Vase Period of Cut Lily (
    Wei L; Wei S; Hu D; Feng L; Liu Y; Liu H; Liao W
    Front Plant Sci; 2022; 13():822956. PubMed ID: 35783924
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative characterization and contribution of key aroma compounds in the typical base liquor of
    Gong J; Ma Y; Li L; Cheng Y; Huang Y
    Food Chem X; 2023 Dec; 20():100932. PubMed ID: 37868367
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
    Zhu L; Wang X; Song X; Zheng F; Li H; Chen F; Zhang Y; Zhang F
    Food Chem; 2020 Apr; 310():125898. PubMed ID: 31816535
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue.
    Peng Q; Li S; Zheng H; Meng K; Jiang X; Shen R; Xue J; Xie G
    Food Res Int; 2023 Oct; 172():113198. PubMed ID: 37689946
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.
    Zhang X; Wang P; Xu D; Wang W; Zhao Y
    Food Res Int; 2019 May; 119():398-410. PubMed ID: 30884670
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China.
    Feng Y; Cai Y; Su G; Zhao H; Wang C; Zhao M
    Food Chem; 2014 Feb; 145():126-34. PubMed ID: 24128458
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.