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 *

221 related articles for article (PubMed ID: 37321116)

  • 1. Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix.
    Hong J; Huang H; Zhao D; Sun J; Huang M; Sun X; Sun B
    Food Chem; 2023 Nov; 426():136576. PubMed ID: 37321116
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
    Zheng Y; Sun B; Zhao M; Zheng F; Huang M; Sun J; Sun X; Li H
    J Agric Food Chem; 2016 Jul; 64(26):5367-74. PubMed ID: 27263543
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach.
    Lin L; Fan W; Xu Y; Zhu D; Yang T; Li J
    J Agric Food Chem; 2024 Jan; 72(2):1256-1265. PubMed ID: 38169436
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
    Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches.
    Wang J; Ming Y; Li Y; Huang M; Luo S; Li H; Li H; Wu J; Sun X; Luo X
    Food Chem; 2021 Jun; 347():129028. PubMed ID: 33503572
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method.
    Duan J; Cheng W; Lv S; Deng W; Hu X; Li H; Sun J; Zheng F; Sun B
    Food Chem; 2024 Jun; 443():138487. PubMed ID: 38271898
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
    J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation.
    Zhao D; Shi D; Sun J; Li A; Sun B; Zhao M; Chen F; Sun X; Li H; Huang M; Zheng F
    Food Res Int; 2018 Mar; 105():616-627. PubMed ID: 29433255
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation.
    Jia W; Du A; Fan Z; Wang Y; Shi L
    J Agric Food Chem; 2022 Aug; 70(30):9547-9556. PubMed ID: 35866578
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.
    Chen S; Wang L; Ni D; Lin L; Wang H; Xu Y
    Molecules; 2021 Aug; 26(16):. PubMed ID: 34443387
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.
    Wang J; Yuan C; Gao X; Kang Y; Huang M; Wu J; Liu Y; Zhang J; Li H; Zhang Y
    Food Res Int; 2020 Aug; 134():109238. PubMed ID: 32517941
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis.
    Ma L; Sun Y; Wang X; Zhang H; Zhang L; Yin Y; Wu Y; Du L; Du Z
    J Sci Food Agric; 2023 Nov; 103(14):7136-7152. PubMed ID: 37337850
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies.
    He F; Duan J; Zhao J; Li H; Sun J; Huang M; Sun B
    Food Chem; 2021 Dec; 365():130430. PubMed ID: 34311281
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the differences in aroma-active compounds in strong-flavor Baijiu induced by bioaugmented Daqu using metabolomics and sensomics approaches.
    Mu Y; Huang J; Zhou R; Zhang S; Qin H; Tang H; Pan Q; Tang H
    Food Chem; 2023 Oct; 424():136429. PubMed ID: 37247603
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H; Sun X; Yu H; Ai L; Chen C
    J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
    Du J; Li Y; Xu J; Huang M; Wang J; Chao J; Wu J; Sun H; Ding H; Ye H
    Food Chem; 2021 Aug; 352():129363. PubMed ID: 33676120
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis.
    Hong J; Wang J; Zhang C; Zhao Z; Tian W; Wu Y; Chen H; Zhao D; Sun J
    RSC Adv; 2021 Oct; 11(53):33511-33521. PubMed ID: 35497554
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y; Tang K; Xu Y; Li JM
    J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Reconstitution of the Flavor Signature of
    Wang G; Jing S; Song X; Zhu L; Zheng F; Sun B
    J Agric Food Chem; 2022 Jan; 70(3):837-846. PubMed ID: 34964630
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.