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 *

145 related articles for article (PubMed ID: 37516048)

  • 1. Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis.
    Wang J; Qiao L; Liu B; Wang J; Wang R; Zhang N; Sun B; Chen H; Yu Y
    Food Chem; 2023 Dec; 429():136909. PubMed ID: 37516048
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (
    Wang R; Qiao L; Wang J; Wang J; Zhang N; Chen H; Sun J; Wang S; Zhang Y
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048263
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil.
    Zhang N; Sun B; Mao X; Chen H; Zhang Y
    Food Res Int; 2019 Jul; 121():296-306. PubMed ID: 31108752
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Key Odor-Active Compounds in Raw Green and Red
    Zhai X; Granvogl M
    J Agric Food Chem; 2020 Jul; 68(27):7169-7183. PubMed ID: 32498512
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (
    Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
    J Agric Food Chem; 2020 Jun; 68(23):6403-6411. PubMed ID: 32423215
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Generation of Meaty Aroma from Onion (
    Stöppelmann F; Chan LF; Liang J; Greiß M; Lehnert AS; Pfaff C; Langenberg T; Zhu L; Zhang Y
    J Agric Food Chem; 2023 Sep; 71(35):13054-13065. PubMed ID: 37619532
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach.
    Pollner G; Schieberle P
    J Agric Food Chem; 2016 Jan; 64(3):627-36. PubMed ID: 26690018
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of Frying Process on the Flavor Variations of Allium Plants.
    Wang J; Qiao L; Wang R; Zhang N; Liu Y; Chen H; Sun J; Wang S; Zhang Y
    Foods; 2023 Mar; 12(7):. PubMed ID: 37048190
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification of characteristic aroma components of Thai fried chili paste.
    Rotsatchakul P; Chaiseri S; Cadwallader KR
    J Agric Food Chem; 2008 Jan; 56(2):528-36. PubMed ID: 18163558
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
    Yang P; Song H; Wang L; Jing H
    J Agric Food Chem; 2019 Jul; 67(28):7926-7934. PubMed ID: 31250635
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Optimization of Headspace Solid-Phase Micro-Extraction Conditions (HS-SPME) and Identification of Major Volatile Aroma-Active Compounds in Chinese Chive (
    Xie B; Wu Q; Wei S; Li H; Wei J; Hanif M; Li J; Liu Z; Xiao X; Yu J
    Molecules; 2022 Apr; 27(8):. PubMed ID: 35458622
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
    Neugebauer A; Granvogl M; Schieberle P
    J Agric Food Chem; 2020 May; 68(21):5927-5937. PubMed ID: 32323988
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (
    Schmidberger PC; Schieberle P
    J Agric Food Chem; 2020 Apr; 68(15):4493-4506. PubMed ID: 32196328
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
    Christlbauer M; Schieberle P
    J Agric Food Chem; 2009 Oct; 57(19):9114-22. PubMed ID: 19807161
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept.
    Liu M; Zhao X; Zhao M; Liu X; Pang Y; Zhang M
    Foods; 2022 Feb; 11(4):. PubMed ID: 35205971
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
    Yin WT; Shi R; Li SJ; Ma XT; Wang XD; Wang AN
    J Food Sci; 2022 Feb; 87(2):699-713. PubMed ID: 35048369
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
    J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X; Zhou Q; Wang J; Liu C; Huang F; Huang Y
    J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative analysis of aroma compounds in French fries and palm oil at three crucial stages by GC/MS-olfactometry, odor activity values, and aroma recombination.
    Xu L; Chang J; Mei X; Zhang Y; Wu G; Jin Q; Wang X
    J Sci Food Agric; 2022 May; 102(7):2792-2804. PubMed ID: 34716586
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.