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 *

141 related articles for article (PubMed ID: 37569090)

  • 21. Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis.
    Wang Z; Wang Y; Zhu T; Wang J; Huang M; Wei J; Ye H; Wu J; Zhang J; Meng N
    Food Chem; 2021 Dec; 376():131851. PubMed ID: 34973637
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA; Sevindik O; Kelebek H; Selli S
    J Mass Spectrom; 2018 May; 53(5):444-454. PubMed ID: 29469168
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
    Pérez-Jiménez M; Rocha-Alcubilla N; Pozo-Bayón MÁ
    J Texture Stud; 2019 Feb; 50(1):62-70. PubMed ID: 30267419
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS.
    Zhang K; Zhang C; Gao L; Zhuang H; Feng T; Xu G
    J Food Biochem; 2022 Jun; 46(6):e13875. PubMed ID: 34312899
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu.
    Li H; Zhang X; Gao X; Shi X; Chen S; Xu Y; Tang K
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981164
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.
    Goulioti E; Jeffery DW; Kanapitsas A; Lola D; Papadopoulos G; Bauer A; Kotseridis Y
    Molecules; 2023 Jun; 28(13):. PubMed ID: 37446678
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS.
    Reddy LV; Sudheer Kumar Y; Reddy OV
    Indian J Microbiol; 2010 Jun; 50(2):183-91. PubMed ID: 23100826
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
    Jeleń HH; Majcher M; Dziadas M; Zawirska-Wojtasiak R; Czaczyk K; Wąsowicz E
    J Chromatogr A; 2011 Oct; 1218(42):7566-73. PubMed ID: 21831389
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine.
    Salas-Millán JÁ; Aguayo E; Conesa-Bueno A; Aznar A
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766020
    [TBL] [Abstract][Full Text] [Related]  

  • 30. GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation.
    Xia D; Tan X; Wang L; Li Z; Hou A; Zhu Y; Lai L; Wang Y
    Foods; 2023 May; 12(10):. PubMed ID: 37238809
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Evolution of the Aroma of Treixadura Wines during Bottle Aging.
    Vázquez-Pateiro I; Arias-González U; Mirás-Avalos JM; Falqué E
    Foods; 2020 Oct; 9(10):. PubMed ID: 33049919
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Changes in volatile composition and sensory attributes of wines during alcohol content reduction.
    Longo R; Blackman JW; Torley PJ; Rogiers SY; Schmidtke LM
    J Sci Food Agric; 2017 Jan; 97(1):8-16. PubMed ID: 27098726
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.
    Niu Y; Wang P; Xiao Z; Zhu J; Sun X; Wang R
    Food Chem; 2019 Mar; 275():143-153. PubMed ID: 30724180
    [TBL] [Abstract][Full Text] [Related]  

  • 35. An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines.
    Ling M; Bai X; Cui D; Shi Y; Duan C; Lan Y
    Food Res Int; 2023 Feb; 164():112440. PubMed ID: 36738004
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.
    Muñoz-González C; Pérez-Jiménez M; Criado C; Pozo-Bayón MÁ
    Molecules; 2019 Sep; 24(18):. PubMed ID: 31500122
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
    Lilly M; Lambrechts MG; Pretorius IS
    Appl Environ Microbiol; 2000 Feb; 66(2):744-53. PubMed ID: 10653746
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS.
    Luo Y; Zhang Y; Qu F; Wang P; Gao J; Zhang X; Hu J
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230044
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis.
    Zhao P; Liu C; Qiu S; Chen K; Wang Y; Hou C; Huang R; Li J
    Foods; 2023 May; 12(10):. PubMed ID: 37238834
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT; van Mastrigt O; Block DE; Notebaart RA; Smid EJ
    Microbiol Spectr; 2021 Sep; 9(1):e0048521. PubMed ID: 34287034
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.