BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

191 related articles for article (PubMed ID: 37691695)

  • 1. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics.
    Jin W; Zhao S; Sun H; Pei J; Gao R; Jiang P
    Curr Res Food Sci; 2023; 7():100583. PubMed ID: 37691695
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics.
    Jin W; Cai W; Zhao S; Gao R; Jiang P
    Curr Res Food Sci; 2023; 7():100585. PubMed ID: 37744553
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics.
    Jin W; Zhang Z; Zhao S; Liu J; Gao R; Jiang P
    Food Res Int; 2023 Jul; 169():112879. PubMed ID: 37254327
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of Key Compounds of Organic Acids and Aroma Volatiles in Fruits of Different
    He Y; Qin H; Wen J; Cao W; Yan Y; Sun Y; Yuan P; Sun B; Fan S; Lu W; Li C
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835267
    [No Abstract]   [Full Text] [Related]  

  • 5. Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting.
    He L; Yang H; Lan F; Chen R; Jiang P; Jin W
    Foods; 2024 Jun; 13(12):. PubMed ID: 38928826
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose.
    Sun X; Yu Y; Saleh ASM; Yang X; Ma J; Gao Z; Zhang D; Li W; Wang Z
    Food Res Int; 2023 Nov; 173(Pt 1):113335. PubMed ID: 37803645
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography-ion mobility spectrometry (GC-IMS).
    Wang F; Gao Y; Wang H; Xi B; He X; Yang X; Li W
    Meat Sci; 2021 May; 175():108449. PubMed ID: 33550158
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS.
    Yang X; Chen Q; Liu S; Hong P; Zhou C; Zhong S
    Food Chem X; 2024 Jun; 22():101291. PubMed ID: 38544931
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile Flavor Compounds of
    Li H; Wu Q; Liu Q; Jin L; Chen B; Li C; Xiao J; Shen Y
    Front Nutr; 2022; 9():884086. PubMed ID: 35586736
    [No Abstract]   [Full Text] [Related]  

  • 11. Analysis of the Differences in Volatile Organic Compounds in Different Rice Varieties Based on GC-IMS Technology Combined with Multivariate Statistical Modelling.
    Chen J; Liu Y; Yang M; Shi X; Mei Y; Li J; Yang C; Pu S; Wen J
    Molecules; 2023 Nov; 28(22):. PubMed ID: 38005287
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Flavor Quality Analysis of Ten
    Wen J; Wang Y; He Y; Shu N; Cao W; Sun Y; Yuan P; Sun B; Yan Y; Qin H; Fan S; Lu W
    Molecules; 2023 Nov; 28(22):. PubMed ID: 38005281
    [No Abstract]   [Full Text] [Related]  

  • 13. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
    Li C; Al-Dalali S; Wang Z; Xu B; Zhou H
    Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168
    [TBL] [Abstract][Full Text] [Related]  

  • 14. HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China.
    Liu B; Yang Y; Ren L; Su Z; Bian X; Fan J; Wang Y; Han B; Zhang N
    Molecules; 2022 Dec; 27(24):. PubMed ID: 36558197
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Understanding the volatile organic compounds of 1-methylcyclopropylene fumigation and packaging on yellow-fleshed peach via headspace-gas chromatography-ion mobility spectrometry and chemometric analyses.
    Huang Y; Zhang P; Liu W; Zhang Q; Li G; Shan Y; Zhu X
    J Food Sci; 2022 Sep; 87(9):4009-4026. PubMed ID: 35986617
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).
    Ge S; Chen Y; Ding S; Zhou H; Jiang L; Yi Y; Deng F; Wang R
    J Sci Food Agric; 2020 May; 100(7):3087-3098. PubMed ID: 32083310
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analysis of flavor formation during production of Dezhou braised chicken using headspace-gas chromatography-ion mobility spec-trometry (HS-GC-IMS).
    Yao W; Cai Y; Liu D; Chen Y; Li J; Zhang M; Chen N; Zhang H
    Food Chem; 2022 Feb; 370():130989. PubMed ID: 34509944
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS.
    Zhou H; Cui W; Gao Y; Li P; Pu X; Wang Y; Wang Z; Xu B
    Curr Res Food Sci; 2022; 5():1484-1493. PubMed ID: 36132489
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Analysis of volatile compounds and flavor fingerprint in hairtail (
    Liao Y; Ding Y; Wu Y; Du Q; Xia J; Jia J; Lin H; Benjakul S; Zhang B; Hu Y
    Front Nutr; 2022; 9():1088128. PubMed ID: 36712508
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Exploring the Profile Contributions in
    Xiong Y; Guan J; Wu B; Wang T; Yi Y; Tang W; Zhu K; Deng J; Wu H
    Molecules; 2023 Oct; 28(19):. PubMed ID: 37836821
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.