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 *

125 related articles for article (PubMed ID: 37897818)

  • 41. Comparative Analysis of Volatile Compounds from Four Radish Microgreen Cultivars Based on Ultrasonic Cell Disruption and HS-SPME/GC-MS.
    Zhong Y; Jia Z; Zhou H; Zhang D; Li G; Yu J
    Int J Mol Sci; 2023 Oct; 24(19):. PubMed ID: 37834435
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z
    Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC-MS combined with chemometrics.
    Zhu M; Sun J; Zhao H; Wu F; Xue X; Wu L; Cao W
    Food Chem; 2022 Aug; 384():132461. PubMed ID: 35228000
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis.
    Yang YQ; Yin HX; Yuan HB; Jiang YW; Dong CW; Deng YL
    PLoS One; 2018; 13(3):e0193393. PubMed ID: 29494626
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods.
    Li Z
    PLoS One; 2022; 17(10):e0276044. PubMed ID: 36228035
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS.
    Liu Z; Liu LX; Han QD; Dong GZ; Wang B; Zhang JF; Lei SM; Liu YG
    J Food Sci; 2023 Apr; 88(4):1378-1391. PubMed ID: 36789871
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture.
    Chen S; Liu H; Zhao X; Li X; Shan W; Wang X; Wang S; Yu W; Yang Z; Yu X
    Food Res Int; 2020 Feb; 128():108778. PubMed ID: 31955752
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material.
    Ma W; Zhu Y; Shi J; Wang J; Wang M; Shao C; Yan H; Lin Z; Lv H
    Food Chem; 2021 Jun; 346():128906. PubMed ID: 33401086
    [TBL] [Abstract][Full Text] [Related]  

  • 50. The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach.
    Pugliese C; Sirtori F; Calamai L; Franci O
    J Mass Spectrom; 2010 Sep; 45(9):1056-64. PubMed ID: 20799283
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS; Lee JE; Park HJ
    J Food Sci; 2014 Jun; 79(6):C1106-16. PubMed ID: 24888253
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Aroma changes of black tea prepared from methyl jasmonate treated tea plants.
    Shi J; Wang L; Ma CY; Lv HP; Chen ZM; Lin Z
    J Zhejiang Univ Sci B; 2014 Apr; 15(4):313-21. PubMed ID: 24711352
    [TBL] [Abstract][Full Text] [Related]  

  • 53. GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks.
    Chen W; Qi D; Wang W; Miao A; Ma C
    J Food Sci; 2021 Mar; 86(3):813-823. PubMed ID: 33569782
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses.
    Fang S; Ning J; Huang WJ; Zhang G; Deng WW; Zhang Z
    J Sci Food Agric; 2019 Jul; 99(9):4344-4352. PubMed ID: 30828822
    [TBL] [Abstract][Full Text] [Related]  

  • 55. 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]  

  • 56. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
    Yang Y; Zhang M; Hua J; Deng Y; Jiang Y; Li J; Wang J; Yuan H; Dong C
    Food Res Int; 2020 Aug; 134():109167. PubMed ID: 32517930
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Aroma characterisation of Liu-pao tea based on volatile fingerprint and aroma wheel using SBSE-GC-MS.
    Ma W; Zhu Y; Ma S; Shi J; Yan H; Lin Z; Lv H
    Food Chem; 2023 Jul; 414():135739. PubMed ID: 36827782
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS.
    Wang Z; Yuan Y; Hong B; Zhao X; Gu Z
    Molecules; 2021 Nov; 26(23):. PubMed ID: 34885694
    [TBL] [Abstract][Full Text] [Related]  

  • 59. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma.
    Qu FF; Li XH; Wang PQ; Han YH; Wu Y; Hu JH; Zhang XF
    J Sci Food Agric; 2023 Jan; 103(2):657-665. PubMed ID: 36054006
    [TBL] [Abstract][Full Text] [Related]  

  • 60. Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry.
    Shi J; Wu H; Xiong M; Chen Y; Chen J; Zhou B; Wang H; Li L; Fu X; Bie Z; Huang Y
    Food Chem; 2020 Jun; 316():126342. PubMed ID: 32044706
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.