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 *

152 related articles for article (PubMed ID: 38077467)

  • 1. Monitoring volatile changes in infant formula during long-term storage at room temperature.
    Li Y; Wang H; Li R; Liu G; Zhong K; Gao L; Zhu B; Jin A; Shi B; Zhao L; Wang S
    Curr Res Food Sci; 2023; 7():100645. PubMed ID: 38077467
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics.
    Zheng AR; Wei CK; Wang MS; Ju N; Fan M
    Curr Res Food Sci; 2024; 8():100772. PubMed ID: 38840807
    [TBL] [Abstract][Full Text] [Related]  

  • 3. HS-SPME-GC-MS Combined with Orthogonal Partial Least Squares Identification to Analyze the Effect of LPL on Yak Milk's Flavor under Different Storage Temperatures and Times.
    Zhang J; Zhong L; Wang P; Song J; Shi C; Li Y; Oyom W; Zhang H; Zhu Y; Wen P
    Foods; 2024 Jan; 13(2):. PubMed ID: 38275709
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics.
    Xi Y; Yang Y; Chi X; Wang W; Sun B; Ai N
    Food Res Int; 2024 Sep; 191():114705. PubMed ID: 39059956
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Difference in Volatile Aroma Components of
    Wang Y; Wu D; Wu Y; Tong X; Qin Y; Wang L
    Foods; 2023 Jul; 12(14):. PubMed ID: 37509748
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
    Xue J; Guo G; Liu P; Chen L; Wang W; Zhang J; Yin J; Ni D; Engelhardt UH; Jiang H
    J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds.
    Zhao G; Zhang J; Wang S; Yu X; Zhang Q; Zhu C
    Food Chem X; 2024 Mar; 21():101242. PubMed ID: 38420499
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis.
    Cao W; Shu N; Wen J; Yang Y; Jin Y; Lu W
    Foods; 2022 Sep; 11(18):. PubMed ID: 36140895
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Flavor variability and flavor stability of U.S.-produced whole milk powder.
    Lloyd MA; Drake MA; Gerard PD
    J Food Sci; 2009 Sep; 74(7):S334-43. PubMed ID: 19895500
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage.
    Zhang Y; Sun Y; Song H
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681481
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.
    Zhang Q; Ding Y; Gu S; Zhu S; Zhou X; Ding Y
    Food Res Int; 2020 Nov; 137():109339. PubMed ID: 33233050
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Flavor and stability of milk proteins.
    Smith TJ; Campbell RE; Jo Y; Drake MA
    J Dairy Sci; 2016 Jun; 99(6):4325-4346. PubMed ID: 27060829
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS.
    Zhao M; Li H; Zhang D; Li J; Wen R; Ma H; Zou T; Hou Y; Song H
    Molecules; 2023 Feb; 28(4):. PubMed ID: 36838962
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J; Chen F; Wang L; Niu Y; Chen H; Wang H; Xiao Z
    J Agric Food Chem; 2016 Jun; 64(24):4990-9. PubMed ID: 27265519
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC-MS, OAV, and multivariate analysis.
    Tian P; Zhan P; Tian H; Wang P; Lu C; Zhao Y; Ni R; Zhang Y
    Food Chem; 2021 May; 345():128748. PubMed ID: 33340890
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 8.