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 *

153 related articles for article (PubMed ID: 38077467)

  • 21. 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]  

  • 22. 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]  

  • 23. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H; Feng T; Qi W; Kong Q; Yue L; Wang H
    J Food Sci; 2021 Jan; 86(1):184-193. PubMed ID: 33249575
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content.
    Yang P; Zheng Y; You M; Song H; Zou T
    J Food Biochem; 2019 Dec; 43(12):e13040. PubMed ID: 31502280
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Comprehensive Evaluation of Ten
    Wen J; Wang Y; Cao W; He Y; Sun Y; Yuan P; Sun B; Yan Y; Qin H; Fan S; Lu W
    Foods; 2023 Sep; 12(18):. PubMed ID: 37761054
    [No Abstract]   [Full Text] [Related]  

  • 26. Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.
    Xiao Y; Huang Y; Chen Y; Xiao L; Zhang X; Yang C; Li Z; Zhu M; Liu Z; Wang Y
    Curr Res Food Sci; 2022; 5():1788-1807. PubMed ID: 36268133
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine.
    Li W; Zhang Z; Zhao Y; Li W; Wang L; Shang Q; Du J; Jin L
    Molecules; 2023 Jun; 28(13):. PubMed ID: 37446791
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Comparative characterization and contribution of key aroma compounds in the typical base liquor of
    Gong J; Ma Y; Li L; Cheng Y; Huang Y
    Food Chem X; 2023 Dec; 20():100932. PubMed ID: 37868367
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages.
    Ye Y; Wang L; Zhan P; Tian H; Liu J
    Food Chem; 2022 Jan; 366():130691. PubMed ID: 34339922
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Formation of aroma characteristics driven by volatile components during long-term storage of An tea.
    Shen S; Wu H; Li T; Sun H; Wang Y; Ning J
    Food Chem; 2023 Jun; 411():135487. PubMed ID: 36669341
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Detection of odor difference between human milk and infant formula by sensory-directed analysis.
    Zhang H; Zhang Y; Wang L; Song H; Li Z
    Food Chem; 2022 Jul; 382():132348. PubMed ID: 35149470
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Formation of aldehyde and ketone compounds during production and storage of milk powder.
    Li Y; Zhang L; Wang W
    Molecules; 2012 Aug; 17(8):9900-11. PubMed ID: 22902884
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.
    Franklin LM; King ES; Chapman D; Byrnes N; Huang G; Mitchell AE
    J Agric Food Chem; 2018 Feb; 66(5):1222-1232. PubMed ID: 29313329
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H; Xie T; Qian X; Ai L; Chen C; Tian H
    J Sci Food Agric; 2019 Sep; 99(12):5444-5456. PubMed ID: 31081146
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of different cooking times on the fat flavor compounds of pork belly.
    Bi J; Li Y; Yang Z; Lin Z; Chen F; Liu S; Li C
    J Food Biochem; 2022 Aug; 46(8):e14184. PubMed ID: 35403722
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry.
    Rosso MC; Liberto E; Spigolon N; Fontana M; Somenzi M; Bicchi C; Cordero C
    Anal Bioanal Chem; 2018 Jun; 410(15):3491-3506. PubMed ID: 29313080
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches.
    Niu Y; Deng J; Xiao Z; Zhu J
    Food Res Int; 2021 Sep; 147():110457. PubMed ID: 34399457
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterization of volatile aroma compounds in different brewing barley cultivars.
    Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
    J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
    [TBL] [Abstract][Full Text] [Related]  

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