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 *

117 related articles for article (PubMed ID: 38134826)

  • 21. Structural analysis and taste evaluation of γ-glutamyl peptides comprising sulfur-containing amino acids.
    Amino Y; Wakabayashi H; Akashi S; Ishiwatari Y
    Biosci Biotechnol Biochem; 2018 Mar; 82(3):383-394. PubMed ID: 29488453
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach.
    Senizza B; Rocchetti G; Ghisoni S; Busconi M; De Los Mozos Pascual M; Fernandez JA; Lucini L; Trevisan M
    Food Res Int; 2019 Dec; 126():108584. PubMed ID: 31732022
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile.
    Sirtori F; Aquilani C; Dimauro C; Bozzi R; Franci O; Calamai L; Pezzati A; Pugliese C
    Animals (Basel); 2020 Dec; 11(1):. PubMed ID: 33374799
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.).
    Dunkel A; Köster J; Hofmann T
    J Agric Food Chem; 2007 Aug; 55(16):6712-9. PubMed ID: 17616213
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA; Cakmakci S; Brechany EY; Deegan KC; McSweeney PL
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
    Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA
    Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.
    Esmaeilzadeh P; Ehsani MR; Mizani M; Givianrad MH
    J Food Sci; 2021 Aug; 86(8):3303-3321. PubMed ID: 34287875
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Identification and
    Li M; Zhang X; Li J; Liu L; Zhu Q; Qu C; Zhang Y; Wang S
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981115
    [TBL] [Abstract][Full Text] [Related]  

  • 29. A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham.
    Shi Y; Li X; Huang A
    Meat Sci; 2019 Dec; 158():107904. PubMed ID: 31374425
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches.
    Yang J; Huang Y; Cui C; Dong H; Zeng X; Bai W
    Food Chem; 2021 Feb; 338():128018. PubMed ID: 32932086
    [TBL] [Abstract][Full Text] [Related]  

  • 31.
    Zhang J; Yi Y; Pan D; Zhou G; Wang Y; Dang Y; He J; Li G; Cao J
    Food Res Int; 2019 Aug; 122():114-122. PubMed ID: 31229062
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach.
    Liu J; Song H; Liu Y; Li P; Yao J; Xiong J
    J Sci Food Agric; 2015 Dec; 95(15):3183-94. PubMed ID: 25546053
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat.
    Kim J; Ahmad R; Deb-Choudhury S; Subbaraj A; Dalziel JE; Knowles SO
    Food Chem X; 2022 Mar; 13():100218. PubMed ID: 35498975
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies.
    Hillmann H; Behr J; Ehrmann MA; Vogel RF; Hofmann T
    J Agric Food Chem; 2016 Mar; 64(8):1784-93. PubMed ID: 26866784
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Diversity of γ- glutamyl peptides and oligosaccharides, the "kokumi" taste enhancers, in seeds from soybean mini core collections.
    Shibata M; Hirotsuka M; Mizutani Y; Takahashi H; Kawada T; Matsumiya K; Hayashi Y; Matsumura Y
    Biosci Biotechnol Biochem; 2018 Mar; 82(3):507-514. PubMed ID: 29436968
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using
    Li Q; Liu J; De Gobba C; Zhang L; Bredie WLP; Lametsch R
    J Agric Food Chem; 2020 Oct; 68(42):11782-11789. PubMed ID: 32942857
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
    Ramírez R; Cava R
    J Agric Food Chem; 2007 Mar; 55(5):1923-31. PubMed ID: 17288443
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Characterization of protected designation of origin Italian meat products obtained from heavy pigs fed barley-based diets.
    Prandini A; Sigolo S; Gallo A; Faeti V; Della Casa G
    J Anim Sci; 2015 Sep; 93(9):4510-23. PubMed ID: 26440350
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
    Purriños L; Bermúdez R; Franco D; Carballo J; Lorenzo JM
    J Food Sci; 2011; 76(1):C89-97. PubMed ID: 21535660
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins.
    Martín A; Córdoba JJ; Benito MJ; Aranda E; Asensio MA
    Int J Food Microbiol; 2003 Aug; 84(3):327-38. PubMed ID: 12810295
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.