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 *

119 related articles for article (PubMed ID: 38144804)

  • 1. Analysis of dipeptides in Chinese liquors based on dansylation combined with liquid chromatography-mass spectrometry.
    Yang Y; Lu X; Yang F; Jia Z; Xie X; Cao N; Yu D; Zheng F; Liu X; Wang L; Xu G
    Food Chem X; 2023 Dec; 20():100933. PubMed ID: 38144804
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Isolation, identification, and quantification of lichenysin, a novel nonvolatile compound in Chinese distilled spirits.
    Zhang R; Wu Q; Xu Y; Qian MC
    J Food Sci; 2014 Oct; 79(10):C1907-15. PubMed ID: 25250990
    [TBL] [Abstract][Full Text] [Related]  

  • 3. High-sensitivity profiling of dipeptides in sauce-flavor Baijiu Daqu by chemical derivatization and ultrahigh-performance liquid chromatography coupled with high-resolution mass spectrometry.
    Wang Z; Chen L; Yang F; Wang X; Hu Y; Wang T; Lu X; Lu J; Hu C; Tu H; Xu G
    Food Chem X; 2024 Mar; 21():101097. PubMed ID: 38229674
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comprehensive analysis of dipeptides in alcoholic beverages by tag-based separation and determination using liquid chromatography/electrospray ionization tandem mass spectrometry and quadrupole-time-of-flight mass spectrometry.
    Takahashi K; Tokuoka M; Kohno H; Sawamura N; Myoken Y; Mizuno A
    J Chromatogr A; 2012 Jun; 1242():17-25. PubMed ID: 22560451
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Basic flavor types and component characteristics of Chinese traditional liquors: A review.
    Wei Y; Zou W; Shen CH; Yang JG
    J Food Sci; 2020 Dec; 85(12):4096-4107. PubMed ID: 33190291
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
    Fan W; Shen H; Xu Y
    J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling.
    Yamamoto S; Shiga K; Kodama Y; Imamura M; Uchida R; Obata A; Bamba T; Fukusaki E
    J Biosci Bioeng; 2014 Jul; 118(1):56-63. PubMed ID: 24491915
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Differentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis.
    Qian Y; Zhang L; Sun Y; Tang Y; Li D; Zhang H; Yuan S; Li J
    J Food Sci; 2021 May; 86(5):1861-1877. PubMed ID: 33822387
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of pyrazines in some Chinese liquors and their approximate concentrations.
    Fan W; Xu Y; Zhang Y
    J Agric Food Chem; 2007 Nov; 55(24):9956-62. PubMed ID: 17970591
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Determination of kojic acid in fermented foods by solid-phase extraction coupled with ultra performance liquid chromatography-tandem mass spectrometry].
    Chen DY; Zhang H; Zhang L; Wang YH; Wang XD; Feng JL; Liang J; Zhong X
    Se Pu; 2023 Jul; 41(7):632-639. PubMed ID: 37387284
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Differentiation of Chinese liquors by using ambient glow discharge ionization mass spectrometry.
    Zhen C; Zhou Y; Zhang N; Wang J; Xiong C; Chen S; Nie Z
    Analyst; 2013 Jul; 138(13):3830-5. PubMed ID: 23689281
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre.
    Wang PP; Li Z; Qi TT; Li XJ; Pan SY
    Food Chem; 2015 Feb; 169():230-40. PubMed ID: 25236221
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics.
    Fang C; Du H; Jia W; Xu Y
    Metabolites; 2018 Dec; 9(1):. PubMed ID: 30577624
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of a colorimetric sensor array for the discrimination of Chinese liquors based on selected volatile markers determined by GC-MS.
    Li JJ; Song CX; Hou CJ; Huo DQ; Shen CH; Luo XG; Yang M; Fa HB
    J Agric Food Chem; 2014 Oct; 62(43):10422-30. PubMed ID: 25289884
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Phosphodiesterase-5 inhibitors in Chinese tonic liquors by liquid chromatography coupled with quadrupole time of flight mass spectrometry.
    Ding B; Wang Z; Xie J; Zeng G; Chen W
    Food Addit Contam Part B Surveill; 2018 Sep; 11(3):214-222. PubMed ID: 29909756
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors.
    Du H; Fan W; Xu Y
    J Agric Food Chem; 2011 Aug; 59(15):8331-7. PubMed ID: 21662241
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Annotation of Dipeptides and Tripeptides Derivatized via Dansylation Based on Liquid Chromatography-Mass Spectrometry and Iterative Quantitative Structure Retention Relationship.
    Lu X; Dou P; Li C; Zheng F; Zhou L; Xie X; Wang Z; Xu G
    J Proteome Res; 2023 Jun; 22(6):1896-1907. PubMed ID: 37163573
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of Chemical Isotope Labeling Liquid Chromatography Orbitrap Mass Spectrometry for Comprehensive Analysis of Dipeptides.
    Cheng Z; Li L
    Anal Chem; 2023 Apr; 95(16):6629-6636. PubMed ID: 37039432
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
    Counet C; Ouwerx C; Rosoux D; Collin S
    J Agric Food Chem; 2004 Oct; 52(20):6243-9. PubMed ID: 15453694
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry.
    Yao F; Yi B; Shen C; Tao F; Liu Y; Lin Z; Xu P
    Sci Rep; 2015 Apr; 5():9553. PubMed ID: 25857434
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.