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 *

127 related articles for article (PubMed ID: 38201053)

  • 1. Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac.
    Ma Y; Li Y; Zhang B; Shen C; Yu L; Xu Y; Tang K
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201053
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemosensory characteristics of regional Vidal icewines from China and Canada.
    Huang L; Ma Y; Tian X; Li JM; Li LX; Tang K; Xu Y
    Food Chem; 2018 Sep; 261():66-74. PubMed ID: 29739607
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
    Uselmann V; Schieberle P
    J Agric Food Chem; 2015 Feb; 63(7):1948-56. PubMed ID: 25641554
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
    Willner B; Granvogl M; Schieberle P
    J Agric Food Chem; 2013 Oct; 61(40):9583-93. PubMed ID: 24004345
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro.
    Raičević D; Popović T; Jančić D; Šuković D; Pajović-Šćepanović R
    Molecules; 2022 May; 27(9):. PubMed ID: 35566323
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Identification, quantitation and sensorial contribution of lactones in brandies between China and France.
    Li Y; Li Q; Zhang B; Shen C; Xu Y; Tang K
    Food Chem; 2021 Apr; 357():129761. PubMed ID: 33878580
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests.
    Zhu LX; Zhang MM; Xiang XF; Lan YB; Shi Y; Duan CQ; Zhang RL
    Food Chem; 2021 Nov; 361():129781. PubMed ID: 34052592
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu.
    Li H; Zhang X; Gao X; Shi X; Chen S; Xu Y; Tang K
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981164
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA.
    Ledauphin J; Le Milbeau C; Barillier D; Hennequin D
    J Agric Food Chem; 2010 Jul; 58(13):7782-93. PubMed ID: 20527953
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Discrimination of French wine brandy origin by PTR-MS headspace analysis using ethanol ionization and sensory assessment.
    Malfondet N; Brunerie P; Le Quéré JL
    Anal Bioanal Chem; 2021 May; 413(12):3349-3368. PubMed ID: 33713144
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis.
    He Y; Liu Z; Qian M; Yu X; Xu Y; Chen S
    Food Chem; 2020 Nov; 331():127335. PubMed ID: 32574944
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization and differentiation of sherry brandies using their aromatic profile.
    Durán Guerrero E; Cejudo Bastante MJ; Castro Mejías R; Natera Marín R; García Barroso C
    J Agric Food Chem; 2011 Mar; 59(6):2410-5. PubMed ID: 21344853
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
    Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
    Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures.
    Thibaud F; Courregelongue M; Darriet P
    J Agric Food Chem; 2020 Nov; 68(47):13310-13318. PubMed ID: 32052967
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Volatile composition and sensory properties of Vitis vinifera red cultivars from north west Spain: correlation between sensory and instrumental analysis.
    Vilanova M; Campo E; Escudero A; Graña M; Masa A; Cacho J
    Anal Chim Acta; 2012 Mar; 720():104-11. PubMed ID: 22365127
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines.
    Garbay J; Cameleyre M; Riquier L; Barbe JC; Lytra G
    J Agric Food Chem; 2023 Sep; 71(35):13066-13078. PubMed ID: 37625117
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS.
    González Álvarez M; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
    Food Chem; 2011 Dec; 129(3):890-8. PubMed ID: 25212315
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
    Aznar M; López R; Cacho J; Ferreira V
    J Agric Food Chem; 2003 Apr; 51(9):2700-7. PubMed ID: 12696960
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chronoamperometric estimation of cognac and brandy antioxidant capacity using MWNT modified glassy carbon electrode.
    Ziyatdinova G; Salikhova I; Budnikov H
    Talanta; 2014 Jul; 125():378-84. PubMed ID: 24840460
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines.
    Bowen AJ; Reynolds AG; Lesschaeve I
    Food Res Int; 2016 Nov; 89(Pt 1):591-603. PubMed ID: 28460955
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.