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 *

137 related articles for article (PubMed ID: 38254531)

  • 1. Aroma Compound Changes in the
    Gao Y; Yang Q; Jin G; Yang S; Qin R; Lyu L; Yao X; Zhang R; Chen S; Xu Y
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254531
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process.
    Wang L; Gao Y; Wu L; Chen S; Xu Y
    J Agric Food Chem; 2024 Jan; 72(3):1695-1707. PubMed ID: 38194670
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu.
    Wei L; Hu J; Pan C; Cheng P; Zhang J; Xi D; Chen M; Lu L; Lu H; Hu F
    Food Res Int; 2023 Oct; 172():113196. PubMed ID: 37689951
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies.
    He F; Duan J; Zhao J; Li H; Sun J; Huang M; Sun B
    Food Chem; 2021 Dec; 365():130430. PubMed ID: 34311281
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process.
    Xiang D; Li P; Gong R; Sun Y; Chen X; Wei H; Xu Y
    Foods; 2023 Jul; 12(14):. PubMed ID: 37509751
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu.
    Zhou Z; Liu Z; Wen S; Ouyang G; Shen Y; Yang Q; Ren C; Xu Y
    Food Microbiol; 2023 Jun; 112():104247. PubMed ID: 36906311
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
    Cai W; Wang Y; Wang W; Shu N; Hou Q; Tang F; Shan C; Yang X; Guo Z
    J Anal Methods Chem; 2022; 2022():4614330. PubMed ID: 35392280
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis.
    Hong J; Wang J; Zhang C; Zhao Z; Tian W; Wu Y; Chen H; Zhao D; Sun J
    RSC Adv; 2021 Oct; 11(53):33511-33521. PubMed ID: 35497554
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method.
    Duan J; Cheng W; Lv S; Deng W; Hu X; Li H; Sun J; Zheng F; Sun B
    Food Chem; 2024 Jun; 443():138487. PubMed ID: 38271898
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.
    Wang J; Lu C; Xu Q; Li Z; Song Y; Zhou S; Zhang T; Luo X
    Foods; 2022 Jun; 11(12):. PubMed ID: 35741991
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu.
    Wei Y; Zhang LQ; Ran MF; Wang ST; Yang JG; Shen CH
    J Food Sci; 2023 Apr; 88(4):1224-1236. PubMed ID: 36815593
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu.
    Xue Y; Tang F; Cai W; Zhao X; Song W; Zhong J; Liu Z; Guo Z; Shan C
    Front Microbiol; 2021; 12():769290. PubMed ID: 35058895
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
    Lin B; Tang J; Yang Q; Su Z; Zhu L; Li Q; Jiang W; Zhang L; Liu Y; Chen S
    World J Microbiol Biotechnol; 2022 Jul; 38(10):166. PubMed ID: 35861902
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor.
    Jia W; Ma R
    Crit Rev Food Sci Nutr; 2024; 64(19):6686-6713. PubMed ID: 36718555
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation.
    Wang W; Xu Y; Huang H; Pang Z; Fu Z; Niu J; Zhang C; Li W; Li X; Sun B
    Food Res Int; 2021 Dec; 150(Pt A):110741. PubMed ID: 34865760
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation.
    Chen H; Wu Y; Wang J; Hong J; Tian W; Zhao D; Sun J; Huang M; Li H; Zheng F; Sun B
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407087
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu.
    Huang H; Wu Y; Chen H; Hou Y; Wang J; Hong J; Zhao D; Sun J; Huang M; Sun B
    J Sci Food Agric; 2023 Dec; 103(15):7434-7444. PubMed ID: 37395138
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies.
    Wang L; Wu L; Xiang D; Huang H; Han Y; Zhen P; Shi B; Chen S; Xu Y
    Food Chem; 2023 Sep; 419():136027. PubMed ID: 37031537
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Effects of bio-augmented Daqu on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special-flavor baijiu.
    Fu G; Cai W; Dong B; Wan Y; Pan F; Zheng F; Chen Y; Deng M; Huang B
    J Sci Food Agric; 2023 Jan; 103(1):273-282. PubMed ID: 35859417
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.