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 *

111 related articles for article (PubMed ID: 38422636)

  • 1. Unraveling the effects of drying techniques on chaya leaves: Metabolomics analysis of nonvolatile and volatile metabolites, umami taste, and antioxidant capacity.
    Hutasingh N; Tubtimrattana A; Pongpamorn P; Pewlong P; Paemanee A; Tansrisawad N; Siripatrawan U; Sirikantaramas S
    Food Chem; 2024 Jul; 446():138769. PubMed ID: 38422636
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Metabolite profiling and identification of novel umami compounds in the chaya leaves of two species using multiplatform metabolomics.
    Hutasingh N; Chuntakaruk H; Tubtimrattana A; Ketngamkum Y; Pewlong P; Phaonakrop N; Roytrakul S; Rungrotmongkol T; Paemanee A; Tansrisawad N; Siripatrawan U; Sirikantaramas S
    Food Chem; 2023 Mar; 404(Pt A):134564. PubMed ID: 36444036
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality.
    Bi S; Wang A; Wang Y; Xu X; Luo D; Shen Q; Wu J
    Food Chem; 2019 Aug; 289():680-692. PubMed ID: 30955665
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of drying temperature on umami taste and aroma profiles of mushrooms (Suillus granulatus).
    Hou Z; Wei Y; Sun L; Xia R; Xu H; Li Y; Feng Y; Fan W; Xin G
    J Food Sci; 2022 May; 87(5):1983-1998. PubMed ID: 35340024
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
    Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z
    Food Res Int; 2018 Apr; 106():909-919. PubMed ID: 29580004
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.
    Cheng H; Chen J; Chen S; Xia Q; Liu D; Ye X
    Food Chem; 2016 Dec; 212():374-85. PubMed ID: 27374545
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach.
    Su X; Hurley K; Xu Z; Xu Y; Rutto L; O'Keefe S; Scoggins H; Yin Y
    Food Chem; 2022 Jul; 381():132289. PubMed ID: 35123222
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) technique.
    Luo D; Wu J; Ma Z; Tang P; Liao X; Lao F
    Food Chem; 2021 Mar; 341(Pt 2):128290. PubMed ID: 33039743
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots.
    Zhang M; Chen X; Hayat K; Duhoranimana E; Zhang X; Xia S; Yu J; Xing F
    Food Res Int; 2018 Jul; 109():72-81. PubMed ID: 29803494
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
    Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
    Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J; Zhang Y; Wang Y; Ju H; Niu C; Song Z; Yuan Y; Yue T
    Int J Food Microbiol; 2020 Apr; 318():108471. PubMed ID: 31841786
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures.
    Zhang Z; Zhang X; Xin G; Gong X; Wang Y; Wang L; Sun B
    Food Chem; 2019 May; 279():179-186. PubMed ID: 30611477
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana.
    Değirmencioğlu N; Gürbüz O; Herken EN; Yıldız AY
    Food Chem; 2016 Mar; 194():587-94. PubMed ID: 26471596
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
    Pang X; Zhang Y; Qiu J; Cao J; Sun Y; Li H; Kong F
    Food Chem; 2019 Dec; 301():125307. PubMed ID: 31387043
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
    Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The role of phenolic compounds on olive oil aroma release.
    Genovese A; Yang N; Linforth R; Sacchi R; Fisk I
    Food Res Int; 2018 Oct; 112():319-327. PubMed ID: 30131143
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Static headspace analysis of odorants in commercial rice proteins.
    Zhao J; Boatright WL
    Food Chem; 2017 Apr; 221():345-350. PubMed ID: 27979212
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure.
    An K; Zhao D; Wang Z; Wu J; Xu Y; Xiao G
    Food Chem; 2016 Apr; 197 Pt B():1292-300. PubMed ID: 26675871
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders.
    Nunes JC; Lago MG; Castelo-Branco VN; Oliveira FR; Torres AG; Perrone D; Monteiro M
    Food Chem; 2016 Apr; 197(Pt A):881-90. PubMed ID: 26617030
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
    Barba C; Beno N; Guichard E; Thomas-Danguin T
    Food Chem; 2018 Aug; 257():172-181. PubMed ID: 29622195
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.