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 *

156 related articles for article (PubMed ID: 38571450)

  • 1. Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community.
    Xu Q; Li Q; Yang T; Long J; Huang Y; Luo Y; Fang Y; Chen X; Lu X; Zhao T; Ma E; Chen J; Wang M; Xia Q
    J Food Sci; 2024 May; 89(5):2611-2628. PubMed ID: 38571450
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The effects of core microorganism community on flavor compounds and active substances during the aging process of Citri Reticulatae Pericarpium.
    Huang X; Hong M; Meng Q; Zhang Y; Kou X; Ke Q
    Food Res Int; 2024 Sep; 191():114707. PubMed ID: 39059958
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.
    Sun H; Du J; Yan X; Chen X; Zhao L
    J Sci Food Agric; 2024 Nov; 104(14):8541-8552. PubMed ID: 39392670
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation.
    Emkani M; Gourrat K; Oliete B; Saurel R
    J Food Sci; 2024 Jul; 89(7):4229-4249. PubMed ID: 38875321
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process.
    Ding X; Wu C; Huang J; Zhou R
    J Food Sci; 2015 Nov; 80(11):C2373-81. PubMed ID: 26444440
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of Aurantii Fructus Immaturus and Aurantii Fructus based on multiple chromatographic analysis and chemometrics methods.
    Li P; Zeng SL; Duan L; Ma XD; Dou LL; Wang LJ; Li P; Bi ZM; Liu EH
    J Chromatogr A; 2016 Oct; 1469():96-107. PubMed ID: 27717489
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Determination of Ten Flavonoids in the Raw and Fermented Fructus Aurantii by Quantitative Analysis of Multicomponents via a Single Marker (QAMS) Based on UPLC.
    Yang T; Huang Y; Li Q; Xu Q; Fang Y; Long J; Huang A; Wang M; Xia Q
    J Anal Methods Chem; 2023; 2023():6067647. PubMed ID: 37305028
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non-targeted metabolomics analysis.
    Xue Y; Chen J; Wang L; Wang Y; Xu F
    J Sci Food Agric; 2024 Sep; 104(12):7238-7248. PubMed ID: 38625751
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Non-targeted metabolomic analysis reveals the mechanism of quality formation of citrus flower-green tea.
    Yang H; Shen L; Li Y; Wu S; Zhang X; Yang X
    J Sci Food Agric; 2024 Aug; 104(10):5807-5815. PubMed ID: 38380915
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits.
    Lee M; Kim D; Lee KW; Chang JY
    J Microbiol Biotechnol; 2024 Aug; 34(8):1653-1659. PubMed ID: 39049474
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits.
    Qiu S; Wang J
    J Food Sci; 2015 Oct; 80(10):S2296-304. PubMed ID: 26416698
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS.
    Liu J; Wan Y; Chen Y; Fan H; Li M; Jiang Q; Fu G
    Food Chem; 2024 Sep; 453():139625. PubMed ID: 38754349
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Development of the Volatile Fingerprint of Qu Aurantii Fructus by HS-GC-IMS.
    Fang C; He J; Xiao Q; Chen B; Zhang W
    Molecules; 2022 Jul; 27(14):. PubMed ID: 35889409
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network.
    Chen J; Huang Y; Wang X; He J; Li W; Lu M; Sun X; Yin Y
    Food Res Int; 2024 Jul; 187():114315. PubMed ID: 38763628
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese.
    Zheng X; Liu F; Shi X; Wang B; Li K; Li B; Zhuge B
    Food Res Int; 2018 Mar; 105():733-742. PubMed ID: 29433268
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of the chemical constituents of raw Fructus Aurantii and Fructus Aurantii stir-baked with bran, and the biological effects of auraptene.
    Li YG; Wang XY; Chen HF; Yuan JB; Meng Y; Yang WL
    J Ethnopharmacol; 2021 Apr; 269():113721. PubMed ID: 33359001
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analysis of quality evaluation and optimal harvest period of Aurantii Fructus from different sources using UHPLC-Q-TOF-MS/MS.
    Liu ZX; Wang L; Fu XS; Long YQ; Zeng J; Chen GY; Zhou RB; Liu XD
    Phytochem Anal; 2024 Jul; 35(5):1221-1248. PubMed ID: 38639073
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper.
    Li D; Chu B; Li B; Wang X; Chen X; Gu Q
    Food Res Int; 2024 Aug; 190():114657. PubMed ID: 38945630
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [Chemical variation in Aurantii Fructus before and after processing based on UHPLC-Q-TOF-MS].
    Cheung TK; Li W; Ho HM; Liang ZT; Huang CQ
    Zhongguo Zhong Yao Za Zhi; 2016 Jun; 41(11):2070-2080. PubMed ID: 28901103
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of 'bask in sunlight and dewed at night' on the formation of fermented flavor in shrimp paste after maturation.
    Gao R; Xue J; Shi T; Li Y; Yuan L
    Food Chem; 2024 Sep; 452():139546. PubMed ID: 38744137
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.