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 *

133 related articles for article (PubMed ID: 38595755)

  • 21. Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds.
    Zhao G; Zhang J; Wang S; Yu X; Zhang Q; Zhu C
    Food Chem X; 2024 Mar; 21():101242. PubMed ID: 38420499
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (
    An Y; Wen L; Li W; Zhang X; Hu Y; Xiong S
    J Agric Food Chem; 2022 Aug; 70(30):9451-9462. PubMed ID: 35876528
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Analysis of volatile flavor compounds of green wheat under different treatments by GC-MS and GC-IMS.
    Zhang K; Zhang C; Gao L; Zhuang H; Feng T; Xu G
    J Food Biochem; 2022 Jun; 46(6):e13875. PubMed ID: 34312899
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Volatile Fingerprint and Differences in Volatile Compounds of Different Foxtail Millet (
    Kang M; Guo Y; Ren Z; Ma W; Luo Y; Zhao K; Wang X
    Foods; 2023 Nov; 12(23):. PubMed ID: 38231730
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of different cooking methods on volatile flavor compounds of chicken breast.
    Bi J; Lin Z; Li Y; Chen F; Liu S; Li C
    J Food Biochem; 2021 Jul; ():e13770. PubMed ID: 34254338
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
    Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
    J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Evaluation of fifteen processing methods of hellgrammites based on the flavor characteristics.
    Zhang Y; Liang Y; Zhang W; Ren Y; Bao X
    J Food Sci Technol; 2024 Apr; 61(4):651-674. PubMed ID: 38410265
    [TBL] [Abstract][Full Text] [Related]  

  • 28. GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.
    Chen Q; Yang X; Hong P; Liu M; Li Z; Zhou C; Zhong S; Liu S
    Foods; 2024 Jan; 13(3):. PubMed ID: 38338525
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Gel properties and flavor characteristics of blended anchovy (
    Yi S; Ji Y; Guo Z; Zhu J; Xu Y; Li X; Li J
    RSC Adv; 2020 Feb; 10(11):6563-6570. PubMed ID: 35496034
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Vibration mill-assisted complex enzyme hydrolysis for flavoring of freeze-dried sea cucumber powder.
    Jin DL; Chen YW; Hong XD; Chai TT; Ren ST; Ou YZ; Huang XX; Hu HB
    J Food Biochem; 2022 Oct; 46(10):e14298. PubMed ID: 35780305
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography-olfactometry, odor activity values, and metabolomics.
    Wang Y; Liu L; Liu X; Wang Y; Yang W; Zhao W; Zhao G; Cui H; Wen J
    Food Res Int; 2024 Jan; 175():113782. PubMed ID: 38129007
    [TBL] [Abstract][Full Text] [Related]  

  • 32. The volatile flavor compounds of Shanghai smoked fish as a special delicacy.
    Feng M; Dai Z; Yin Z; Wang X; Chen S; Zhang H
    J Food Biochem; 2021 Jan; 45(1):e13553. PubMed ID: 33171537
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Flavor variability and flavor stability of U.S.-produced whole milk powder.
    Lloyd MA; Drake MA; Gerard PD
    J Food Sci; 2009 Sep; 74(7):S334-43. PubMed ID: 19895500
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (
    Feng H; Timira V; Zhao J; Lin H; Wang H; Li Z
    Foods; 2022 Aug; 11(17):. PubMed ID: 36076799
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation.
    Xiao N; Xu H; Hu Y; Zhang Y; Guo Q; Shi W
    Food Res Int; 2023 Mar; 165():112556. PubMed ID: 36869460
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
    Yin WT; Shi R; Li SJ; Ma XT; Wang XD; Wang AN
    J Food Sci; 2022 Feb; 87(2):699-713. PubMed ID: 35048369
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway.
    Liu L; Zhao Y; Zeng M; Xu X
    Food Res Int; 2024 Feb; 178():113914. PubMed ID: 38309863
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Influence of thermal processing on flavor and sensory profile of sturgeon meat.
    Li X; Xie W; Bai F; Wang J; Zhou X; Gao R; Xu X; Zhao Y
    Food Chem; 2022 Apr; 374():131689. PubMed ID: 34875433
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Comparison of odor-active compounds from six distinctly different rice flavor types.
    Yang DS; Shewfelt RL; Lee KS; Kays SJ
    J Agric Food Chem; 2008 Apr; 56(8):2780-7. PubMed ID: 18363355
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Characterization of volatile aroma compounds in different brewing barley cultivars.
    Dong L; Hou Y; Li F; Piao Y; Zhang X; Zhang X; Li C; Zhao C
    J Sci Food Agric; 2015 Mar; 95(5):915-21. PubMed ID: 24862930
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.