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 *

141 related articles for article (PubMed ID: 38609210)

  • 1. Evaluation of the aroma and taste contributions of star anise (I. Verum hook. f.) in braised duck leg via flavor omics combined with multivariate statistics.
    Zhong Q; Xing Z; Teng F; Wu T; Pan S; Xu X
    Food Res Int; 2024 May; 184():114209. PubMed ID: 38609210
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid.
    Shi Y; Chen G; Chen K; Chen X; Hong Q; Kan J
    Food Chem; 2021 Apr; 342():128359. PubMed ID: 33092919
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources.
    Yao Y; Huang M; Wang X; Yu J; Cui H; Hayat K; Zhang X; Ho CT
    Food Chem; 2024 Nov; 459():140335. PubMed ID: 38981383
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedly.
    Du C; Qi J; Yang C; Zhang Q; Liu D
    J Food Sci; 2022 Jun; 87(6):2563-2577. PubMed ID: 35584965
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
    Li C; Al-Dalali S; Wang Z; Xu B; Zhou H
    Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Free fatty acids responsible for characteristic aroma in various sauced-ducks.
    Xia C; He Y; Cheng S; He J; Pan D; Cao J; Sun Y
    Food Chem; 2021 May; 343():128493. PubMed ID: 33158671
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing.
    Zhan F; Sun L; Zhao G; Li M; Zhu C
    Foods; 2022 Mar; 11(7):. PubMed ID: 35407050
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aroma profile of star anise and the structure-odor relationship of anethole.
    Hasegaw T; Seimiya H; Fujihara T; Fujiwara N; Yamada H
    Nat Prod Commun; 2014 Feb; 9(2):251-6. PubMed ID: 24689303
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments.
    Liu H; Li J; Hamid N; Li J; Sun X; Wang F; Liu D; Ma Q; Sun S; Gong H
    Food Chem X; 2023 Dec; 20():100997. PubMed ID: 38144725
    [TBL] [Abstract][Full Text] [Related]  

  • 11. A Comprehensive Review of the Pharmacology, Chemistry, Traditional Uses and Quality Control of Star Anise (
    Zou Q; Huang Y; Zhang W; Lu C; Yuan J
    Molecules; 2023 Nov; 28(21):. PubMed ID: 37959797
    [No Abstract]   [Full Text] [Related]  

  • 12. Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics.
    Yao Y; Huang M; Liao Q; Wang X; Yu J; Hayat K; Zhang X; Ho CT
    Food Chem; 2025 Feb; 464(Pt 1):141629. PubMed ID: 39423535
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of microbial fermentation on the flavor of cured duck legs.
    Cai Z; Ruan Y; He J; Dang Y; Cao J; Sun Y; Pan D; Tian H
    Poult Sci; 2020 Sep; 99(9):4642-4652. PubMed ID: 32868009
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of star anise (Illicium verum Hook. f) and its extractions on carcass traits, relative organ weight, intestinal development, and meat quality of broiler chickens.
    Ding X; Yang C; Wang P; Yang Z; Ren X
    Poult Sci; 2020 Nov; 99(11):5673-5680. PubMed ID: 33142485
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.
    Guo H; Feng T; Qi W; Kong Q; Yue L; Wang H
    J Food Sci; 2021 Jan; 86(1):184-193. PubMed ID: 33249575
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage.
    Li H; Qu S; Ma P; Zhang J; Zhao K; Chen L; Huang Q; Zou G; Tang H
    Food Res Int; 2023 May; 167():112627. PubMed ID: 37087226
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry.
    Song S; Fan L; Xu X; Xu R; Jia Q; Feng T
    Foods; 2019 Mar; 8(3):. PubMed ID: 30832317
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking.
    Wang X; Huang M; Yao Y; Yu J; Cui H; Hayat K; Zhang X; Ho CT
    Food Res Int; 2024 Jul; 188():114506. PubMed ID: 38823846
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Screening for Plant Volatile Emissions with Allelopathic Activity and the Identification of L-Fenchone and 1,8-Cineole from Star Anise (
    Kang G; Mishyna M; Appiah KS; Yamada M; Takano A; Prokhorov V; Fujii Y
    Plants (Basel); 2019 Oct; 8(11):. PubMed ID: 31661792
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
    Neugebauer A; Granvogl M; Schieberle P
    J Agric Food Chem; 2020 May; 68(21):5927-5937. PubMed ID: 32323988
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.