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 *

152 related articles for article (PubMed ID: 38700435)

  • 1. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
    Duensing PW; Hinrichs J; Schieberle P
    J Agric Food Chem; 2024 May; 72(19):11062-11071. PubMed ID: 38700435
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk.
    Duensing PW; Hinrichs J; Schieberle P
    J Agric Food Chem; 2024 May; 72(19):11072-11079. PubMed ID: 38699886
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach.
    Fricke K; Schieberle P
    J Agric Food Chem; 2020 Oct; 68(43):12086-12095. PubMed ID: 33063998
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
    Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
    J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach.
    Franitza L; Granvogl M; Schieberle P
    J Agric Food Chem; 2016 Jan; 64(3):637-45. PubMed ID: 26715051
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2019 Oct; 67(43):12044-12053. PubMed ID: 31518127
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach.
    Seyfried C; Granvogl M
    J Agric Food Chem; 2019 May; 67(20):5827-5837. PubMed ID: 31066267
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H; Sun X; Yu H; Ai L; Chen C
    J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sensory and chemical properties of Gouda cheese.
    Jo Y; Benoist DM; Ameerally A; Drake MA
    J Dairy Sci; 2018 Mar; 101(3):1967-1989. PubMed ID: 29274971
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
    J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Decoding the combinatorial aroma code of a commercial Cognac by application of the sensomics concept and first insights into differences from a German brandy.
    Uselmann V; Schieberle P
    J Agric Food Chem; 2015 Feb; 63(7):1948-56. PubMed ID: 25641554
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
    Wang J; Yang ZJ; Xu LY; Wang B; Zhang JH; Li BZ; Cao YP; Tan L
    J Dairy Sci; 2021 Feb; 104(2):1576-1590. PubMed ID: 33358170
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept.
    Schoenauer S; Schieberle P
    J Agric Food Chem; 2019 Jun; 67(25):7110-7119. PubMed ID: 31240930
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
    J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P; Schieberle P
    J Agric Food Chem; 2015 May; 63(19):4761-70. PubMed ID: 25921555
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
    Fuchsmann P; Stern MT; Brügger YA; Breme K
    J Agric Food Chem; 2015 Sep; 63(34):7511-21. PubMed ID: 26230142
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics.
    Han H; Zhang Z; Yang Z; Blank I; Zhong F; Wang B; Wang Y; Zeng H
    Food Chem; 2024 Dec; 460(Pt 2):140618. PubMed ID: 39089036
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.
    Chetschik I; Pedan V; Chatelain K; Kneubühl M; Hühn T
    J Agric Food Chem; 2019 Apr; 67(14):3991-4001. PubMed ID: 30892030
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept.
    Sahin B; Schieberle P
    J Agric Food Chem; 2019 Mar; 67(10):2973-2979. PubMed ID: 30803235
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.