BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

126 related articles for article (PubMed ID: 38754349)

  • 1. 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]  

  • 2. Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using
    Xiong H; Zhang Y; Wang W; Ye H; Zhang Q
    Molecules; 2024 Apr; 29(8):. PubMed ID: 38675601
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC-MS after treated with electron-beam generated X-ray irradiation.
    Zhong Y; Cui Y; Yu J; Yan S; Bai J; Xu H; Li M
    Food Chem; 2024 Oct; 454():139771. PubMed ID: 38797093
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
    Canonico L; Comitini F; Ciani M
    Food Microbiol; 2018 Sep; 74():100-106. PubMed ID: 29706323
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS.
    Cai W; Tang F; Guo Z; Guo X; Zhang Q; Zhao X; Ning M; Shan C
    Food Chem; 2020 Nov; 330():127330. PubMed ID: 32569941
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep.
    Yao W; Ma S; Wu H; Liu D; Liu J; Zhang M
    Food Chem; 2024 Oct; 454():139514. PubMed ID: 38797107
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of
    Zeng C; Mu Y; Yuan J; Zhang H; Song J; Kang S
    Molecules; 2024 Apr; 29(8):. PubMed ID: 38675570
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations.
    Liu S; Laaksonen O; Yang B
    Food Microbiol; 2019 Jun; 80():25-39. PubMed ID: 30704594
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
    Qi H; Ding S; Pan Z; Li X; Fu F
    Molecules; 2020 Dec; 25(24):. PubMed ID: 33352716
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Volatile composition changes in navel orange at different growth stages by HS-SPME-GC-MS.
    Hou J; Liang L; Wang Y
    Food Res Int; 2020 Oct; 136():109333. PubMed ID: 32846531
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS; Lee JE; Park HJ
    J Food Sci; 2014 Jun; 79(6):C1106-16. PubMed ID: 24888253
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
    Feng T; Hu Z; Chen L; Chen D; Wang X; Yao L; Sun M; Song S; Wang H
    J Food Sci; 2020 Oct; 85(10):3273-3281. PubMed ID: 32918279
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS.
    Chen X; Chen H; Xiao J; Liu J; Tang N; Zhou A
    Food Res Int; 2020 Dec; 138(Pt A):109717. PubMed ID: 33292962
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of Sequential Inoculation with the Non-
    Muñoz-Redondo JM; Puertas B; Cantos-Villar E; Jiménez-Hierro MJ; Carbú M; Garrido C; Ruiz-Moreno MJ; Moreno-Rojas JM
    J Agric Food Chem; 2021 Feb; 69(5):1598-1609. PubMed ID: 33507745
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
    Jia X; Zhou Q; Wang J; Liu C; Huang F; Huang Y
    J Food Biochem; 2019 Oct; 43(10):e12786. PubMed ID: 31608473
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.
    Liu W; Li H; Jiang D; Zhang Y; Zhang S; Sun S
    Food Microbiol; 2020 Oct; 91():103551. PubMed ID: 32539970
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
    J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis.
    Xiao N; Xu H; Jiang X; Sun T; Luo Y; Shi W
    Food Res Int; 2022 Aug; 158():111584. PubMed ID: 35840265
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.